Course Title: Food Safety and Quality Assurance

Part A: Course Overview

Course Title: Food Safety and Quality Assurance

Credit Points: 12.00

Terms

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

ONPS2509

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022

Course Coordinator: Dr. Foong Yong

Course Coordinator Phone: By appointment please email for an app

Course Coordinator Email: foong.yong@rmit.edu.au

Course Coordinator Location: By appointment please email for an appointment

Course Coordinator Availability: By appointment please email for an 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

Food Safety and Quality Assurance is an undergraduate course that incorporates RMIT University's recommended approach to Work Integrated Learning (WIL). WIL is broadly defined as learning by doing in a realistic work situation, in conjunction 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.  As a capstone course, the objective of this course 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 academic support and possibly 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 manufacturing.

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.


Course Learning Outcomes (CLOs)

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

CLO-1: Produce quality assurance (QA) documentation and a QA manual for a specific product based on scientific principles and practices that underpin quality assurance in food production.

CLO-2: Design a food hazard analysis and critical control point (HACCP) plan and a food quality plan for safe and quality food production.

CLO-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.

CLO-4: Demonstrate the ability to communicate decisions clearly, concisely and logically both verbally and in writing.

CLO-5: Demonstrate the ability to work collaboratively in a team environment.


Overview of Learning Activities

You will learn in this course by:

  • Private study where you will work through the course syllabus materials (online learning materials).
  • Attending workshops in-person where you will work on your team project to develop the quality assurance manual and food safety plan in consultation with your tutor.
  • Undertaking in-person practical sessions to make a specific food product in the processing area. These sessions will help you with preparing your food safety and quality assurance manual.
  • Private study, where you will work through the theory that was presented in lectures and gain practices at solving problems during the workshops.
  • Completing online assessments provided with detailed feedback on student progress and understanding.


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 in the lecture presentations and on the course Canvas site.


Overview of Assessment

Note that: this course has no hurdle requirements.

Assessment tasks 

Assessment 1: Manufacturing Documents
Weighting 30%
This assessment task supports course learning outcomes 1, 3, 4 and 5

Assessment 2: Food Safety and Quality Assurance Manual
Weighting 30%
This assessment task supports course learning outcomes 1, 2, 3, 4 and 5

Assessment Task 3: Oral Presentation
Weighting 10%
This assessment task supports course learning outcomes 1, 2, 3, 4 and 5

Assessment Task 4: Theory Assessment
Weighting 30%
This assessment task supports course learning outcomes 1, 2, 3 and 4