代做Assessment: LM Food Safety Management Systems代做迭代

Assessment: LM Food Safety Management Systems

Assessment

For this module assessment you will be working in groups of up to 5 students.  The assessment is based on the production of an apple puree baby food.  In the first assessment each member of the team must write about a different prerequisite programme and also provide a description of the programme that would relate to the production of the baby food.  In the second part, as a group you must produce a HACCP plan for the apple puree baby food.

More details of the assessment can be found below

Food Safety Management Systems Assessment 1 (Individual assessment)

1. Explain what are Prerequisite programmes (PRPs) and the role they play in a successful food safety management system. Also, discuss how  Codex Alimentarius' General Principles of Hygiene'  and Regulation 852/2004 provides the flexibility to be able to apply to a wide variety of food businesses. (25 marks)

2.  Explain the principles behind the design of one of the following PRPs.  NOTE THAT EACH MEMBER OF YOUR GROUP MUST SELECT A DIFFERENT PRP

i) an effective pest control system or

ii) an appropriate cleaning programme or

iii) establishing an appropriate shelf-life or

iv) supplier management or

v) equipment and premises design (50 marks)

3.   Provide a description of the chosen PRP that could be used in the baby food factory making apple puree.

(25 marks)

Marks will be awarded for

1.    Relevance – does it answer the question posed?

2.    Understanding -  is it accurate and does it demonstrate an understanding of the subject?

3.    Presentation and organisation – is it well-written, structured and easy to read?

4.    Referencing – correctly cited and referenced, paraphrasing and absence of plagiarism.

Note that Generative AI must not be used to answer the assessment although it can be used to scope out the topic and develop some initial ideas.  You can use it as a supplement to enhance your understanding, rather than as a substitute for your own work.

These tools should not be used to write your assignment and/or to clarify and develop your arguments. You should not use them to translate large amounts of text into English.    Here is a link to the Univerity's guidance on AI.

50 % of the final mark for this module.

Word Count – 2500

Word Count 2500.  Penalties will be applied where students exceed the word count by

more than 10%.

Up to 2750 words	No penalty
2751-3000 words	-10%
>3000 words	Only the first 3000 words will be marked and a 10% penalty applied.

The following is not counted towards the word count.

1.                    The question posed, for example if you use these as headings.

2.                 Reference lists and appendices you provide at the end of the work

3.  Tables and figures, providing those tables do not contain extensive text that aims to answer the question.

Food Safety Management Systems Assessment 2 (Group work)

The second assessment is a piece of group work.  You are required to produce a HACCP planfor the production of apple puree as a baby food.  The manufacturer wants to fortify the foodswith vitamin C, D and Folic Acid to the product too.  The group can choose the type of packaging and whether it is for example shelfstable or needs to be refrigerated.  Your work  however should be consistent with whatever decision you make.

It will require you to research how this product is made and any significant chemical, physical  or microbiological hazards associated with it.  You should also review any relevant legis lation related to the product such as the Processed Cereal-based Foods and Baby Foods for Infants and Young Children (England) Regulations 2003.

The scope of the HACCP plan should include microbiological, physical and chemical hazards. The plan should include:

1.   A description of the most important hazards associated with the production of this product and how they would be controlled.

2.   A descriptions of the prerequisite programmes that you would put in place and these should relate to the product being produced.

3.    Details of the preliminary steps before the HACCP principles are applied.

4.    Details of the application of the HACCP principles to identify the CCPs and control procedures.

5.   An indication of what verification activities and documents are needed.

6.    Evidence that the plan is valid and will control the hazards.

Although the final mark will be applied to all group members, students will be expected to identify the individual contributions in the submitted plan.  If unequal contributions are revealed by peer evaluation, the assessor will investigate the situation.  If necessary individuals will be excluded from the group mark and have to submit an individual piece.  All group members must  complete the feedback form. to confirm participation of team members.

Submission date:  Monday 20th January 2025

50 % of the final mark for this module.

Word Count  8000 maximum