Overview
Every year, millions of Australians suffer illness associated with food and it has been estimated that every Australian will experience an episode of foodborne illness every four years. In this unit, students will learn about methods of safe food preparation and the importance of food safety in commercial and regulatory contexts. Students will learn to identify common food contaminants, the sources of these contaminants and the epidemiology of food-borne illness using case studies. During residential school, skills will be developed in the identification and evaluation of food safety hazards and ways to control these hazards. An important skill developed in the unit is the application of Australian food legislation to the risk assessment of food premises. Students will also develop an appreciation of emerging issues such as food security, food allergies and intolerances, genetically modifed foods and organic food production.
Details
Pre-requisites or Co-requisites
Prerequisite: 48 credit points
Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).
Offerings For Term 2 - 2017
Attendance Requirements
All on-campus students are expected to attend scheduled classes – in some units, these classes are identified as a mandatory (pass/fail) component and attendance is compulsory. International students, on a student visa, must maintain a full time study load and meet both attendance and academic progress requirements in each study period (satisfactory attendance for International students is defined as maintaining at least an 80% attendance record).
Residential Schools
This unit has a Compulsory Residential School for distance mode students and the details are:
Click here to see your Residential School Timetable.
Recommended Student Time Commitment
Each 6-credit Undergraduate unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.
Class Timetable
Assessment Overview
Assessment Grading
This is a graded unit: your overall grade will be calculated from the marks or grades for each assessment task, based on the relative weightings shown in the table above. You must obtain an overall mark for the unit of at least 50%, or an overall grade of ‘pass’ in order to pass the unit. If any ‘pass/fail’ tasks are shown in the table above they must also be completed successfully (‘pass’ grade). You must also meet any minimum mark requirements specified for a particular assessment task, as detailed in the ‘assessment task’ section (note that in some instances, the minimum mark for a task may be greater than 50%). Consult the University’s Grades and Results Policy for more details of interim results and final grades.
All University policies are available on the CQUniversity Policy site.
You may wish to view these policies:
- Grades and Results Policy
- Assessment Policy and Procedure (Higher Education Coursework)
- Review of Grade Procedure
- Student Academic Integrity Policy and Procedure
- Monitoring Academic Progress (MAP) Policy and Procedure – Domestic Students
- Monitoring Academic Progress (MAP) Policy and Procedure – International Students
- Student Refund and Credit Balance Policy and Procedure
- Student Feedback – Compliments and Complaints Policy and Procedure
- Information and Communications Technology Acceptable Use Policy and Procedure
This list is not an exhaustive list of all University policies. The full list of University policies are available on the CQUniversity Policy site.
Feedback, Recommendations and Responses
Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.
Feedback from Unit Evaluation
This is a highly practical course full of info that EHOs will use in the workplace. The guest lecturer from Livingstone shire was very informative. Site visits useful. The final assessment tasks are unusual in academia in that they require learning of things that students will need to know in their careers. This is a good thing. Well done, overall, very happy with the course.
Food Safety is a well-rounded and practical unit, always under review for increased industry and professional engagement, use of site visits for student understanding, inclusion of authentic assessment and practical engagement. For instance in 2016 the inclusion of a Dietitian in the unit, demonstrated how we consider the needs of our students and their greater understanding of the food safety message from a unique discipline based perspective.
Feedback from Unit Evaluation
Nutrition participants get the best of both worlds.
Agreed. Nutrition students do get both the practical expert opinion of a Dietician, brought into the course specifically to demonstrate the importance of food safety to Nutrition students. As well Nutrition students gain from their hands on experience of conducting inspections, use of the National Food Standards Code in labelling review, involvement in Food Borne Illness scenario, relevant site visits to major food retailers and authentic assessment.
Feedback from Unit Evaluation
For nutrition students assessment 3 was a little hard to understand, what is required and (to) what depth.
In addition to the template, online discussion forum and collaborate descriptions, a worked example for assessment 3 will be provided in next year's offering of the unit. As with this year's offering of explanatory online sessions this should clarify any misunderstandings.
Feedback from Unit Evaluation
An example or mock inspection may assist future students.
A video recording of a mock inspection will be worked up and made available for the unit next year. This information should be useful for all students.
- Describe conditions conducive to safe food preparation.
- Identify common food contaminants, the sources of these contaminants and their potential health impacts.
- Identify food safety hazards; evaluate the risk of these hazards; and develop appropriate control strategies..
- Interpret and apply food safety legislation in assessing food premise applications and conducting regulatory compliance assessments.
- Discuss contemporary food safety issues.
Alignment of Assessment Tasks to Learning Outcomes
| Assessment Tasks | Learning Outcomes | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1 - Online Quiz(zes) - 25% | |||||
| 2 - Portfolio - 35% | |||||
| 3 - Written Assessment - 40% | |||||
Alignment of Graduate Attributes to Learning Outcomes
| Graduate Attributes | Learning Outcomes | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1 - Communication | |||||
| 2 - Problem Solving | |||||
| 3 - Critical Thinking | |||||
| 4 - Information Literacy | |||||
| 5 - Team Work | |||||
| 6 - Information Technology Competence | |||||
| 7 - Cross Cultural Competence | |||||
| 8 - Ethical practice | |||||
| 9 - Social Innovation | |||||
| 10 - Aboriginal and Torres Strait Islander Cultures | |||||
Alignment of Assessment Tasks to Graduate Attributes
| Assessment Tasks | Graduate Attributes | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | |
| 1 - Online Quiz(zes) - 25% | ||||||||||
| 2 - Portfolio - 35% | ||||||||||
| 3 - Written Assessment - 40% | ||||||||||
Textbooks
Food Safety Handbook
Edition: electronic resource (2005)
Authors: Schmidt, Ronald H.
John Wiley & Sons, Inc.
Hoboken Hoboken , New York , USA
ISBN: 9780471432272
Binding: Hardcover
Additional Textbook Information
The text is available as an eBook through CQUniversity Library Catalogue. It isn't necessary to purchase a hard copy of the text.
IT Resources
- CQUniversity Student Email
- Internet
- Unit Website (Moodle)
All submissions for this unit must use the referencing style: Harvard (author-date)
For further information, see the Assessment Tasks.
d.trott@cqu.edu.au
Module/Topic
Introduction to food safety
Chapter
Events and Submissions/Topic
Module/Topic
Food microbiology
Chapter
Events and Submissions/Topic
Module/Topic
Food borne illness
Chapter
Events and Submissions/Topic
Module/Topic
Food safety procedures
Chapter
Events and Submissions/Topic
Quiz 1A opens Friday 9:00am
Module/Topic
Food law in Australia
Chapter
Events and Submissions/Topic
Quiz 1A closes Friday 9:00am
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Food additives, allergies & intolerances
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Residential School
Chapter
Events and Submissions/Topic
Rockhampton Campus (refer to CQUni handbook for dates)
Module/Topic
Food recalls
Chapter
Events and Submissions/Topic
Module/Topic
Food security
Chapter
Events and Submissions/Topic
Module/Topic
Genetically modified and organic foods
Chapter
Events and Submissions/Topic
Module/Topic
Revision
Chapter
Events and Submissions/Topic
Quiz 1B opens Friday 9:00am
Assessment task 3: Report Due: Week 12 Friday (6 Oct 2017) 11:45 pm AEST
Module/Topic
Chapter
Events and Submissions/Topic
Quiz 1B closes Friday 9:00am
Module/Topic
Chapter
Events and Submissions/Topic
1 Online Quiz(zes)
- The quizzes will become available at 9:00am on the Friday of Weeks 4 and 12 and remain open until 9:00am of the following Friday.
- There is no time limit to completing the quiz and you can save your quiz and return to it later (while the quiz is available).
- You will get your final result from the quiz showing which questions you got right or wrong after the closing date. This will let you know what areas you need to study/revise.
- You should choose the most correct answer.
2
Other
9:00am Friday Week 5 and 9:00am Friday Review Week.
After each quiz has closed.
Quiz 1A will assess the student's knowledge of the general principals of food hygiene. (Grade - 15%)
Quiz 1B will assess the student's knowledge of food additives & intolerances, food security, GMOs & Organic foods. (Grade - 10%)
- Describe conditions conducive to safe food preparation.
- Identify common food contaminants, the sources of these contaminants and their potential health impacts.
- Communication
- Information Technology Competence
2 Portfolio
While at the residential school, you will participate in a variety of activities related to food safety. You will be required to submit written reports for these activities in an appropriate format for the type of activity.
More information will be provided at the residential school.
Week 9 Friday (15 Sept 2017) 11:45 pm AEST
Week 11 Friday (29 Sept 2017)
Your submission will be graded against the following criteria:
Relevance (30%)
- Depth of understanding in reporting on the assigned tasks
- Alignment of reports to the assigned tasks
- Use of evidence to support statements
Validity (40%)
- Depth and extent of discussion i.e., understanding of concepts and evidence
- Accuracy of observations
- Assertions made based on level of critical thought and analysis of observations
- Depth and extent of evidence used
Organisation (20%)
- Consideration of required components of the assigned tasks
- Structure and flow of information
- Coherence and clarity of expression (spelling, grammar, syntax)
Presentation (10%)
- Style and formatting in accordance with required academic standards
- Typographical matters
- Referencing protocols
- Length
- Describe conditions conducive to safe food preparation.
- Identify common food contaminants, the sources of these contaminants and their potential health impacts.
- Identify food safety hazards; evaluate the risk of these hazards; and develop appropriate control strategies..
- Interpret and apply food safety legislation in assessing food premise applications and conducting regulatory compliance assessments.
- Discuss contemporary food safety issues.
- Communication
- Problem Solving
- Critical Thinking
- Team Work
- Ethical practice
3 Written Assessment
Option 1: Assessment of Food Business Application (EH and OHS students)
As an Environmental Health Officer employed by a Local Government, you have been provided with a food business application from a Class 2 Food Business, and asked to assess it for compliance with relevant state legislation. Write a report detailing the findings of your assessment and your recommendations.
Your report needs to be written as a formal response to the applicant, including an assessment of the food safety program in the form required by the Food Act [Qld] 2006. You do not need to include an executive summary. Instead, include a cover letter addressed to the applicant advising them of your decision.
The food business application, a template for a suitable cover letter and the written advice form required under the Food Act [Qld] 2006 will be provided on Moodle.
Option 2: Development of a food safety plan for a lesson (Nutrition and other students)
As a community nutritionist, you are required to deliver a cooking lesson to a group of school students or a community group (the target group is up to you) where participants prepare a two course meal. Develop a food safety plan for the session to ensure the food prepared will be safe to consume. The menu that has been provided to you is as follows (the recipe you use is up to you):
Main
- Beef and vegetable casserole
- Mashed potato
Dessert
- Fruit and custard
You should include in your food safety plan:
- A menu
- A process flow chart
- A systematic identification of the hazards, controls and corrective actions
- A cleaning plan
- Other support plans
You should remember to consider all stages of the meal preparation, including purchase of ingredients, transport, etc.
A suggested template for your food safety plan will be provided on Moodle.
Week 12 Friday (6 Oct 2017) 11:45 pm AEST
Following certification of grades.
Your submission will be graded according to the following criteria:
Relevance (30%)
- Depth of understanding in formulating responses to the assigned task
- Alignment of responses to the assigned task
Validity (40%)
- Depth and extent of discussion i.e., understanding of concepts
- Accuracy and originality of the discussion
- Judgment and reasoning i.e., assertions made based on level of critical thought, analysis and synthesis
Organisation (20%)
- Consideration of required components of the assigned task
- Structure and flow of information
- Coherence and clarity of expression (spelling, grammar, syntax)
Presentation (10%)
- Style and formatting in accordance with required academic standards
- Typographical matters
- Referencing protocols
- Length
- Identify food safety hazards; evaluate the risk of these hazards; and develop appropriate control strategies..
- Interpret and apply food safety legislation in assessing food premise applications and conducting regulatory compliance assessments.
- Discuss contemporary food safety issues.
- Communication
- Problem Solving
- Critical Thinking
- Ethical practice
As a CQUniversity student you are expected to act honestly in all aspects of your academic work.
Any assessable work undertaken or submitted for review or assessment must be your own work. Assessable work is any type of work you do to meet the assessment requirements in the unit, including draft work submitted for review and feedback and final work to be assessed.
When you use the ideas, words or data of others in your assessment, you must thoroughly and clearly acknowledge the source of this information by using the correct referencing style for your unit. Using others’ work without proper acknowledgement may be considered a form of intellectual dishonesty.
Participating honestly, respectfully, responsibly, and fairly in your university study ensures the CQUniversity qualification you earn will be valued as a true indication of your individual academic achievement and will continue to receive the respect and recognition it deserves.
As a student, you are responsible for reading and following CQUniversity’s policies, including the Student Academic Integrity Policy and Procedure. This policy sets out CQUniversity’s expectations of you to act with integrity, examples of academic integrity breaches to avoid, the processes used to address alleged breaches of academic integrity, and potential penalties.
What is a breach of academic integrity?
A breach of academic integrity includes but is not limited to plagiarism, self-plagiarism, collusion, cheating, contract cheating, and academic misconduct. The Student Academic Integrity Policy and Procedure defines what these terms mean and gives examples.
Why is academic integrity important?
A breach of academic integrity may result in one or more penalties, including suspension or even expulsion from the University. It can also have negative implications for student visas and future enrolment at CQUniversity or elsewhere. Students who engage in contract cheating also risk being blackmailed by contract cheating services.
Where can I get assistance?
For academic advice and guidance, the Academic Learning Centre (ALC) can support you in becoming confident in completing assessments with integrity and of high standard.
What can you do to act with integrity?
