Course Details in 2024/25 Session

Module Title	LI Hygienic Management
School	Chemical Engineering
Department	Chemical Engineering
Module Code	03 14428
Module Lead	Iain Ferris
Level	Intermediate Level
Credits	10
Semester	Semester 2
Pre-requisites
Co-requisites	Food Microbiology - (03 14426) LI Food Legislation - (03 14427)
Restrictions	None
Contact Hours	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)
Other
Reading List