FOOD SC 2505RG - Food Quality & Regulation II

Regency Park - Semester 1 - 2019

The principles of quality assurance, management and total quality management, HACCP (hazard analysis of critical control points) system implementation, flow charts and identification of hazards and critical points, ISO and NATA accreditation. Learn to generate nutritional panels for food products using the VITAL program. Hygiene and sanitation, including good manufacturing practices, chemistry and application of cleaners and sanitisers, verification of sanitiser action, equipment design to minimise process failure and health risk. Product recall and national and international food legislation including role of FSANZ, Food Standards Code, legislation hierarchy and audit.

  • General Course Information
    Course Details
    Course Code FOOD SC 2505RG
    Course Food Quality & Regulation II
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Undergraduate
    Location/s Regency Park
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange N
    Restrictions Available to Bachelor of Food and Nutrition Science students only
    Course Description The principles of quality assurance, management and total quality management, HACCP (hazard analysis of critical control points) system implementation, flow charts and identification of hazards and critical points, ISO and NATA accreditation. Learn to generate nutritional panels for food products using the VITAL program. Hygiene and sanitation, including good manufacturing practices, chemistry and application of cleaners and sanitisers, verification of sanitiser action, equipment design to minimise process failure and health risk. Product recall and national and international food legislation including role of FSANZ, Food Standards Code, legislation hierarchy and audit.
    Course Staff

    Course Coordinator: Denise Riches

    Frederick BowringRegency
    TAFE Campus – Days Road , Regency Park
    Phone 8348 1987
    Email: bowring.frederick@tafesa.edu.au
    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Apply the requirements of the Food Standards Code to food production in Australia.
    2 Apply the principles of quality management systems to food production processes.
    3 Apply food safety regulations using HACCP principles in food production operations.
    4 Research, analyse and apply information on current food safety incidents which impact on
    food production locally and globally.
    5 Investigate and research food quality system requirements of major food purchasing organisations.




    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    1-5
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    1-5
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    1-5
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-5
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • Able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    4-5
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    1-5
  • Learning Resources
    Recommended Resources
    Sumner, J. A Guide to Food Quality Assurance
    Available on My Uni
    Online Learning
    All documents and files for this course can be found online at the MyUni web site.
  • Learning & Teaching Activities
    Learning & Teaching Modes
    Format: 1 x 2 hour lecture and 1 x 4 hour practical per week

    This course takes place off-site at Regency Park, TAFE SA, making use of the TAFE specialised facilities and expertise in the areas of food quality and regulation.

    One-day timetabling is used to decrease travel time between campuses.

    This course comprises a series of integrated lectures and practicals, as well as guest lecturers and industry tours.

    Each lecture is followed by a practical.

    Attendance at practicals is compulsory.

    The lecture prior to the practical session provide the theory and concepts required to complete the practical. Occasionally some of the practical time will be used for a tutorial.
    Workload

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Lecture Topics
    · Food Processing Systems
    · Food Quality System Requirements
    · Food Standards Code
    · Purchasing Requirements
    · Statistical Process Control
    · Labelling & Food Standards Code
    · Food Recall / Safety Incidences
    · Quality Audit

    Practical topics
    · HACCP in Food Production
    · Labelling/Allergens
    · Auditing
    · Cleaning & Sanitation

    Tutorial Topic
    · Application of HACCP
    · Recall Systems
    · Measuring allergens (VITAL)
    Specific Course Requirements
    Industry tours are a requirement of this course – logistics for tours will be discussed in class.
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary

    Assessment Task Type Due Weighting % Hurdle Learning Outcome
    On-line Quizzes x 5 Formative & summative Week 3,5,7,9,11 20 (4% each quizz) No 1,2 & 5
    Product Management Life Cycle Analysis Report (PMLR): Part 1 Formative & summative Week 4 10 No 1-3
    PMLR: Part 2 Formative & summative Week 8 10 No 1-3
    PMLR: Part 3
    Poster Preparation & Presentation
    (group activity)
    Formative & summative Week 11 20 No 1-3
    PMLR: Part 4
    Final Written Report
    Summative Week 13 40 No 1-3
    Assessment Related Requirements
    Attendance at all practicals is compulsory.

    One of the assessment tasks, requires students to work in groups to prepare and then print a poster for presentation to class in Week 11.
    Assessment Detail

    Details will be provided at the start of each assessable activity.


    On-Line Quizzes (20%) 
    Students will complete a total of five online quizzes during the semester (worth 4% each). Quizzes will consist of multiple choice and short answer questions. The quizzes are focused on testing knowledge and application of the theory and legislation related to FQR:
    Quiz 1: Food Standards Code –content and navigation, Food Quality Management Principles, HACCP Principles
    Quiz 2: Ingredients, additives, allergens, HACCP risk assessment
    Quiz 3: Key customer purchasing standards/supplier approval processes and Statistical Process Control applications to food production
    Quiz 4: Product recall, nutritional information panels and food labelling
    Quiz 5: Quality and food safety audits
    Product Management Life Cycle Analysis Report (PMLR):
    The PMLR is the summation of the results of the practical projects. The students will be divided into groups to work on different product production and development projects. During the course of the projects the students will be required to apply the theory to define the regulatory and production management requirements for the product they produce.
    (It is anticipated that the projects could be considered for submission to AIFST Student Product development competition)
    PMLR: Part1 (10%)
    This portion of the PMLR will address the following aspects:
    • Description of the food product being produced during the practical sessions
    • Documentation of regulatory requirements for the production and sale of the product including but not limited to the requirements of the Food Standards Code
    • Description of the production process
    • HACCP plan and associated risk assessment

    PMLR: Part 2 (10%)
    This portion will address the following aspects:
    • Production records with SPC analysis where required
    • Product testing plan including details on specific product tests – chemical, biochemical and microbiological
    • Proposed Product label including information on ingredients, nutritional panel and allergens
    PMLR: Poster Preparation & Presentation (Group Activity) (20%)
    The students will be required in their groups, to present the outcomes of their project to the class and lecturer. As part of this process they will develop a poster presentation, using the University poster template. The presentation should be approximately 15 minutes in length.
    PMLR: Final Written Report (40%)
    This report will include the finalised aspects form parts 1 and 2 along with:
    • Product recall plan
    • Quality Audit checklists


    Submission
    On-line Quizzes will be made available on the course My Uni site.

    Written Reports (PMLR): Students will be able to submit these online via the course My Uni site or as a 'hard copy' to Regency TAFE Applied Food Studies Administation. Draft assignments must be submitted at least 5 working days prior to assessment due date.

    Poster: Students will be required to prepare these using the Univesity of Adelaide poster templates and to meet criteria defined for this assessment task. All posters will need to be printed ready for presentation and display in Week 11.

    Further details will be provided at the start of each assessable activity.
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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