NUTR07013 2019 Food Legislation and Quality Systems
Full Title
Food Legislation and Quality Systems
Transcript Title
Food Legislation and Quality S
Code
NUTR07013
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
07 - Level 7
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Uma Tiwari
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition
SG_SAGRI_H08 201900 Bachelor of Science (Honours) in Science in Agri-Food Science
SG_SAGRI_B07 201900 Bachelor of Science in Agri-Food Science
SG_SAGRI_J07 201900 Level 7 Add-on Award in Science in Agri-Food Science
SG_SAGRI_H08 202000 Bachelor of Science (Honours) in Agri-Food Science
SG_SHUMA_H08 202200 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 202200 Bachelor of Science in Human Nutrition
SG_SHUMA_H08 202400 Bachelor of Science (Honours) in Human Nutrition
SG_SAGRI_H08 202400 Bachelor of Science (Honours) in Agri-Food Science
SG_SAGRI_B07 202400 Bachelor of Science in Agri-Food Science
SG_SHUMA_B07 202400 Bachelor of Science in Human Nutrition
Description
This module introduces legislation for food products and health and safety legislation relevant to the food industry. It also introduces quality systems such as GLP, GMP and Lean Six Sigma.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Discuss the contents of EU Directives relevant to Food, Nutrition and the Food Industry and how these have been enacted in to Irish Law and Regulations
2.
Discuss the main role of FSAI and EFSA in monitoring and regulating food in Ireland and at EU level and recognise the main legislation adopted at both national and international level
3.
Review the role of EFSA in risk assessment regarding food and feed safety and examine the principles and application of HACCP in the food chain
4.
Discuss the role and principles of GMP, GLP, Lean Sigma and ISO Quality Systems and their application to the Food and Nutrition Industry
5.
Interpret the impact of policies and regulations on the Food and Nutrition sector at national and global levels
Teaching and Learning Strategies
The teaching and learning strategy for the module will comprise direct instructional learning, independent learning and enquiry based learning. Team work will also form an important aspect of part of the module.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed individually and as groups through a variety of assessments: short assessments, scenario based assignment and group project.
Repeat Assessments
Learners will repeat either the written assignment or the short assessment with assignment guidelines provided.
Indicative Syllabus
1. EU Directives and Irish Law
- Introduction to EU directives relevant to food, nutrition and the food industry
- State the difference between regulations, directives and decisions
2. Introduction to FSAI and EFSA
- FSAI's role/key functions and strategies in monitoring and regulating food that is distributed or marketed within the State and its role in food safety and hygiene regulation
- EFSA's role, responsibilities, working procedure, principles/practices and core values in framing
3. Role of EFSA in risk assessment and HACCP
- EU role in conducting risk assessment regarding food and feed safety
- HACCP principles and application in selected food chain
4. Quality Systems
- GLP, GMP, Lean Sigma (DMAIC) and ISO 22000 Food Safety Management Systems
5. Impact of policies and regulations
- Hygiene in Food Retailing and Wholesaling will also be reviewed
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Class Test (Short Questions) | Coursework Assessment | Assessment | 40 % | OnGoing | 1,2,3 |
| 2 | Individual Work | Coursework Assessment | Assignment | 20 % | Week 7 | 4,5 |
| 3 | Presentation | Coursework Assessment | Assessment | 20 % | Week 11 | 2,3,4 |
| 4 | Group Work | Coursework Assessment | Written Report/Essay | 20 % | End of Semester | 3,4 |
Full Time Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Flat Classroom | Lecture | 2 | Weekly | 2.00 |
| Workshop / Seminar | Computer Laboratory | Problem Based Learning | 1 | Weekly | 1.00 |
| Independent Learning | Not Specified | Independent Learning | 4 | Weekly | 4.00 |
Total Full Time Average Weekly Learner Contact Time 3.00 Hours
Required & Recommended Book List
Recommended Reading
2007 EU Food Law: Protecting Consumers and Health in a Common Market (Modern Studies in European Law) Hart Publishing
2007 EU Food Law: Protecting Consumers and Health in a Common Market (Modern Studies in European Law) Hart Publishing
ISBN-10 1841134988 ISBN 13 9781841134987
Recommended Reading
2012 Regulating Food Law: Risk Analysis and the Precautionary Principle As General Principles of EU Food Law Wageningen Academic Publishers
2012 Regulating Food Law: Risk Analysis and the Precautionary Principle As General Principles of EU Food Law Wageningen Academic Publishers
ISBN-10 9086861946 ISBN-13 9789086861941
Required Reading
2015-05-26 HACCP John Wiley & Sons
ISBN 9781118427231 ISBN-13 1118427238
2015-05-26 HACCP John Wiley & Sons
ISBN 9781118427231 ISBN-13 1118427238
Readers of this accessible book now in a revised and updated new edition are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.
Module Resources
Journal Resources
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URL Resources
www.fsai.ie
www.efsa.europa.eu
Other Resources
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Additional Information
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