FOOD SC 2505WT - Food Quality & Regulation II

Waite Campus - Semester 1 - 2021

Students learn about 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. Students gain 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.

  • General Course Information
    Course Details
    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 Students learn about 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.

    Students gain 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.
    Course Staff

    Course Coordinator: Dr Fred Bowring

    Frederick Bowring
    Floor/Room 125, Charles Hawker Building, Waite Campus
    Phone 831 30172
    Email: frederick.bowring@adelaide.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 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)
    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
    2-5
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    2,2,5
    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
    2-4
    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
  • 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 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

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

    Tutorial Topic (during practical session time)
    · Application of GMP, HACCP, VACCP & TACCP
    · Recall Systems
    · Measuring allergens (VITAL)
    · Labelling/Allergens

    Field trips to industry/organisation sites x 2
    Specific Course Requirements
    Attendance 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.

  • 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 Weighting % Hurdle Learning Outcome Due
    On-line Quizzes x 4 Formative & summative 20 (5% each quizz) No 1-5 Week 3,6,9,11
    Labelling Exercise Formative & summative 20 No 1-4 Week 7
    Audit/Recall Exercise
    (Group Activity)
    Formative & summative 20 No 1-5 Week 12
    Final Exam (online, open-book, 2 hours) Summative 40 No 1-5 Official exam period
    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
    Practicals Attendance at practicals/tutorials Yes Missed practicals – it may be possible to
    make these up, but this is not easy to arrange




    Assessment Detail
    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.
    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.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.