ACE
FS2801: Quality Systems
| Credit Weighting: | 5 |
|---|---|
| No. of Students: | Min 8. |
| Pre-requisite(s): | None. |
| Co-requisite(s): | None. |
| Teaching Period(s): | Semester 2. |
| Teaching Methods: | 16hr(s) Lectures (plus a visit to a food manufacturing plant) |
| Module Co-ordinator: | Dr Maurice O'Sullivan, School of Food and Nutritional Sciences. |
| Lecturer(s): | Staff, Department of Food and Nutritional Sciences, Dr. Catherine Halbert, Food Industry Training Unit. |
| Module Objective: | To provide students with an understanding of the relevant food legislation, the organisations involved in food safety control in Ireland and the main food safety issues for food businesses. |
| Module Content: | Introduction to food safety and quality legislation, introduction to food safety and quality agencies and organisations, introduction to food legislation and standards, Bord Bia Quality Assurance Schemes, Food safety and quality audits, company visit. |
| Learning Outcome: |
On successful completion of this module, students should be able to:
|
| Assessment: | Total Marks 100: Continuous Assessment 100 marks (Online / in-class test). |
| Compulsory Elements: | Continuous Assessment. |
| Penalties (for late submission of course/project work etc.): | None. |
| Pass Standard and any Special Requirements for Passing Module: | 40%. |
| End of Year Written Examination Profile: | No Formal Written Examination. |
| Requirements for Supplemental Examination: | Supplemental test. |