Course Coordinator:Jane-Louise Lampard (email@example.com) School:School of Health and Behavioural Sciences
UniSC Sunshine Coast
|Blended learning||Most of your course is on campus but you may be able to do some components of this course online.|
Please go to usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
In this course you will develop your knowledge of food safety principles and international regulation of food production and supply. You will develop skills in: interpreting and applying Australian food regulations and legislation; assessing chemical and microbial risks associated with food; identifying critical control points for managing risks from paddock to plate; and assessing food premises applications and food safety programs. You will learn the roles of varying levels of government and enforcement agencies in maintaining safe food supplies and managing food borne disease outbreaks.
|Learning materials – 2 hours of independent structured learning materials||2hrs||Week 1||13 times|
|Tutorial/Workshop 1 – 2 hour workshop||2hrs||Week 1||13 times|
Interpreting and applying Australian food laws, codes and regulations
International Food Standards (FSANZ and Codex Ailmentarius)
Assessment, management and communication of food-related health risks
Chemical, microbial and physical hazards in food from paddock to plate
Foodborne illness outbreak investigation
Hazard Analysis and Critical Control Point (HACCP)
Australian food labeling requirements
Assessment and classification of food premises
Food Safety Programs
Compliance and enforcement options
Evidence gathering and prosecution
Global issues impacting food safety management
200 Level (Developing)
|Course Learning Outcomes On successful completion of this course, you should be able to...||Graduate Qualities Completing these tasks successfully will contribute to you becoming...|
|1||Understand the legal frameworks for managing food safety in Australia i.e. food safety laws, codes and regulations.||Knowledgeable|
|2||Understand procedures involved in assessing microbial and chemical risks associated with food.||Knowledgeable|
|3||Critically evaluate the scientific evidence underpinning the management of specific food-related health risks.||
Creative and critical thinker
|4||Apply knowledge of risk principles and prescribed food safety standards to evaluate food safety programs and design a food premise.||Engaged|
|5||Describe the respective roles and responsibilities of key stakeholders in food safety management including food-borne outbreaks.||
|6||Prepare evidence based written reports and official documents associated with food safety enforcement responsibilities.||Engaged|
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Standard Grading (GRD)
|High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL).|
Early feedback on Task 1a and Task 1b are provided face-to-face during workshops in weeks 3 and 4.
|Delivery mode||Task No.||Assessment Product||Individual or Group||Weighting %||What is the duration / length?||When should I submit?||Where should I submit it?|
Complete template provided
|Week 4||Online Submission|
2000 words (max)
|Week 7||Online Assignment Submission with plagiarism check|
2500 words total
|Week 12||Online Assignment Submission with plagiarism check|
|All||3||Examination - Centrally Scheduled||Individual||30%||
|Exam Period||Online Submission|
|All - Assessment Task 1a:Critical review plan|
To develop your skills and to give you feedback in planning and conducting a critical evaluation of legislation and peer reviewed literature for a food safety related issue (in preparation for Task 1b).
Provide an outline of the structure of your critical literature reviewPresent a synthesis of research strategy and findings in table formatCriteria used to evaluate the nature and quality of evidence in literature to be include in the review
|All - Assessment Task 1b:Emerging food issue report|
To develop your skills in critically evaluating peer reviewed literature for a food safety related issue.
The report will include the following sections: Critical review of evidence supporting estimated level of public health risks and/or benefits associated with the issue Characterisation of current regulatory and policy environment in Australian and at least two other developed countries. Identification of research and regulatory priorities to improve risk management in Australia peer reviewed scientific articles, technical reports, government advisories and fact sheets.Evaluation of current national and international regulations relevant to the issue.
|All - Assessment Task 2:Food Premise Design application and Food Safety Program assessment (Compliance and Enforcement)|
To develop your knowledge of two important compliance and enforcement practices and demonstrate your understanding of the food laws and regulations relevant to food premises design and reviewing applications for new high risk food business.
You will work in groups to:Review a food premises application (including a design of the food premises) according to provisions of the Food Act 2006 and Australian and New Zealand Food Standards Code. Identify relevant food laws and regulations. Completion of necessary approvals and specification documents. Communicate review outcomes back to applicant
|All - Assessment Task 3:Final exam|
To demonstrate your understanding of the key food safety laws, codes and regulations, and risk assessment and management presented in lectures and tutorials.
|Product:||Examination - Centrally Scheduled|
Open book Short answer responses to a series of questions
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Protective footwear required for visit to commercial kitchen
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Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: The final mark is in the percentage range 47% to 49.4% The course is graded using the Standard Grading scale You have not failed an assessment task in the course due to academic misconduct
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