Managing Food Hygiene FETAC Level 6

Course details

This programme has been designed to enable participants to develop the knowledge and skills necessary to confidently outline the chemical, physical and microbiological contamination hazards in food handling and processing, being able to explain the causes if food spoilage and prerequisite hygiene methods used to preserve food. On completion participants will be able to outline the food business operations in relation to legal responsibility for food safety and hygiene and develop prerequisite hygiene management programmes including suppler controls and hygiene management systems that will meet both Codex/ HACCP

Credit Value

• 5 Credits

Progression

• Special Purpose Award 6S2157

Specific Entry/Access and Exemptions Requirements

• Participants applying for this award should hold a level 5 and⁄or have relevant life and work experience. Applicants will have the opportunity to advise of any special learning requirements on application⁄registration.

Certification

• Managing Food Safety and Special Purpose Award 6S2157

Assessment

• 60% Project and 40% Examination

Programme Content

• Chemical, physical and microbiological contamination found in food handling and processing
• Food spoilage and perquisite hygiene methods used
• Legal responsibility
• HACCP and Codex
• Developing hygiene management process and practices
• Hygiene management documents including supplier controls
• Current best practice and national codes of practice
• Verification of hygiene controls
• Health and safety practices