Global Food Safety and Health Sciences Nursing Assignment Help

Assignment Task

AIMS
There is an increasing demand for qualified personnel who assume overall responsibility for food safety issues. This module will prepare the student for the demands of industry with regard to food safety and to understand how food safety is driven in Europe and world-wide.
LEARNING OUTCOMES

• On completion of the module the student will be able to:
• Analyse the hazards associated with a range of food products and processes.
• Examine the current food safety issues within the global food market.
• Critically evaluate the principles of “risk assessment”, examining how these apply to a range of activities including quality issues, health and safety and food safety issues.
• Apply the principles and stages of HACCP to an existing product or process
• Design specific pathogen management strategies
• Apply project management approaches to specific food safety scenarios
• Apply the concepts relating to food safety to their own work environment and risk assess activities.

INDICATIVE CONTENT
Characteristics of traditional pathogens. Emerging food safety hazards over the past 20 years, specific problems and associated risk factors, e.g. Listeria monocytogenes, non-microbial hazards including Melamine in baby food
Risk assessment as a tool for food safety managementApplying risk assessment techniques to a range of situations for quality, food safety and health and safety.The Codex principles and stages of HACCP, including construction of hazard analysis spread sheets, risk assessment and CCP control documentation. Barriers to implementation of HACCP and remedial strategies.Specific pathogen management strategies to include food ecology, environmental factors, storage and processing factors.The application of the strategies outlined above to a specific food safety scenario (a specific project may be initiated from a special interest of the student or employer or it may be assigned by the academic team)
 

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