Food Safety and Quality Management
- Module code
- Module leader
- John Dooley
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 20 hours
- Teaching period
- Semester 1
This module addresses technology adoption along food chains in the context of managing food safety, quality, preservation and nutritional value. This is an integrating module that allows approaches to food safety and quality to be addressed across all food chains considered to date.
Topics covered in this module include:
- Food Microbiology and Hygiene.
- The impact of production/processing techniques on food safety and quality.
- Food preservation and quality.
- Quality assurance systems that address food safety and quality.
- HACCP training for food safety
Principles of HACCP workshop
Students will take a formative workshop covering the principles of HACCP. The workshop is based on Codex HACCP principles and the contents have been delivered by the RAU as part of international standards training. The course content ensures participants understand the importance of the HACCP method as the foundation of many private standards (including all that operate beyond the farm gate).
The workshop will be part of the student learning on this module, but will also be of benefit when they take their placements as many businesses appreciate students understanding of this quality system.
To achieve credit for this module, students must be able to:
- Identify the main factors affecting food safety and quality along discrete supply chains.
- Interpret and select appropriate food processing and management techniques to address food safety and quality.
- Develop and evaluate food industry HACCP plans and QA systems
|Examination||Unseen exam (2 hours)||100%|
Students should be familiar with the content of at least one of the following:
- McElhatton, A. and Marshall, R.J. (eds.) (2007). Food safety: a practical and case study approach. Springer. (ISEKI-Food series, v. 1).
- Adams, M.R. and Moss, M.O. (2008). Food microbiology. 3rd edn. Royal Society of Chemistry.
- Luning, P. and Marcelis, W.J. (2009). Food quality management: technological and managerial principles and practices. Wageningen Academic Publishers.
- Mortimore, S.E. and Wallace, C.A. (2015). HACCP: a food industry briefing. 2nd edn. Wiley Blackwell.
- Mortimer, S. and Wallace, C. (1994). HACCP: a practical approach. Chapman & Hall.
- Gaze, R. and Campden BRI (ed.) (2009). HACCP: a practical guide. 4th edn. Campden BRI.
- Campbell-Platt, G. (ed.) (2009). Food science and technology. Wiley-Blackwell.
- BRC Global Standards (www.brcglobalstandards.com/)
- SALSA (Safe and Local Supplier Approval) Standards (www.salsafood.co.uk/about.php?p=3).
- Food Standards Agency (www.food.gov.uk/)