Module Details

Module Code: AGRI S6017
Full Title: Health and Safety and Hygiene
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Paul Murphy
Departments: Unknown
Module Description: The aim of this module is to introduce the learner to the necessary health and safety and hygiene requirements in a factory environment.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Outline the main elements of the Safety, Health and Welfare of Work Act 2005.
MLO2 Discuss the duties of employer and employee as laid out in the Safety, Health and Welfare of Work Act 2005
MLO3 Describe the health and safety risks posed in a manufacturing environment and the steps taken to eliminate or minimise the risks.
MLO4 Evaluate the relevance of hygiene in a factory setting and the practical steps taken to address hygiene issues in a food manufacturing .
MLO5 Compare and contrast the practical methods used to assess compliance to health and safety and hygiene in a food manufacturing environment.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
The Safety, Health and Welfare at Work Act 2005.
n/a
Employer and employee duties.
n/a
Workplace Risks
The steps of risk management.
Occupational Health and Safety
Brief outline of occupational health and safety.
Food Hygiene Programme.
Reasons for hygiene, food spoilage and contamination, personal hygiene, cleaning and pest control.
Risk assessment and hygiene audits.
Risk assessment protocols and types of hygiene audits.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Part-time

Course Work
Assessment Type Multiple Choice Questions % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
The completion of online quizes in line with the learning outcomes of the module.
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 5
Duration in minutes 0
Assessment Description
The completion of online tasks in relation to Health & Safety and Hygiene audits in a factory setting.
No Project
No Practical
No Final Examination

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

This module has no Full-time workload.
Workload: Part-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Online (Contact) Contact Online lectures, case studies, quizzes, discussion groups, supplementary reading Every Week 2.00 2
Lecture Contact Face to Face (2 hours twice per semester) Twice per semester 0.27 2
Independent Study Non Contact No Description Every Week 1.00 1
Total Weekly Learner Workload 3.27
Total Weekly Contact Hours 2.27
 
Module Resources
Recommended Book Resources
  • HSA. The Safety Health and Welfare at Work Act 2005,, The Stationery Office.
  • Woodhead Publishing. (2014), Hygiene in Food Processing Principles and Practice, 2nd. [ISBN: 9780857094292].
This module does not have any article/paper resources
Other Resources