Course Outline
PUB205 Food Safety Laws and Regulations
Course Coordinator:Jane-Louise Lampard (jlampard@usc.edu.au) School:School of Health - Public Health
2024Semester 2
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.
What is this course about?
Description
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.
How will this course be delivered?
| Activity | Hours | Beginning Week | Frequency |
| Blended learning | |||
| 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 |
Course Topics
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
What level is this course?
200 Level (Developing)
What is the unit value of this course?
12 units
How does this course contribute to my learning?
| 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. |
Knowledgeable 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. |
Knowledgeable Engaged |
| 6 | Prepare evidence based written reports and official documents associated with food safety enforcement responsibilities. | Engaged |
Am I eligible to enrol in this course?
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Pre-requisites
Not applicable
Co-requisites
Not applicable
Anti-requisites
NUT322
Specific assumed prior knowledge and skills (where applicable)
Not applicable
How am I going to be assessed?
Grading Scale
Standard Grading (GRD)
| High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Details of early feedback on progress
Early feedback on Task 1a and Task 1b are provided face-to-face during workshops in weeks 3 and 4.
Assessment tasks
| Delivery mode | Task No. | Assessment Product | Individual or Group | Weighting % | What is the duration / length? | When should I submit? | Where should I submit it? |
| All | 1a | Plan | Individual | 0% | Complete template provided |
Week 4 | Online Submission |
| All | 1b | Report | Individual | 30% | 2000 words (max) |
Week 7 | Online Assignment Submission with plagiarism check |
| All | 2 | Written Piece | Group | 40% | 2500 words total |
Week 12 | Online Assignment Submission with plagiarism check |
| All | 3 | Examination - Centrally Scheduled | Individual | 30% | 2 hours |
Exam Period | Online Submission |
| All - Assessment Task 1a:Critical review plan | |
| Goal: | 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). |
| Product: | Plan |
| Format: | 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 |
| Criteria: |
|
| All - Assessment Task 1b:Emerging food issue report | |
| Goal: | To develop your skills in critically evaluating peer-reviewed literature and Australian and international regulations for an emerging food safety issue. |
| Product: | Report |
| Format: | The report will include the following sections: Critical review of the 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. |
| Criteria: |
|
| All - Assessment Task 2:Food Premise Design application and Food Safety Program assessment (Compliance and Enforcement) | |
| Goal: | 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. |
| Product: | Written Piece |
| Format: | 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 |
| Criteria: |
|
| All - Assessment Task 3:Final exam | |
| Goal: | 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 |
| Format: | Open book Short answer responses to a series of questions |
| Criteria: |
|
Directed study hours
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.
What resources do I need to undertake this course?
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.
Prescribed text(s) or course reader
Specific requirements
Protective footwear required for visit to commercial kitchen
How are risks managed in this course?
What administrative information is relevant to this course?
Assessment: Academic Integrity
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
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.
Assessment: Additional Requirements
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
Assessment: Submission penalties
Late submission of assessment tasks may be penalised at the following maximum rate: - 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. - 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. - A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.
SafeUniSC
UniSC is committed to a culture of respect and providing a safe and supportive environment for all members of our community. For immediate assistance on campus contact SafeUniSC by phone: 07 5430 1168 or using the SafeZone app. For general enquires contact the SafeUniSC team by phone 07 5456 3864 or email safe@usc.edu.au.
The SafeUniSC Specialist Service is a Student Wellbeing service that provides free and confidential support to students who may have experienced or observed behaviour that could cause fear, offence or trauma. To contact the service call 07 5430 1226 or email studentwellbeing@usc.edu.au.
Study help
For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.
If you require additional assistance, the Learning Advisers are trained professionals who are ready to help you develop a wide range of academic skills. Visit the Learning Advisers web page for more information, or contact Student Central for further assistance: +61 7 5430 2890 or studentcentral@usc.edu.au.
Wellbeing Services
Student Wellbeing provide free and confidential counselling on a wide range of personal, academic, social and psychological matters, to foster positive mental health and wellbeing for your academic success.
To book a confidential appointment go to Student Hub, email studentwellbeing@usc.edu.au or call 07 5430 1226.
AccessAbility Services
Ability Advisers ensure equal access to all aspects of university life. If your studies are affected by a disability, learning disorder mental health issue, injury or illness, or you are a primary carer for someone with a disability or who is considered frail and aged, AccessAbility Services can provide access to appropriate reasonable adjustments and practical advice about the support and facilities available to you throughout the University.
To book a confidential appointment go to Student Hub, email AccessAbility@usc.edu.au or call 07 5430 2890.
Links to relevant University policy and procedures
For more information on Academic Learning & Teaching categories including:
- Assessment: Courses and Coursework Programs
- Review of Assessment and Final Grades
- Supplementary Assessment
- Central Examinations
- Deferred Examinations
- Student Conduct
- Students with a Disability
For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching
Student Charter
UniSC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.
General Enquiries
-
In person:
- UniSC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs
- UniSC Moreton Bay - Service Centre, Ground Floor, Foundation Building, Gympie Road, Petrie
- UniSC SouthBank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane
- UniSC Gympie - Student Central, 71 Cartwright Road, Gympie
- UniSC Fraser Coast - Student Central, Student Central, Building A, 161 Old Maryborough Rd, Hervey Bay
- UniSC Caboolture - Student Central, Level 1 Building J, Cnr Manley and Tallon Street, Caboolture
- Tel:+61 7 5430 2890
- Email:studentcentral@usc.edu.au