Short Title:HACCP as part of Quality Systems in Food Manufacturing
Full Title:HACCP as part of Quality Systems in Food Manufacturing
Module Code:QUAL H1003
 
Credits: 10
Field of Study:Food processing
Module Delivered in 2 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:To provide a comprehensive appreciation of HACCP and the skills to implement a HACCP regime.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 State the principles of HACCP as part of GMP in the food industry.
LO2 Identify the relevant elements of a HACCP programme.
LO3 Identify the regulatory agencies and requirements for a HACCP programme.
LO4 Evaluate and audit a HACCP system
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment On-going assessment course work will assess students on drawing up flow diagrams and the seven principals of HACCP. 2 40.00 Week 5
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4 60.00 End-of-Semester

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, review of legal requirements, case studies, guidelines, videos 3.00 Every Week 3.00
Assignment Complete required assignment 1.20 Every Week 1.20
Independent Learning Research, preparation for exams and background reading 9.00 Every Week 9.00
Total Weekly Learner Workload 13.20
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, review of legal requirements, case studies, guidelines, videos 3.00 Every Week 3.00
Independent Learning Independent study, supplemental reading, preparation of assignments and preparation for final exam 2.00 Every Week 2.00
Assignment Complete required assignment 1.20 Every Week 1.20
Independent Learning Research, preparation for exams and background reading 9.00 Every Week 9.00
Total Weekly Learner Workload 15.20
Total Weekly Contact Hours 3.00
 

Module Resources

Required Book Resources
  • Sarah Wlmcow 2012, HACCP Implementation in Food Manufacturing, On-line edition Ed.
  • HACCP in Microbiological Safety and Quality, ICMSF, 1988. Blackwell Scientific Publications. 1988, n/a, Blackwell Scientific Publications.
  • Codex Almintarius Food Hygiene Basic Text Fourth Edition., ftp://ftp.fao.org/codex/Publications/Booklets/Hygiene/FoodHygiene_2009e.pdf
  • 1969, n/a, Codex Alimentarius General Principals of Food Hygiene CAC/RCP 1-1969
Required Article/Paper Resources
Other Resources
  • n/a: n/a, Food Safety Authority of Ireland (FSAI) Guidance Note 11 Assessment of HACCP compliance (Rev.2)
  • n/a: n/a, Food Safety Authority of Ireland (FSAI) Guidance Note 08 on the Implementation of Food Safety
  • n/a: n/a, Management Systems in Beef and Lamb Slaughter Plants based on HACCP principals
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SMAFC_C Certificate in Food Science and Technology Minor Award 1 Mandatory
TA_SPRTC_C Higher Certificate in Science in Process Technologies 2 Mandatory