On completion of this module:
- Students should have good conceptual knowledge on the principles underpinning food chain integrity and apply that knowledge to critically analyse issues across the food chain .
- 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, including in the regulatory context.
- Students will demonstrate the food safety processing and handling skills that allow them continue their professional development in this area in a largely self- directed capacity.

Topics covered include:
- Ethical and safe food processing.
- Quality systems standards.
- HACCP and its implementation.
- Traceability and food security cross the food chain.
- Food risk analysis.
- Hygienic design of food and bio-processing facilities.
- Hygiene legislation.
- Principles of cleaning and its assurance.

Not applicable to this module.

• Group/class feedback, post-assessment

Periodically