Programme And Module Handbook
 
Programme Specification


Date Specification Approved 04/08/2015
College College Eng and Physical Sci
School Chemical Engineering
Department Chemical Engineering
Partner College and School
Collaborative Organisation and Form of Collaboration
Qualification and Programme Title CertHE Food Safety and Food Legislation Part-time.
Programme Code 9818
Delivery Location Campus
Language of Study English
Length of Programme 2 Year(s)
Accreditations This programme has no outside accreditations
Aims of the Programme 1. To provide further specialist learning opportunities in food safety to:
a. practitioners in the food industry who are in supervisory positions or consultancy
b. staff in Local Authority employment
c. practitioners in the food industry wishing to transfer to Local Authority employment.

2. To provide an assessed course to cover the syllabus of the Higher Certificate in Food Control and the Higher Certificate in Food Premises Inspection offered by the Chartered Institute of Environmental Health. This qualification must be taken by all Food Technicians in Local Authority employment who wish to inspect high risk food premises. The course has been approved and accreditied by the Chartered Institute of Environmental Health.
Programme Outcomes
Students are expected to have Knowledge and Understanding of: Which will be gained through the following Teaching and Learning methods: and assessed using the following methods:
Food microbiology: the common microbes associated with food, including methods of sampling and enumeration.
Food poisoning and food borne illness: The methods used to control food borne illness, including laboratory-based learning and assessment of peer reviewed publications.
Food Science and Technology: Application of the principles of food preservation and manufacture, to include their importance in food safety and food standards
Management of Food Safety: Systems used to control food hazards, to include cleaning, pest control, recall procedures, risk assessment systems such as HACCP, and quality assurance systems.
Food Legislation: The main food legislation, the sources of food law, the interpretation and application of food law, evidence gathering and legal procedure as they relate to contraventions of food law
The underpinning science and mathematics required to understand the above.
Food Standards: legisation and application of legal procedure relating to composition, labelling, marketing standards, allergens & additives.
Food Inspection: the identification and examination of common foods, food sources and judge fitness for human consumption.
1: Lectures, laboratory practical, directed reading;
2: Lectures, laboratory practical, directed reading;
3: Lectures, Workbook with self assessment questions, Visits, Laboratory practical;
4: Lectures, Directed reading, Web based exercises, Laboratory practical;
5: Lectures, Directed reading, Visits;
6: Tutorials, Lecture laboratory Practicals, Workbook.
7: Lectures, workbooks and directed reading.
8: Lectures, visits, workbooks and directed reading.
1: Case studies, laboratory reports and examination;
2: Case studies, Laboratory Reports, Essays, Report and Examination;
3: Case studies, Laboratory Reports and Essay;
4: Case studies, Laboratory Reports and Web based Assessment;
5: Case studies, Laboratory Reports and Essay;
6: Case studies, laboratory reports;
7: Case studies;
8: Oral practical examination.
Students are expected to have attained the following Skills and other Attributes: Which will be gained through the following Teaching and Learning methods: and assessed using the following methods:
Be able to critically analyse information in the field of food safety, and to be able to communicate the results of this analysis by written and verbal means.
Be able to apply a range of key techniques to a practical situation and be able to identify an appropriate course of action to find a solution.
Be able to effectively present information gained from observation and from reading in report form.
Be able to search out relevant guidance and peer review literature and relate these publications to issues in food safety.
Directed reading and self assessment questions, Lecutres, Tutorials, Case studies.
Essays, Project report & viva, Laboratory reports, case studies.