This module allows student to develop the critical knowledge and understanding of the relationship between microorganisms and food and water in respect to public health. The module will also explore the scientific and technical factors of food processing and packaging which influence food safety and quality. The module is concerned with how food legislation can protect public health and students will develop a critical understanding of how food microbiology and food processing influence the development of current food safety legislation. It will also recognise how legislation is applied and enforced within the food industry and how it develops and changes in response to scientific, technical, socio-economic and political factors.
Learning Outcomes
By the end of the module students should be able to:
Develop an applied understanding of all aspects of food and water safety, food control, manufacture and technology.
Have a systematic and conceptual understanding of how the hazards associated with food preparation, especially the main microbiological hazards, underpin of the principles of food safety management applying the principles of hazard analysis and risk assessment
Demonstrate an understanding of the main processes involved in food production in order to be able to integrate the principles and practices involved in a critical appraisal of any food product.
Demonstrate the ability to deal with the various statutory powers and duties available to Food Safety Practitioners through the critical assessment and application of legislation, make sound judgements and communicate clearly to specialist and non-specialist audiences.
Relate the principles of the learning above, to the consumer protection aspects of food safety during its preparation, distribution and/or storage.
Conceptual understanding of Government and Local strategies in the context of rapidly changing political agendas in the food industry.
