Module Details

Module Code: FOOD7005
Title: Food Quality Management
Long Title: Food Quality Management
NFQ Level: Intermediate
Valid From: Semester 1 - 2018/19 ( September 2018 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: This module outlines the best practice and the legal requirements relating to food safety and quality management systems including laboratory information systems applicable to the food industry. This module may be delivered on an accelerated timescale.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Discuss quality management standards, philosophies and frameworks.
LO2 Outline the key regulatory issues that ensure food safety and quality.
LO3 Design risk management strategies employed in the food industry.
LO4 Explain safety and quality management systems that ensure integrity through the food chain.
LO5 Discuss the practical applications of Laboratory Information Management Systems in the food industry.
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
Quality Management
Quality management systems in the food industry,establishing a management system, document control (SOPs), quality standards (ISO, GMP, GLP).
Introduction to Regulatory Authorities
European Food Safety Authority (EFSA), Food Safety Authority of Ireland (FSAI), International standards (WHO, CODEX Alimentarius).
Food Safety Management Systems
Risk management systems. Implementation of HACCP, Hazard Analysis, Critical Control Points, Critical Limits, Monitoring and Corrective Action Procedures.
Management through the Food Chain
Integrity through the agri-food supply chain. Risk communication and consumer perception.
Laboratory Information Management Systems
Practical use in the food industry, hardware & software requirements, processes & benefits.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 40
Timing Week 8 Learning Outcomes 3
Assessment Description
Preparation of a food safety management system
Assessment Type Short Answer Questions % of Total Mark 60
Timing Sem End Learning Outcomes 1,2,4,5
Assessment Description
Short answer theory assessment on course material
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 on material outlined in syllabus Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact No Description Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Hoyne David. (2009), ISO 9000 Quality Systems Handbook.
  • Food Safety Authority of Ireland. (2007), Assessment of HACCP Compliance (Revision 2), [ISBN: 1-904465-17-].
Supplementary Book Resources
  • Carol A Wallace. (2014), Intermediate HACCP, [ISBN: 978-1-909749-].
  • Siobhan Tiernan, Michael Morely, Edel Foley. (2006), Modern Management, 3rd Ed. Gill and MacMillan, [ISBN: 9780717140305].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 6 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 6 Mandatory