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FOOD7003 - Food Regulations

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Title:Food Regulations
Long Title:Food Regulations
Module Code:FOOD7003
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Food Processing
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Brigid Lucey
Module Author: ANNA MURPHY
Module Description: This module provides students with a comprehensive knowledge of quality systems and regulations applicable to food and culinary industries.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the principles of Quality Control and Quality Assurance.
LO2 Outline the costs associated with quality in Food and Culinary industries.
LO3 Describe the Quality Standards applicable to Food and Culinary Industries.
LO4 Apply relevant Food Regulations to Food and Culinary Industries.
LO5 Perform risk assessments and apply risk management principles to Food and Culinary Industries.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Introduction to Quality and Quality Systems
Quality Control and Quality Assurance, Total Quality Management.
Quality Costs
Identify costs associated with quality in the food and catering industries. Costs of Conformance (prevention and appraisal) and costs of non-conformance (failure costs).
Quality Standards for Food and Catering Industries.
National and International Standards - ISO, GMP, 21CFR, I.S.340. British Retail Consortium (BRC) and Global Food Safety Initiative (GFSI).
Regulations for Food and Catering Industries
Food Hygiene Regulations - applications in food and catering industries, audit requrements, documentation, registration. Traceability requirements. Labelling Regulations: general requirements, nutrition and health claims. Enforcement of Regulations
Principles of Risk Assessment and Risk Management
Identification of Risk. Types of Risk. Management of Risk. Food Safety Management Systems.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Carry out a risk assessment on a food or culinary situation and apply an appropriate food safety management system to this situation. 1,2,3,4,5 40.0 Week 9
Short Answer Questions Mid Semester Assessment on Quality Control and Quality Assurance, associated quality costs and quality standards. E.g. Describe the main direct and indirect quality costs associated with the production of food products. 1,2,3 30.0 Week 6
Short Answer Questions End of Semester Assessment on Food Regulations, risk assessments and risk management principles. E.g. discuss the applications of the Food Information to Consumers Regulation in the food industry. 4,5 30.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute 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 Related Theory 3.0 Every Week 3.00
Independent & Directed Learning (Non-contact) Reading, study and related assignments 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Related Theory 3.0 Every Week 3.00
Independent & Directed Learning (Non-contact) Reading study and related assignments 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 

Module Resources

Recommended Book Resources
  • Vasconcellos, J. Andres 2004, Quality Assurance for the Food Industry, a Practical Approach, CRC Press Boca Raton, Fl. [ISBN: 0849319129]
  • Dale, B.G. 2003, Managing Quality, 4th Ed., Blackwell Publishing Ltd. Oxford, UK [ISBN: 063123614]
  • National Standards Authority of Ireland 2007, I.S. 340:2007 Hygiene Standard for the Catering Industry, National Standards Authority of Ireland
Supplementary Book Resources
  • Food Safety Authority of Ireland 2013, Guidance Note 10: Product Recall and Traceability (Revision 3), Food Safety Authority of Ireland Dublin [ISBN: 0954075498]
  • Food Safety Authority of Ireland 2003, Guidance Note 13: Use of enforcement powers under the Food Safety Authority of Ireland Act, 1998., Food Safety Authority of Ireland Dublin [ISBN: 1904465056]
  • Food Safety Authority of Ireland 2007, Guidance Note 11: Assessment of HACCP Compliance (Revision 2), Food Safety Authority of Ireland Dublin [ISBN: 190446517X]
  • Food Safety Authority of Ireland 2011, Guidance Note 1: Guidance for the Health Service Executive on the Inspection of Food Businesses (Revision 2), Food Safety Authority of Ireland Dublin [ISBN: 1904465854]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie