module specification

NF7048 - Food Safety and Quality Management (2022/23)

Module specification Module approved to run in 2022/23
Module title Food Safety and Quality Management
Module level Masters (07)
Credit rating for module 20
School School of Human Sciences
Total study hours 200
48 hours Scheduled learning & teaching activities
152 hours Guided independent study
Assessment components
Type Weighting Qualifying mark Description
Coursework 60%   CWK 1 : Essay (2,000 words)
Coursework 40%   CWK 2: Case study (1,000 words)
Attendance Requirement 0%   Visit attendance (satisfactory attendance)
Attendance Requirement 0%   Tutorial attendance (80%)
Running in 2022/23

(Please note that module timeslots are subject to change)
Period Campus Day Time Module Leader
Autumn semester North Wednesday Morning

Module summary

The module examines in detail the key aspects of the management of food safety through prerequisite programmes and HACCP as well as the role of supplier assurance and ingredient specifications in managing the quality of processed foods. 
The concept of risk analysis and its three main components (risk assessment, risk management and risk communication) will be introduced. Students will study the application of Hazard Analysis Critical Control Points (HACCP) and the main causes of system failure.  They will examine industrial case studies and identify best practice before writing a comprehensive HACCP plan.  They will understand the importance of government inspection and sampling programmes as well as the growing reliance on third party auditing to agreed industrial standards (IFS, BRC, ISO and SALSA) in the safe and consistent production of food that complies with EU and global legislation. The use of consumers’ purchasing power to drive up safety and quality standards will also be explored.
Assessment: Coursework 1 (60%) + Coursework 2 (40%)  [Pass on aggregate]


Regulation of the food industry, impact of food law in UK, EU and elsewhere to facilitate trade globally. Meeting key legislative requirements on hygiene, temperature, traceability, allergens and labelling.
• The prevalence and common causes of food poisoning in England.  The role of Safer Food Better Business, the food hygiene rating system, scores on the doors and enforcement by Environmental Health Officers in protecting the public’s health.
• The key aspects of quality management and Good Agricultural Practice, Good Hygiene Practice & Good Manufacturing Practice and the vital role specifications and supplier assurance play in the consistent production of food and drink.
• The practical application of HACCP through prerequisite controls, hazard analysis, risk assessment, the determination of critical control points and the causes of HACCP system failure.
• The growing importance of and the potential conflicts of interest inherent in third party auditing to agreed industrial standards (BRC, IFS) in global supply chain management.
• Recognise the importance of food chemical safety in food production and distribution.  Identification of the common sources of chemical hazards.  Analytical methods used to determine and then quantify chemical hazards and safe exposure levels.
• Appreciate the methods used and agencies responsible for authenticating foods and detecting food fraud.
• Professional development and CPD, trade associations, professional bodies, sources of information and advice, industrial networks.
• Enhance employability skills by including skills acquired on the course when rewriting CVs and having interview practice.

Balance of independent study and scheduled teaching activity

Basic understanding will be developed through attending lectures, participating in question and answer sessions, contributing to class discussions as well as considering industrial case studies in small groups. 

Students will take part in visit (s) to food manufacturer and/or food research association. Where possible, students will shadow a food professional conducting a food safety audit. The second written assignment will develop their ability to produce technical information succinctly using tables and process flow diagrams.

Students will be expected to undertake a significant amount of self-directed study including reading of appropriate texts, peer reviewed journals and credible sources of information and guidance produced by government, trade associations and professional bodies.

Employability skills will be developed when revising their CVs and career planning sessions with experts from career advisory service or practising food scientists.

Learning outcomes

On completing this module students should:
1. Have a thorough understanding of the importance of a food safety culture driven by senior management in the manufacture of food and drink which is legal, safe and consistent.

2. Have a critical understanding of the application of HACCP in the food industry and the significance of third party auditing in global supply chain management.
3. Understand the vital role government agencies play in detecting fraud, ensuring authenticity and reducing the number of incidents of food poisoning in the UK.

Assessment strategy

 Students will undertake a critical review, which will require them to summarise the literature, discuss key findings and present their own answers/summary to the question posed.

They will produce a HACCP plan based on the CODEX principles incorporating best practice in the succinct presentation of technical information using, text, diagrams, figures, tables and photographs. For both coursework, the students will receive constructive feedback as part of the formative assessment.

The CV development sessions will provide an opportunity for students to demonstrate the knowledge they have gained on this and other modules on the MSc programme. Interview skills will be discussed with the students, where possible


 Jukes D (1996-2018). Information on current food laws. Available:  Last accessed 20/05/2018

IFST (2013) Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 6th Edition London: Institute of Food Science and Technology (CORE)

Marriot M G and Gravani R B (2006) Principles of food sanitation. (5th edition)New York: Springer

McLauchlin,J and Little, C (Eds) (2007). Hobbs' Food Poisoning and Food Hygiene. 7th ed. London. Hodder Arnold. (CORE)

Key Journals: British Food Journal, Environmental Health Journal, Food Control, Food Policy, Journal of Environmental Health Research, Journal of Food Protection

Key Websites:
Food Standards Agency,
British Retail Consortium,
Chilled Food Association,
Food & Drink Federation,