Module Details

Module Code: QUAL S9001
Full Title: Food Safety and Quality Management
Valid From:: Semester 1 - 2024/25 ( September 2024 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 10
Module Owner:: Siobhan Jordan
Departments: Agriculture, Food and Animal Health
Module Description: Food is produced as a result of a wide variety of activities which occur throughout the food chain, from the farm to the fork. Consequently, the safety and quality of the final product from a production system will be determined by the safety and quality of the individual stages within that system. This Module adopts a systems approach to the achievement of safety and quality. Within this framework of Process or Product Quality Management the Module addresses the principles of systems science and safety and quality management systems, and their combined role in the achievement of sustainable product safety and quality. Risk analysis and its application in determining Food Safety Objectives (FSOs) will also be investigated.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Critically evaluate the factors that are constraining the quality of food products and use the concept of Process Quality Management to achieve and maintain high quality and safe outputs throughout food production systems
MLO2 Critically analyse the implementation of quality systems including, ISO 9001, ISO 22,000, BRC, Bord Bia, total quality management and Hazard Analysis Critical Control Point (HACCP).
MLO3 Critically analyse the requirements of private standards compared to legislation and related standards;
MLO4 Reflect upon risk analysis and its role in the development of Food Safety Objectives (FSOs);
MLO5 Have critical insight into the development and enforcement of legislation and related standards in a sustainable food industry and the role of Codex in these developments.
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
Food Hygiene Standards
Good Practices, prerequisite programmes, food safety and quality management.
Food Technology
Food processing and preservation methods;
Principles and Elements of Quality Assurance
The concept of quality and total quality management;
Management Systems
Integrated management systems to cover quality assurance including HACCP Systems.
Legislation
Food law, national and international.
Standards
Implementing public and private standards, such as BRC, Bord Bia or ISO 22,000, for safety and quality management systems
Training
Develop a food safety training course in line with FSAI guidance and resources.
Audit
Auditing skills as a management tool in a factory environment
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Shared assessment with site visit to focus on areas of the indicative content and learning outcomes outlined in the CA brief and how they relate to each other in the manufacturing environment.
If the site visit is not completed then the student will be given a relevant topic to submit a written report on.
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 2,3,4
Duration in minutes 0
Assessment Description
Develop an internal integrated audit plan to participate in a mock audit based on a relevant food safety/quality standard.
No Project
No Practical
No Final Examination

Part-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Shared assessment with site visit to focus on areas of the indicative content and learning outcomes outlined in the CA brief and how they relate to each other in the manufacturing environment. If the site visit is not completed then the student will be given a relevant topic to submit a written report on.
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 2,3,4
Duration in minutes 0
Assessment Description
Develop an internal integrated audit plan to participate in a mock audit based on a relevant food safety/quality standard.
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

Workload: Full-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Online lecture related to course work Every Week 2.00 2
Online (non-contact) Non Contact Asynchronous contact related to indicative content Every Week 2.00 2
Practical Contact Site visit - assessment Every Week 0.50 0.5
Directed Reading Non Contact Directed learning Every Week 6.00 6
Independent Study Non Contact Independent learning Every Week 6.00 6
Total Weekly Learner Workload 16.50
Total Weekly Contact Hours 2.50
Workload: Part-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Online lecture related to course work Every Week 2.00 2
Practical Contact Site Visit - assessment Every Week 0.50 0.5
Online (non-contact) Non Contact Asynchronous activities Every Week 2.00 2
Directed Reading Non Contact Directed learning Every Week 6.00 6
Independent Study Non Contact Independent learning Every Week 6.00 6
Total Weekly Learner Workload 16.50
Total Weekly Contact Hours 2.50
 
Module Resources
Recommended Book Resources
  • P.J. Fellows. (2022), Food Processing Technology, Fifth. Elsevier, p.804, [ISBN: 978-0-323-85737-6].
  • Sandra L. Furterer,Douglas C. Wood. The ASQ Certified Manager of Quality/organizational Excellence Handbook, Fifth. [ISBN: 9781951058067].
Supplementary Book Resources
  • Joseph M. Juran,A. Blanton Godfrey. (1999), Juran's Quality Handbook, McGraw-Hill Professional Publishing, p.1686, [ISBN: 0-07-034003-X].
Recommended Article/Paper Resources
  • ISO. (2021), Publication of the new General Principles of Food Hygiene of the Codex Alimentarius.
  • Cogent Food & Agriculture. (2023), HACCP, quality, and food safety management in food and agricultural systems, Cogent Food & Agriculture.
Other Resources