Full Title:Quality Assurance
Module Code:QUAL S6001
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:This module provides the student with the knowledge of the importance of consumer safety and quality expectations in relation to food and farm produce. The student will also have the ability to draw up and implement modern quality assurance and safety systems in a food factory or on a farm
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Explain the concepts of Inspection, Quality Control and Quality assurance. Explain what is meant by process variation, continuous improvement cycle and customer service.
  2. Discuss the difference betwen Detection and Prevention. Explain how to implement a Quality Assurance process including using a sysematic approach to Prevention.
  3. Ascertain the consumer needs and requirements in regard to food quality
  4. Identify the various food hazards and their control measures
  5. Appreciate the need for animal welfare, traceability, tagging and disease control

Module Content & Assessment

Indicative Content
Quality and Safety along the Food Chain
Quality assurance attitude and requirements for all members of the food supply chain including producers, processors, transporters, agents, retailers and consumers. Changing consumer attitudes to food quality assurance and safety
Regulatory Autorities and Agents
Government and EU regulatory agents including, DAFM, NSAI, FSAI, Bord Bia, European Food and Veterinary Office (FVO), Irish Dairy Board (IDB)
HACCP: Food Hazards and Risk Assessment
HACCP risk assessment from chemical, biological, physical hazards and other adulturants. Tests used to detect hazards in food samples and farm produce. CCP identification and the use of CCP Decision Tree in drawing up a HACCP Plan. Hygiene pre-requisites for HACCP. Animal traceability including registration, tagging and passports.
Principles and Elements of Quality Assurance
Quality gurus, Inspection,Quality Control, Quality Assurance, quality standards incl. ISO and BRC. The basic QMS system , documentation, quality manual, SOP's, quality audits, quality improvement techniques and teamwork, problem solving etc
Manufacturing Quality Assurance
Process Variation, Plan Do Check Act (PDCA), Continuous improvement. The various stages of Quality Control and Quality Assurance. The difference between quality bases on Detection rather than Prevention. How to implement a systematic approach to Prevention. The concepts of Customer service Quality
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Project HACCP Plan for food factory or Farm 4,5 20.00 0 0 Week 8 0
Continuous Assessment Class test on Quality Assurance principles and practice 1,2 20.00 0 0 Week 5 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3,5 60.00 0 0 End-of-Semester 0
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 Quality Assurance and Safety 4.00 Every Week 4.00
Directed Reading No Description 2.00 Every Week 2.00
Independent Study No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 4.00
This course has no Part Time workload.
Recommended Book Resources
  • Juran, J and Defoe,J. 2010, Jurans Handbook on Quality, 6th Ed., Mc Graw and Hill, [ISBN: 978-0470530719]
  • Hoyne, D 2008, ISO 9000 Quality System Handbook, 6th Ed., Butterworth- Heinemann [ISBN: 9781856176842]
  • Summers, D.C 2009, Quality, 3rd Ed. [ISBN: 01315924890]
  • Goetsch 2009, Introduction to Quality, 3rd Ed. [ISBN: 0-13-8003548]
  • Juran Institute Inc 2013, Quality Improvement Tools, 1st Ed., Create Space, Independent Publishing Platform [ISBN: 978-1482319910]
Supplementary Book Resources
  • Ryan, T.P 2000, Stastical Methods for Quality Improvement, John Wiley & Son [ISBN: 0471197750]
  • Oakland, J.S. 1995, Total Quality Management, Butterworth- Heinemann [ISBN: 0750621249]
  • Deming,W.E 1982, Out of Crisis, 1st Ed., Mc Graw and Hill [ISBN: 978-0911379013]
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 3 Mandatory
DK_SAGRI_C Higher Certificate in Science in Agriculture 3 Mandatory