ENVH12001 - Food Safety

General Information

Unit Synopsis

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

Level Undergraduate
Unit Level 2
Credit Points 6
Student Contribution Band SCA Band 2
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).

Class Timetable View Unit Timetable
Residential School Compulsory Residential School
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Unit Availabilities from Term 3 - 2024

Term 2 - 2025 Profile
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).

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.

Assessment Tasks

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

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

Past Exams

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Previous Feedback

Term 2 - 2024 : The overall satisfaction for students in the last offering of this course was 66.67% (`Agree` and `Strongly Agree` responses), based on a 25% response rate.

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.

Source: Student evaluation
Feedback
For different assessment tasks for the different groups, a tab or folder that divides the assessment pieces between nutrition and environmental health students would be useful.
Recommendation
This will be introduced to the Moodle site for 2024.
Action Taken
The changes to the positioning of the assessment tasks for Nutrition and Environmental Health students was made clearer this year.
Source: Reflection on grades and SUTE feedback.
Feedback
One student had difficulties with clarifying the assessment and marking criteria
Recommendation
All assessment and marking rubrics will be reviewed for 2025.
Action Taken
In Progress
Source: Email
Feedback
Students were grateful and appreciative for the thoroughness in replies to questions.
Recommendation
Student queries, both in Moodle posts and emails, are responded to promptly, usually within 48 hours, with extensive feedback provided.
Action Taken
In Progress
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 Assessment Tasks to Learning Outcomes
Assessment Tasks Learning Outcomes
1 2 3 4 5
1 - Online Quiz(zes) • •
2 - Portfolio • • • • •
3 - Written Assessment • • •
Alignment of Graduate Attributes to Learning Outcomes
• Introductory Level
• Intermediate Level
• Graduate Level
Graduate Attributes Learning Outcomes
1 2 3 4 5
1 - Communication • •
2 - Problem Solving • •
3 - Critical Thinking • • •
4 - Information Literacy • • • •
8 - Ethical practice • •
Alignment of Assessment Tasks to Graduate Attributes
• Introductory Level
• Intermediate Level
• Graduate Level
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9 10
1 - Online Quiz(zes) • •
2 - Portfolio • • • • •
3 - Written Assessment • • • •