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Professional Development
Tel: +44 (0)117 328 1158

You can view, apply for and review your professional development courses in health and applied sciences here.

Food Control


Course Details


Course/Module Code

UZVSKQ-15-M

Level

M

Fees

19-20 Non-accredited 15 credits

£535.00

Unassessed

19-20 Accedited 15 credits

£710.00

Assessed

Course Dates

Under the start date is shown: all attendance days and Apply for this course.

Course Dates

Course Information : Accredited by CIEH - Chartered Institute of Environmental Health. All students must complete an On-line Induction, prior to starting the Module, to make sure they can access all material and on-line classrooms. This will be organised by the Programme/Module Leader. If a student is completing more than one Module one Induction will be sufficient. All students must have the following equipment available as required as part of acceptance onto the module • Compatible Computer; • Webcam • USB connected headset and microphone; • Adequate Broadband width and must be able to access the Module with Google Chrome or Firefox. Distance Learning: Dates and times of Collaborate Sessions to be provided in the Module Handbook. Food Control Practical Course and Exam (requires on-site attendance at Frenchay): 7th - 10th July 2020 (TBC). Submission Date (Reflective Journal): 29th July 2020 (TBC).

Venue

CPD DISTANCE LEARNING (GLENSIDE)


Applications

University

Assessment

Summative Assessment is by examination.

Component A: Unseen written examination
The three hour unseen written examination comprises three sections designed to assess

Critical understanding of pre requisites and the application of food safety management systems. Understanding and application of appropriate interventions to deal with food safety situations. Critical understanding of the law, policy, guidance and the role of the environmental health practitioner in controlling the safety and quality of food.

Component B: Professional food practical exam
The 30 minute food practical examination is a compulsory requirement of the Chartered Institute of Environmental Health (CIEH). Students will be assessed in their ability to inspect, recognise and determine the fitness of a variety of foods at point of sale, as well as demonstrating an understanding of appropriate interventions for dealing with unfit food.

The Professional Food Practical Exam must be passed to 50% for successful completion of the Module. The 50% pass mark is a PSRB requirement. This is to avoid a situation where the aggregate mark for the module would be 50% plus, but the student had not successfully completed the Food Practical Exam which is a requirement for accreditation of the programme by the CIEH.

Formative assessment
Numerous opportunities exist for formative assessment in the module; these include self-assessment as part of scheduled learning and oral feedback given in seminars and practical workshops.

Campus

Frenchay

Careers/further study

This module can contribute towards MSc Environmental Health.

Content

The syllabus will cover:

  • The principles and application food technology including microbiological and non-microbiological hazards in the food chain. Key sources of contamination and cross contamination in the food chain and the impact this has on human health and the national economy.
  • The causes and aetiology of food poisoning and food borne disease.
  • The role of pre-requisites and their importance in food safety management systems.
  • Principles of HACCP and its application to food safety management and practical understanding of food safety auditing and HACCP and non HACCP based food safety management systems. Quality control and quality assurance systems in food safety management and the interventions and knowledge of the law surrounding food standards, food hygiene and food safety management systems.
  • The inspection, identification, judgement of fitness and quality of a variety of manufactured foods and primary produce including red meat, poultry, game, fruit, vegetable, fish and shellfish. The identification and evaluation of a range of interventions for dealing with food which fails to meet legislative requirements in terms of food safety and quality.
  • A detailed understanding of the legislation, guidance and policy which regulates/influences the safety and quality of the modern food chain.

Introduction

On successful completion of this module, you will be able to:

  • Understand the importance of pre-requisites in the context of food safety management systems.
  • Identify monitor and evaluate a range of microbiological and non-microbiological hazards associated with the modern food chain.
  • Critically evaluate, audit and analyse relevant food safety and quality management systems.
  • Be competent in inspection techniques and the determination of fitness of the range of food stuffs encountered at point of sale.
  • Demonstrate understanding of the principles of food hygiene technology as it relates to food safety.
  • Critically understand the role of legislation and policy in food control.
  • Determine and reflect on the most appropriate course of action in complex food safety situations.

Learning and Teaching

The module will be delivered employing a variety of techniques requiring the students to utilise and further develop their skills of independent learning. Technology will be used where appropriate to support lectures, seminars, practical workshops and scheduled learning. Various opportunities will be provided for self-assessment and formative feedback throughout the course of the module.

Study facilities

Learn more about UWE Bristol's facilities and resources.

Telephone

+44 (0)117 32 81158


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