This module outlines the history and background to food regulation, the Regulatory process at EU level and the principal regulations which govern food processing.
Introduction to food safety regulation.
The EU, its legislative processes and, the development of current food regulations.
Official Controls at EU level and their operation nationally.
Risk analysis and traceability -Regulation (EC) 178/ 2002
Food hygiene- personnel, premises, temperature control and sanitation. -Regulation (EC) 852/2004 Codes of practice guidelines and standards related to Reg 852/2004
EU Additives legislation-Regulation (EC) No 1333/2008
Food information for Consumers- EU Labelling legislation- Regulation (EU) 1169/2011
Nutrition & Health Claims legislation- Regulation (EC) 1924/2006
Food Supplements Legislation -Directive 2002/46/EC
Introduction to international food regulation- the WTO and the Codex Alimentarius
Much of the course delivery will be in lecture format. However, students will actively learn through student centred learning strategies such as class discussions and tutorials. Students will be expected to drive their own learning through researching topics outside of contact hours. This will be supplemented by visits, where appropriate.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |