Module Overview

Nutraceutical Food Safety and Occupational Health & Safety

Review of legal requirements governing food and occupational health & safety in food premises and other workplaces. 

A risk analysis based review of Physical, Chemical and Biological potential hazards associated with food raw materials, food processing (or lack of) and food products.  These potential hazards pose risks of food poisoning or foodborne disease to consumers, from premises, brands, companies and commodities. The environments where food is produced, processed and distributed pose multiple occupational hazards to workers in food and similar industries. 

This module is designed to enable students to manage and optimise food safety, food quality & occupational safety systems while minimising food and energy wastage in businesses.  An appropriate depth of skilled management will lead, record and drive training, quality, pre-requisite requirements, HACCP and health & safety and their assessment including culture.  Appropriate management control strategies address both generic and specific hazards.  Their effectiveness is monitored, recorded, evaluated and improved.

Module is approx 70% food safety & quality and 30% OSH.


Module Code

TFHS 3999

ECTS Credits


*Curricular information is subject to change

Review of legal requirements and overview of risk assessment, management and communications in context of food safety, quality and OSH. 

Review of the principle food poisoning and foodborne disease hazards posed by food and most common OSH risks in food production, processing and distribution. 

Prevention and management of risks: Key roles of Management of safety and of safety & quality culture.  Prerequisite programmes preventing food contamination. Role of HACCP system in product safety. Roles of and key components of company quality systems.  Food safety/quality and OSH safety culture.

Maintaining and improving safety & quality and sustainability culture by preventing and reducing waste, reusing and recycling as much as possible, and reducing energy use per unit production.

Structured presentations.

Interaction via discussions of case studies and polling tools.

Individual feedback on assessment 1 prior to assessment 2.

Module Content & Assessment
Assessment Breakdown %
Formal Examination40
Other Assessment(s)60