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 |
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 Work | 100.00% |
Module Special Regulation |
|
AssessmentsFull-time
Part-time
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 |
---|
-
Website, FSAI,
-
Website, ASQ. ASQ,
-
Website, BRCGS,
-
Website, ISO,
-
Website, Bord Bia. https://www.bordbia.ie/.
-
Website, Food Safety Magazine,
-
Website, Institute of Food Science and Technology,
| |