FBMFCM-Food Control Management

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Mrs Justine Norris
Email: j.f.norris@reading.ac.uk

Type of module:

Summary module description:

The module aims to develop a comprehensive understanding as to how food control systems adopted by both food businesses (including key elements of quality management systems) and by national food control authorities (including legislation/standards and their management) provide consumers with safe and quality foods.

The main topics considered in detail in this module are:

• Quality management systems in the food supply system and, in particular, food manufacturing and retailing.


• Key components of food legislation and standards with particular focus on aspects relevant to the UK, the EU and international activities.


• National and international food control systems considering, in particular, the systems for enforcing food legislation and standards.


• Statistical methods in food quality assurance

Aims:

The module aims to develop a comprehensive understanding as to how food control systems adopted by both food businesses (including key elements of quality management systems) and by national food control authorities (including legislation/standards and their management) provide consumers with safe and quality foods.

Assessable learning outcomes:

On successful completion of the module students will be able to:

• assess the value of the various food quality management systems used and be able to participate in the establishment and application of the systems for the production and distribution of safe and quality foods.Ìý


• identify and operate appropriate statistical process control techniques to food production processes.


• demonstrate knowledge of key food regulation and identify the legal requirementsÌý imposed on the food industry so as to support regulatory compliance and consumer protection policies

Additional outcomes:

The module will also:

• enhance a student's ability to use the Internet for information


• enhance presentational skills


• provide an opportunity for group working


• build confidence in contributing to discussion and meetings


• increase ability to work under pressure

Outline content:

The following topics will be covered during the module:

• ÌýQuality: concept of quality, quality assurance and quality control, statistical methods in food quality assurance, specifications, auditing, quality management documentation, quality management systems (including ISO 9001, 9004 and 22000; BRC Global Standard; GFSI).


• Auditing and Crisis Management: by the use of role-play exercises, a deeper understanding of auditing and crisis management within the food industry will be provided.


• Statistical methods in food quality assurance: use of statistical control techniques for assessing the conformance of processes and products to specifications will be based on recognised international standards.


• Legislation: An introduction to national food control including a study of the legal framework in the United Kingdom, the European Union and international approaches (including the Codex Alimentarius Commission and the World Trade Organisation).


• Specific legislation topics: Key topics in food legislation will be discussed. These are likely to be selected from food labelling, novel foods, hygiene issues and food additives.

Global context:

The topics covered in this module are of global interest and most elements will be relevant and have application in the food industry and in the national food control systems of any country in the world.

Brief description of teaching and learning methods:

The module consists of a mixture of formal lectures, seminars internet-based course material, role-play exercises and student presentations.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	39
Seminars	9
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	115
Ìý Ìý Preparation for seminars	7
Ìý Ìý Revision and preparation	30
Ìý	Ìý	Ìý	Ìý
Total hours by term		0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	65
Written assignment including essay	35

Summative assessment- Examinations:

One written exam 2 hours long.

Summative assessment- Coursework and in-class tests:

Labelling Task: Autumn Term, Week 11

Formative assessment methods:

Statistics Task: Autumn Term, Week 10

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
50% overall

Reassessment arrangements:

Resubmission of courseworkÌý

Additional Costs (specified where applicable):

1. Required text books:


2. Specialist equipment or materials:


3. Specialist clothing, footwear or headgear:


4. Printing and binding:


5. Computers and devices with a particular specification:


6. Travel, accommodation and subsistence:

Last updated: 12 September 2023