FBMFCM: Food Control Management

Module code: FBMFCM

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Postgraduate Masters

When you'll be taught: Semester 1

Module convenor: Mrs Justine Norris, email: j.f.norris@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

In this module you will 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. 

Module learning outcomes

By the end of the module, it is expected that students will be able to: 

1. 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.  
2. Identify and operate appropriate statistical process control techniques to food production processes.  
3. Demonstrate knowledge of key food regulation and identify the legal requirements imposed on the food industry so as to support regulatory compliance and consumer protection policies 

Module content

The following topics will be covered during the module:  

• Quality: 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. 

Structure

Teaching and learning methods

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

Study hours

At least 48 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 50% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• 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 three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Reassessment

Additional costs