Systems for Food Safety Management
- Module code
- Module leader
- Philip Hudson
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 22.5 hours
- Teaching period
- Friday PM
Key themes include
- Policy and food safety
- The EU institutions responsible for food safety
- The evolution of HACCP
- Food plan design and implementation
- Food safety and the example of GM crops
- Food fraud and food terrorism
- Consumer trust in the food supply chain
In addition participants will complete a HACCP plan that will take them through the 12 steps and 7 principles of HACCP
To achieve credit for this module, students must be able to:
- Demonstrate depth of awareness and understanding of the roles, responsibilities and methods used by governments and industry in regulating and managing food safety and quality.
- Critically evaluate, develop and implement food safety management systems based on qualitative and quantitative food safety risk assessments.
- Critically evaluate, develop and implement food quality management systems based on qualitative and quantitative food quality risk assessments.
- Define how food businesses, through the adoption of appropriate systems, can effectively address food safety risks that may impact on business continuity and food safety culture.
|Coursework||Assignment 1: HACCP Workbook||40%|
|Coursework||Assignment 2: Critical review of a major food safety/quality incident||60%|
Students should be familiar with the content of at least one of the following:
- Baines, R. N. (2010) Quality and Safety Standards in Food Supply Chains. In C. Mena and S. Stevens [Eds] Delivering Performance in Food Supply Chains. Woodhead Publishing Ltd. 15 303-23
- Borot de Battisti, A., MacGregor, J. and Graffham, A. (eds.) (2009) Standard bearers: horticultural exports and private standards in Africa International Institute for Environment and Development.
- Food and Agriculture Organization (2007) Private standards in the United States and European Union markets for fruit and vegetables: implications for developing countries Food and Agriculture Organization. (FAO commodity studies, 3).
- Food and Agriculture Organization (2009) Animal food production: codex alimentarius 2nd edn. Food and Agriculture Organization.
- James, G. (1996) Hazard analysis in fresh produce Productive Solutions.
- Lunning, P.A., Marcelis, W.J. and Jongen, W.M.F. (2002) Food quality management: a techno-managerial approach Wageningen Pers.
- Noordhuizen, J. (ed.) (2008) Applying HACCP-based quality risk management on dairy farms Wageningen Academic.
- Van Der Meulen, B. (ed.) (2011) Private food law governing food chains through contracts law, self-regulation, private standards Wageningen Academic Publishers.
- Wallace, C. A., Holyoak, L., Powell, S. C. and Dykes, F. C. (2014) HACCP - The difficulty with Hazard Analysis. Food Control. 35(1): 233-240
- Wallace, C. A., HolyoakB, L., Powell, S. C. and Dykes, F. C. (2012) Re-thinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Research International. 47(2): 236-245
- Wallace, C. A., Powell, S. C. and Holyoak, L. (2005a) Development of methods for standardised HACCP assessment. British Food Journal. 107(10-11): 723-742
- Wallace, C. A., Powell, S. C. and Holyoak, L. (2005b) Post-training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing. British Food Journal. 107(10-11): 743-759
- Williams, A. P., Smith, R. A., Gaze, R., Mortimore, S. E., Motarjemi, Y. and Wallace, C. A. (2003) An international future for standards of HACCP training. Food Control. 14(2): 111-121
- Yiannas, F. (2009) Food safety culture: creating a behavior-based food safety management system Springer Science+Business Media. (Food microbiology and food safety).