Food Safety (Culinary)


This module will provide learners with the theoretical knowledge underpinning microbiological food safety and HACCP and an understanding of the scientific principles associated with culinary arts.

Learning Outcomes

  1. Identify the principles of microbiology and hygienic work practices as they relate to the provision of safe food.

  2. Describe the principles of food safety in line with the FSAI Level 2 Training Standard and IS :340

  3. Demonstrate knowledge of the steps involved and the controls used, in designing a food safety management system.

  4. Identify and explain the development and enforcement of food safety legislation.

  5. Demonstrate knowledge of the principal pieces of legislation applying to food and the food sector

% Coursework 40%
% Final Exam 60%