Module: BIO6100-20 Food Safety

Level: 6

Credit Value: 20

Module Tutor: Sarah Lyster

Module Tutor Contact Details: s.lyster@bathspa.ac.uk 

1. Brief description and aims of module:

This module investigates the safe manufacture of food and the effectiveness of control systems that are designed to protect the consumer.  The risk assessment approach to controlling hazards is examined and in particular students will gain experience in using HACCP to ensure safe food production throughout the food supply chain. You will also investigate the impact of microbial, physical and chemical changes in food on a product’s shelf life.

This module will introduce a range of practical based laboratory skills as well as developing skills in analytical thinking, research, application of knowledge and written presentation. You will also be applying your knowledge about the growth and behaviour of microorganisms to a food manufacturing scenario.

2. Outline syllabus

The first part of the module takes a risk assessment approach to understanding and controlling hazards in foods, by identifying key microorganisms of importance to food spoilage and food safety and examining the factors that promote or inhibit their growth. You will also carry out a shelf life trial of a fresh chilled product in order to make safety and quality judgements based on sensory, pH and microbiological data. The second half of the module builds on this risk assessment approach and uses it to develop a food safety management system, specifically HACCP, for a chilled product. You will gain experience in using HACCP to ensure safe food production throughout the food supply chain.

3. Teaching and learning activities

This module will be taught through one 2-hour class and one 3-hour class per week. Each class will be a flexible learning environment and could consist of lecture, seminar, practical workshop or self-directed activity. Lectures introduce the key themes of the module which will be developed and illustrated through associated practical work. Practical exercises will include investigation of influences of time and temperature on bacterial growth, shelf life evaluation, bacterial survival techniques, bacteriophages and food safety assessment via HACCP analysis. Data from these experiments will be reviewed in class and provide important information to assist with the shelf life and HACCP assessments. Through taking the module students will gain experience in skills such as data handling and analysis, scientific report writing, appropriate use of ICT, and accurate manipulation of laboratory equipment.

Assessment Item 1:

• Assessment Type: Course Work

• Description: Laboratory report (2500 words)

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: Course Work

• Description: HACCP report (2500 word equivalent)

• % Weighting: 50%