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,
Sem 2 2023

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

 

Required Prior Study

You should have satisfactorily completed following course/s before you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning.

Assumed Knowledge

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.


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.


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

  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.
  2. Design a food hazard analysis and critical control point (HACCP) plan and a food quality plan 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 be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

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.

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course


Overview of Learning Resources

 

The course will closely follow the FSANZ Food Safety Standards.

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

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

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.