Units

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Sample subject outline - Semester 1 2013

Note: Subject outlines often change before the semester begins. Below is a sample outline.

Rationale

Food is a fundamental human need and a prerequisite to good health. Ensuring that the food we eat is safe is a major function of both government and industry. The food sector is one of the largest industries in Australia, with over 20 billion meals provided each year. Even though the food supply in Australia is one of the safest in the world, data from OzFoodNet, an enhanced food-borne illness surveillance system funded by Commonwealth Department of Health and Ageing, estimates that over 5 million cases of gastroenteritis per year are believed to be caused by contaminated food (most of these being unreported to health authorities). To ensure the safety of the food supply in Australia and to help minimise the incidence of food-borne illness, a system of nationally uniform food safety standards has been developed and is now in place. All levels of Government are involved in food safety management, with much of the administration of food safety legislation undertaken by local governments and State health agencies. This unit explores food safety principles and legislation and their application in practice for all professionals working in the areas of food services management and nutrition.

Aims

The aim of this unit is to develop the food safety knowledge of future health professionals (particularly environmental health practitioners, and others such as public health practitioners and nutritionists) to enable them to identify and implement processes to ensure a safe food supply and prevent food borne illness in the community.

Objectives

On completion of this unit, you will:
1. Explain the science of food safety principles to technical specialist and non specialist audiences
2. investigate outbreaks of food-borne illness
3. establish the role of government agencies in the provision of a safe food supply for the community
4. explain the processes involved in the planning, design, construction and operation of food premises, including food hygiene and handling practices and equipment
5. recommend methods for the monitoring and control of the hygiene and quality of food in the market place, based on legislative requirements, risk management approaches (HACCP & food safety programs), the education and training of food handlers and auditing methodologies
6. conduct routine inspections/audits of food premises and make recommendations to achieve compliance with relevant food safety standards

Content

Major topics include: food safety principles, foodborne illness, foodborne illness investigation, food safety law, food safety auditing, food safety programs, HACCP, food premises design, food standards and labelling, food safety training.

Approaches to Teaching and Learning

To maximise your engagement with the learning materials in this unit, a combination of face to face and regular technologically - supported communication, online discussion, web tools and podcasts will be used to generate a rich, social learning environment Lectures and web conferences will be recorded to enable some flexibility in the location, time and mode of study, with respect to work and life commitments.
Where workshops and field trips are considered essential to your learning, these will be planned within the set intensive program. Attendance at a nearby regional centre may be negotiated as required by certain assessment expectations.

Assessment

Each assessment type in this unit will be subject to internal /external moderation, such as cross unit discussions and regular meetings of assessors, to ensure that marks awarded by different teaching staff are internally consistent and meet appropriate academic standards (MOPP C/5.2).Assessment will be spaced throughout the semester to provide the opportunity for feedback on your learning at key points. You will be provided with feedback on each assessment item as you progress through the unit.

During the on-campus workshop you will participate in a formative learning activity - a foodborne illness investigation training exercise relating to learning outcome 1.

Assessment name: Report
Description: You will be required to complete a mock audit of a food business and report on the findings.
Relates to objectives: 1, 4, 5, 6
Weight: 30%
Internal or external: Both
Group or individual: Individual
Due date: Week 8

Assessment name: Report
Description: You will be required to assess and report on a mock application for a new food business and determine the suitability of the proposed plans.
Relates to objectives: 1, 3, 4
Weight: 40%
Internal or external: Both
Group or individual: Individual
Due date: Week 13

Assessment name: Examination (written)
Description: You will be required to complete a closed-book final examination comprising discussion and essay-style questions. This will be conducted on-campus for internal students and at a university arranged location for external students.
Relates to objectives: 1-5
Weight: 30%
Internal or external: Both
Group or individual: Individual
Due date: Central Exam Period

Academic Honesty

QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.

A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.

Resource materials

Nil required.

Risk assessment statement

Substantial computer-based work will be required. You should ensure that you take regular rest breaks while engaging in prolonged computer-based work.

Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.

Last modified: 24-Oct-2012