Foundation degrees

Course Information

Food Management

Module summary

Module code: FOOD1050
Level: 7
Credits: 15
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Linda Nicolaides



Food and animal feed are produced as a consequence of a wide variety of activities which occur throughout the food chain, following the farm to fork philosophy. The safety, legality and quality of the final product which emerges from the production system will be determined by the management systems used within that food system. Within this framework of process or product quality management the course addresses the component parts required to establish sound safety and quality management systems that meet with international legislative requirements.

Learning outcomes

On successful completion of this course a student will be able to:
1 To reflect upon the inter-relationship in food and feed systems and the principles of processing and preservation;
2 Reflect upon the concept of food management to achieve and maintain appropriate quality and safe outputs throughout food and feed production systems;
3 Critically review the design, implementation and maintenance of safety, based upon HACCP principles, quality management systems, based upon ISO 9001:2015 and integrated management systems such as the SALSA and BRC standards for Food (version 7);
4 To reflect upon the development and enforcement of legislation and related standards.

Indicative content

Good practices, pre-requisite programmes, food safety and quality management systems;
Concepts of total quality management;
Integrated management systems;
Principles of Hazard Analysis and Critical Control Point (HACCP) and hygiene leading to the RSPH’s level 3 HACCP for food manufacturing course;
National and international food and feed law, including the role of the WTO and the Codex Alimentarius Commission (CAC);
Auditing as a tool to improve food management systems.

Teaching and learning activity

Seminar sessions with presentations, group work, role play and demonstration sessions. Case-study seminars. Visits to food businesses to observe management systems in situ.
Students will participate in the course and prepare digital materials for outputs of formative activities.


Presentation - 40%
LO - 1, 3
Pass mark - 50%
A 10 minute presentation on a case study for a management system.

Report - 60%
LO - 2,3,4
Pass mark - 50%
2,000 words
Prepare a report on a case study.

Nature of FORMATIVE assessment supporting student learning
In class activities and role play sessions will be used to demonstrate techniques such as development of a documented safety and quality management system, auditing techniques and reporting and management of non-confirming product.