The course provides relevant, up-to-date experience of food safety management, which is of vital importance both to organisations and individuals in the food industry, enforcement and education. Essential information on foodborne disease, food safety hazards and the effective management of food safety through application of the risk management system Hazard Analysis and Critical Control Point (HACCP) form the basis of the programme.
Learning units and support materials provided via secure website. Individual and group activities, including live web-seminars, research tasks and case studies provide practical learning opportunities. A range of assessments is used to enable students to demonstrate learning, including essays, case studies and presentations. There are no formal examinations.