Food Safety (Man.)


A foundation food hygiene course covering basic microbiology, food safety and the principles of HACCP. The course also provides the opportunity for students to sit an additional examination where they can gain external certification from the Environmental Health Officers Association.

Learning Outcomes

  1. Identify the types of hazards which exist to food at critical stages in production and have a knowledgte of the preventative measures which must be applied to eliminate these hazards thus ensuring the safety of food.

  2. Understand the principles of HACCP and the legal requirements in relation to safe food production.

  3. Understanding of the importance of food safety and how this may be achieved.

% Coursework 30%
% Final Exam 70%