AP0619 - Food Quality and Safety

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What will I learn on this module?

You will learn the principles and practices involved in the maintenance of quality and safety within the food industry.
You will learn about the concept and value of quality assurance and quality control procedures in the production of food. You will develop an understanding of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis Critical Control Point (HACCP).
You will also learn how to apply your theoretical knowledge in the setting up of HACCP systems and prepare and present the documentation associated with HACCP.
You will be able to differentiate between quality assurance and quality control and discuss the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer.
You will be able to appraise the Health and Safety risks associated with the production of food and prepare and present the documentation associated with H&S risk assessment.

How will I learn on this module?

You will learn through lectures, seminars, workshops, tutorials, fieldtrip and independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts and techniques during the seminars and workshop sessions. You will work on these during hands-on sessions in Northumbria’s computer labs, which are fully equipped with the latest industry-standard software.
Case studies and seminars will be used to encourage further reading and application of knowledge. Formative assessment will be via discussions in lecture and seminar sessions
Directed learning will support the material delivered during taught, seminars, workshops and tutorial sessions and will allow you to consolidate your knowledge and understanding of the subject matter and support your transition to independent learning and critical analysis.

How will I be supported academically on this module?

The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and practicals and the module tutor is able to provide you with guidance about the module content. You will also have the opportunity to attend tutorial, seminars, workshops and revision sessions to discuss module content and receive guidance on the assessments.

In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).

What will I be expected to read on this module?

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

What will I be expected to achieve?

Knowledge & Understanding:
1. Differentiate between quality assurance and quality control.
2. Evaluate the benefits of effective quality systems in the control of food safety and quality.

Intellectual / Professional skills & abilities:
1. Demonstrate the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer.
2. Prepare and present the documentation associated with HACCP and H&S risk assessment for a given situation.

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Work and communicate effectively as part of a team.

How will I be assessed?

The assessment will be split between a two hours (plus 10 minutes reading time) exam (50%) and an oral presentation of a group assignment on HACCP and H&S risk assessment for a given situation (50%).

Written feedback provided on Exam.
Marking scheme provided for presentation.

MLOs assessed for Exam: KU1-2, IPSA1
MLOs assessed for oral presentation: KU2,IPSA1-2, PVA1.

Pre-requisite(s)

AP0410 - Food Science
AP0523 - Analytical and Food Chemistry
AP0524 - Food Microbiology

Co-requisite(s)

AP0617 - Product Development and Sensory Analysis
AP0620 - Food Processing and Preservation

Module abstract

‘Food Quality and Safety’ is designed to provide you with an understanding of the principles and practices involved in the maintenance of quality and safety within the food industry. Following this module you will realise the value of quality assurance and quality control procedures in the production of food and how important these procedures are for satisfying, both the legal requirements and the customers need for quality and safety. As part of this module you will prepare, present and defend the documentation associated with HACCP and H&S risk assessment for a given situation.
The knowledge and in depth understanding of the content provided as part of ‘Food Quality and Safety’ is envisaged to be a key strength in your employability within the food industry.

Course info

UCAS Code BD46

Credits 20

Level of Study Undergraduate

Mode of Study 3 years full-time or 4 years with a placement (sandwich)/study abroad

Department Applied Sciences

Location City Campus, Northumbria University

City Newcastle

Start September 2020

Fee Information

Module Information

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