Module Details

Module Code: AGRI S6014
Full Title: Quality Management in the Food Industry
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 2 Semesters
Credits:: 10
Module Owner:: Paul Murphy
Departments: Unknown
Module Description: The aim of this module is to provide the learner with an understanding of the systems, processes and accompanying tools used to implement and maintain a Quality Management system (e.g. BRC etc.). The learner will therefore be in a position to operate both efficiently and effectively in a highly regulated and controlled food manufacturing environment.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe the different stages in the evolution of a Quality Management System (QMS).
MLO2 Describe the philosophy and principles of Quality gurus.
MLO3 Explain the basics of any one of the seven different Quality Improvement Tools (7QIT) to improve product quality.
MLO4 Discuss the basic framework behind Quality Management Systems
MLO5 Outline the basic principles of an internal audit system.
MLO6 Discuss the outcomes of an internal audit and the necessary actions and responses.
MLO7 Design an internal audit for a manufacturing process based on current procedure or standards in place.
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
 
Module Indicative Content
The Evolution of Quality Management
Online inspection to Quality Control (QC) to Quality Assurance (QA) to Quality Management (QM). The increasing role of production in quality processes.
Quality Gurus
Deming (SPC, PDCA etc.), Ishikawa (Quality Circles, 7QIT etc.)
Quality Improvement Tools
Check Sheet, Flow Chart, Decision Tree, Pareto and SPC.
The Basis of a Quality Management System
The working of applicable QMS standards in the food industry e.g. ISO, BRC etc.
Customer Focus
The needs of the customer both internal and external customers, their expectations of the product and accompanying service.
The Audit Process
The different audit types, format and typical audit steps.
The Corrective Action Process
The steps taken to address the different types of non-conformances, responses required and follow up actions within the company.
Management Review
The typical elements in a Management Review of a Quality System in a Food Industry.
An Internal Audit
How to prepare an internal audit based on company processes and or procedures, necessary documentation, audit execution and close out.
Module Assessment
Assessment Breakdown%
Course Work50.00%
Project50.00%
Module Special Regulation
 

Assessments

Part-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing End-of-Semester Learning Outcome 1,2,3,4,5,6
Duration in minutes 0
Assessment Description
Online Quizzes
Project
Assessment Type Project % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 7
Duration in minutes 0
Assessment Description
Report on the preparation of an internal audit within a food company along with supporting documentation e.g. audit question, findings and outcomes.
No Practical
No Final Examination

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

 

Module Workload

This module has no Full-time workload.
Workload: Part-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Online (Contact) Contact Online lectures, case studies, quizzes, discussion groups, supplementary reading Every Week 2.00 2
Lecture Contact Face-to-Face (2 hours twice per semester) Twice per semester 0.27 2
Independent Study Non Contact No Description Every Week 1.00 1
Total Weekly Learner Workload 3.27
Total Weekly Contact Hours 2.27
 
Module Resources
Recommended Book Resources
  • Orsins, Nilsson, Joyce. (2012), The Essential Edward Deming, [ISBN: 9780071790222].
  • Juran Institute Inc. (2013), Quality Improvement Tools, [ISBN: 9781482319910].
Supplementary Book Resources
  • Louhran, Marie. (2010), Auditing for Dummies, [ISBN: 9780470530719].
This module does not have any article/paper resources
Other Resources