Module Descriptors

This module will enable students to understand and appreciate the food / 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 food / 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 visit licensed abattoirs, cutting plants, approved game and poultry production establishments which will enable them to gain a practical knowledge and understanding of how food legislation is enforced by the Environmental Health Professional. In addition, 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.  

By undertaking this module students will develop a range of 'I am UWS' Graduate Attributes.

Universal – development of critical thinking, ethically and research minded.

Work Ready – knowledgeable, effective problem solver, communicator and ambitious.

Successful – by being autonomous, resilient and driven.

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

L1. Describe the functional anatomy of major systems in food animals and demonstrate the ability to differentiate organs, carcasses and cuts of meat, game and poultry, and to differentiate various fish and shellfish, fruit and vegetables

L2. Demonstrate knowledge in the determination of fitness of various fresh meats, offal, poultry, fish, shellfish, fruit and vegetables to understand when food is safe or unsafe for human consumption and the actions that can be taken to remove unfit foods from the food chain.

L3. Display a knowledge of current legislation relating to food safety and food standards, and relevant Codes of Practice, from farm to fork for all food groups.

L4. Demonstrate how a food safety management system based on the principles of HACCP helps ensure compliance with legislation and helps assure food safety and quality within the food industry.

L5. Demonstrate technical understanding of common food processing methodologies, including the use of heat and cold, curing, smoking and the purpose of such processes, development of novel food processing methods and various food packaging techniques.

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 of food inspection 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, tutorials, practicals and site visits), completion of asynchronous activities, and submission of assessments to meet the learning outcomes of the module. This module has a practical element to attend all site visits provided as part of REHIS accreditation which must be attended.

1.04

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.