SHN5112 - Food Safety and Food Qaulity

Objectives:

On successful completion of the module, students will be able to:

Outline the value of quality assurance and quality control procedures in food production.
Understand and assess the factors affecting food safety in a range of situations.
Analyse a food safety/quality issue.
Suggest effective controls for management of food safety and food quality.
Understand how food legislation is enacted and enforced in the UK.

Content:

Legal requirements. Consumer need for quality and safety. Goods Manufacturing Practice, ISO and Hazard Analysis Critical Control Points systems and their applications in an effective management system. Hazards and principal factors affecting food safety and food quality. Food spoilage, food preservation methods, food poisoning, chemical and physical contamination, food additives, management of hygiene, emerging pathogens, recent/contemporary food safety issues. Role of Environmental Health Officers and other bodies concerned with legal aspects for food quality.

Learning and Teaching Information:

Formal lectures supported by seminars with guest speakers and workshops. Use of case studies to develop skills in analysis, management and presentation.

Lectures and visiting speakers
Contact hours: 20
Intended Group size: 30

Seminars
Contact hours: 10
Intended group size: 30

Workshops and presentations
Contact hours: 15
Intended Group size: 30

Guided independent study
Hours: 155

Assessment:

001 Group report 1 x 1000 words (Semester 1) 30%
002 Oral presentation 1 x 20 minutes (End Semester 1) 20%
003 Report on presentation topic 1 x 2000 words (End of Semester 1) 50%


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