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Curricular information is subject to change
On completion of this module students will be able to:
• Describe key food safety issues and management strategies across the food chain.
• Demonstrate knowledge of potential hazards and strategies to minimise them.
• Understand the role of food industry standards in the management of food safety.
Student Effort Type | Hours |
---|---|
Lectures | 20 |
Tutorial | 5 |
Specified Learning Activities | 50 |
Autonomous Student Learning | 125 |
Total | 200 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: A presentation including risk reduction strategy on a product and potential hazards throughout the production process. | Coursework (End of Trimester) | n/a | Standard conversion grade scale 40% | Yes | 80 |
Continuous Assessment: Two MCQs will be presented throughout the module. One after week 5 and one after week 10. The MCQs are worth 2x10% of the final grade. | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
Name | Role |
---|---|
Mrs Angela Brennan | Tutor |