Food Safety Management Systems
Module Title - Food Safety Management Systems
Number of credits – 20
This module is an examination of the systems used to manage food safety by controlling food safety hazards. These systems include food safety management (HACCP), allergen risk assessment and management principles and quality assurance systems. The module sets these systems within both the legal and food safety context and thus considers the application of these systems from the food industry and relevant food safety enforcement bodies. The module also covers the pre-requisite systems required to support food safety management, including cleaning, personnel policies and maintenance.
1 x group report using a case study to develop a HACCP plan for a particular food
1 x individual coursework, equivalent to a 2000 word essay