Introducing food safety, legality, quality and hygiene.
Introduction to Quality, Quality Control, Quality Assurance, Quality Systems.
Prerequisite programmes and practices with particular emphasis on hygiene to prevent food contamination.
Introduction to HACCP as a key component of food safety systems.
Development, maintenance and practice of appropriate documented standards/systems used to manage food safety, quality and hygiene along the food chain.
Introduction to quality, quality control, quality assurance, hygiene & food safety.
Components of food safety & quality systems: senior management commitment, pre-requisite programmes, including site standards,
Quality control of personnel, suppliers and raw material control, traceability and product recall, process control, product control and complaint prevention & management.
HACCP principles, steps and in production systems.
Quality management systems.
Introduction to quality, quality control, quality assurance, hygiene & food safety.
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Components of food safety & quality systems: senior management commitment, pre-requisite programmes, including site standards, personnel, supplier and raw material control.traceability, process control, product control and complaint prevention .
n/a
Lecture series with elements of PBL and case studies built in using some of the Blackboard tools. In lecture discussion of relevant photos and videos.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 40 |
| Other Assessment(s) | 60 |