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Main Description show detail >>

Department:	Business Studies	Module Code:	MGMT61010
Level:	Level 6	Contact Hours:	48
Duration:	1 Semester	Directed Study Hours:	0
Effective Term:	2012/13	Indep. Study Hours:	52
Credits:	5

Prerequisite Knowledge:

None

Module Description/Aims:

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

Contact Hours show detail >>

Contact Type	Hours
Lecture	4 Per Week

Learning Outcomes show detail >>

On successful completion of the module, the learner will be able to:

No.	Description/Learning Outcomes
1	Apply professional hygiene and safety practices in accordance with the Food Safety Authority of Ireland training standards, HACCP principles and IS: 340
2	Understand the principles, requirements and procedures for the design and implementation of a food safety management system, based on the principles of HACCP and in line with current legislation and European standards.
3	Demonstrate an understanding of current food safety legislation and the various agencies responsible for food safety.
4	Demonstrate an ability to explore, evaluate and apply scientific principles which characterize and influence the properties of natural foods and food preservation.
5	Explore current and emerging trends in food production methods and technological advances in culinary preparation and techniques.
6	review and critically analyse the current HACCP system in the workplace and make recommendations for improved implementation.

Learning Strategies show detail >>

Learning Strategies
The teaching and learning strategies for this module are designed to cover the learning outcomes through a series of lectures, videos, case studies, class discussion and self directed learning.

Indicative Syllabus Content show detail >>

Content	Detail
Food Safety Management	Origins and principle OF HACCP Role in the management of food safety Management responsibilities and the role of the HACCP team. Pre-requisites for implementing a food safety management system Stages in the production process - flow charts Factors critical to food safety Time - targets and tolerances Temperatures - targets and tolerances Monitoring procedures and corrective action Documentaion. Record keeping Importance of verification Auditing Dealing with food safety complaints Application of HACCP principles to production of food items. Reviewing a HACCP system in the workplace and make recommendations for improved implementation.
Food Safety legislation and Related Authorities	Food Hygiene Regulations EU directives, individual responsibilities under the law, penalties of non compliance Function , role and power of food safety agencies - Food Safety Authority of Ireland, European Food Safety Authority, Safe Food. Enforcement bodies and agents Powers of enforcement officers under the FSAI Act 1998 and the European Communities - Official Control of Food stuffs Regulations, 2010 Enforcement notices and penalties Food Safety updates, traceability, labelling of food in the professional kitchen, registration of food premises. Procedures for product recall an food alerts.
Scientific Principles	Physical and chemical structure of natural foods • meat, poultry and fish • milk and milk products • fats and oils • Vegetables and fruit • pulses, cereals and grains • factors influencing the properties of natural foods - temperature, air, moisture and other ingredients, • denaturation • Synersis • Enzymatic browning • Maillard reacation • Dough elasticity • Foam formation • Emulsions • Coagulation • Gelatinisation • Gel formation • Carmelisation • Fermentaion • Osmosis • Tenderisation • Raising Agents • Factors that deteriorate food quality • Pasteurisation • Sterilisation • Canning • Freezing • Use of Preservatives - smoking , curing, jam making, • Modified atmosphere packaging • Sous vide
Catering Systems	• Categories of operation within the catering industry - hotels, restaurants, ( traditional and modern ), fast food outlets, industrial catering, institutional catering, franchising, transport catering, ( in flight, railway, sea travel etc.) bar food, outdoor catering. • Food production systems from an operational and food safety perspective • Conventional system • Cook - chill system • Cook - freeze system • Sous - vide • low temperature water bath cooking • Vending machines • Combination systems
Emerging Food Production Trends	• Genetic modification • Irradiation of foods • Functional Foods • Free range foods • Organic food production - slow food movement, artisan producers • Biodynamic food production • Whole foods

Assessment Strategies show detail >>

Assessment Strategies
Students will undertake 2 in class tests and will also submit a final written report
The repeat strategy for this module is a Final Scheduled Written Examination covering all learning outcomes - 100%

Indicative Assessments show detail >>

Learning Outcome	Assessment Category	Assessment Method	% alloc
1, 2, 3	Continuous Assessment	Assignment - In Class	25
4	Continuous Assessment	Assignment - In Class	25
5, 6	Continuous Assessment	Project - Individual	50

Reading List show detail >>

Type	ISBN	Title Author Publisher	Year	Edition	Library Link
Essential	9780340939	Intermediate HACCP Carol A. Wallace Highfield Publications	2009	3	-
Essential	1397803409	The Theory of Catering Ceserani, V. and Foskett, D. Hodder	2007	11	-
Essential	2345678956	Guide to Food Safety Training; Level 3: Food Safety Skills for Management Food Safety Authority of Ireland Food Safety Authority of Ireland	2003		-
Essential	9780231141710	Kitchen Mysteries: Reveling the Science of Cooking This H Columbia University Press	2010	1	-
Essential	0000000000	IS: 340, 2007 Hygiene in the Catering Sector National Standards Authority of Ireland National Standards Authority of Irelans	2007	1	-
Recommended	9780582230	Cooking Explained Davies, J Longman	1997	4	-
Recommended	0684800011	The Science and Lore of the Kitchen Mc Gee, H Scribner	2004	1	-
Recommended	1579653514	Under Pressure: Cooking Sous Vide Keller, t. New York: Artisan	2008	1	-

Journals and Websites show detail >>

Type	Description
Website	www.efsa.europa.eu/
Website	www.sfai.ie
Website	www.safefood.eu

View Module Details For

Culinary Food Safety Management