Full Title:Quality Management on the Farm
Module Code:QUAL S7006
 
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:The learner will acquire the theoretical and practical knowledge to apply Quality Asurance and Food Safety schemes to the production of farm produce
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Determine key quality management and safety standards required at farm level
  2. Appraise the use of tools to improve the quality and safety of farm produce.
  3. Audit and monitor an actual quality management system of a farm enterprise
  4. Categorise the testing and quality assurance requirements of a creamery or meat factory
 

Module Content & Assessment

Indicative Content
Quality Management and Safety Systems
Evolution of quality control, quality management, GMP and safety; EU, Irish, FDA, and Codex Alimentarius directives and regulations; BRC, IS 22000 and HACCP.
GMP and Quality Improvement Tools
Premises, plant and personnel hygiene pre-requisites and requirements. Automated machine control devices including flow diversion valves, regulating valves and sensors. Data loggers, thermographs, decision trees, cause and effect diagrams. Cleaning in place (CIP), cleaning out of place (COP), foam cleaning, dry cleaning. Use of personal protective equipment (PPE)
Farm Quality Assurance Schemes
Beef and sheep (BLQAS), pig, poultry and dairy Bord Bia Quality Assurance Schemes and Milk Hygiene Dir’92/ 46 E.C. Animal treacability requirements.
Auditing
Auditing techniques and cross-compliance for farm quality assurance and safety of farm enterprises.
Farm and factory visits
Quality Assurance and compositional testing carried out on farm raw materials for a creamery, meat factory and artisan food producer
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Continuous Assessment Draw up of a Quality Assurance and Safety Manual for a farm enterprise. 1,2,3 60.00 0 0 Week 12 0
Class Test Test on theory of QA and Safety 1 20.00 0 0 Week 6 0
Project Industrial visit to food factory and artisan food producer 3,4 20.00 0 0 Week 9 0
No Project
No Practical
No End of Module Formal Examination

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Farm QA and Safety 4.00 Every Week 4.00
Practical Industrial and farm visit 7.50 Twice per semester 1.00
Directed Reading No Description 2.00 Every Week 2.00
Independent Study No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 5.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Pettit,T 2008, Food Assurance, Animal Health and Welfare, 2nd Ed., Teagasc
  • Lelieveld, H., Mostert, T. and Holah, J. 2005, Handbook of Hygiene Control in the Food Industry, 2nd Ed., Woodhead Publishing [ISBN: 1855739577]
  • Glanbia Ltd 2012, Dairy Farm Assurance Scheme Standards and Protocol., 2nd Ed., Glanbia Ingredients Ltd
  • Bord Bia 2010, Beef and Lamb Farm Quality Assurance Scheme, 2nd Ed., Bord Bia
Supplementary Book Resources
  • Forsythe, S.J. and Hayes P.R. 2000, Food Hygiene, Microbiology & HACCP, 3rd Ed., Chapman and Hall [ISBN: 0751404500]
  • Taormina, T. 1999, Successful Internal Auditing, 2nd Ed., Prentice Hall. [ISBN: 9780138568085]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_SAGRI_8 Bachelor of Science (Honours) in Agriculture 6 Mandatory
DK_SAGRI_7 Bachelor of Science in Agriculture 2 Mandatory