The module deals with issues related to the management of food safety and quality systems in food environments, throughout the food supply chain
The aim of this module is to provide the student with an understanding of the principles and the application of food safety and hygiene management systems and methodologies.
By the end of this module the student should be able to:
1. Justify the principles of HACCP in the food supply chain; i.e. the importance of it within the food industry
2. Ascertain the application of risk assessment methodologies in the quantification of hazards
3. Critically analyse the key components of food safety failures from an economic, health and societal point of view.
4. Critique food manufacturers use of quality management systems, including quality standards.
5. Determine the food legislation issues and controls related to food safety
1 Contamination of foods and its prevention
Bacteriology, physical, chemical and microbiological contamination of food and its prevention. Carry out risk analysis, identify hazards and indicate suitable controls;
2 Safety management
Assessment of existing HACCP plans, design and implementation of new HACCP plans and safety management systems;
3 Legislation and other requirements
Food Safety Act 1990, EC Regulations, Food Hygiene (Scotland) Regulations, FSA, European Food Safety Authority, BRC and ISO standards, hygienic design of food premises
Statement on Teaching, Learning and Assessment
This module employs both problem-based and enquiry-based learning models. Students are expected to be motivated self-learners in both theory and practice (in the form of case studies). Lectorials (lectures and tutorials) are employed to ensure that the students use both problem-solving and self-learning skills to develop strategies to implement food safety and quality management. Students are taken from the very beginning of HACCP through to incorporation in industry and any quality management systems required by the food industry. A factory visit is offered to the students alongside industrial guest lecturers to ensure that the students have a wide variety of different sources / views on the implementation of HACCP and Food Safety Management systems within food businesses. These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. The level of understanding and application is commensurate with this level of study.
Teaching and Learning Work Loads
|Supervised Practical Activity||12|
|Unsupervised Practical Activity||40|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/20 , and may be subject to change for future years.