SHN5812 - Food Safety and Quality

Objectives:

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

1 outline the value of quality assurance and quality control procedures in food production
2 understand and assess the factors affecting food safety in a range of situations
3 analyse a food safety/quality issue
4 suggest effective controls for management of food safety and food quality
5 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
Number of Groups: 1 group of 30

Seminars
Contact hours: 10
Number of Groups: 1 group of 30

Independent study & workshops & presentations Contact hours: 15
Number of Groups: 1 group of 30

Assessment:

001 Seen exam paper 1 x 2 hours (end of sem 1) 50%
002 Report 1 x 1000 words (Sem 2) 30%
003 Oral presentation/case 15 Minutes (Sem 2) 20%


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