Course Details in 2021/22 Session

Module Title	Food Inspection
School	Chemical Engineering
Department	Chemical Engineering
Module Code	04 22115
Module Lead	Madeleine Smith
Level	Intermediate Level
Credits	10
Semester	Semester 1
Pre-requisites
Co-requisites
Restrictions	None
Exclusions
Description	The module covers the identification and examination of the common foods and food sources and judgment on their fitness for human consumption. This module will include: the judgment of fitness, gross post-mortem evidence of pathological conditions of common food animals, including fish and shellfish and products of animal origin, the role of food production methods in the distribution and prevalence of common zoonoses, spoilage, product recall and traceability, import and export of foodstuffs, healthmarking, appropriate legal responses to fit, unfit and unsaleable food.
Learning Outcomes	By the end of the module the student should be able to: Identify the common fish, shellfish, fruit, vegetables, cuts of meat and offal used for human consumption; Correctly determine whether a variety of food specimens are fit or unfit for human consumption, explain the risk to human health of the unfit conditions and explain an appropriate course of action to be taken for the specimens; Correctly identify spoilage in a variety of food specimens and explain a correct course of action to be taken; Distinguish between fitness and unsaleability in a variety of food specimens and explain a correct course of action to be taken.
Assessment	22115-01 : Online test : Exam (School Arranged) - Computer-based (30%) 22115-02 : Practical exam : Practical (40%) 22115-03 : Logbook : Log Book/ Portfolio (30%)
Assessment Methods & Exceptions	Assessment is an oral, practical examination during which the candidate must demonstrate their ability to correctly identify common foodstuffs and make accurate decisions about their fitness for human consumption.
Other
Reading List