Food Hygiene (FETAC Level 5)
Course Objectives
The purpose of this module is to provide learners with an understanding of the basic principles of Food Hygiene. It has been designed for learners who intend to work as food handlers in a variety of settings within the health service. Food Hygiene is an elective module and serves to complement the learning in other areas of food operations.
General Aims
Learners who successfully complete this module will:
- understand safe food hygiene processes
- appreciate the importance of HACCP in food handling
- gain insight into kitchen organisation and work practice
- understand the nature of food-borne illness, food spoilage and food poisoning
- describe the correct environment for the preparation, use and storage of food commodities
Units - The specific learning outcomes are grouped into 5 units:
- Professional Hygiene Practices
- Environmental Hygiene and Work Practices
- Kitchen Organisation
- Food Hygiene
- Commodities
Delivery: 2 days Class Room Based Instruction.
Assessment
Summary Assignments (2) 30% each
Exam 40%
The format of the examination will be as follows:
Section A
Twelve short-answer questions
Candidates are required to answer ten
Section B
Three structured questions
Candidates are required to answer two
Accreditation: FETAC Food Hygiene Level 5 Award
Learners with learning disabilities and special requirements: - If any learner has special requirements to complete the assessment of this course please make it known to the instructor. It is CHSS policy to support any special requirements of learners during the course program & course assessment.