FOOD SC 2505WT - Food Quality & Regulation II
Waite Campus - Semester 1 - 2021
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 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 Coordinator: Dr Fred BowringFrederick Bowring
Floor/Room 125, Charles Hawker Building, Waite Campus
Phone 831 30172
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) 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
Recommended ResourcesSumner, J. A Guide to Food Quality Assurance
Available on My Uni
Learning & Teaching Activities
Learning & Teaching ModesFormat: 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.
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
Tutorial Topic (during practical session time)
· 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 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
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
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 DetailOnline 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
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
SubmissionOn-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.
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.
- Academic Support with Maths
- Academic Support with writing and speaking skills
- Student Life Counselling Support - Personal counselling for issues affecting study
- International Student Support
- AUU Student Care - Advocacy, confidential counselling, welfare support and advice
- Students with a Disability - Alternative academic arrangements
- Reasonable Adjustments to Teaching & Assessment for Students with a Disability Policy
- LinkedIn Learning
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangement Policy
- Academic Honesty Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Elder Conservatorium of Music Noise Management Plan
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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.