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Curricular information is subject to change
On completion of this module, students should have good conceptual knowledge on the principles underpinning food chain integrity. Students should be able to apply the knowledge and understanding gained on how to produce safe food across the whole gambit of food production both nationally and globally and have acquired the skills to allow them continue their professional development in this area in a largely self- directed capacity.Indicative Module Content:
Topics covered include ethical and safe food processing, quality systems standards, HACCP, traceability, risk analysis, hygienic design of food and bioprocessing facilities, hygiene legislation, principles of cleaning and its assurance.
|Student Effort Type||Hours|
|Specified Learning Activities||
|Autonomous Student Learning||
Not applicable to this module.
|Resit In||Terminal Exam|
• Group/class feedback, post-assessment
|Professor Paula Bourke||Tutor|
|Ms Annette Patchett||Tutor|