Food Microbiology

This module is designed to give learners a very good understanding principles involved in food microbiology, with particular emphasis on food legislation, HACCP, and basic laboratory techniques used in sampling / microbiological, analysis of specific food items. On completion of this module, students should be well qualified to obtain employment in food industries in Ireland.

1. Understand food safety legislation, EC directives / national legislation on food quality, FSAI Codes of Practice, etc.
   Microbial standards for foods and their implementation.

2. Describe the Principles of HACCP and development / monitoring of a HACCP system including food safety auditing for selected food products.

3. Describe and carry out laboratory techniques for the microbiological analysis of food.

4. Describe food contamination, food spoilage, food poisoning and food-borne infections.

5. Describe Food storage /preservation.