Food Control (distance learning)

University of the West of England, Bristol
Delivery Method: Distance

This course is offered at Masters level.

Course content includes:

  • The principles and application food technology including microbiological and non-microbiological hazards in the food chain. Key sources of contamination and cross contamination in the food chain and the impact this has on human health and the national economy.
  • The causes and aetiology of food poisoning and food borne disease.
  • The role of pre-requisites and their importance in food safety management systems.
  • Principles of HACCP and its application to food safety management and practical understanding of food safety auditing and HACCP and non HACCP based food safety management systems. Quality control and quality assurance systems in food safety management and the interventions and knowledge of the law surrounding food standards, food hygiene and food safety management systems.
  • The inspection, identification, judgement of fitness and quality of a variety of manufactured foods and primary produce including red meat, poultry, game, fruit, vegetable, fish and shellfish. The identification and evaluation of a range of interventions for dealing with food which fails to meet legislative requirements in terms of food safety and quality.
  • A detailed understanding of the legislation, guidance and policy which regulates/influences the safety and quality of the modern food chain.
  • An understanding of the food supply chain market, the imperative of profit and the range of administrative demands placed on food business operators that might need to be considered when contemplating the assessment of risk and provision of advice and guidance to secure compliance and protect public health.


In addition to approximately 30 hours of directed study including online lectures, seminars and other web based activities, you are required to attend Food Practical Sessions up to a maximum of 7 hours at our Frenchay Campus relating to the identification and determination of fitness of a range of foodstuffs encountered at the point of retail sale.

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