FOOD SAFETY AND TECHNOLOGY (Level 3 and 4) 

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OVERVIEW

The students will be able to excel professionally in the field of food safety and technology by meeting the current market requirements. Additionally, the program allows the students to develop an area of interest to fit their career goals and demonstrate their expertise in multiple fields.

COURSE DETAILS

  • Introduction: Your Role in Food Safety Management; Food Hazards – Biological, Chemical, Physical and Allergenic

  • Contamination, Cross Contamination and Controls; The Management of Cleaning and Disinfection; The Manager’s Role in Training

  • Food Storage and Temperature Control; Food Preservation; Management of Personal Hygiene; Design & Use of Food Premises and Equipment

  • Food Safety Legislation; The Manager’s Role in Food Complaints; Investigation of Food Poisoning; Pest Management

  • Food Safety Management Systems; Food Safety Standards; Examination and Controlled Assignment Preparation

  • Academic and Professional Skills for the Food Industry

  • Introduction to Food Service and Retail

  • Issues in Global Food Production

  • Well being Through the Life cycle

  • Nature of Food

  • Introduction to Food Science

  • Marketing Principles

  • Logistics and Distribution

CAREER DIRECTION

Students of this course can expect to find employment in areas such as product development, food manufacture, food marketing and buying..