Food Control Systems Microcredential (Online Learning)
The food and drink industry is the largest industrial sector in the UK with a gross value added of £190 billion. Its also the largest employer in the UK, employing 4.7 million people.
On this microcredential, youll gain expertise in the field of food safety, hygiene, and management to help you stand out in this competitive sector.
Youll discover the latest advances in the fast-changing UK and international food legislation and standards, and explore the career opportunities available to you in the field of food safety.
If youre a food safety inspector or work in a food business and want to develop your legal knowledge around food safety, this microcredential will help you increase your understanding to progress your career.
Suitability - Who should attend?
This microcredential is designed for those with formal or experiential knowledge of the basic principles of food hygiene and safety.
It will be beneficial if you also have an intermediate or advanced level qualification in food hygiene (from Chartered Institute of Environmental Health or other equivalent) plus several years experience in catering and/or manufacturing roles. If you are unsure whether your experience is appropriate for the course, you can contact the course coordinator to discuss.
For more information about admission requirements, please visit the university website.
Outcome / Qualification etc.
- Define food control systems and explain why they are needed
- Explain how the underlying principles of Risk Analysis can be used in a control system to protect public health
- Explain the main components of a national food control system, including the legal basis for its development and structure, and using examples, demonstrate how these components can be implemented.
- Discuss, using examples and published literature, the various issues which can impact on the delivery of food controls, including resources, enforcement, industry structure and standards, trading arrangements and political culture.
Training Course Content
Course 1: Definition of Food Control Systems (3 weeks)
Food Control is the term given to actions carried out to ensure food is safe and of the required quality. The implementation and enforcement of food hygiene and food standards legislation are key components in food control. Youll start this course by discussing what food control is in general terms, why its so important, and how its regulated and enforced.
Once you have the basics, we will guide you through how the delivery of food control is always carried out within a national food control system, and how these systems are structured. Even though each countrys control systems differ, there are commonalities between them, such as inspection, sampling, licencing, and registration. Using various countries as models, youll examine the structure and purpose of these systems to understand how they are used as the framework for food safety and control.
Course 2: The Legal Foundations for National Food Control (2 weeks)
In this part we will cover the following topics in order to explore existing national food control systems in the context of the Codex Alimentarius guidance and FAO/WHO evaluation tools. Explore the legislation that affects the UKs food controls
Legislation varies greatly between countries, even when it comes to food controls. However, certain global organisations have created base legislation for their members, such as the World Trade Organisations Sanitary and Phytosanitary Agreement and the Codex Alimentarius texts.
Course 3: Principles of Food Control Systems (7 Weeks)
The risk of unsafe food is difficult to completely eliminate so risk analysis focuses on which hazards pose the greatest risks, and what strategies or practices you can implement to provide the greatest reduction in risk. Youll spend two weeks studying risk analysis, including what to look for, how to carry out the analysis, and the applications of risk analysis.
This will be followed by exploring the practical enforcement of food controls. Youll look at the factors that can impact the delivery of food controls, such as enforcement policy, industry structure, and resources. Engaging with food safety specialists, youll be supported as you discuss the legal, moral, and practical issues associated with food safety and food hygiene legislation.
Course delivery details
Time commitment: 10 hours a week
This microcredential can be used to build up 10 academic credits towards a postgraduate qualification (PgCert, PgDip or MSc) in Food Safety, Hygiene and Management at the University of Birmingham.
University of Birmingham
The University of Birmingham has been challenging and developing great minds for more than a century. Characterised by a tradition of innovation, research at the University has broken new ground, pushed forward the boundaries of knowledge and made an impact...