Course Title: Food Safety and Quality Assurance

Part A: Course Overview

Course Title: Food Safety and Quality Assurance

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2054

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013,
Sem 2 2014,
Sem 1 2015

ONPS2509

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2016

Course Coordinator: Dr Bee May

Course Coordinator Phone: +61 3 9925 3359

Course Coordinator Email: bee.may@rmit.edu.au

Course Coordinator Location: Bundoora campus, Building 201, Level 6, Room 06

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

This is a capstone work integrated learning course.  You will be in the final year of your Food Technology & Nutrition program having completed at least the first two years of your program.  Prerequisites capabilities are those developed by completing Food Microbiology ONPS2113 or an equivalent course.


Course Description

Quality Assurance for Industry is an undergraduate course which incorporates RMIT University's recommended approach to Work Integrated Learning, defined broadly as learning by doing in a realistic work situation, in conjuction with work relevant interactions and industry feedback. The course provides a carefully structured practical experience for Food Technology students in the final semester of their degree program.  The objective is to draw together the knowledge and skills acquired during the previous five semesters so that students develop and implement a quality assurance manual for a specific food product by working closely with industry representatives in a practical food processing environment. For students, the course requires planning, careful documentation of procedures, as well as teamwork and leadership skills with a strong emphasis on food safety and quality. This authentic work integrated learning experience is equipping you with the "work-ready" skills required in the workplace. 


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO)

PLO-2.2: You will demonstrate an ability to implement the principles and practices that underpin quality assurance in food production.

PLO-3.1: You will demonstrate an ability to apply scientific principles and methods at an advanced level to diagnose and solve complex problems associated with food manufacture.

PLO-4.1: You will be able to effectively communicate about safe and quality food production using oral and written skills

PLO-4.2: You will demonstrate an ability to write technical report

PLO-5.1: You will demonstrate accountability for your own learning and professional conduct

PLO-5.2: You will demonstrate initiative and independence

PLO-5.3: You will demonstrate an ability to work responsibly, safely and ethically

PLO-5.4: You will develop an ability to work collaboratively.

 


 On successful completion of this course you should be able to: 

  1. Produce a QA manual for a specific product based on scientific principles and practices that underpin quality assurance in food production.
  2. Design a hazard analysis critical control point plan (HACCP) and a defect analysis control plan (DACP) for safe and quality food production.
  3. Transform raw ingredients into a food product and mass produce a specific food product by applying HACCP principles and other knowledge gained in related science courses to solve complex problems associated with food manufacture.
  4. Demonstrate the ability to communicate decisions clearly, concisely and logically both verbally and in writing.
  5. Demonstrate the ability to work collaboratively in a team environment.

 

 

 


Overview of Learning Activities

You will learn in this course by: 

  1. attendance at lectures where material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
  2. private study, working through the theory as presented in lectures, texts and notes, and gaining practice at solving problems during the practical sessions;
  3. completing weekly tasks designed to give you further practice in application of theory;
  4. coming to weekly workshop prepared to receive feedback on your progress and understanding as a team;
  5. undertaking a number of fine-tuning practical sessions related to the manual development and implementation of a scaled up food production in the pilot plant;

Total Study Hours

There will be 3 hours of face to face lectures and 1 hour of tutorial/workshop per week. There will also be a total of 3 fine-tuning sessions of 4 h per session. Due to the amount of material covered, at least 3 to 4 hours of notes revision per week is strongly suggested, including attempting problems in the notes to ensure you have understood the concepts. Developing the manual typically requires at least 4 to 5 hours per week to complete; longer for those without good teamwork skills.

 


Overview of Learning Resources

The course will closely follow the FSANZ Food Safety Standards. Students will be provided with a list of relevant texts and library resources.
  


Overview of Assessment

Note that:

This course has no hurdle requirements.

Assessment tasks 

Assessment Task 1: Group interviews 1 & 2

Weighting 40% (15% + 25%)

This assessment task supports course learning outcomes 1, 2, 3, 4 and 5 

Assessment Task 2: Group product trial

Weighting 30%

This assessment task supports course learning outcomes 1, 2, 3, 4 and 5. 

Assessment Task 3: Individual test (note: there is no end of semester exam)

Weighting 30%

This assessment task supports course learning outcomes 1, 2, 3 and 4.