The module focuses on the importance of maintaining food safety and nutritional quality throughout the food chain, and on management systems that can be employed to both minimise the chances of food poisoning and maximise nutritional quality.

This module aims to provide an overview of the factors (physical, chemical and biological) affecting food safety and of food legislation. It will evaluate general measures of ensuring food safety and introduce management systems that aim to minimise the risk of food poisoning. It draws upon examples and cases where food has become contaminated and lead to food poisoning.  

The module will provide an overview of nutritional principles and explore and analyse the role of nutrition in food management. It will allow the student to evaluate the importance of food safety and nutritional issues in different contexts and develop research skills to determine and assess these. Students will also learn the concepts of food safety and nutrition  and evaluate how these can contribute to strategic management in the food sector.

understand the factors that affect food safety and their control  

analyse the role of nutrition in the context of food management 

identify and critically appraise sources of nutrition information 

review government initiatives regarding population nutrition goals and implementation  

critically assess the impact of management decisions on food safety and nutrition  and appreciate how in turn knowledge of nutrition and food safety informs food management and strategy and policy development 

·      factors affecting food safety: physical, chemical, biological (mainly micro-organisms)  

·      controlling food safety  

·      food safety management systems  

·      food safety legislation

·      nutrition principles 

·      scientific basis for nutritional requirements for specified population groups  

·      limitations of nutrition standards and food consumption tables 

·      nutritional monitoring and surveillance and use of data  

·      relationship between diet and health 

·       principles of food management and organisational issues regarding dietary/retail provision 

The teaching and learning strategy is designed to introduce the methods by which foods can become contaminated, and thus present a health hazard, and the methods by which risks can be minimised and also to enable students to manage nutritional policy developments and data. It will provide a framework of existing knowledge and be supported by case studies and examples. The teaching and learning methods includes:

·      weekly lectures

·      individual assignment and project work

·      individual reading and study

·      case study presentations

·      preparation and presentation of material towards individual reports 

Engel D, MacDonald D & Nash C (2001) Managing Food Safety. Chadwick House Group Ltd, London

Nutrition Society (2002) Introduction to Human Nutrition, Eds. Gibney MJ, Vorster HH, Kok FJ Blackwell Publishing

Supplementary Reading

Johns N (1995) Managing Food Hygiene. Basingstoke : MacMillen Press

Aston G & Tiffney J (1993) Essential Guide to Food Hygiene and Safety. Surrey : Eaton Publications

Varnam A H & Evans M G (1991) Food pathogens, an illustrated text. London :          Wolfe Publishing Ltd

Murcott A. (1998) The nation’s diet. New York : Addison Wesley Longman Ltd.

Tansey G and Worsley T. (1995) The food system: a guide. London : Earthscan Publications Ltd.

Garrow JS & James WPT (2000) Human Nutrition and Dietetics, 10th Edition, Churchill Livingstone

Journals

Journal articles and other references will be provided during the course.