Master of Science in Food Science, Technology and Business (BIFTEC)

HOURS
Food Safety and Quality Lectures 44

Management Tutorials
Workshops
6
18
Module 2 Seminars
Site Visits
12

Student Directed Learning 120

Total ECTS Credits 8

Aim: To study in depth the theory and practice of food safety in food, beverage and allied
industries.
To take cognisance of recent advances and the impact of genetic methods on the food
industry.
To develop the students’ understanding of quality management, its role, its implementation
in process management, and the integration of management systems for product quality,
safety and environmental care.

Learning Outcomes:

On completion of this module the student will:

1. Be able to critically evaluate the recent developments in the control of food safety.

2. Have an integrated view of the issues involved.

3. Be able to conduct risk assessments of food safety problems including genetic modification.

4. Demonstrate detailed knowledge of the requirements for compliance with national and
international food safety legislation.

5. Be able to explore the history and basic ideas underlying quality management and have a
detailed knowledge of the role of Quality Management (QM) in modern management.

6. Demonstrate knowledge of quality management systems, their implementation and the practical
steps needed for implementation.

7. Know how to control and maintain a quality management system.

8. Be able to select and apply appropriate Specific Process Control (SPC) techniques and
evaluate data generated.

9. Demonstrate the ability to produce a quality manual.

10. Have detailed knowledge of certification and accreditation.

11 Have knowledge and insight of different quality management systems i.e. product quality
management, safety and environmental management.
12. Have knowledge of auditing and auditing systems.

13. Be able to critique the current state of the art in Quality Management.

Prerequisites: Students should have a knowledge of the biological sciences, food science or food
technology and have a good background knowledge of chemistry and microbiology.
Basic knowledge of statistical methods. Knowledge of unit operations, production
techniques and management would be useful.

Syllabus:

1. Introduction

 Food safety issues; physical, chemical and microbiological contaminants, bovine

spongiform encephalopathy (BSE), genetically modified organisms and genetically
modified foods.
 Food safety system.
 Definitions and terminology in Quality Management Systems.
 History of quality control and quality management.
 Quality management theories and their authors.

2. Physical and Chemical Contaminants and Additives

 Metals, mineral (soil, engine oil, stones), plant (leaves, twigs, pods and skins), animal
(hair, bone, excreta, blood, insects, larvae).
 Safety evaluation of food ingredients.
 Major pathways by which chemical residues and contaminants enter the food chain.
 Agrochemicals and veterinary drugs, packaging materials, process equipment and
ingredient impurities.
 The nature, properties and function of various classes of food additives (colorants,
flavours, sweeteners, thickening and gelling agents, and antioxidant preservatives).
 Radioactivity – residues as contaminants and residues from irradiation

3. Natural Toxic Substances

 Mycotoxins
 Marine and Freshwater toxins (formally known as Phycotoxins)
 Plant toxins and toxic plants
 Toxic Mushrooms

4. Microbiology Food Safety

 The significance of foodborne disease.

 Recent emerging pathogens including: Bacteria – Escherichia coli 0157:H7, Listeria
monocytogenes, Salmonella typhimurium (DT) 104.
 Non-bacterial agents – Protozoa; Cryptosporidium parvum. Toxigenic fungi; mycotoxins
of Aspergillus. Foodborne viruses; gastroenteritis viruses.
  Spongiform encephalopathies; bovine spongiform encephalopathy (BSE).
 Factors affecting the emergence of pathogens.

5. Genetic Modification Technology and Food Safety

 Methods of genetic modification (GM).

 Genetically modified micro-organisms and their products.
 Genetically modified plants and animals.
 Containment: physical and chemical.
 GM products (Generation 1, 2 and 3 products).
 GM testing and analysis.
 Safety evaluation of novel products.
 Risks and benefits of GM foods. Gene technology in the future.

6. Control of Food Safety and Quality Management

 Protecting public health and eliminating risk.

 Farm to table strategy and animal traceability.
 Good Manufacturing Practices (GMPs); Hazard Analysis and Critical Control Point
(HACCP) concept; Quality Management Systems: ISO 9000.
 Predictive microbiology.
 Risk management, assessment and communication. Future trends in risk analysis.

Quality control and SPC

 Statistical basis for SPC

 Gathering data: control charts.
 Interpretation of statistical data.
 Hypothesis testing.
 Process potential index.

Quality Systems

 Definition and aims.

 Levels and tasks in quality management.
 Quality standards: history and overview.

ISO 9000 – ISO 2000

 Setting up a product quality management system.

 Is there still life after ISO 9000?
 World class manufacturing.
 Business excellence.
 Case study.

Integration of Quality Management Systems.

 Product quality management – ISO 9000 and ISO 2000.

  Safety management HACCP – HAXOP.
 Environmental management – ISO 14000.
 Integration of QMS.
 Special applications.
 HACCP.
 HAZOP.

7. Food Safety Regulations

 Foodborne outbreaks: surveillance and management.

 EU strategies for food safety control.
 FDA’s food safety programme.
 Regulation of the production and use of genetically modified organisms; European and
US legislation and labelling requirements.
 European regulation of novel foods and labelling requirements.

8. Auditing

 What is auditing?
 Auditing techniques.

9. QMS: Case Studies

Text Books:

Required Reading:

Lecture notes.

Schmidt, R.H. and Rodrick, G.E. (2005). Food Safety handbook. John Wiley & Sons, Inc.

Altug, T. (2002). Introduction to Toxicology and Food. CRC Press.

Food Chemical Safety, Volumns 1 & 2 (2002), Edited by Watson, D.J., CRC Press.

Recommended Reading:

Carol A. Wallace, William H. Sperber, Sara E. Mortimore. (2011) Food safety for the 21st century :
managing HACCP and food safety throughout the global supply chain. Aimes, Iowa : Blackwell
Pub.,.

Solate, Jeffrey. (2011). Pocket Dictionary of Food Safety. United States : C.R.C

Barnes, Sinclair (2006) Chemical migration and food contact materials Woodhead

Goodburn (2001) EU food law Woodhead

ICMSF. (2002). Microbiological testing and food safety management. Vol. 7. Blackwell Academic
& Professional, London.

Microbiological risk assessment in food processing. (2002). Edited by Brown, M. and Stringer,
M.,Woodhead Publishing Limited.

Adams, M.R., and Moss, M.O. (2008). Food Microbiology, Second Edition. The Royal Society of
Chemistry, UK.

Robinson, C. (2002). Genetic Modification Technology and Food – Consumer Health and Safety.
ILSI Europe Concise Monograph Series. ILSI Press.

Food Toxicology. (2001). Edited by Helferich, W. and Winter, C.K., CRC Press LLC.

Mitchell, R.T. (2000). Practical Microbiological Risk Analsyis. Chandos Publishing (Oxford)
Limited.

Mitchell, T.J., Godfree, A.F. and Stewart-Tull, D.E.S., (eds.), (1998). Toxins. Society for Applied
Bacteriology Symposium Series Number 27.

Da – Wen, Sun (2009). Modern Techniques for Food Authentication. Academic Press.

WHO/FAO, (1995). Application of risk analysis to food standards issues. WHO/FNU/FOS/95.3

Lammerding, A.M. and Paoli, G.M. (1997). Quantitative risk assessment: an emerging tool for
emerging foodborne pathogens. Emerging Infectious Diseases, 3.

Howe, C. (2007) Gene Cloning and Manipulation. Cambridge University Press (a good introductory text
on gene cloning, especially suited to those with little background in this area).

Slater, A., Scott, N.W. and Fowler, M.R. (2008). Plant Biotechnology – the Genetic Manipulation of
Plants. (2nd Edn.) Oxford University Press (recommended reference text for further detailed information
on gene cloning techniques)

Wells, D.N. (2005) Animal cloning: problems and prospects. Rev. sci. tech. Off. int. Epiz., 24 (1), 251-
264.

O’Connor, E., Williams, G.A., Cowan, C., O’Connell, J. and Boland, M.P. (2005). A snapshot of Irish
public opinion on biotechnology and GM foods at the turn of the 21st century, Irish Marketing Review
17 (1 & 2), pp. 37 – 48.

Williams, G.A. and Walsh, G. (2005). Scaling the Biobusiness Information Mountain. Nature
Biotechnology 23(1), 147 – 149.

O’Connor, E., Cowan, C., Williams, G.A., O’Connell, J. and Boland, M.P. (2005). Acceptance among
Irish consumers of a hypothetical GM dairy spread that reduces cholesterol, British Food Journal 107(6),
pp. 361-380.
Morris, L. and Williams, G.A. (2002) Biobusiness trends in food and agriculture: signposts from BIO
2002 Toronto. AgbiotechNet 4, ABN 098.

Williams, G.A. (2000). A Review of European Agbiotech Market Dynamics. AgbiotechNet 2

(September), ABN 056, pp. 1 - 7.

EU Legislation
Students will be introduced to the salient parts of the following prices of EU legislation as they relate
specifically to the GM-cloning topics of the course.

GM Plants
General food law: Regulation (EC) 178/2002
Placing on the market of a GM food and feed: Regulation (EC) 1829/2003
Deliberate release of GMOs for the purposes of conducting field trials cultivation, import or processing
into industrial products: Directive 2001/18/EC
Unintentional movement of GMOs between member states and exports of GMOs to third countries
(transboundary movements of GMOs): Regulation (EC) 1946/2003
Traceability and labelling of GMO’s and GM food and feed: Regulation EC No. 1830/2003

Cloning and GM animals

Novel foods and novel food ingredients: Regulation 258/97
Labeling, presentation and advertising of foodstuffs: Directive 2000/13/EC
Nutrition labeling: Directive 90/496/EEC
Welfare of farmed animals: Directive 98/58/EC
Zootechnics, pure-bred animals of the bovine species: Directive 77/504/EEC
Identification and registration of bovine animals and regarding labeling of beef and beef products
Regulation 1760/2000
Animal health requirements applicable to intra-Community trade in and imports of deep-frozen semen of
domestic animals of the bovine species: Directive 88/407/EEC
The common organization of the market in beef and veal, market premiums: Regulation EC/1254/99
Imports of pure-bred breeding animals of the bovine species from third countries and the granting of
export refunds thereon: Regulation EC/133/2008
Endangered breeds: Regulation EC/445/2002
Legal protection of biotechnological inventions: Directive 94/44/EC

Other
Danish legislation on cloning and genetic modification of animals: Gamborg, C., Gunning, J. and
Hartlev, M. (2005). Farm Animal Cloning: The Current Legsilative Framework. Danish Centre for
Bioethics and Risk Assessment.
Biotechnoogy Industry Organization (US) briefing on the use of animal cloning for food purposes:
http://bio.org/foodag/animals/animalcloning.asp

Quality Management
Macdonald, John, (2003).Total quality management in a week / John Macdonald. 3rd ed.
Hodder & Stoughton.

Oakland, John S. (2003). Total quality management : text with cases 3rd ed. Oxford ; Burlington, MA
: Butterworth-Heinemann,.

Smith, Furness (2006) Improving traceability in food processing and distribution Woodhead
Dillon, University of Wales Institute (2001) Auditing in the food industry. Woodhead

Keegan, R. and Lynch, J.J. (1995) TQM – General concepts – What is TQM? Principles of TQM. -
World Class Manufacturing – Oak Tree Press, Dublin, IRL,

What is Quality?

Products and services; Quality perspectives; Understanding the customer.

Utts, J.M. (2005). See Through Statistics. 3rd Edition. Thomson Brooks/Cole.

Omachonu, vincent K (2004). Principles of Total Quality, CRC Press.

Creswell, J.W. (2003). Research design, Qualitative, Qualitative and Mixed Method Approaches.
Thousand Dans: SAGE Publication.

Tague, N.R. (2004). The Quality Toolbos. 2nd Edition. ASQ Quality Press.

Utts, J.M. (2005). See Through Statistics. 3rd Edition. Thomson Brooks/Cole.

Oakland, J.S. Total quality management – The route to improving performance. 2nd Ed.
Butterworth-Heinemann, Oxford, 1995.

Historical Survey of the Development of Quality Management Ideas

The quality gurus: Crosby, Deming, Feigenbaum, Jauran, Imai, Ishikawa, Moller, Peters, Taguchi.

Quality Tools

Flowcharts, Pareto Analysis, Fishbone Diagrams, Run Charts, Histograms, Scatter Plots, Control
Charts. Asaka, T., Ozeki, K. Handbook of Quality Tools. Productivity Press, 1997.

Quality Assurance

Quality awards and quality certifications, Quality Awards, EFQM.

Kuhure, W.L. (1995). ISO 14000 Certification: environmental management standards. Prentice
Hall PTR, Upper Sadle River, NJ 07458.

Lamprecht, J.L. ISO 9000 Preparing for registration. ASQC Quality PRess, Milwaukee, USA (1992).

Quality Improvement

Process Re-engineering, Benchmarking and Change Management. Strategic Management & the
Balanced Scorecard

Corune, M. and Bourne, P. (2000). Understanding the balanced scorecard in a week. Hodder &
Stoughton, London, UK.
Cooper, D. and Chapman, C. (1987). Risk analysis for large projects. John Wiley, Chichester.

Statistical Process Control

Process variability, Collecting data, Control charts, Generating control charts, Chart anlaysis, Statistic
independence.

Websites:

GM Plants - Animals
Current Information on global plantings of GM crops (International Service for the Acquisition of Agri-
Biotech Applications): http://www.isaaa.org/resources/publications/briefs/
European public opinion on GM innovation: http://ec.europa.eu/public_opinion/index_en.htm
Agbioforum: http://www.agbioforum.org/
European Food Safety Authority, GMO applications:
http://www.efsa.europa.eu/en/science/gmo/gm_ff_applications.html
GMO Compass (‘useful links to information and resources on GM foods and biosafety research’):
http://www.gmo-compass.org/eng/service/
University of Reading, Food Labelling in The European Union: http://www.foodlaw.rdg.ac.uk/label.htm
National Centre for Biotechnoogy Education (UK): http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/
World Health Organization: http://www.who.int/fsf/GMfood/index.htm
Institute of Food Science and Technology: http://www.ifst.org/

Animals: http://ec.europa.eu/food/animal/zootechnics/establishments_zoo_field_en.htm

Engel, K-H., Takeoka, G.R. and Teranishi, R. (1995). Genetically modified foods. Safety issues.
ACS Symposium Series 605. American Chemical Society, Washington DC, USA.

Jonas, D. (2000). Safety assessment of viable genetically modified organisms used in food. ILSI
Europe Report Series. ILSI Press.

Directive 90/219/EEC Contained Use of Genetically Modified Microorganisms, amended as

Directive 98/81/EEC.

Directive 2001/18/EC Deliberate Release into the Environment of Genetically Modified Organisms,
under revision, expected implementation by the end of 2002.

Websites:

http://bc-ciphi.cnx.net/food%20Safety.html
http://www.agbiotechnet.com/
http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/
http://vm.cfsan.fda.gov/
http://www.who.int/fsf/GMfood/index.htm
http://www.ifst.org/

EFQM website – http://www.efqum.org/new_website/welcome.htm

Anon. (2000) The balanced scorecard – Dialog Strategy v.2.010 – Operating Manual.
http://www.dialogsoftware.com

Methods for Assessment:

Case Study or Essay (40 marks).

Written examination (60 marks).