• TFFS2005
  • Food Safety

  • Credits (ECTS): 5
  • Food Science and Environmental Health
  • Available on Programme(s): DT491

Modules are delivered
as part of a programme.
To apply for the
programme,
see the DIT website

Overview

Module Description

This module commences the study of food hygiene, introducing students to good hygiene practices and prerequisites and introduces the procedures and standards that apply to compositional standards of food.

Indicative Syllabus

Introduction to food safety.
Responsibilities of employers and employees in relation to recruitment, training and health policies.
Operational matters to include-temperature management, cleaning programmes, waste management and pest control in food businesses and relevant codes of practice and standards
Structural hygiene in relation to building and plant design, layout, construction, services and equipment.
Introduction to food safety management and HACCP
Background to official food control, regulatory organisations and role
Compositional standards and legislation. Additives. Labelling

Total Contact Teaching Hours:36

Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.