FOOD SC 2505WT - Food Quality & Regulation II
Waite Campus - Semester 1 - 2023
General Course Information
Course Code FOOD SC 2505WT Course Food Quality & Regulation II Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact up to 6 hours per week Available for Study Abroad and Exchange Y Course Description This course introduces the regulatory requirements related to food quality and safety. This includes principles of quality assurance and management, HACCP (hazard analysis of critical control points), VACCP (vulnerability assessment critical control points), TACCP (threat assessment critical control point) system implementation, flow charts and identification of hazards and critical points, ISO and NATA accreditation.
The course provides students with opportunities for practical experience in generating nutritional panels for food products using a variety of tools, such as the FSANZ Nutrition Panel Calculator and software programs such as FoodWorks Nutrition Labelling and the Allergen Bureau?s VITAL program.
Students gain theoretical knowledge in 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 the role of FSANZ, Food Standards Code, legislation hierarchy and audit are also covered. Participation in an audit process and compulsory visits to local industrial sites and organisations further develops familiarity with all aspects of food quality and regulation.
Field trips to food industry are an important component of this course and further extend students? understanding of course content and industry application.
Course Coordinator: Dr Hayriye Bozkurt
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Apply the principles of quality assurance and the requirements of the Food Standards Code to food production in Australia. 2 Apply Good Manufacturing Practices (GMP) to a range of processing operations across a range of food commodities. 3 Apply food safety regulations using HACCP, VACCP and TACCP principles to a food production process. 4 Demonstrate an understanding of product recall and food legislation. 5 Plan an internal audit of a food production unit.
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)
Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
Required ResourcesThere is no required textbook for this course
Online LearningLearning resources will be distributed via MyUni. Please check the MyUni site regularly.
Learning & Teaching Activities
Learning & Teaching ModesLectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. All lectures are recorded.
Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks.
Practicals further develop knowledge covered in the lectures.
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 SummaryLecture Topics
- Food Legislation Framework & Food Standards Code
- Food Quality System Requirements (GMP, HACCP, VACCP, TACCP)
- Cleaning & Sanitising
- Purchasing Requirements
- Labelling Requirements & Allergens
- Food Recall / Safety Incidences
- Quality Audit
- Guest speakers
- HACCP in Food Production
- Cleaning & Sanitation
- Application of GMP, HACCP, VACCP & TACCP
- Recall Systems
- Measuring allergens (VITAL)
Field trips to industry/organisation sites x 2
Specific Course RequirementsAttendance at practicals/tutorials is compulsory.
White laboratory coats and closed-in shoes must be worn at all times during laboratory sessions and long hair tied back.
Field trips to industry/organisation sites are a requirement of this course – logistics for tours will be discussed in class.
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Task Task Type Due Weighting Hurdle
Yes or No
Learning Outcome On-line Quizzes x 4 Formative & Summative
(5% each quiz)
No 1-5 Labelling Exercise Formative & Summative Week 7 20% No 1-4 Audit/Recall Exercise
Formative & Summative Week 12 20% No 1-5 Final Exam (online, open-book, 2 hours) Summative Official exam period 40% No 1-5
Assessment Related Requirements
Assessment Related Requirements
Assessment Item with Hurdle or compulsory component
% needed to meet hurdle or requirement to meet compulsory component
Is additional assessment available if student does not meet hurdle requirement or compulsory component, if no please explain
If additional assessment is available, explain what type
Practical work is compulsory
It will be difficult for students to complete the assessment tasks if they have not attended practicals/tutorials
It may be possible to make up missed practicals, but this may be difficult/expensive to arrange
Online Quizzes x4 (5% each total of 20%) Due Weeks 3,6,9,11
Students will complete four online quizzes during the semester (worth 5% 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 ensuring food quality, safety and compliance with regulations. Feedback is provided within two weeks of each quiz deadline.
Labelling Exercise (20%) Due Week 7
Students complete a computer-based labelling exercise, which will consist of short answer questions and includes the creation of food product labels which meet FSANZ labelling requirements. Students learn to use a range of tools. These may include FoodWorks Nutrition Labelling program, FSANZ Nutrition Panel Calculator, Health Star Rating calculator and the Allergen Bureau’s VITAL program. Formative feedback is provided during practical/tutorial time and summative feedback occurs within 3 weeks of submission date.
Audit-Recall Exercise (20%) Due Week 12
In groups of two to three, students are required to plan an internal audit of a food production unit and develop a written food recall plan using the Food Industry Recall Protocol (FSANZ). Formative feedback is provided during practical/tutorial time and summative feedback occurs within 3 weeks of submission date.
Final Exam (40%) During the official exam period
The final 2-hour exam is online and open-book. It will examine all components of the course and will consist of multiple choice and short answer questions.
SubmissionIf an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
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.
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.
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