QQI Level 5 Food Hygiene (5N2749) Assignment Sample Ireland

The assignment example describes the course Food Hygiene for students who want to make a career in that discipline. The award type of the course is minor and the level of the course is 5.

The course credit value is 15. Upon successful completion of the course, the learners and students alike are awarded the certification by QQI. The objective of the course is to make the learner aware of the competence, skills, and knowledge so that the fundamental principles of food hygiene can be applied while functioning as food handlers in a wide variety of settings.

This essay helps the learners to understand the outcomes of learning. It helps to understand assessments and assessment techniques.

Food Hygiene assignment example (5N2749) level 5 course learning outcomes

After completing the course the students can know about the different learning outcomes of the course. A few of these are described as follows:-

Find out the different types of professional hygiene practices

The course discusses the various types of professional hygiene practices and these practices incorporate knowing the causes for good hygiene, the fundamental principles of controlling infection, the requirement for protective clothing for individuals who handle food, and the significance of good lighting and ventilation at the workplaces. 

Find out the effect of foodborne diseases

The course also throws light on the health issues of the food handler. It also discusses the various effects of food-borne diseases.

Legal responsibilities of the food handlers

The course Food Hygiene assignment example (5N2749) also discusses the different responsibilities (legal) of food handlers. These include the various needs governing the disposal of wastes and controlling pests in the work area.

Describe hygiene work and environmental work practices

The course also discusses hygiene work and environmental work practices. These work practices incorporate how to control temperature and cleaning.

Understand the requirement for effective pest control measures

The course also discusses the understanding of the need for effective pest control measures. The course helps to understand the type of pests that create issues and it also helps the learners to understand the type of contamination that is spread by them. 

How the deployment of food-handling persons is done at the workplace?

Proper deployment of food-handling persons at the workplace incorporates knowing the workflow patterns and duties of the personnel. 

The type of hazards (food safety) within a food operation

The course also discusses the various types of food safety hazards that are there in a food operation. The course also discusses how the hazards can be controlled and prevented.

Discuss ordering systems, rotation systems

The course in context also helps the learners to discuss the ordering systems, rotation systems, and other needs for reception and delivery of foodstuffs.

Use hygiene and environmental work practices

The course Food Hygiene assignment example (5N2749) helps to set up hygiene work practices, and environmental work practices, and they incorporate maintaining records, proper cleaning, proper use of cleaning items, storing as well as using equipment and tools. 

Detect the appropriate environment for cooking and food holding

The course sheds light on how the learners can know about the right cooking environment, and how the learners can know about the most proper environment for holding food. 

What are the reasons for accidents and the means to prevent accidents at the workplace?

The course Food Hygiene assignment example (5N2749) helps to comprehend the reasons for the occurrence of accidents. It also discusses the ways and means to prevent accidents from taking place. 

What are the food safety controls?

The course also helps the learners to understand the various types of food safety controls that are used for commodities like fish, meat, and dairy items.

Discovering the appropriate storage methods for food commodities

The course on Food Hygiene (5N2749) helps to discover the effective methods for the storage of food items. These food items incorporate fish, meat, and dairy items. 

Maintain standards of health and hygiene at the workplace

The learners learning the course can know about how to maintain the standards of hygiene and health at the workplace.

Conducting hygiene practices according to safety and health regulation controls

The course also helps the learners to conduct hygiene practices that are according to the safety and health controls and regulations. 

Assessments & Prerequisites

After completing the course on Food Hygiene (5N2749) the learners need to sit for an assessment. The assessment program is meant to evaluate the skills, knowledge as well as competence of the learners.

Certain prerequisites are utilized for the sake of assessments and they incorporate assignment briefs, examination papers, mark sheets, ariteria for the project, and project briefs. The assessments are done by the QQI assessment needs.

The learners require sitting for an assignment that is weighed 60% and an examination theory that is weighed 40%. On successful completion of the course, the learners are awarded a component certificate (Level 5) by QQI. 

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