CQUniversity Unit Profile
ENVH12001 Food Safety
Food Safety
All details in this unit profile for ENVH12001 have been officially approved by CQUniversity and represent a learning partnership between the University and you (our student).
The information will not be changed unless absolutely necessary and any change will be clearly indicated by an approved correction included in the profile.
General Information

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

Career Level: Undergraduate
Unit Level: Level 2
Credit Points: 6
Student Contribution Band: 8
Fraction of Full-Time Student Load: 0.125

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 - 2021

Mixed Mode

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.

Class and Assessment Overview

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

Bundaberg, Cairns, Emerald, Gladstone, Mackay, Rockhampton, Townsville
Adelaide, Brisbane, Melbourne, Perth, Sydney

Assessment Overview

1. Online Quiz(zes)
Weighting: 25%
2. Portfolio
Weighting: 35%
3. Written Assessment
Weighting: 40%

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.

Previous Student Feedback

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

Feedback

Consider more online tutorials

Recommendation

Review the tutorials offered in 2020 for attendance and viewing of recordings, to determine which tutorials are offered in 2021.

Feedback from Unit Evaluation

Feedback

Consider updating the recorded lectures

Recommendation

Review recorded lectures to be for the currency of information and rerecord as deemed necessary

Feedback from Personal observations and student feedback.

Feedback

While online residential school was not ideal, it was a successful offering during the COVID-19 pandemic restrictions.

Recommendation

Reinstate on-campus residential school in 2021.

Unit Learning Outcomes
On successful completion of this unit, you will be able to:
  1. Describe conditions conducive to safe food preparation.
  2. Identify common food contaminants, the sources of these contaminants and their potential health impacts.
  3. Identify food safety hazards; evaluate the risk of these hazards; and develop appropriate control strategies..
  4. Interpret and apply food safety legislation in assessing food premise applications and conducting regulatory compliance assessments.
  5. Discuss contemporary food safety issues.
Alignment of Learning Outcomes, Assessment and Graduate Attributes
N/A Level
Introductory Level
Intermediate Level
Graduate Level
Professional Level
Advanced Level

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

Alignment of Assessment Tasks to Graduate Attributes

Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9
1 - Online Quiz(zes) - 25%
2 - Portfolio - 35%
3 - Written Assessment - 40%
Textbooks and Resources

Textbooks

Prescribed

Food Safety Handbook electronic resource (2005)

Authors: Ronald H. Schmidt & Gary E. Rodrick
John Wiley & Sons, Inc.
Hoboken Hoboken , New York , USA
ISBN: 9780471432272
Binding: Hardcover

Additional Textbook Information

If you prefer to study with a paper text, you can purchase one at the CQUni Bookshop here: http://bookshop.cqu.edu.au (search on the Unit code).

IT Resources

You will need access to the following IT resources:
  • CQUniversity Student Email
  • Internet
  • Unit Website (Moodle)
Referencing Style

All submissions for this unit must use the referencing style: Harvard (author-date)

For further information, see the Assessment Tasks.

Teaching Contacts
Dale Trott Unit Coordinator
d.trott@cqu.edu.au
Schedule
Week 1 Begin Date: 12 Jul 2021

Module/Topic

Introduction to food safety

Chapter

Events and Submissions/Topic

Tutorial (Zoom): Introduction to the unit & Introduction to Assessment 1

Week 2 Begin Date: 19 Jul 2021

Module/Topic

Food microbiology

Chapter

Events and Submissions/Topic

Week 3 Begin Date: 26 Jul 2021

Module/Topic

Food borne illness

Chapter

Events and Submissions/Topic

Tutorial (Zoom): Introduction to the topic of food borne illness

Week 4 Begin Date: 02 Aug 2021

Module/Topic

Food safety procedures

Chapter

Events and Submissions/Topic

Quiz 1A opens Friday 11:45pm

Week 5 Begin Date: 09 Aug 2021

Module/Topic

Food law in Australia

Chapter

Events and Submissions/Topic

Quiz 1A closes Friday 11:45pm; Tutorial (Zoom): Introduction to Assessment 2


Assessment task 1: Online Quizzes Due: Week 5 Friday (13 Aug 2021) 9:00 am AEST
Vacation Week Begin Date: 16 Aug 2021

Module/Topic

Chapter

Events and Submissions/Topic

Week 6 Begin Date: 23 Aug 2021

Module/Topic

Food additives, allergies & intolerances

Chapter

Events and Submissions/Topic

Residential School 25-27th Aug. (EH & OHS students only)

Week 7 Begin Date: 30 Aug 2021

Module/Topic

Introduction to HACCP and food safety programs

Chapter

Events and Submissions/Topic

Working Tutorial (Zoom): Assessment 2 general help

Week 8 Begin Date: 06 Sep 2021

Module/Topic

Chapter

Events and Submissions/Topic

Tutorial (Zoom): Introduction to Assessment 3


Assessment task 2: Residential School/Real World Food Safety Problem Due: Week 8 Friday (10 Sep 2021) 11:45 pm AEST
Week 9 Begin Date: 13 Sep 2021

Module/Topic

Food recalls

Chapter

Events and Submissions/Topic


Week 10 Begin Date: 20 Sep 2021

Module/Topic

Food security

Chapter

Events and Submissions/Topic

Working Tutorial (Zoom): Assessment 3 general help

Week 11 Begin Date: 27 Sep 2021

Module/Topic

Genetically modified and organic foods

Chapter

Events and Submissions/Topic

Quiz 1B opens Friday 9:00am; Working Tutorial (Zoom): Assessment 3 general help

Week 12 Begin Date: 04 Oct 2021

Module/Topic

Revision

Chapter

Events and Submissions/Topic

Quiz 1B closes Friday 9:00am


Assessment task 3: Report/ Demonstration Plan Due: Week 12 Friday (8 Oct 2021) 11:45 pm AEST
Review/Exam Week Begin Date: 11 Oct 2021

Module/Topic

Chapter

Events and Submissions/Topic


Exam Week Begin Date: 18 Oct 2021

Module/Topic

Chapter

Events and Submissions/Topic

Assessment Tasks

1 Online Quiz(zes)

Assessment Title
Assessment task 1: Online Quizzes

Task Description

  • The quizzes will become available at 9:00am on the Friday of Weeks 4 and 11 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.


Number of Quizzes

2


Frequency of Quizzes

Other


Assessment Due Date

Week 5 Friday (13 Aug 2021) 9:00 am AEST

Quiz 1A due 9:00am Friday Week 5; Quiz 1B due 9:00am Friday Week 12.


Return Date to Students

After each quiz has closed.


Weighting
25%

Assessment Criteria

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%)


Referencing Style

Submission
Online

Learning Outcomes Assessed
  • Describe conditions conducive to safe food preparation.
  • Identify common food contaminants, the sources of these contaminants and their potential health impacts.


Graduate Attributes
  • Communication
  • Information Technology Competence

2 Portfolio

Assessment Title
Assessment task 2: Residential School/Real World Food Safety Problem

Task Description

Residential School (EH & OHS students)

While at the residential school, you will participate in a variety of activities related to food safety. You will be required to submit written assessment for these activities in an appropriate format dependent on the type of activity. More information will be provided prior to and during the residential school.

Real World Food Safety Problem (Nutrition & other students)

A real world food safety problem will be presented for your investigation. You will need to research the issue using the body of scholarly literature and propose solutions based on the evidence. You should document your decision making process in a report format. Further details will be provided on Moodle.


Assessment Due Date

Week 8 Friday (10 Sep 2021) 11:45 pm AEST

Nutrition & other students only - Task due: Week 8 Monday (11:45pm)


Return Date to Students

Week 10 Friday (24 Sep 2021)


Weighting
35%

Assessment Criteria

This assessment task will be assessed according to the following criteria:

Relevance (30%)

  • Depth of understanding in formulating responses to the assigned task
  • Alignment of responses to the assigned task
  • Connections between discussion and evidence

Validity (40%)

  • Depth and extent of discussion i.e., understanding of concepts and evidence
  • Accuracy and originality of the discussion
  • Judgment and reasoning i.e., assertions made based on level of critical thought, analysis and synthesis
  • Depth and extent of evidence used

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 (types, font, headings etc)
  • Referencing is consistent and in accordance with CQU Harvard style
  • Length (where a length is set)


Referencing Style

Submission
Online

Learning Outcomes Assessed
  • 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.


Graduate Attributes
  • Communication
  • Problem Solving
  • Critical Thinking
  • Team Work
  • Ethical practice

3 Written Assessment

Assessment Title
Assessment task 3: Report/ Demonstration Plan

Task Description

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 been asked to assess it for compliance with relevant Queensland 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 and relevant recommendations. 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.

Development of a demonstration plan for a community group (Nutrition and other students)

From time to time as a nutritionist, you may be required to deliver cooking demonstrations for the benefit of relevant community groups. As a Public Health nutritionist, you have been asked to address an audience of school students or some other community group (of your choosing) to demonstrate how to prepare a nutritious two course meal. For this assessment task, you should prepare a demonstration plan outlining how you will incorporate food safety principles into your demonstration. Further information and an exemplar will be provided on Moodle.


Assessment Due Date

Week 12 Friday (8 Oct 2021) 11:45 pm AEST


Return Date to Students

Grade will be made available following certification of grades.


Weighting
40%

Minimum mark or grade
You must achieve a minimum grade of 40% for this item and an overall composite grade of 50% to be eligible to pass the unit.

Assessment Criteria

This assessment task will be assessed according to the following criteria:

Relevance (30%)

  • Depth of understanding in formulating responses to the assigned task
  • Alignment of responses to the assigned task
  • Connections between discussion and evidence

Validity (40%)

  • Depth and extent of discussion i.e., understanding of concepts and evidence
  • Accuracy and originality of the discussion
  • Judgment and reasoning i.e., assertions made based on level of critical thought, analysis and synthesis
  • Depth and extent of evidence used

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 (types, font, headings etc)
  • Referencing is consistent and in accordance with CQU Harvard style
  • Length (where a length is set)


Referencing Style

Submission
Online

Learning Outcomes Assessed
  • 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.


Graduate Attributes
  • Communication
  • Problem Solving
  • Critical Thinking
  • Ethical practice

Academic Integrity Statement

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?