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Food Safety, Law and Administration This module will enable students to identify the origins of the UK legal system as it applies to food safety, and consider regional variations. It will explain the various sources and influences on food safety law and describe the development and detail of contemporary statutes, regulations and codes of practice. Food Hazards The module will enable students to identify the range of food safety hazards, evaluate and assess the associated risks and select and justify the control strategies appropriate to the hazards. Food Technology (Module Two must be completed satisfactorily before completing Module Three) Students will learn to assess the adequacy of control, or elimination of food safety hazards, during food production. The module will also explain the significance of food technology throughout the food chain and describe the principles of food technology as they relate to the production of safe food. Food Premises Inspection (Modules One to Three must be completed satisfactorily before completing Module Four) This module aims to enable students to conduct an inspection, audit and hazard analysis assessment on a range of food premises in accordance with legislation. It will also cover the application of relevant management techniques and tools used to achieve the compliance necessary to ensure food safety and continued compliance by the food proprietor or food business. Full details of the course’s aims and learning outcomes are available from the Environmental Health Skills website at www.emehcareers.org.uk Contact Kim Grant at Nottingham Trent University on 0115 848 5250 or Mike Dixon on 0115 848 5243. Email michael.dixon@ntu.ac.uk >> |
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