Module Descriptors

This module runs long thin delivery mode across both TR1/2 allowing students to understand and appreciate the meat industry from farm to fork. The module is specifically designed to provide the student with a balance between the theoretical and practical aspects of the Meat Inspection regime and the Meat Industry. The module will provide students with a knowledge and understanding of the legislative framework which exist within the meat industry – from the abattoir to the final consumer, thus enabling the student to inspect and audit food premises effectively.

Specifically, students will appreciate the importance of HACCP and how its principles underpin EU/UK legislation throughout the food chain. Students will, where possible visit licensed abattoirs, cutting plants, approved meat products manufacturers, markets and retail outlets which will enable them to gain a practical knowledge and understanding of how food legislation is enforced by the EH Professional. Students will gain an understanding of the lymphatic system of food animals (including game, poultry, fish and shellfish), incisions and observations made at ante and post mortem of these animals. This will enable students to recognise common pathological conditions encountered in meat inspection and what action should be taken as a consequence. It will also enable students to appreciate the Meat Hygiene Service and the benefits to Public Health of Meat Inspection. The module will also provide a natural link with other modules, such as microbiology, enabling students to comprehend the importance of connecting breaches in legislation with, for example, food borne illness.

On successful completion of this module the student will be able to:

L1. Demonstrate how a food safety management system based on the principles of HACCP helps ensure compliance with current legislation and helps assure quality and food safety within the meat industry

L2. Display a knowledge of current food safety legislation, and relevant codes of practice and understand that the Food Safety Act 1990 covers food from “Farm to Fork”

L3. Describe the functional anatomy of the major systems within human comparative anatomy and physiology of food animals, including the ability to differentiate organs, carcasses and cuts of meat of the food animals, including red, white, game exotic, fish and shellfish

L4. Understand the structure of the Meat Industry, the Meat Hygiene Service and the mechanics and benefits of meat inspection, recognising post mortem evidence of pathological conditions of food animals common at retail level, along with post mortem quality, deterioration and contamination

L5. Understand how to inspect and audit food premises to ensure legislative compliance whilst demonstrating a clear understanding of the food safety related hazards found in food premises and how hazards are controlled to allow the management and mitigation of risk

Combining knowledge, theories and principles of food hygiene and food safety in novel ways in the analysis of complex and substantial problems and situations, objectively analysing these from a range of different viewpoints and theoretical standpoints to achieve successful outcomes.

Gain a knowledge and understanding of food hygiene and food safety standards and good practice.

Having an extended ability to collect primary data and develop a growing awareness of the importance of the choice and application of suitable methods for this.
The application of complex intellectual tools, including learned theory and principles, to novel situations, for example during food hygiene and food safety inspections, to identify and achieve a range of innovative and valid solutions to complex problems.
The synthesis of theory and professional/vocational practice and standards, and critical evaluation of theory, process, solutions and outcomes.

The application of underpinning knowledge to critically analyse, evaluate and generate effective information, ideas and concepts related to food hygiene and food safety, from a variety of sources.

The derivation of solutions to specific problems of food safety and hygiene from general principles and standards, subsequently reflecting on the validity and appropriateness of these approaches and using the fruit of this reflection to modify future responses to these and related issues and the transfer of knowledge/solutions into new contexts.

Communicating clearly and concisely, orally and in writing, in an appropriate manner including, to non-practitioners without expertise in the area of Environmental Health (as would be required following food hygiene and food safety inspections of premises) and in formal style in relation to major pieces of academic work.

Using IT effectively to organise and present information in an accessible and understandable form. It is understood that candidates will have demonstrated an appropriate level of numeracy in order to pass previous academic modules in this Degree course.

Working autonomously over significant and critical academic and practical tasks, accepting ownership and accountability for both the process and outcomes.
Also, working and interacting, as part of a team, with individuals and groups from a variety of professional and vocational settings, developing the confidence and self-awareness to influence and, where appropriate lead, such groups.

Identify new perspectives in and modifications to existing knowledge and practice, new areas for investigation and problems for solution.
Developing the confidence required to carry out food hygiene and food safety inspections against recognized standards and inform those inspected of the conclusions arrived at.

Recognise the importance of Continuous Professional Development to extend knowledge and competence.

The following materials form essential underpinning for the module content and ultimately for the learning outcomes:

In line with the Academic Engagement Procedure, Students are defined as academically engaged if they are regularly engaged with timetabled teaching sessions, course-related learning resources including those in the Library and on the relevant learning platform, and complete assessments and submit these on time. Please refer to the Academic Engagement Procedure at the following link: Academic engagement procedure

Where a module has Professional, Statutory or Regulatory Body requirements these will be listed here:
Attendance at synchronous sessions, lectures, workshops, practical, field trips and tutorials, completion of asynchronous activities, and submission of assessments to meet the learning outcomes of the module.

This module has a practical element as part of the Royal Environmental Health Institute of Scotland accreditation.
which must be attended.

2.12

1. More than one assessment method can be used to assess individual learning outcomes.
2. Schools are responsible for determining student contact hours. Please refer to University Policy on contact hours (extract contained within section 10 of the Module Descriptor guidance note).
   This will normally be variable across Schools, dependent on Programmes &/or Professional requirements.