Food Safety, Inspection and Control BSc (Hons)

In your second year, we will build on the principles explored in year one and begin to apply them in a practical context. Second year modules cover the subjects of hygiene management systems, food microbiology, food regulation and practical food inspection in relation to a huge variety of foods and food premises.

Modules

• Contemporary Skills for Food and Nutrition Sciences - 10 credits

  The aims of this module are to extend research focused skills acquired in Skills for Food and Nutrition Sciences 1 and 2, and to support you to reflect on your own skills and competencies in preparation for graduate level employment.

  The module further considers experimental design, questionnaire and survey design, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will be covered. These aspects will prepare you for final year projects.

  The module also includes aspects of employability in preparation for placement or short work experience opportunities, future careers or further study. Entrepreneurship is also considered with advice on the practicalities of self-employment as a consultant and setting up a business.

  Compulsory

  Assessment: Test and portfolio

• Food Microbiology - 20 credits

  Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are considered. Natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are essential for modern food microbiological analysis.

  Compulsory

  Assessment: Coursework and test

• Methods in Food Production - 20 credits

  This module will extend some topics considered in year one to discuss the principles of food production and preservation for reasons of food safety, along with the application of different packaging technologies to extend shelf life. You will learn about common key food production methods and how these are assessed to ensure the safe production of foods. They will learn how processes are designed to control hazards and what can happen when these processes go wrong. The food manufacturing environment can also introduce food safety hazards such as foreign bodies. You will learn about the different foreign body detection methods and further laboratory analysis techniques that assist in identifying them.

  Compulsory

  Assessment: Coursework and presentation

• Food Inspection and Food Standards - 20 credits

  This module assesses the competence to inspect food for safety and apply common food standards legislation at the point of retail sale. It introduces you to a comprehensive range of foods which might be encountered by a food inspector or by food industry personnel. It develops the theory and practice behind assessing food safety, food composition and food authenticity. You will gain experience in inspection techniques and the communication skills needed to inspect food competently for safety and standards, as well as the ability to decide upon the most appropriate intervention when issues arise.

  Compulsory

  Assessment: Coursework and test

• Food Law - 20 credits

  The module aim is for you to understand the main framework of UK and European food safety hygiene legislation, UK enforcing regulations and relevant standards and guidance. You will also learn to apply appropriate risk-based judgement to the determination of offences and the application of appropriate enforcement tools. You will therefore be able to interpret legislation and determine the most appropriate course of action and intervention in relation to a variety of food-based scenarios. They will also become familiar with techniques for food premises inspection and auditing, through classroom workshop learning, mock inspection and participation in an interactive online food safety inspection.

  Compulsory

  Assessment: Coursework and portfolio

• Hygiene Management Systems - 20 credits

  This module aims to integrate knowledge and skills from previous Level 5 modules by applying this knowledge and understanding into different food safety management systems such as HACCP, ISO quality systems and allergen management. You will learn the legally defined steps within the HACCP risk assessment process and be able to develop HACCP plans and critically evaluate them for food safety and legal compliance. They will also see how such systems can be applied to specific hazards such as allergens. The operation of quality systems will also be evaluated to demonstrate how they complement food safety systems. You will also understand how HACCP is applied internationally and how it links with UK national policies on the reduction of foodborne disease. HACCP itself is built upon the foundation of pre-requisite underpinning systems such as cleaning management and pest control management. The principles and appropriate application of such systems are taught for how they exist in isolation and also their application into broader food safety management systems.

  Compulsory

  Assessment: Coursework and test

• Add+vantage - 10 credits

  You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

  Compulsory

  Assessment: Coursework and exam

Following your second year, you will have an option to apply for a one-year professional work placement or study abroad in a partner institution.*

Modules:

• Professional Experience Year
• Study Abroad

*Please note that we are unable to guarantee any placement/internships, work experience, industry visits, field trips or study abroad and international opportunities and that any such opportunities referred to may be subject to additional costs (e.g. travel, visas and accommodation etc), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

The final year of your course provides you with the opportunity to carry out an independent research project in relation to an area of food safety which interests you. If you opted for the professional experience year, this could follow on and be in partnership with your placement provider (subject to the provider’s approval).

You will be expected to utilise your theoretical and practical knowledge of food hygiene and safety to inspect both food premises and foods for their compliance with legislation. The final year modules are designed to expand your understanding of epidemiology and food borne diseases, food chain security and sustainability, food law enforcement, food control and food fraud.

Modules

• Epidemiology and Food Borne Diseases - 20 credits

  Foodborne disease infections and intoxications are of great concern to governments and the food industry. This module aims to provide an overview of reporting and monitoring methods at local, national and international levels, along with the main epidemiological methods used to identify and quantify disease. You will also understand how outbreak investigations require a multidisciplinary team comprised of different agencies bringing different expertise, with skills such as clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. You will also understand how outbreak investigations are managed at a local and national level and they will critically analyse published outbreaks and government strategies related to foodborne disease management. They will also produce a short video clip on food safety in the home for health education purposes.

  Compulsory

  Assessment: Coursework

• Law Enforcement Case Studies - 20 credits

  The application of the law will be developed further in this module with applying the rules of evidence gathering under the law. Interviewing and evidence gathering under the Police and Criminal Evidence Act 1984 and associated codes of practice will be explored. You will be expected to carry out an inspection or audit of a catering or a manufacturing premises and then apply knowledge and principles gained in the previous modules to assess health risks and then apply appropriate legal controls abiding by legal rules of evidence. The inspection or audit process will therefore require the application of activities such as sampling, photographing, interviewing, evidence gathering and critical evaluation of food safety management systems along with the preparation of legal correspondence and notices. You will furthermore be prepared to write up a prosecution file and present this work during a mock trial role play exercise. This will involve you both planning and presenting your evidence in both the correct legal file format and presenting the evidence during examination and cross-examination of evidence, as in magistrates’ court of law hearing.

  Compulsory

  Assessment: Coursework and Viva

• Food Chain Security and Sustainability - 20 credits

  The module will consider the concepts of food security and food chain sustainability as defined by UN Sustainable Development Goals. It will therefore consider economic access to sufficient, safe and nutritious food to facilitate dietary needs and preferences and what factors lead to food chain insecurity. Alongside this, sustainability of the food chain will be studied to look at the impact that current food consumption has, not just on human health, but also the impact of agriculture on the environment in its use of resources and generation of waste. Interventions required for control will be discussed in light of current policy and future projections.

  Compulsory

  Assessment: Coursework

• Food Control and Food Fraud - 20 credits

  The terms food fraud or intentional violations refer to actions that violate national criminal law applicable to food. These actions are usually motivated by economic gain and can present serious risks to consumer wellbeing and health. Such fraudulent activities have been seen to cross country borders which can cause complications with investigation and prosecution due to communication problems between countries. In this module you will investigate the weaknesses in the food chain and how the security of the food chain can be protected by the application of Threat Analysis Critical Control Point (TACCP) and Vulnerability Assessment Critical Control Point (VACCP). You will analyse such issues along with measures taken to strength the detection and enforcement of food fraud along with prevention strategies. As food is transported on a global scale the further laws relating to the import and export of foods from EU member states and third countries will be explored along with the justification for specific bans and restrictions that are placed on particular foodstuffs.

  Compulsory

  Assessment: Coursework

• Research Design for Food and Nutrition Sciences - 10 credits

  In this module, you will prepare for your final year research project. The module will support you through the process of defining your research question, planning your research investigation and considering the most appropriate data analysis methods. The module will enhance skills in literature searching, research and experimental design, scientific writing, data processing and statistical analysis. You will be required to submit your proposal for ethical and health and safety approval, and to address key aspects of project management and logistics.

  Compulsory

  Assessment: Coursework

• Independent Project in Food and Nutrition  Sciences - 20 credits

  The aim of this module is for you to conduct a piece of investigative research, which may be laboratory/kitchen or non-laboratory/kitchen based, in a specialised area of food and nutrition sciences. This module follows from Research Design in Food and Nutrition Sciences and you implement your research proposals in this module. You will be allowed a defined period of time in which to implement your experimental plan and collect data. During this phase you will be supported and guided by your supervisor, however you are expected to demonstrate increasing independence, organisational and time management skills, technical skills and awareness of ethical and health and safety issues. You will need to work collaboratively with other academic and technical staff to utilise resources effectively. You will maintain appropriate records in the form of a project workfile, which includes all ethical and risk assessment requirements, raw data and scientific reflection on research activities and data; this will be submitted for assessment.

  The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse your data in this context.

  Compulsory

  Assessment: Coursework

• Add+vantage - 10 credits

  You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

  Compulsory

  Assessment: Coursework and exam