Module Details

Module Code: FOOD6002
Title: QA in Food Manufacturing
Long Title: Quality Assurance in Food Manufacturing
NFQ Level: Fundamental
Valid From: Semester 1 - 2014/15 ( September 2014 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 3 programme(s)
Module Description: This module covers food manufacturing regulations, standards and guidelines. It details how cGMPs are implemented and the use of risk management techniques, including HACCP, are explained. The role and functions of Quality Control are reviewed and the quality management principles are explored interactively in case studies.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe how the food manufacturing industry is regulated.
LO2 Review current food manufacturing GMPs, quality management guidelines and standards.
LO3 Examine a range of risk management strategies to assure product quality and safety.
LO4 Outline the role, functions and describe a range of quality control test methods.
LO5 Analyse and discuss significant case studies in food manufacturing.
Dependencies
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 MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Guidance and Regulation
Regulators and advisors: EFSA, FSAI,Department of agriculture. FDA. Principles of quality management. Guidance documents, cGMPs, ISO9001, ISO/TS 22002,ISO 22000, FSSC22000, FEMAS standards. Regulations from emerging markets. Comparison of food and pharmaceutical GMPs.Codex Alimentarius.Global Food Safety Initiative.
Risk Management
The risk management process. Origins and principles of HACCP. HACCP methodology. Validation, verification and continuous improvement.
Compliance
Traceability, audit programmes, audit strategies and styles, recalls, warning letters.
Quality Control
Role of quality control. Sampling. Stability programmes. Review of commonly used quality control tests. LIMS. Sample storage. Limitations of QC as a quality assurance tool.
Case Studies
Review of food safety problems. Preventive controls and corrective actions to assure food safety.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 30
Timing Week 4 Learning Outcomes 1,2,3
Assessment Description
Written Assignment
Assessment Type Presentation % of Total Mark 30
Timing Week 9 Learning Outcomes 1,2,4
Assessment Description
Present on a topic related to quality control in the regulated food manufacturing environment.
Assessment Type Short Answer Questions % of Total Mark 40
Timing Sem End Learning Outcomes 1,2,3,5
Assessment Description
Written Assessment
No End of Module Formal Examination
Reassessment Requirement
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.

The University 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 Lecture Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Independent & Directed Learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Independent & Directed Learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • J. Andres Vasconcellos. (2004), Quality Assurance For The Food Industry, CRC Press, Boca Raton, Fla., [ISBN: 0-849319129].
  • British Standards Institute. (2008), EN ISO 9001:2008, Quality management systems - Requirements, [online], available through Cork Institute of Technology Library Website, IHS database [accessed 14 May 2014], [ISBN: 9780580687389].
  • British Standards Institute. (2005), EN ISO 22002:2005, Food safety management systems - Requirements for any organization in the food chain, [online], available through Cork Institute of Technology Library Website, IHS database [accessed 14 May 2014], [ISBN: 05800466841].
  • Wayne Ellefson, Lorna Zach, Darryl Sullivan (Editors). Improving Import Food Safety, [ISBN: 9780813808772].
  • International Organization for Standardization. (2009), ISO/TC 22002-1:2009 Prerequisite programmes on food safety -- Part 1: Food manufacturing, ISO.
Supplementary Book Resources
  • Ramesh Chandan, Arun Kilara, Nagendra Shah [editors]. (2008), Dairy processing and quality assurance, Blackwell Pub., Ames, Iowa, [ISBN: 0813827566].
  • J Stranks. (2007), The A-Z of Food Safety, Thorogood Publishing, London, p.507, [ISBN: 9781854183842].
Supplementary Article/Paper Resources
  • A von Holy. (2006), Food Safety: Thinking Globally Acting Locally, British Food Journal, 02/2006, p.72.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_EFDMO_6 Certificate in Food Manufacturing Operations 2 Mandatory
CR_EFDPF_6 Certificate in Food Processing Fundamentals 2 Elective
CR_SGMPR_6 Higher Certificate in Science in Good Manufacturing Practice and Technology 2 Group Elective 1