Food Control CertHE drafted

Year one

This module aims to assist CertHE students to develop key skills that are essential for the successful study of level 5 and level 6 modules and are of value for future employment. You will be introduced to, and practice, effective literature searching and retrieval, the expectations for scientific writing at university level, numerical and problem-solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to design experiments and to analyse and present experimental data will be covered. An introduction to key principles necessary for the comprehension of other module topics will be facilitated by online workbooks. This will ensure that, regardless of entry route, you have the fundamental principles and terminology in these areas. You will also be encouraged to reflect on your learning and develop effective study strategies in order to improve performance. You will also reflect on employability skills and career options.

Compulsory

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

This module will extend some topics 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. You 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 have the opportunity to learn about the different foreign body detection methods and further laboratory analysis techniques that assist in identifying them.

Compulsory

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

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. You will also have the opportunity to 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

This module aims to integrate knowledge and skills from previous modules by applying this knowledge and understanding into different food safety management systems such as HACCP, ISO quality systems and allergen management. You will have the opportunity to 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. You 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 explore 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

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 furthermore presenting the evidence during examination and cross-examination of evidence, as you would in a magistrates’ court of law hearing.

Compulsory