HACCP Management is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Within the last few years there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result new European legislation will require all food businesses to implement a full HACCP system. This postgraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector. The course is available online with no campus attendance required and part-time to complete within one to three years of study.
PROGRAMME AT A GLANCE
This course aims to provide you with essential skills and knowledge in the development of HACCP systems.
Foodborne Disease (Double Module)
HACCP Development (Single Module)
Foodborne Disease - This double module aims to explore the problem of foodborne disease in a global context. It analyses its cause and identifies appropriate control strategies. The module also helps you to develop the skills necessary for effective study e.g. IT, information searching and retrieval, problem solving and communication skills.
Hazard Analysis Critical Control Point Development - This module aims to enable you to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry.
To take full advantage of the course, you will need the following software:
Standard web browsing software: Netscape Navigator version 4.0 or higher, or Microsoft Internet Explorer version 4.0 or higher
Standard word processing software, such as Microsoft Word
Standard electronic mail software, such as Outlook or Hotmail
Acrobat reader software (to be able to read electronic documents provided by government agencies etc. in PDF form)
LEARNING ENVIRONMENT AND ASSESSMENT
You should allow for approximately 18 hours study time per week on average throughout the course.
Detailed learning materials are all available online. The induction sessions ensure that you can navigate around the web-based material and that you can communicate effectively with staff and other students. Each topic of study involves a number of learning activities such as asynchronous discussion boards, synchronous tutorials and workshops.
We provide a number of different ways of assessing your work. In the Foodborne Disease module you will be assessed by a report and a personal portfolio. The HACCP Development module is assessed through a case study. There are no exams.