Module Details

Module Code: AGRI S7016
Full Title: Agri-Food Quality Management
Valid From: Semester 1 - 2021/22 ( September 2021 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner::
  • Breda Brennan
  • Simone McCabe
Departments: Agriculture, Food and Animal Health
Module Description: To provide the learner with the necessary knowledge and understanding of the principles of Sustainable Quality Assurance at an Agri-Food level. S/he will also acquire the practical knowledge to apply Quality Assurance and Food Safety schemes to the production of farm produce.
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Determine key sustainable quality management and safety standards required at farm level
MLO2 Appraise the use of tools to improve the quality and safety of farm produce.
MLO3 Audit and monitor an actual quality management system of a farm/agri-food enterprise.
MLO4 Categorise the testing and quality assurance requirements of a creamery or meat factory.
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
Farm Quality Assurance Schemes
Sustainable Beef and Lamb, Dairy, Pig and Poultry Bord Bia Quality Assurance Schemes. Origin Green. Animal traceability requirements. Animal welfare. Environmental protection
Meat Processor Quality Assurance Scheme
Processor standards; consumer and market requirements. Hygiene requirements; animal welfare; storage and handling; traceability; waste disposal.
Quality Management and Safety Standards relating to farm and food produce
Quality control, quality management; farm safety standards; EU/Irish directives and regulations; HACCP principles.
Auditing standards, techniques and cross-compliance for quality assurance and safety of agri-food enterprises.
Farm/Factory Visit
Quality Assurance compliance on farms and/or farm raw materials for a creamery or meat factory.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation


Part Time

Course Work
Assessment Type Written Report % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing Week 7 Learning Outcome 1,2,4
Duration in minutes 0
Assessment Description
Report on site visit to a Quality Assured farm/factory
Assessment Type Class Test % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing Week 9 Learning Outcome 1,2
Duration in minutes 0
Assessment Description
Test on theory of Quality Assurance and safety on a farm
Assessment Type Continuous Assessment % of Total Mark 60
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 3
Duration in minutes 0
Assessment Description
Create a Quality Assurance and Safety Manual for a farm/agri-food enterprise.
No Project
No Practical
No Final Examination
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

This module has no Full Time workload.
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lectures associated with indicative content Every Week 2.00 2
Directed Reading Non Contact Textbooks/Papers/Online resources Every Week 2.00 2
Independent Study Non Contact Self/Group study Every Week 2.00 2
Practical Contact 1 x 4 hour site visit to farm/factory Every Week 0.50 0.5
Online Contact Contact Online support Every Second Week 0.50 1
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Module Resources
Recommended Book Resources
  • Thia Hennessy et al., Teagasc (Organization). (2013), Measuring Farm Level Sustainability with the Teagasc National Farm Survey, [ISBN: 978-1-84170-604-7].
Supplementary Book Resources
  • Frans J.M. Smulders, Bo Algers. (2009), Welfare of production animals: assessment and management of risks, Wageningen Academic Publishers, p.588, [ISBN: 978-90-8686-122-4].
  • J.P.T.M. Noordhuizen,J. Cannas da Silva,J.S.C. Boersema,A. Vieira. (2007), Applying HACCP-based Quality Risk Management on dairy farms, Wageningen Academic Publishers, p.312, [ISBN: 978-90-8686-052-4].
This module does not have any article/paper resources
Other Resources