Module Details

Module Code: FOOD7003
Title: Food Regulations
Long Title: Food Regulations
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module provides students with a comprehensive knowledge of quality systems and regulations applicable to food and culinary industries.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the principles of Quality Control and Quality Assurance.
LO2 Outline the costs associated with quality in Food and Culinary industries.
LO3 Describe the Quality Standards applicable to Food and Culinary Industries.
LO4 Apply relevant Food Regulations to Food and Culinary Industries.
LO5 Perform risk assessments and apply risk management principles to Food and Culinary Industries.
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
Introduction to Quality and Quality Systems
Quality Control and Quality Assurance, Total Quality Management.
Quality Costs
Identify costs associated with quality in the food and catering industries. Costs of Conformance (prevention and appraisal) and costs of non-conformance (failure costs).
Quality Standards for Food and Catering Industries.
National and International Standards - ISO, GMP, 21CFR, I.S.340. British Retail Consortium (BRC) and Global Food Safety Initiative (GFSI).
Regulations for Food and Catering Industries
Food Hygiene Regulations - applications in food and catering industries, audit requrements, documentation, registration. Traceability requirements. Labelling Regulations: general requirements, nutrition and health claims. Enforcement of Regulations
Principles of Risk Assessment and Risk Management
Identification of Risk. Types of Risk. Management of Risk. Food Safety Management Systems.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 40
Timing Week 9 Learning Outcomes 1,2,3,4,5
Assessment Description
Carry out a risk assessment on a food or culinary situation and apply an appropriate food safety management system to this situation.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Mid Semester Assessment on Quality Control and Quality Assurance, associated quality costs and quality standards. E.g. Describe the main direct and indirect quality costs associated with the production of food products.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 4,5
Assessment Description
End of Semester Assessment on Food Regulations, risk assessments and risk management principles. E.g. discuss the applications of the Food Information to Consumers Regulation in the food industry.
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 Related Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading, study and related assignments 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 Related Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading study and related assignments 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
  • Vasconcellos, J. Andres. (2004), Quality Assurance for the Food Industry, a Practical Approach, CRC Press, Boca Raton, Fl., [ISBN: 0849319129].
  • Dale, B.G.. (2003), Managing Quality, 4th. Blackwell Publishing Ltd., Oxford, UK, [ISBN: 063123614].
  • National Standards Authority of Ireland. (2007), I.S. 340:2007 Hygiene Standard for the Catering Industry, National Standards Authority of Ireland.
Supplementary Book Resources
  • Food Safety Authority of Ireland. (2013), Guidance Note 10: Product Recall and Traceability (Revision 3), Food Safety Authority of Ireland, Dublin, [ISBN: 0954075498].
  • Food Safety Authority of Ireland. (2003), Guidance Note 13: Use of enforcement powers under the Food Safety Authority of Ireland Act, 1998., Food Safety Authority of Ireland, Dublin, [ISBN: 1904465056].
  • Food Safety Authority of Ireland. (2007), Guidance Note 11: Assessment of HACCP Compliance (Revision 2), Food Safety Authority of Ireland, Dublin, [ISBN: 190446517X].
  • Food Safety Authority of Ireland. (2011), Guidance Note 1: Guidance for the Health Service Executive on the Inspection of Food Businesses (Revision 2), Food Safety Authority of Ireland, Dublin, [ISBN: 1904465854].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Mandatory