Programme And Module Handbook
 
Course Details in 2021/22 Session


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Module Title LM Food Safety Management Systems
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 32830
Module Lead Iain Ferris
Level Masters Level
Credits 20
Semester Semester 1
Pre-requisites
Co-requisites
Restrictions The module is part of the wider MSc in Food Safety Hygiene & Management and presents no foreseeable barriers to applications, access or progression for any protected group.
Contact Hours Lecture-50 hours
Guided independent study-150 hours
Total: 200 hours
Exclusions
Description This module is an examination of the systems used to manage food safety hazards including HACCP, allergen risk assessment & management principles and quality assurance systems. The module sets these systems within both the legal and food safety context and thus considers the application of these systems from the food industry and relevant food safety enforcement bodies. The module also covers the pre-requisite systems required to support food safety management, including, Pest Management, Cleaning, personnel policies and maintenance.
Learning Outcomes By the end of the module students should be able to:
  • Explain and apply the principles of HACCP to the production of food.
  • Explain and discuss food safety management systems such as the BRC global standards and Food Standards Agency SFBB.
  • Explain, apply and assess allergen management and allergen risk assessment principles in a variety of food premises including manufacturing and catering.
  • Discuss the principles of quality assurance systems such as ISO 9001 and how they can be applied to the food industry and/or map into food safety management systems.
  • Demonstrate a good understanding of the biology and ecology of common food pests, appropriate methods of control and be able to evaluate their efficacy.
  • Demonstrate a good understanding of the materials and methods used in cleaning, including cleaning in place, and be able to evaluate the efficacy of these methods.
  • Appreciate the importance of the design and maintenance of equipment and premises in the management of food safety hazards associated with pests, fouling and other food processing issues.
  • Demonstrate a good understanding of personnel policies, including training, sickness policy and personal hygiene, used in the food industry to support food safety management systems and the production of safe food.
Assessment 32830-01 : Coursework : Group Assessment - Coursework (50%)
32830-02 : Assignment 1 : Coursework (50%)
Assessment Methods & Exceptions Assessment:
One group report (50%) using a case study to develop a HACCP plan for a particular food.
One individual piece of course work equivalent to 2000 word essay (50%).

Reassessment:
Students will get the opportunity to submit any failed assignments as a second attempt in line with the University’s regulations.
Other
Reading List