Course Title: Food Safety Plans

Part A: Course Overview

Course Title: Food Safety Plans

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2377

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2010,
Sem 2 2012,
Sem 2 2015,
Sem 1 2016

ONPS2377

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021

Course Coordinator: Assoc Prof Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: 201.06.002

Course Coordinator Availability: By appointment. Please email for an appointment.


Pre-requisite Courses and Assumed Knowledge and Capabilities

Prerequisites: It is critical that students have done an in-depth course in food microbiology and understand the ecology of foodborne pathogens (such as a Food Microbiology course) to be part of a team that has the capability to design a safe food.

Recommended Co-requisite: For competencies in both quality and safety managements systems in the food industry it is recommended that students taking Food Safety Plans also take ONPS2530 Food Quality Assurance.



Course Description

This course provides students with an understanding of how the food industry designs food safety plans. In line with global food industry requirements, you will use Hazard Analysis Critical Control Point (HACCP) as a risk management tool as you design a food safety plan for a food product during this course.

Undertaking the HACCP assessment procedure means that this course contains effective Work Integrated Learning (WIL) activities.

Consistent with the HACCP procedure you will undertake the food safety course procedure as part of a team.


Objectives/Learning Outcomes/Capability Development

The course addresses the following Master of Food Science and Technology (MC237) Program Learning Outcomes (PLO) at AQF level 9:

PLO 1. Understand food science and technology

  • 1.3 Apply research principles and methods applicable to food science and technology.

PLO 2. Critically analyse and solve problems in food science and technology

  • 2.1 Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.

PLO 3. Apply food science and technology knowledge and skills.

  • 3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.
  • 3.2 Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.

PLO 4. Communicate technical knowledge

  • 4.1 Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

PLO 5. Display personal and professional responsibility.

  • 5.1 Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.
  • 5.2 Work effectively, responsibly, ethically and safely in an individual or team context.
  • 5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.


The course addresses the following Master of Biotechnology (MC111) Program Learning Outcomes (PLO) at AQF level 9:

PLO 1. Understanding Science

  • 1.2 You will have an understanding of recent developments in a specialised area of biotechnology. You will develop an in-depth knowledge of the specialised field of food safety hazards (microbiological , chemical and physical) and control complemented with the technical capability to write food safety plans.

PLO 2. Advanced knowledge and skills to critically analyse and solve problems in biotechnology

  • 2.1 You will demonstrate cognitive skills in mastery of advanced theoretical knowledge in biotechnology and apply this knowledge to solve complex problems in existing and new areas. These skills will develop your research capability by participating in problem-based tasks to determine where food safety hazards exist in the production of food. You will also demonstrate problem solving skills to control and monitor hazards, and solve non-conformance issues, complemented by appropriate literature research.

PLO 4. Communication

  • 4.1 You will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes. In this course you will develop communication skills in working groups and with peers in your placement, participating in workplace meetings, writing scientific, presenting scientific material orally to peers and writing the outcomes of your research and problem solving activities in a food safety manual designed to be used in the food industry.

PLO 5. Personal and professional responsibility

  • 5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner; working effectively, responsibly, ethically, and safely in an individual or team context; and demonstrating knowledge of the regulatory frameworks and ethical principles relevant to biotechnology and food industry in your work place.


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

CLO 1: Demonstrate a thorough understanding of the legalistic framework in safe food production using the global standard food safety program to identify relevant hazards and to mitigate the risks using appropriate control measures.

CLO 2: Apply the knowledge acquired in food safety program and the regulatory requirements to design a Hazard Analysis Critical Control Point (HACCP) program and the support programs (Standard Operating Procedures [SOPs] and Pre-requisite Programs [PRPs]) in a practical situation of a process for safe food production.

CL0 3: Demonstrate the ability to research and analyse scientific literature and government documents in order to develop a effective HACCP program for the production a safe food.

CLO 4: Demonstrate an understanding of the importance elements and activities involved in auditing a food safety program.

CLO 5: Demonstrate the capability to prepare documentation and to communicate the knowledge gained to specialist and non-specialist audiences and both orally and in a written manual designed for use in the food industry.

CLO 6: Demonstrate ability to undertake independent learning effectively and also to work cooperatively, ethically and safely in a HACCP team project.


Overview of Learning Activities

You will learn in this course by:

  • Private study, which includes working through the course syllabus materials (online learning modules)
  • Attending workshops (online or in-person) where you will work on your team project in consultation with your allocated industry consultant.
  • Attending tutorials (online) where you will participate discussion on problem solving questions related learning resources and activities delivered each week.
  • Preparing quality documentation and documentation
  • Online assessments providing opportunities for feedback on student progress and understanding
  • Private study where you will work through the theory that was presented in lectures and gaining practice at solving problems during the workshops and tutorials.


Overview of Learning Resources

The following learning resources will be made available:

  • Recorded course syllabus presentations posted on the course Canvas site
  • Worked examples and template HACCP documentation posted on the Canvas site
  • Relevant references to the regulatory official websites and food safety standard practices posted on Canvas site.

There is no textbook for this course, but reference will be made in the lecture presentations to book chapters that are relevant to the topic. These book chapters will be available for download from the RMIT Library.


Overview of Assessment

This course has no hurdle requirements.

Assessment Tasks

Assessment Task 1: Food safety manual

Weighting 50%

This assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 2: Quiz

Weighting 10%

This assessment task supports CLOs 1, 2 & 5

Assessment Task 3: Final Assessment

Weighting 30%

This assessment task supports CLOs 1, 2, 3, 4 & 5

Assessment Task 4: Oral and written communication

Weighting 10%

This assessment task supports CLOs 1, 2, 3, 4, 5 & 6