This module outlines the history and background to food and beverage regulation, the regulatory process at EU level and the principal regulations which govern food and beverage processing and sale.
*Curricular information is subject to change
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
- Intoxicating Liquor (Breweries and Distilleries) Bill 2016
- Regulations for the establishment of breweries/ microbreweries/ distilleries- Authorisation of Warehouse keepers and Approval of Tax Warehouses
- REGULATION (EC) No 110/2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks
- Liquor licensing legislation for both off and on sales
- The Intoxicating Liquor Act 2008
- Public Health Harmful Drinking in Europe- Prevalence and Statistics. Alcohol and Cancer
- Public Health Alcohol Bill 2015- Minimum Unit Pricing. Health Labelling. Regulation of Advertising and Marketing of Alcohol. Sponsorship Regulation
- Food Fraud as relevant to the Brewing and Distilling Industry
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
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |