FB3QAS-Food Quality Assurance and Safety

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FBMFCM Food Control Management FBMM2A Food Microbiology and Safety A FBMM2B Food Microbiology and Safety B
Module version for: 2016/7

Module Convenor: Dr David Jukes

Email: d.j.jukes@reading.ac.uk

Summary module description:
The main topics considered in detail in this module are:
•Quality management systems including HACCP in the food supply system and, in particular, food manufacturing and retailing.
•National and international food control systems considering, in particular, the systems for developing and enforcing food legislation and standards.
•Statistical methods in food quality assurance
•The use of microbiological sampling plans in food quality assurance

Aims:
On successful completion of the module students will be able to:
•participate in the establishment of food quality management systems (including HACCP) for the production of safe and quality foods
•assess the value of the various food quality management systems used and be able to participate in the application of the systems
•explain the origins and background and to food legislation and standards (whether UK, EU or international) and describe their overall structure and key components
•access the legal requirements which are imposed on the food industry

Assessable learning outcomes:
On successful completion of the module students will be able to:
• participate in the establishment of food quality management systems (including HACCP) for the production of safe and quality foods
• assess the value of the various food quality management systems used and be able to participate in the application of the systems
• explain the origins and background and to food legislation and standards (whether UK, EU or international) and describe their overall structure and key components
• access the legal requirements which are imposed on the food industry

Additional outcomes:
The module will also:
•enhance student's ability to use the Internet for information
•provide an opportunity for group working

Outline content:
The following topics will be covered during the module:
•Quality: concept of quality, specifications, auditing, quality management documentation, quality management systems (including ISO 9001, 9004 and 22000; BRC Global Standard; GFSI); Hazard Analysis Critical Control Points: undertaking an HACCP analysis.
•Legislation: An introduction to national food control including a study of the legal framework in the United Kingdom, the European Union and international approaches (including the Codex Alimentarius Commission and the World Trade Organisation).
•Microbiological Sampling Plans: consideration of the development and use of appropriate microbiological standards and sampling plans.
•Some lectures from external speakers will be provided.

Global context:
Although the main focus will be on issues of importance to the UK food industry, the issues are in fact global and the different components will be relevant and have application in the food industry in any country in the world.

Brief description of teaching and learning methods:
The module consists of a mixture of formal lectures, internet-based course material, and some seminar sessions. The HACCP study is completed as a group task in the form of problem-based learning.

Contact hours:
  Autumn Spring Summer
Lectures 30 14
Seminars 14
Guided independent study 60 62 20
       
Total hours by term 90.00 90.00 20.00
       
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written exam 60
Report 25
Set exercise 15

Other information on summative assessment:
Expected submission deadlines:
•Legislation Quiz: Autumn Term, Week 5
•Statistics Task 1: Autumn Term, Week 8
•Statistics Task 2: Autumn Term, Week 10
•HACCP Report: Spring Term, Week 7

Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:
    3 hours

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Written examination during the University re-examination period in August

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 21 December 2016

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