Course Title: Food Safety & Quality

Part A: Course Overview

Course Title: Food Safety & Quality

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH2149

City Campus

Undergraduate

155T Vocational Health and Sciences

Face-to-Face

Sem 1 2014,
Sem 1 2015

OHTH2149

City Campus

Undergraduate

174T School of VE Engineering, Health & Science

Face-to-Face

Sem 1 2017

Course Coordinator: Judi McCann

Course Coordinator Phone: +61 3 9925 8366

Course Coordinator Email: judith.mccann@rmit.edu.au


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed knowledge:
Health & Nutrition OHTH2147
Introduction to Food Technology ONPS2433


Course Description

This course builds on your study of Food science in 1st year. You will be introduced to the hygiene and food safety principles involved in food production. You will learn about HACCP plans & the importance of food microbiology, sanitation & packaging to food safety.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for AD012 Associate Degree in Applied Science
1. Knowledge Capability
This is the understanding of appropriate and relevant fundamental and applied scientific knowledge with the ability to use and apply that knowledge in a wide range of situations, including new situations within the professional discipline.
3. Problem Solving
The ability to apply scientific principles and methods to identify and solve problems associated with a particular area of professional expertise. You will employ and apply appropriate critical and analytical thought in a scientific manner using available IT, literature and other resources.


On completion of this course you should be able to:
1. identify food safety hazards and their control
2. identify & prevent potential sources of food contamination
3. apply a range of food quality systems
4. prepare a food safety plan


Overview of Learning Activities

In this course you will learn through the following activities:
• Face to face teaching: to obtain an understanding of food safety and the hygienic principles involved in food production. Students should be able to apply this knowledge to basic problem solving.
• Personal reading (e.g. prescribed sections of textbooks and relevant articles): to reinforce/strengthen your understanding of principles and applications.
• Simulation, videos, and laboratory sessions: to understand key concepts of food microbiology and practical applications, and how to apply theory to practice, you are encouraged to watch videos on special topics available in the Carlton Library. The lab work/simulations allow you to develop skills in understanding principles.
• Industry Visits: such visits will be organised to further enhance understanding of food safety principles.


Overview of Learning Resources

You will use the current practical manual for each practical class. You will need to access Blackboard on a weekly basis to prepare for theory and practical classes. You will also need to read sections of the recommended textbook and may be referred to other resources available in the Library, such as videos and the subject learning guide.
http://rmit.libguides.com/appliedscience

Recommended textbook: Wahlqvist, Mark L. (Ed.), 2011, "Food and health systems in Australia and New Zealand" 3rd Edition, Allen and Unwin, Australia.


Overview of Assessment

This course has no hurdle requirements.

Assessment tasks

Early Assessment Task: Practical reports & logbook
Weighting 25%
This assessment task supports CLOs 1, 2 & 3

Assessment Task 2: Assignments
Weighting 35%
This assessment task supports CLOs 1, 2, 3 & 4

Assessment Task 3: Tests (two)
Weighting 45%
This assessment task supports CLO 1, 2 , 3 & 4