Food Safety & Quality Assurance in Food Production

Build a strong understanding of the principles that underpin safe food production and quality assurance. This module explores the importance of food safety, key quality management concepts, UK food legislation and the roles of regulatory bodies in maintaining compliance across the food industry.

Learn how microbiological hazards can affect food safety and product quality throughout the production process. You will examine common foodborne pathogens, spoilage organisms, contamination routes and laboratory testing practices used to identify and control food safety risks.

Develop a practical understanding of the preventive systems that support safe food production. This module covers Good Manufacturing Practices (GMP), allergen management, hygiene and sanitation, pest control and the fundamental principles of Hazard Analysis and Critical Control Points (HACCP).

Explore the quality management systems and internationally recognised standards used within modern food production. You will learn about supplier assurance, food safety auditing, traceability, product recall procedures and quality assurance tools that support continuous improvement and regulatory compliance.

Discover how organisational culture contributes to maintaining high food safety and quality standards. This module examines roles and responsibilities, record-keeping, corrective and preventive actions (CAPA), documentation practices and lessons learned from real-world food safety incidents.

The final module explores the evolving challenges and innovations shaping the future of food production. You will examine food fraud prevention, digital traceability technologies, sustainability, emerging industry trends and the knowledge needed to support continuous improvement in food safety and quality assurance.