Professional course

Food Control

About this course

Course code:
UZVSKQ15M
Applications:
University
Level:
Professional/Short Course
Department:
Health and Social Sciences
Campus:
Frenchay
Programme leader:
Sian Buckley

Page last updated 2 July 2018

Introduction

On successful completion of this module, you will be able to:

  • Understand the importance of pre-requisites in the context of food safety management systems.
  • Identify monitor and evaluate a range of microbiological and non-microbiological hazards associated with the modern food chain.
  • Critically evaluate, audit and analyse relevant food safety and quality management systems.
  • Be competent in inspection techniques and the determination of fitness of the range of food stuffs encountered at point of sale.
  • Demonstrate understanding of the principles of food hygiene technology as it relates to food safety.
  • Critically understand the role of legislation and policy in food control.
  • Determine and reflect on the most appropriate course of action in complex food safety situations.

Careers / Further study

This module can contribute towards MSc Environmental Health.

Accreditations and partnerships:

Structure

Content

The syllabus will cover:

  • 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.

Learning and Teaching

The module will be delivered employing a variety of techniques requiring the students to utilise and further develop their skills of independent learning. Technology will be used where appropriate to support lectures, seminars, practical workshops and scheduled learning. Various opportunities will be provided for self-assessment and formative feedback throughout the course of the module.

Study time

Contact hours: 40 hours
Scheduled learning: 24 hours
Student centred learning: 86 hours

Assessment

Summative Assessment is by examination.

Component A: Unseen written examination
The three hour unseen written examination comprises three sections designed to assess

Critical understanding of pre requisites and the application of food safety management systems. Understanding and application of appropriate interventions to deal with food safety situations. Critical understanding of the law, policy, guidance and the role of the environmental health practitioner in controlling the safety and quality of food.

Component B: Professional food practical exam
The 30 minute food practical examination is a compulsory requirement of the Chartered Institute of Environmental Health (CIEH). Students will be assessed in their ability to inspect, recognise and determine the fitness of a variety of foods at point of sale, as well as demonstrating an understanding of appropriate interventions for dealing with unfit food.

The Professional Food Practical Exam must be passed to 50% for successful completion of the Module. The 50% pass mark is a PSRB requirement. This is to avoid a situation where the aggregate mark for the module would be 50% plus, but the student had not successfully completed the Food Practical Exam which is a requirement for accreditation of the programme by the CIEH.

Formative assessment
Numerous opportunities exist for formative assessment in the module; these include self-assessment as part of scheduled learning and oral feedback given in seminars and practical workshops.

Features

Study facilities

Learn more about UWE Bristol's facilities and resources.

Prices and dates

Supplementary fee information

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Dates

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How to apply

How to apply

You are required to apply online for your CPD modules, which you can take as stand-alone courses or as part of an undergraduate or postgraduate (Masters level) programme.

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