Short Title:Food Quality Systems
Full Title:Food Quality Systems and Regulatory Control
Module Code:FOOD H1004
 
Credits: 5
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module aims to provide the students with the knowledge and skills to operate to a British Retail Consortium (BRC) accredited food quality management standard. The module will also train the student to Food Hygiene Level 1 and Level 2.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Assess the minimum legal food safety requirements for food business operators (EC directives 852/2004, 853/2004 and 854/2004)
LO2 Correctly interpret the requirements of a food quality assurance system that meets the requirements of the BRC International Food Safety Standard Issue No. 6.
LO3 Design a management and document control system for records, specifications, operating procedures and associated documents
LO4 Interpret the requirements of internal and external audits
LO5 Describe the fundamental requirements of a supplier approval and management system and a product traceability system
LO6 Interpret raw material and packaging specification
LO7 List the requirements of Food Safety training Levels 1 and 2. (FSAI)
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Continuous Assessment Written assignments and in-class exams 3,5,7 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 1,2,4,6 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 2.00 Every Week 2.00
Assignment Continuous Assessment 1.00 Every Week 1.00
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 4.00 Every Week 4.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, review of legal requirements, case studies, guidelines, videos 2.00 Every Week 2.00
Assignment Continuous Assessment 1.00 Every Week 1.00
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 4.00 Every Week 4.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 

Module Resources

Required Book Resources
  • Hoyne David, 2009, ISO 9000 Quality Systems Handbook,
Recommended Book Resources
  • Blanch Susan 2011, Food Hygiene,, Hodder Educational Publishers
  • Blades Madel 2003, Hygiene for Management – A Text Book for Food Hygiene Courses 9th edition Nutrition and Science – Emerald Group Publishing, Blades Madel – 2003 - Hygiene for Management – A Text Book for Food Hygiene Courses 9th edition Nutrition and Science – Emerald Group Publishing
Required Article/Paper Resources
Recommended Article/Paper Resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_HD Higher Diploma in Food Science and Technology 2 Mandatory