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BIO3821 Food Quality Assurance

Semester 2, 2022 Toowoomba On-campus
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agriculture and Environmental Science
Grading basis : Graded
Course fee schedule : /current-students/administration/fees/fee-schedules

Staffing

Examiner:

Overview

An understanding of contemporary food safety regulations is essential for food growers, manufacturers and supplier so that high quality, hygienic and nutritious food reaches the marketplace. Such knowledge includes international and national food quality standards, statistical methods for ensuring food quality, Hazard Analysis and Critical Points principles and government policy and regulations on food safety.

This course examines the approaches required for ensuring food quality and food safety. It includes an overview of the history, principles and tools of total quality management, an outline of the fundamentals of ISO9000 standards, a background to quality assurance and a summary of contemporary statistical methods for food quality control. The main principles of Hazard Analysis and Critical Points (HACCP) are provided and the course concludes with a review of current government regulations on food safety.

This course contains a highly recommended Residential School where students will be working with students from other courses, and will involve factory tours.

Course learning outcomes

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

  1. Apply expertise in the history, principles and tools of total quality management;
  2. Critically assess the fundamentals of ISO9000 standards;
  3. Integrate knowledge of quality assurance in terms of the food industry;
  4. Evaluate current statistical methods for food quality control;
  5. Apply expertise in the main principles of Hazard Analysis and Critical Points;
  6. Evaluate current government regulations on food safety.

Topics

Description Weighting(%)
1. Introduction to food quality assurance: definitions of quality, liability, accountability. 10.00
2. Total quality management: history, principles and tools 10.00
3. ISO9000 family: background, obligations, management and auditing guidelines 10.00
4. Quality assurance: functions, audits, documentation systems 10.00
5. Statistical methods of food quality control 20.00
6. HACCP: the main principles of Hazard Analysis and Critical Points 30.00
7. Government regulations on food quality assurance 10.00

Text and materials required to be purchased or accessed

Ali, I 2003, Food Quality Assurance: Principles and Practices, CRC Press.

Student workload expectations

To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.

Assessment details

Approach Type Description Group
Assessment
Weighting (%) Course learning outcomes
Assignments Practical Laboratory skills No 20 3,4
Assignments Written Problem Solving No 20 1,4,5
Assignments Written Research (project) No 20 5,6
Examinations Non-invigilated Time limited online examinatn No 40 1,2,3,4,5,6
Date printed 10 February 2023