Hygiene and Safety

Quick Programme Summary

Description

This module enables learners to develop an understanding of the hygiene practices necessary to comply in a practical way with legal obligations in food safety in the food production, and related hospitality operations. Indicative content includes: Irish and European food legislation; The European Food Safety Authority; Food Safety Authority Ireland; developing a food safety policy document; Hazard Analysis Critical Control Point (HACCP) System; food microbiology’ chemical, physical, and biological hazards; Supply and storage of food and beverages. Hygiene of food preparation; Cleaning procedures in food and beverage operations; Food safety matters relating to personnel; Zoning within food/beverage areas; Pest control;Food traceability and customer reassurance; Auditing hygiene and safety systems; Hygiene and safety training.

Duration

Subject to demand the course will be offered in a flexible format, one morning or one afternoon or evening per week for one semester (36 hours in total)

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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