BSEN40410 Food Chain Integrity

Academic Year 2024/2025

In this module you will study legislation, standards and codes of practice relating to maintaining the integrity of the total chain in food and bioprocessing industries. Topics covered include ethical and safe food processing, quality systems standards, HACCP, traceability, risk analysis, hygienic design of food and bioprocessing facilities, hygiene legislation, principles of cleaning and its assurance.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module:
- Students should have good conceptual knowledge on the principles underpinning food chain integrity and apply that knowledge to critically analyse issues across the food chain .
- Students should be able to apply the knowledge and understanding gained on how to produce safe food across the whole gambit of food production both nationally and globally, including in the regulatory context.
- Students will demonstrate the food safety processing and handling skills that allow them continue their professional development in this area in a largely self- directed capacity.

Indicative Module Content:

Topics covered include:
- Ethical and safe food processing.
- Quality systems standards.
- HACCP and its implementation.
- Traceability and food security cross the food chain.
- Food risk analysis.
- Hygienic design of food and bio-processing facilities.
- Hygiene legislation.
- Principles of cleaning and its assurance.

Student Effort Hours: 
Student Effort Type Hours
Specified Learning Activities

28

Autonomous Student Learning

52

Lectures

22

Total

102

Approaches to Teaching and Learning:
Lectures and class work 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Incompatibles:
BSEN30120 - Food Quality &Safety Assurance


 
Assessment Strategy  
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Exam (In-person): End of trimester exam End of trimester
Duration:
2 hr(s)
Graded No

70

No
Assignment(Including Essay): Assignment reports Week 4, Week 8, Week 12 Graded No

30

No

Carry forward of passed components
Yes
 
Resit In Terminal Exam
Spring No
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Periodically

Food chain integrity: a holistic approach to food traceability, safety, quality, and authenticity
by Hoorfar, J
Woodhead Publishing in food science, technology, and nutrition, 2011
Name Role
Professor Paula Bourke Tutor
Ms Annette Patchett Tutor