FOOD SC 2505RG - Food Quality & Regulation II

Regency Park - Semester 1 - 2017

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 BFNS 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: Frederick Bowring

    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 principles of quality assurance to a food production process
    2 Apply HACCP to a food production process
    3 Apply hygiene and sanitation methods to processing plants and various food processing equipment
    4 Apply Good Manufacturing Practices to a range of processing operations across a range of food commodities
    5 Demonstrate an understanding of chemistry and application of cleaners and sanitisers, verification of sanitiser action
    6 Demonstrate an understanding of equipment design to minimise process failure and health risk
    7 Demonstrate an understanding of product recall and food legislation
    8 Plan an internal audit of a food production unit
    9 Critically analyse existing unit operations and recommend practical
    improvement for the quality, safety, shelf-life and cost of the product




    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)
    1,2,3,4,5,7
    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
    8,9
    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
    2,8,9
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1,2,3,4,5,6,7,8,9
    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
    5,9
    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
    1,2,4,5
  • 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
    This course comprises a series of integrated lectures, practicals and tutorials as well as guest lecturers and industry tours.
    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 Legislation framework
    · Quality Systems/ Food Safety Systems
    · HACCP
    · Labelling/ Allergens
    · Product Recall
    · Auditing
    · Cleaning & Sanitising

    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 % Learning Outcome
    Written assignment #1 Formative Week 5 10 1 & 3
    Written assignment #2 Formative & summative Week 9 30 2, 3, 4
    Written assignment #3 Formative & summative Week 10 10 4, 7, 8, 9
    Final Exam Summative Week 11 50 1 - 9
    Assessment Related Requirements
    Attendance at all practicals is compulsory,
    Assessment Detail

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

    The written assignments include the following tasks:

    1. Tasks that require recall and application of knowledge given in lectures, practicals and readings

    2. Tasks that require comprehension and application of relevant scenarios to food processing operations

    3. Tasks that require the application of knowledge, laws, principles and guidelines to unfamiliar problems/processes

    4. Tasks that require the analysis of data/information that is applied to hypothetical scenarios

    6. Evaluation and critical appraisal of novel information



    The final exam also challenges students with tasks of the type listed above.
    Submission
    All assessments must be handed in ‘hard copy’ to Regency TAFE Applied Food Studies Administration.
    Draft assignments must be submitted at least 5 working days prior to assessment due date.
    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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