| Semester 2, 2023 External | |
| Units : | 1 |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Course Coordinator:
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:
- Apply expertise in the history, principles and tools of total quality management;
- Critically assess the fundamentals of ISO9000 standards;
- Integrate knowledge of quality assurance in terms of the food industry;
- Evaluate current statistical methods for food quality control;
- Apply expertise in the main principles of Hazard Analysis and Critical Points;
- 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
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
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Laboratory skills | No | 20 | 3,4 |
| Problem Solving | No | 20 | 1,4,5 |
| Research (project) | No | 20 | 5,6 |
| Time limited online examinatn | No | 40 | 1,2,3,4,5,6 |