Food Control (Distance Learning)
About this course
Page last updated 18 September 2018
On successful completion of this 15 credit Masters level module, you will be able to access, synthesise, critically analyse and apply knowledge and understanding of:
- The identification and evaluation of the hazards presented by the food supply chain and the impact this has on public health, the environment and the economy.
- Audit and analyse the food control mechanisms to protect public health including relevant food safety and quality management systems and foodhygiene technology.
- Legislation and policy in food risk and control.
- Determination and reflection on the most appropriate course of action in complex food safety situations.
- Sustainable food supply chains.
- The judgement of fitness and quality of manufactured foods and primary products that might have implications for health and consumer protection.
Careers / Further study
This module can contribute towards:
- PGCert/PGDip/MSc Environmental Health
- MSc Environmental Health Studies
- The principles and application food technology including microbiological and non-microbiological hazards in the food chain. Key sources of contamination and cross contamination in the food chain and the impact this has on human health and the national economy.
- The causes and aetiology of food poisoning and food borne disease.
- The role of pre-requisites and their importance in food safety management systems.
- Principles of HACCP and its application to food safety management and practical understanding of food safety auditing and HACCP and non HACCP based food safety management systems. Quality control and quality assurance systems in food safety management and the interventions and knowledge of the law surrounding food standards, food hygiene and food safety management systems.
- The inspection, identification, judgement of fitness and quality of a variety of manufactured foods and primary produce including red meat, poultry, game, fruit, vegetable, fish and shellfish. The identification and evaluation of a range of interventions for dealing with food which fails to meet legislative requirements in terms of food safety and quality.
- A detailed understanding of the legislation, guidance and policy which regulates/influences the safety and quality of the modern food chain.
- An understanding of the food supply chain market, the imperative of profit and the range of administrative demands placed on food business operators that might need to be considered when contemplating the assessment of risk and provision of advice and guidance to secure compliance and protect public health.
Learning and Teaching
Teaching is delivered in the form of online lectures which are engaged with independently and as flexibly as you require. These may be supported by online seminars and other web-based activities. Online seminar activities engage student-centred active learning techniques using online, Blackboard based discussion platforms (e.g. Collaborate or equivalent) and blogs.
Essential, indicative and supplementary online learning materials and resources are also provided via Blackboard, with links to online library resources.
You will also be provided with 7hrs of on-site tuition relating to the identification and determination of fitness of a range of foodstuffs encountered at the point of retail sale. This will provide the practical opportunity to apply knowledge and understanding already obtained through the on-line lectures, seminars and other student centred learning techniques already delivered in the module.
This distance learning module utilises various learning methods such as asynchronous online activities (including lectures, reading, quizzes, videos) and synchronous tutorials (seminars/discussions).
Progress through the module is managed through time-dependent release of online resources to ensure structured progression through the learning materials and the synchronous activities promote development of the student-tutor relationship and encourage a cohort identity in addition to supporting core learning. Approximately 30 hours of directed study (e.g. online lectures, seminars, etc.) are delivered via Blackboard.
You will also be required to attend Food Practical Sessions up to a maximum of 7 hours at the UWE Bristol Frenchay Campus.
The Assessment Strategy has been designed to support and enhance the development of both subject-based and generic key skills, whilst ensuring that the module's Learning Outcomes are attained. The assessment for this module comprises of a reflective blog and a written report. This two part assessment assesses all the specific module learning outcomes in addition to the CIEH Knowledge and Skills domains.
Full details can be found in the Module Handbook and on the module's Blackboard site.
Component A comprises of a Professional Practice Examination in Food Inspection at the point of retail. This examination is an essential element in achieving the Chartered Environmental Health accredited degree which forms part of the process of obtaining the Environmental Health Registration Board (EHRB) Certificate of registration to become an Environmental Health practitioner.
Component B will comprise of a set of reflective blogs not exceeding 1500 words in total (excluding tables, figures and references). Students will reflect on their learning and development over time, including what is learnt during online lectures/tutorials in addition to self-directed learning/activities. Reflective writing fosters critical analysis and evaluation skills which are considered fundamental to the practice of environmental health, with the CIEH identifying 'reflective practice' as a threshold concept of the discipline. The use of a blog will develop the students' digital literacy and familiarise them with tools which are becoming more frequently utilised by environmental and public health institutions for risk communication and health promotion purposes. The logs will enable the students to address a broad range of themes relating to food, risk and society as covered in the module.
Opportunities exist for formative assessment in the module; through Blackboard collaborate sessions, blog discussions and individual feedback.