Ms Madeleine Smith

Teaching Fellow, Food Safety

School of Chemical Engineering

Contact details

School of Chemical Engineering
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

About

Madeleine Smith is a Teaching Fellow in Food Safety, specialising in Food Control. Her background in enforcement and industry provide a practical knowledge base from which to develop courses addressing modern food safety issues.

She has participated in number of international ventures including a NATO pilot study on food chain security.

Qualifications

  • Diploma in Management Studies, University of Birmingham & Birmingham City Council, 1999
  • MSc in Environmental Health, University of Birmingham, 1993
  • MSc in Marine Geology from McGill University, 1980
  • BSc in Marine Biology from McGill University, 1977

Biography

Madeleine is course leader for the Msc Food Safety Hygiene and Management and the University Diploma in Food Safety and Food Legislation and contributes to all other food courses and modules run in the department.

After completing a degree in Environmental health for which she was awarded a Ronal William silver medal, she worked as an Environmental Health Officer with Birmingham City Council, first in housing, then specialising in food. She joined the University of Birmingham in 1997 to provide the professional practice element to the MSc in Environmental Health. She still contributes to this course.

Teaching

  • Msc Food Safety Hygiene and Management
  • University Diploma in Food Safety and Food Legislation
  • University Certificate in Food Safety and Food Legislation
  • Msc Environmental Health
  • CPD courses –Food standards; Food inspection, HACCP

Postgraduate supervision

PhD projects have included the implementation of food safety management systems in SME’s in the UK and Cyprus. Current projects are examining Food Hygiene training as a pre requisite in HACCP.

Research

Research interests centre on the The implementation of HACCP and food safety management systems, especially in small food businesses, and the value of such systems in ensuring food chain security. She is also interested in other interventions such as food hygiene training and licensing in the food industry.

Other activities

  • Expert Group NATO – ATC Food Security in Central Asia March, 2011
  • Committee member NATO CCMS on Food Chain Security, 2006
  • Executive member of West Midlands Branch, CIEH, 1997

Publications

Kirby M P and Gardiner K (1997) The Effectiveness of Hygiene Training for Food Handlers – IJEHR 7:251-258

Smith, M.; S.Hussain and J Millward (2002) The effect of the Licensing Process on Hygiene in Retail Butchers’ Premises in the West Midlands, UK; Journal of Food Protection 65(9):1428-1432

Smith, M (2004); Introduction to Food Safety, Food Safety Law and Food Safety Controls; Chapters 27-29; In: Clay’s Handbook of Environmental Health; 19th edition; Ed: W.H. Bassett; Spon Press; London

Smith , M (2005); Fruit and Vegetables; Chapter 6 In: Food Inspection and Control; Ed: Fiona Bushell: Chadwick House Group; London

Smith, M (2010); The Contribution of Food Safety Management Systems to the Prevention of Deliberate Food Contamination ; Chapter 3 In: Food Chain Security; Ed: Hami Alpas and Beyazit Çırakoğlu; NATO Science for Peace and Security Series C: Environmental Security: Springer

Alpas, H & M. Smith (in press) NATO-SPS Pilot Study on Food Chain Security: Findings and Recommendations; NATO-ARW: Springer

Acosta, N, P. J Fryer & M.P.Smith (in press) Implementation of HACCP and PRP’s in food service establishments

Snelling, J N. Acosta & M.P. Smith, (in preparation) The effect of applied HACCP principles on food safety in small catering businesses

Smith M.P. & K. Stevenson (in preparation) The effect of Refresher Training on Food Handlers in SME’s

Smith M.P., J. Southall & N. Woodward (in preparation) A comparison of the level of hygiene knowledge between the general public and caterers in Coventry

Smith M.P. & S. Wheeldon (in preparation) An assessment of the relationship between premises hygiene and the level of hygiene training of the premises manager

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