FBMFCM-Food Control Management

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB3QAS Food Quality Assurance and Safety
Module version for: 2017/8

Module Convenor: Dr Gunter Kuhnle

Email: g.g.kuhnle@reading.ac.uk

Summary module description:
The main topics considered in detail in this module are:
•Quality management systems in the food supply system and, in particular, food manufacturing and retailing.
•Key components of food legislation and standards with particular focus on aspects relevant to the UK, the EU and international activities.
•National and international food control systems considering, in particular, the systems for enforcing food legislation and standards.
•Statistical methods in food quality assurance

Aims:
The module aims to develop a comprehensive understanding as to how food control systems adopted by both food businesses (including key elements of quality management systems) and by national food control authorities (including legislation/standards and their management) provide consumers with safe and quality foods.

Assessable learning outcomes:
On successful completion of the module students will be able to:
•assess the value of the various food quality management systems used and be able to participate in the establishment and application of the systems for the production of safe and quality foods
•participate and support a crisis management event within a food company
•effectively prepare for and participate in a food company audit
•identify and operate appropriate statistical process control techniques to food production processes
•explain the origins and background to food legislation and standards (whether UK, EU or international) and describe their overall structure
•explain the current components of food legislation in a number of key topics (e.g. food labelling, food additives), the history and justification for the controls and any discussions concerning possible changes
•access the legal requirements which are imposed on the food industry

Additional outcomes:
The module will also:
•enhance a student's ability to use the Internet for information
•enhance presentational skills
•provide an opportunity for group working
•build confidence in contributing to discussion and meetings
•increase ability to work under pressure

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).
•Auditing and Crisis Management: by the use of role-play exercises, a deeper understanding of auditing and crisis management within the food industry will be provided.
•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).
•Specific legislation topics: Key topics in food legislation will be discussed. These are likely to be selected from food labelling, novel foods, hygiene issues and food additives.
•In addition, students will give a presentation on a topic relevant to the module.

Global context:
The topics covered in this module are of global interest and most elements will be relevant and have application in the food industry and in the national food control systems of 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, role-play exercises and student presentations.

Contact hours:
  Autumn Spring Summer
Lectures 30 9
Seminars 14
Guided independent study 60 67 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
Written assignment including essay 15
Report 5
Oral assessment and presentation 5
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
•Labelling Task: Spring Term, Week 4
•Crisis Management Reflection: Spring Term, Week 10

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:
3 hours

Requirements for a pass:
50% overall

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: 31 March 2017

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