FOOD09007 2022 Food Safety Quality and Legislation
Full Title
Food Safety Quality and Legislation
Transcript Title
FoodQualitySafetyLegislation
Code
FOOD09007
Attendance
N/A %
Subject Area
FOOD - 0721 Food Science & Processing
Department
HEAL - Health & Nutritional Sciences
Level
09 - Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2022 - Full Academic Year 2022-23
End Term
9999 - The End of Time
Author(s)
Thomas Smyth, Owen Kenny, Paul Sullivan, Maria Dermiki
Programme Membership
SG_SFOOD_M09 202200 Master of Science in Food and Nutritional Product Development
SG_SFOOD_S09 202200 Postgraduate Certificate in Food and Nutritional Product Development
SG_SFOOD_M09 202200 Master of Science in Food and Nutritional Product Development
SG_SFOOD_O09 202300 Postgraduate Diploma in Science in Food Product Development
Description
This module aims to provide students with the knowledge and understanding of food legislation and quality systems in order to apply them at the different stages of food product development. The learners will be able to develop their own food safety and quality systems for the production of a specific product of their choice, taking also into consideration legal acts associated with labelling, nutrition and health claims, novel foods, novel processes, additives, food contact materials.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Analyse the main food standard codes of practices (Codex Alimentarius, FDA Food Code and UK Food Law Code of Practice)
2.
Apply food legislation to the different stages of product development
3.
Recognise risks associated with food safety, food fraud, food defence and develop systems such as HACCP, TACCP or VACCP in order to control them
4.
Build a food safety management system taking into consideration the principles of GMP, GHP and ISO Quality Systems
5.
Critique the impact of food legislation on food innovation and food product development
Teaching and Learning Strategies
The students will be exposed to a blend of learning activities e.g. in class and online lectures, independent learning and directed learning. This approach in combination with UDL is expected to address various student learning needs.
In terms of UDL multiple means of engagement, multiple means of representation and action, and multiple means of expression will be employed. Some examples of multiple means of engagement will be allowing students to choose their own case study to work on, or fostering collaboration and community when students are working in teams or minimising threats and distractions when creating schedules and plans in order to keep students on track. Some examples of multiple means of representations will be providing students with a list of definitions for each section of the module, providing slides and recordings with captions. Some examples of multiple means of action and expression will be the facilitation of management of information and resources through the organisation of the Moodle according to themes.
Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as means of assessment (e.g. uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group and peer learning.
In cases where it is necessary to build in previous knowledge students will be provided with slides, presentations or MOOC.
Case studies and problem based learning will be employed to facilitate deeper learning and provide the students with the skills to apply their knowledge to real life scenarios.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed through a variety of assignments such as Case Studies, Essays and Presentations. Students may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Assessment is designed to scaffold knowledge of the students. As a way of providing multiple means of engagement, they will be provided with choices of assessment where applicable, ensuring the learning outcomes are achieved.
Repeat Assessments
Repeat assessment, where relevant, will involve assignment, assessment that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.
Indicative Syllabus
1. Analyse the main food standard codes of practices (Codex Alimentarius, FDA Food Code and UK Food Law Code of Practice)
- Analyse the importance of safe food production
- Introduction to Codex Alimentarius, EU Food Law, FDA, UK Food Law
- Recognise differences and similarities of the different codes of practice
2. Apply food legislation to the different stages of product development
- Explore relevant food legislation applicable to all stages of food product development
- Explore legislation related to foods for specific groups
3. Recognise risks associated with food safety, food fraud, food defence and develop systems such as HACCP, TACCP or VACCP in order to control them when developing food products
- Identify food safety, food defence and food fraud risk when developing food products
- Apply systems such as HACCP, TACCP or VACCP to control risks when developing food products from concept to launch
4. Build a food safety and quality management system taking into consideration the principles of GMP, GHP and ISO Quality Systems when developing food products
- Explore the principles of GMP, GHP
- Explore the various food quality systems including ISO, BRC, FSSC
- Apply food safety and quality systems
5. Critique the impact of food legislation on food innovation and food product development
- Explore the role of legislation on additives on food product development
- Explore the role of labelling on food innovation
- Explore the impact on Novel Food Regulation on adoption of novel processes and novel ingredients
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Case study | Coursework Assessment | Written Report/Essay | 30 % | Week 6 | 1,2 |
| 2 | Presentation | Coursework Assessment | Group Project | 20 % | Week 10 | 2,5 |
| 3 | Case study | Project | Individual Project | 50 % | End of Semester | 1,2,3,4 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Lecture | 1 | Weekly | 1.00 |
| Workshop / Seminar | Flat Classroom | Problem Based Learning | 4.5 | Once Per Semester | 0.30 |
| Independent Learning | Not Specified | Independent Learning | 5 | Weekly | 5.00 |
| online post-delivery support | Not Specified | Asynchronous learning | 1 | Weekly | 1.00 |
Total Online Learning Average Weekly Learner Contact Time 1.30 Hours
Required & Recommended Book List
Required Reading
2020-05-28 Food Safety Engineering Springer Nature
ISBN 9783030426606 ISBN-13 3030426602
2020-05-28 Food Safety Engineering Springer Nature
ISBN 9783030426606 ISBN-13 3030426602
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
Required Reading
2019-02-21 Irish Food Law Bloomsbury Publishing
ISBN 9781509907786 ISBN-13 1509907785
2019-02-21 Irish Food Law Bloomsbury Publishing
ISBN 9781509907786 ISBN-13 1509907785
The production, marketing and exportation of food is particularly important to the Irish economy. The sector continues to grow and has played a very significant role in Ireland's financial recovery. This important new book provides a much needed overview of the field. It traces the history and development of the fledgling system of food law as it was in Ireland during colonial times and the Irish Free State, through to an examination of the current dynamic relationship between International, European Union and domestic laws on matters such as food safety, food labelling and advertising, protected food names, hygiene and food contamination. The book also contains detailed assessments of the ways in which the law is used to address current health concerns, such as those related to nutrition, obesity and alcohol abuse, as well as such issues as food fraud, animal welfare, organics and the use of technologies like genetic modification, cloning and nanotechnology in food production.
Required Reading
2020-07-01 Food Safety Management Systems Springer Nature
ISBN 9783030447359 ISBN-13 3030447359
2020-07-01 Food Safety Management Systems Springer Nature
ISBN 9783030447359 ISBN-13 3030447359
This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
Required Reading
2019-06-08 Nutraceutical and Functional Food Regulations in the United States and around the World Academic Press
ISBN 9780128175200 ISBN-13 0128175206
2019-06-08 Nutraceutical and Functional Food Regulations in the United States and around the World Academic Press
ISBN 9780128175200 ISBN-13 0128175206
Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines. Contains five new chapters that address regulations in Germany, New Zealand, Saudi Arabia, the United Arab Emirates, South Africa and Brazil, Argentina and other Southern American Countries Provides foundational regulatory terminology Describes GRAS status and its role in functional food Presents a complete overview of cGMP and GMP Identifies and defines the roles of NSF, DSHEA, FTC and FDA
Module Resources
Non ISBN Literary Resources
Check book list
Journal Resources
https://www.sciencedirect.com/journal/food-policy
https://www.sciencedirect.com/journal/food-control
https://www.mdpi.com/journal/foods
URL Resources
https://eur-lex.europa.eu
www.fsai.ie
www.efsa.eu
europa.eu
www.abfi.ie
www.bordbia.ie
Other Resources
IT Sligo Learn On-line Moodle Webpage
Additional Information