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

Course Coordinator: Elisabeth Gorczyca

Course Coordinator Phone: +61 3 9925 2624

Course Coordinator Email: elisabeth.gorczyca@rmit.edu.au

Course Coordinator Location: Bundoora campus, Building 203, Level 3, Room 31

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 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.


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:

  • Recorded lectures where material will be presented and explained, and the subject matter will be supported with demonstrations and examples.
  • Attending tutorials where your team will receive advice on preparation of your quality assurance manual and preparing for your practical sessions.
  • Undertaking practical sessions in the processing area. These sessions will help you with preparing your quality assurance manual. Please note: These sessions may require an alternative approach such as an audio-video format depending on the COVID-19 situation and RMIT requirements.
  • Private study, where you will work through the theory as presented in lectures, texts and notes.
  • Completing weekly tasks designed to give you further practice in application of theory.


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 25%
This assessment task supports course learning outcomes 1, 2, 4

Assessment 2: QA Manual (Team Submission)
Weighting 35%
This assessment task supports course learning outcomes 1, 2, 3, 4 and 5

Assessment Task 3: Team Interview
Weighting 20%
This assessment task supports course learning outcomes 1, 2, 3, 4 and 5

Assessment Task 4: Weekly Knowledge check tests
Weighting 20%
This assessment task supports course learning outcomes 1, 2, 3 and 4