Managing Prerequisite Programmes

Module summary

Module code: FOOD1051
Level: 7
Credits: 15
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Richard Fuchs

Specification

Pre and co requisites

None.

Aims

Effective food safety management systems ensure that the safety of food is maintained along the entire supply chain. Hazard Analysis and Critical Control Point (HACCP) based systems are a legal requirement for food businesses in many countries. They can however only be effective if low grade hazards are managed through the prerequisite programmes (PRPs). The concepts that have been introduced in the Food Safety and Quality Management course are addressed in more detail on this course. The course examines the role of PRPs as a basis for the HACCP system, the different types of PRP that are required in a food business and how these programmes can be implemented and managed. The course includes a visit to a food factory where the implementation of PRPs will be evaluated.

This course aims:

• to reflect upon the role that PRPs play as part of a food safety management system and in supporting the HACCP system;
• to recognise how PRPs fit into total quality management;
• to identify the different PRPs that should be implemented in a food business;
• to demonstrate how PRPs should operate, be managed and documented in a food business.

Learning outcomes

On successful completion of this course a student will be able to:

1 identify the PRPs that are required in a food business;
2 interpret legislative requirements regarding PRPs;
3 critically discuss the role that PRPs play as part of total quality management, including their role in supporting HACCP;
4 implement and manage PRPs in a food business;
5 produce documentation required in the management of PRPs.

Indicative content

• Legal requirements for PRPs in a food business;
• PRPs as a part of total quality management;
• The role of PRPs in supporting HACCP systems;
• PRPs required in a food business including:
• Cleaning and Disinfection
• Maintenance
• Personnel Hygiene and Training
• Pest Control
• Plant and Equipment
• Premises and Structure
• Services
• Storage, Distribution and Transport
• Waste Management
• Zoning
• Managing PRPs
• Documenting PRPs

Teaching and learning activity

Information will be primarily imparted through lectures. Activities will include seminar sessions with presentations, group work, guided group analysis of published literature and reports, case-study seminars led by those with recent first-hand experience and group evaluations. A visit to a food business will involve evaluation of the PRPs that have been implemented. Students will be expected to prepare a short presentation on the findings from the business and participate in group activities to produce materials as outputs for assessments.

Learning Time (1 credit = 10 hours)

Contact Hours lectures 24
seminars 6
practical sessions 7
tutorials 6
other
Private Study 93
Assignments: course work and other forms of assessment Coursework 20
laboratory work
examinations
other

Assessment

Presentation - 50% weighting, 50% pass mark.
20 minute presentation (including 5 minutes of questions) reporting on the analysis of the PRPs at a food business. Learning outcomes 1, 2 & 3.

Manual - 50% weighting, 50% pass mark.
A manual containing procedures for 3 PRPs to be implemented in a food business including all relevant documentation. 3,000 – 3,500 words. Learning outcomes 1 - 5.

Students are not required to pass all components in order to pass the course.

Formative Assessments:
Video Blog - Group work – preparation of a 5 minute video blog on the legislative requirements for PRPs in food businesses.
Quiz - 20 questions on issues related to the role of PRPs in food businesses.