Module Code: AGRI S8Z03
Full Title Food Industry: Quality Management
Valid From: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Author Richard Crowley
Departments: Unknown
Module Description: To provide the learner with the necessary knowledge and undestanding of the tools, processes and systems used to implement and maintain a complaint Quality Management System (e.g. ISO, BRC etc.) thus allowing s/he to operate effectively and efficiently in the highly regulated and controlled food manufacturing and/or service environment.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Compare and contrast the different stages in the evolution of a modern Quality Management System (QMS)
LO2 Explain the philosophy and principles that underpin the continuous improvement process developed by the great quality gurus such a Deming, Crosby, Ishikawa etc.
LO3 Analyse how to continuously reduce waste and improve product and service quality using any one of the seven different Quality Improvement Tools (7QIT).
LO4 Discuss the basic framework behind modern Quality Management Systems (e.g. BRC and ISO).
LO5 Discuss the need for self assessment, how audits and management reviews are formatted and design and implement a basic audit.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Indicative Content
Evolution of Quality Management
Inspection to Quality Control (QC) to Quality Assurance (QA) to Quality Management (QM)
Quality gurus
Deming (SPC, PDCA etc.), Crosby (RFT, ZD etc.),Ishikawa(Q Circles, 7QIT etc.).
Quality/ Improvement Tools
Flow Chart, Check Sheet,Pareto, Histogram, Fishbone (C&E), Scatter Plat and SPC.
The Basis of a Quality Management System
Customer requirements to product and service performance based on current QMS Standards such as ISO/BRC etc.
Customer focus
Understanding the product and service needs of the customer.
Auditing, Management Review and Self Assessment
Definitions, audit formats, audit processe types, typical audit steps, nonconformance corrective and preventative actions and auditor skills
Module Content & Assessment
Assessment Breakdown%
Course Work100.00%
Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Class Test % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing Week 5 Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
Class Test on the evolution on quality assurance and the principles of continuous improvement.
Assessment Type Class Test % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing Week 9 Learning Outcome 3,4,5
Duration in minutes 0
Assessment Description
Class Test on the basic framework behind modern quality management systems, self-assessment and quality audits.
Assessment Type Project % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing Sem 1 End Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Students will carry out an individual project relating to a current topic in
quality assurance covered in the course.
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 Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Second Week 1.50 3
Tutorial Contact No Description Every Week 1.00 1
Independent Study Non Contact No Description Every Week 2.00 2
Directed Reading Non Contact No Description Every Week 2.00 2
Online Contact Contact No Description Every Second Week 1.50 3
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Resources
Recommended Book Resources
  • Deming W. Edward. (1982), Out oif Crisis, 1st. McGrath-Hill, [ISBN: 978-0911379013].
  • Orsins, Nilsson, Joyce. (2012), The Essential Edward Deming, McGrath-Hill, [ISBN: 978-0071790222].
  • Juran Institute Inc.. (2013), Quality Improvement Tools, 1st. Create Space Independent Publishing Platform, [ISBN: 978-1482319910].
  • Swanson Roger. (1995), The Quality Improvement Handbook: Team Guide to Tools and Techniques, CRC Press, [ISBN: 978-1884015595].
  • Brassard Michael. (1988), The Memory Jogger: A Guide of Tools for Continuous Improvement, 2nd. Goal/QPC, [ISBN: 978-1879364035].
  • Kill Ron. (2012), The BRC Global Standard for Food: A Guide to a Successful Audit, 2nd. Wiley-Blackwell, [ISBN: 978-0470670651].
  • Tricker Ray. (2009), ISO9001:2008 for Small Businesses, 4th. Butterworth-Heinemann, [ISBN: 978-1856178617].
Supplementary Book Resources
  • Juran, Joseph & Defeo Joseph. (2010), Jurans Handbook on Quality, 6th. McGraw and Hill, [ISBN: 978-0071629737].
  • Louhran, Maire. (2010), Auditing For Dummies, John Wiley & sons, [ISBN: 978-0470530719].
This module does not have any article/paper resources
Other Resources
  • [Website], NSAI standards catalogue, NSAI.
  • [Website], www.excellenceireland.ie.
  • [Website], brcglobalstandards.com.
 
statuslog
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