General Details

Full Title
Transcript Title
Food Leg & Qual Sys
N/A %
Subject Area
NUTR - Nutrition
LIFE - Life Sciences
07 - NFQ Level 7
05 - 05 Credits
Start Term
2014 - Full Academic Year 2014-15
End Term
9999 - The End of Time
David OConnor

This module introduces legislation for food products and health and safety
legislation relevant to the food industry. It also introduces quality systems such as GLP, GMP and Lean Six Sigma.

Learning Outcomes

On completion of this module the learner will/should be able to;


Understand the contents of EU Directives relevant to Food, Nutrition and the Food Industry and how these have been enacted in Irish Law and Regulations.


Describe the Health and Safety legislation relevant to the Food and Nutrition Industry.


Explain the role of the Food Authority of Ireland in monitoring and regulating food that is distributed or marketed within the State and its role in food safety and hygiene regulation.


Review the role of the European Food Safety Authority (EFSA) in risk assessment regarding food and feed safety.


Fully appreciate and discuss the role and importance of the principles of Good Manufacturing Process and its application to the Food and Nutrition industry.


Analyse and apply the principles of Good Laboratory Practice, standards and assessment techniques.


Discuss and apply the Lean Six Sigma quality system and its applications within the Food and Nutrition industry.


Understand the principles of Hazard Analysis Critical Control Points (HACCP) and the construction of a HACCP plan.

Teaching and Learning Strategies

The overall approach to this module is to develop a deep and expansive knowledge of the legislation and regulation of the nutrition and food industries. Small-group teaching techniques will be employed throughout the module to ascertain that each student will be able to contribute to the learning of the whole class through a combination of traditional lectures, peer-learning, presentations and individual study.

Module Assessment Strategies

Small-group teaching techniques both in lectures and PBL sessions. At the same time as facilitating teaching, these techniques will also allow an informal and formal assessment regime. The results of this will then be fed-back into the module as it progresses. Formal continuous assessments will be carried out in presentations, in the PBL classes in addition to the assessment in the final exam.

Repeat Assessments


Indicative Syllabus

National and international directives and Health & Safety regulations relevant to the Food and Nutrition industry will be reviewed. The importance of the Food Authority of Ireland and the European Food Safety Authority will be studied. Details of the Safety (HACCP) and Quality systems such as GLP, GMP, DMAIC and Lean Six Sigma will be studied. Standards such as the NSAI ISO 22000 Food Safety Management Systems and the ISO 341:2007 Hygiene in Food Retailing and Wholesaling will also be reviewed.


Coursework & Assessment Breakdown

Coursework & Continuous Assessment
40 %
End of Semester / Year Formal Exam
60 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Group Presentations Continuous Assessment Group Project 20 % Any 1,2,3,4,5,6,7,8
2 Online Written Assessment Continuous Assessment Assignment 10 % Any 2,5,6,7,8
3 Workshops Continuous Assessment Group Project 10 % OnGoing 1,2,3,4,5,6,7,8

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final Exam Final Exam Closed Book Exam 60 % End of Semester 1,2,3,4,5,6,7,8

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Problem Based Learning Flat Classroom PBL 1 Weekly 1.00
Seminar Lecture Theatre Group Presentation 1 Once Per Semester 0.07
Independent Learning Not Specified Independent Study 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 3.07 Hours

Required & Recommended Book List

Recommended Reading
2007-03-01 EU Food Law: Protecting Consumers and Health in a Common Market (Modern Studies in European Law) Hart Publishing
ISBN 1841134988 ISBN-13 9781841134987

Food safety is now an issue of major concern throughout Europe. In the aftermath of recent alarms over BSE (bovine spongiform encephalopathy, commonly known as mad cow disease), avian flu, foot and mouth, e-coli, and many others, the law has been seen as ill-equipped to respond to new crises, often resulting in the taking of legally questionable emergency measures. But security is not the only concern: for instance, locally and regionally produced products now come under threat from mass produced variants manufactured using inferior quality ingredients and alternative methods of production, but are legally marketable under the same food name. Yet it is difficult for national governments or the EC to take action without breaching Community rules. Subsidies in European agriculture are another issue, creating political pressures for Member States, the Union itself, and the WTO. Animal welfare, human nutrition, and human rights are other important elements in European food law.

Recommended Reading
2012-03-05 Regulating Food Law: Risk Analysis and the Precautionary Principle As General Principles of EU Food Law (European Institute for Food Law) Wageningen Academic Publishers
ISBN 9086861946 ISBN-13 9789086861941

Book annotation not available for this title...Title: .Regulating Food Law..Author: .Szajkowska, Anna..Publisher: .Enfield Pub & Distribution Co..Publication Date: .2012/03/05..Number of Pages: .155..Binding Type: .PAPERBACK..Library of Congress: .2012445295

Module Resources

URL Resources