Lecture-24 hours
Tutorial-2 hours
Work based learning-74 hours Total: 100 hours
Exclusions
Description
This module comprises an examination of systems used to control food hazards, to include cleaning schedules, pest control, recall procedures, risk assessment systems such as HACCP, and quality assurance systems.
Learning Outcomes
By the end of the module students should be able to:
Demonstrate a good understanding of the materials and methods used in cleaning and be able to evaluate their efficacy
Demonstrate a good understanding of the biology and ecology of common food pests and the appropriate methods of control
Have a clear understanding of the principles used to design and construct food premises and food producing equipment an how these impact on food safety
Assessment
14428-01 : Case Study : Coursework (50%)
14428-02 : Pest Exercise : Coursework (50%)
Assessment Methods & Exceptions
Assessment: web based pest assignments (20%), case study (80%)
Reassessment: second attempt at failed assessment component(s)