Building on TFFS 2004 and TFFS2005, this module focuses on management skills, pre-requisite programmes and the application of HACCP in food premises, ranging from primary and subsequent processing to retail and catering.
Review of basic terminology of food safety, legality, quality, QC, QA.
Review of the most common food safety hazards in common food chains and how these are controlled.
Components of Food Safety Management Systems. management, pre-requisite programmes, HACCP system.
Key standards including ISO 22000, ISO 9001, BRC Global food Safety Standard (latest version). Site standards, product, process and personnel control. I.S.340 & 341:2007: rev 2015.
Assessing effectiveness of HACCP system. Auditing food safety and quality systems. Food safety training levels and requirements. TACCP.
Components of food quality systems, from design to specifications to suppliers, raw material control, process control, finished product control, traceability & product recall, complaints.
This module draws on a substantial personal collection of relevant photographs.
Presents many of the topics from a problem based learning perspective.
Uses quiz capability of Vexox during learning and as a revision tool.
Extensive guidance on premises selection, approaching management, auditing, audit report preparation.
Feedback given on both individual audits by lecturer.
Questions and feedback on presentation by students and lecturer.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 40 |
| Other Assessment(s) | 60 |