Course Title: Food Safety Plans
Part A: Course Overview
Course Title: Food Safety Plans
Credit Points: 24.00
135H Applied Sciences
|Sem 2 2006|
Course Coordinator: Prudence M. Bramwell
Course Coordinator Phone: +61 3 99257128
Course Coordinator Email: email@example.com
Course Coordinator Location: Bundoora 223.1.28 City 14.8.03
Pre-requisite Courses and Assumed Knowledge and Capabilities
It is recommended that students should have taken a course in general food microbiology. Students should understand the ecology of food.
This course aims to provide students with an understanding Hazard Analysis Critical Control Program (HACCP) and aspects of food microbiological quality assurance and management to produce safe hygienic food. It prepares the students in particular for a career in the food industry with special emphasis on designing food safety plans for the food industry.
Objectives/Learning Outcomes/Capability Development
This course aims to develop knowledge of scientific and professional practice of risk management programs to produce safe hygienic food.
It aims to develop critical analysis and problem solving by research in areas of hazard analysis critical control point system (HACCP), risk assessment, recall procedures, cleaning and sanitation of food processing establishments, food safety practices, integrative practice with relevant quality systems and verification requirements. It develops the capability as a leader and a team member through the design and writing of food safety plans.
It also develops critical analysis and problem solving though the ability to design a quality system of a food microbiology analytical laboratory and to evaluate and validate new methodology.
It is intended to provide the ability of good communication and presentation skills by written, verbal and interpersonal presentation of the results of areas of research.
Overview of Learning Activities
The students will be guided through the subject by lectures and tutorials and self directed assignments. The normal modes of teaching will be evening lectures (usually fortnightly) supported by self-directed learning and assignments on each topic. Tutorials and group work on material being taught will also be held in the evening and may be held in some alternate weeks to lectures. A seminar on part of the assignments will be presented by students.
Students have the roles of active learners and have the responsibility of attending and actively participating in all planned student learning experiences, reading all relevant references pointed out during planned student learning experiences and undertaking such other private study as will benefit their learning towards the objectives of the subject. Although no minimum attendance is required, students must be aware that sessions are available only at the times specified and cannot be repeated.
Overview of Learning Resources
Mortimore Sara and Wallace, Carol. 1998. HACCP: A Practical Approach. 2nd Ed. Aspen Publications
ASQ Food Drug and Cosmetic Division. 2002. The certified quality auditor’s HACCP handbook. ASQ. USA.
Corlett, Donald A, Jr. 1998. HACCP User’s Manual. Aspen Publications. USA.
Bolton A. 1997 Quality Management Systems for the Food Industry. A guide to ISO 9001/2. Blackie Academic and Professional
Anderson Keith G (series editor) Practical Approaches to Food Control and Food Quality Services. Chapman and Hall.
(a companion volume to Bolton 1997 above)
Shapton David A and Shapton, Norah F.(eds). 1993. Principles and Practices for the Safe Processing of Foods. Butterworth and Heinemann, Oxford.
Pierson. Merle D. and Donald A Corlett, Jnr. 1992. HACCP: Principles and Applications. Van Nostrand Reinhold
Sumner J. 1995. A guide to food quality assurance. Barton College of Technical and Further Education
Silliker J H et al.1988. Microorganisms in Food Vol. 4. Application of Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. ICMSF. Blackwell Scientific Publications.
Students will also be referred to relevant literature for individual topic and assignments.
Overview of Assessment
Assignments: 70% ongoing throughout the semester for each part of the Food safety Plan which will result in a complete Food Safety Plan by the end of semester.
Written assignments totalling approx 8000 words assessed by ongoing
appraisal of each assignment over the semester.
Tutorial participation 10% (including tests) ongoing throught the semester:
Oral presentation 5% near end of semester:
2 hour exam at end of semester 15%.