Module details for Quality And Safety Management Systems


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.

Learning Outcomes

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

Indicative Content

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

Teaching and Learning Work Loads

Teaching and Learning Method Hours
Lecture 12
Tutorial/Seminar 12
Practical Activity 52
Assessment 50
Independent 74
Total 200

Guidance notes

SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.

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 2021/22 , and may be subject to change for future years.