KE7012 - Food Safety Management

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What will I learn on this module?

You will explore the role of the Environmental Health Practitioner in ensuring food is safe to eat. This will predominantly focus on measures businesses can take to assure compliance and the role of regulators in monitoring and facilitating this. The module will cover potential food safety hazards (biological, chemical and physical), food safety and quality management systems and the principles and practice of Hazard Analysis Critical Control Point (HACCP) management systems. Important and topical developments in Food Technology will also be covered as will food safety law along traditional and alternative food safety enforcement strategies. Case studies in food borne ill health outbreak investigation and control will also be examined. Towards the end of the module the requirements of the Chartered Institute of Environmental Health (CIEH) Practical Food Inspection assessment will be covered and examined.

How will I learn on this module?

You will learn through lecture/seminars, small group student led seminars and individual tutorials, field visits and practical sessions. As the teaching on the module will predominantly be student centred the lectures will often be more like seminars, hence the hybrid description - in short, the learning and teaching strategy is intended to be flexible. External speakers from organisations such as relevant local authorities, the FSA, BRDO and food businesses will also be involved where ever possible and appropriate. There will always be plenty of time made available for you to discuss and debate the issues raised. The themes and issues raised in the lectures will be reinforced with a number of non-residential field trips around the North East region.

There are normally one two hour lecture/seminar every week and a 1 hour student led seminar every second week. The practical classes will be taught intensively over one day in the laboratories and delivered by external guest Lecturers.
You are expected to use the module reading lists and your independent study time to read around the core themes of the module in order to prepare for the seminars, the summative report and the Practical Exam.

You will gain experience in case study learning, professional report writing, practical food inspection skills, small group presentation skills, independent research, field trip study and active participation in discussions around the issues raised in the module both in class and in the field.

How will I be supported academically on this module?

During lecture/seminars, seminars, tutorials, practical sessions and whilst on field visits, you will engage in small group activities, interacting closely with teaching staff. For example during the student led Seminars, in small groups you will present on notable failures in food safety management such as food poisoning outbreaks, exploring what can be learnt to prevent such incidents in the future, you will receive feedback allowing you to feed this forward into your own learning and preparation for the summative assessment.

The individual tutorial allows you to discuss the details of your assessment one to one with the Module Tutor outside of formal scheduled teaching. This will enable you clear up any misunderstandings and address any problems you might be having.

Your class materials will be further supported by on-line resources available via the module eLP site. These resources include an interactive reading list with on-line access to a number of key articles and other materials aligned with your weekly lecture programme.

Teaching staff operate an ‘open door’ policy for students meaning you can approach them anytime during normal office hours, or via email, to answer questions, receive feedback and support your learning on the module.

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:
• MLO 1: Summarize a broad range of food safety hazards, current good practice in food safety management, issues regarding innovations in food safety technology which might impact upon food safety and existing and innovative food safety enforcement intervention strategies

Intellectual / Professional skills & abilities:
• MLO 2: Evaluate the value of food safety and quality management systems and techniques based upon quality assurance and HACCP principles

• MLO 3: Judge the fitness and wholesomeness of a range of foods as might be encountered at the ‘point of sale’

• MLO 4: Formulate collaborative investigation strategies for outbreaks of food borne illness to allow evidence based judgements and decisions to protect public health

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
• MLO 5: Judge the efficacy of food business food safety policies and management systems throughout the global food chain to protect the health, safety and welfare of consumers

How will I be assessed?

You will be summatively assessed by an individual case study report (100% weighting, 5000 words) focussing upon a real life business. You will be required to review and critically evaluate the food safety management systems of a business to assure compliance with food safety requirements.
This task will allow you to thoroughly appreciate the challenges of assuring compliance from both the perspective of the business and regulator.
In addition you will also undertake an individual practical oral exam (a Pass/Fail component, 20 minute duration) of the safety and wholesomeness of a range of foods which might be encountered at the ‘point of sale’. This is a Pass/Fail element of assessment.
This assessment is primarily to satisfy the requirements of the CIEH in relation to ‘practical food inspection’ as part of their Curriculum 2011.
You will receive written feedback on your report and practical exam.
Throughout the semester as part of a small group you will lead a seminar focussing upon notable failures in food safety management. The groups will receive detailed verbal feedback on their performance in these seminars.
Throughout the module you will also receive verbal feedback when participating in discussions and debates in class.
There will also be the opportunity for in depth verbal feedback during your one to one tutorial.

Pre-requisite(s)

None

Co-requisite(s)

None

Module abstract

The module aims to give you an opportunity to critically engage with key theories, concepts and systems underpinning food safety compliance and regulation within an Environmental Health context. The rationale for the module is to ensure that students have satisfied the food safety requirements of the Chartered Institute of Environmental Health (CIEH) Curriculum 2011 which lead to many and varied future professional employment pathways, such as Environmental Health Practitioner (EHP). The module also allows you to meet the Practical Food Inspection requirements of the CIEH, which are a key criteria to becoming a fully qualified EHP.

Course info

Credits 20

Level of Study Postgraduate

Mode of Study 1 year full-time
1 other options available

Department Geography and Environmental Sciences

Location City Campus, Northumbria University

City Newcastle

Start September 2020

Fee Information

Module Information

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