PUN364 Food Safety
To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.
| Unit code: | PUN364 |
|---|---|
| Assumed Knowledge: | Year 12 Biology or equivalent is assumed knowledge. |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,118 |
| Domestic tuition unit fee | $2,976 |
| International unit fee | $4,236 |
Unit Outline: Semester 2 2024, Kelvin Grove, Internal
| Unit code: | PUN364 |
|---|---|
| Credit points: | 12 |
| Assumed Knowledge: | Year 12 Biology or equivalent is assumed knowledge. |
| Coordinator: | Natalie MacGregor | natalie.macgregor@qut.edu.au |
Overview
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, government data indicates that each year over 5 million cases of gastroenteritis are believed to be caused by contaminated food (most of these being unreported to health authorities). The aim of this unit is to develop a detailed understanding of food contaminants, food safety principles and legislation and their application so that future health professionals are able to identify and implement processes to ensure a safe food supply and prevent food-borne illness in the community. The material in this unit focuses on food safety regulation, but is also relevant to professionals working in the areas of food service management and nutrition.
Learning Outcomes
On successful completion of this unit you will be able to:
- Explain the science of food safety principles to technical specialist and non specialist audiences and apply food-borne illness outbreak investigation skills to real world examples;
- Explain the role of government agencies in the provision of a safe food supply for the community;
- Argue the rationale for the processes involved in the planning, design, construction and operation of food premises having regard to food safety principles;
- Recommend methods for monitoring and controlling food safety based on legislative requirements, risk management approaches (e.g. HACCP and food safety programs), education and training of food handlers and auditing methodologies;
- Detect and manage food safety issues during routine inspections/audits of food premises and make recommendations to achieve compliance with relevant food safety standards.
Content
Major topics include: food contaminants, food safety principles, food-borne illness, food-borne illness investigation, food safety law, compliance inspections of food businesses, food safety auditing, risk management including the implementation of food safety programs (FSPs) and HACCP, food premises design, food standards and labelling, and the training of food handlers.
Learning Approaches
To maximise your engagement with the learning materials in this unit, a combination of face to face (for internal students) lectures and regular Canvas sessions will be used. Lectures and Canvas sessions will be recorded to enable flexibility in the location, time and mode of study, with respect to work and life commitments. This Unit is available in both internal and online modes and all taught sessions are recorded for asynchronous access.
You are expected to undertake self-directed learning and should pace your study in line with the schedule provided on the online platform. Links to a range of readings/resources that expand on the material in the study modules will be provided.
Active participation and discussion in the taught sessions is strongly encouraged to allow for the exchange of ideas and to expand upon the theory and knowledge undertaken within the study modules.
The unit hosts guest lecturers from the industry and promotes diverse interpretations and perspectives in informing organisational policies based on legal requirements. You will be required to attend a 2 day on campus workshop that involves work integrated learning (WIL). This workshop is designed to support you to develop practical skills and knowledge in carrying out food premises inspections, risk assessments for the operation of a food business and assessing plans in accordance with the food legislation. Should you not be able to attend the on campus workshop, you will be responsible for arranging a food premises inspection under the supervision of a suitably qualified and experienced environmental health professional.
You will have access to various resources, including the Student Success Group and Library. Class and individual consultations with the unit coordinator and formative and summative feedback during the course and on the assessments are offered to support learning.
The unit embeds opportunities to demonstrate and improve industry relevant digital capabilities, including locating relevant literature and navigating data bases; sourcing, collating and critically analysing scholarly research related to EH; communicating with peers, colleagues, community members and senior managers through digital platforms; negotiating with internal systems to access, upload and download materials, etc.
You will need to allocate on average 10 hours per week to successfully meet the learning outcomes in this unit.
Feedback on Learning and Assessment
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.
Assessment
Overview
There are three (3) assessment for this unit. Your assessment items are designed to measure your attainment of the learning outcomes stated above. The assessment items are intentionally practical in nature to enable you to connect theory with practice.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Risk based Food Inspection Report
This is a Real world task that will require you to submit a technical report researching, synthesising and analysing a scenario that an environmental health professional would be tasked with. You will prepare an inspection template having regard to food safety principles and all relevant legislation. You will then use the inspection template to conduct a compliance inspection of a food business. After the inspection you will evaluate your inspection template. Your evaluation of the inspection template, the findings of the inspection, an explanation of risk posed by non-compliances having regard to food safety principles and the causes of food-borne illness, recommendations to ensure the business achieves compliance with the relevant legislation and a draft notice/letter to the business will be submitted in a report.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Report
This is a Real world task that will require you to submit a technical report researching, synthesising and analysing a scenario that an environmental health professional would be tasked with, a Food premises application assessment. You will assess a mock application and the associated plans for a food premise. The assessment must be completed in accordance with the Food Act 2006, Food Regulation 2006, Food Safety Standards and any other relevant documents. You will then write a report justifying the assessment process you used, explaining the suitability of the proposed premise in relation to legislative requirements and food safety principles, and justifying your decision to approve or refuse the application. A draft letter of approval/refusal that complies with the Food Act 2006 will also be submitted.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Examination (written)
Your knowledge of food contaminants, food safety principles, food-borne illness, food-borne illness investigation, food safety laws, compliance inspections of food businesses, food safety auditing, risk management, food premises design, food standards and labelling, and food safety training will be examined in a written theory examination.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Other
There is no required text for this unit. You will be required to access relevant legislation and other resources online, therefore internet access is essential.
Risk Assessment Statement
As noted above, assessment for this unit may involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace and you are expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. It will be necessary to wear appropriate clothing and enclosed flat-soled footwear while on field trips for this unit.
Substantial computer-based work will be required. You should ensure that you take regular rest breaks while engaging in prolonged computer-based work.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.PU67 Graduate Diploma in Environmental Health
- Apply advanced knowledge of environmental health science, public health principles and policies, recent developments in global political and economic events to the management of the health of the environment.
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Apply independent critical and creative thinking, problem solving, reflective decision-making and technical skills to evaluate and generate solutions to complex problems in the field.
Relates to: Risk based Food Inspection Report, Report - Interpret and enact culturally safe communication styles and strategies to inform diverse audiences about complex knowledge and ideas.
Relates to: Risk based Food Inspection Report, Report - Work independently and within teams with integrity, ethically, objectivity and impartiality in the planning and management of research and other projects and in dissemination of knowledge
Relates to: Risk based Food Inspection Report, Report
PU80 Master of Health, Safety and Environment
- Demonstrate knowledge and understanding of an advanced body of theoretical and practical knowledge and emerging challenges within the fields of occupational and environmental health/management
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Demonstrate advanced skills and abilities to describe, appraise and apply the major tools and systems of OHS and EH practice and research to identify and manage complex problems
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Integrate and synthesise complex knowledge and apply critical and reflective thinking to advance the discipline’s body of research.
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Work independently and in teams to interpret and communicate complex scientific, legal and psychosocial data and present it in a format that is easy to understand
Relates to: Risk based Food Inspection Report, Report - Enact and apply ethical, culturally safe, socially inclusive principles with self, people, and organisations in diverse contexts.
Relates to: Risk based Food Inspection Report, Report
Unit Outline: Semester 2 2024, Online
| Unit code: | PUN364 |
|---|---|
| Credit points: | 12 |
| Assumed Knowledge: | Year 12 Biology or equivalent is assumed knowledge. |
Overview
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, government data indicates that each year over 5 million cases of gastroenteritis are believed to be caused by contaminated food (most of these being unreported to health authorities). The aim of this unit is to develop a detailed understanding of food contaminants, food safety principles and legislation and their application so that future health professionals are able to identify and implement processes to ensure a safe food supply and prevent food-borne illness in the community. The material in this unit focuses on food safety regulation, but is also relevant to professionals working in the areas of food service management and nutrition.
Learning Outcomes
On successful completion of this unit you will be able to:
- Explain the science of food safety principles to technical specialist and non specialist audiences and apply food-borne illness outbreak investigation skills to real world examples;
- Explain the role of government agencies in the provision of a safe food supply for the community;
- Argue the rationale for the processes involved in the planning, design, construction and operation of food premises having regard to food safety principles;
- Recommend methods for monitoring and controlling food safety based on legislative requirements, risk management approaches (e.g. HACCP and food safety programs), education and training of food handlers and auditing methodologies;
- Detect and manage food safety issues during routine inspections/audits of food premises and make recommendations to achieve compliance with relevant food safety standards.
Content
Major topics include: food contaminants, food safety principles, food-borne illness, food-borne illness investigation, food safety law, compliance inspections of food businesses, food safety auditing, risk management including the implementation of food safety programs (FSPs) and HACCP, food premises design, food standards and labelling, and the training of food handlers.
Learning Approaches
To maximise your engagement with the learning materials in this unit, a combination of face to face (for internal students) lectures and regular Canvas sessions will be used. Lectures and Canvas sessions will be recorded to enable flexibility in the location, time and mode of study, with respect to work and life commitments. This Unit is available in both internal and online modes and all taught sessions are recorded for asynchronous access.
You are expected to undertake self-directed learning and should pace your study in line with the schedule provided on the online platform. Links to a range of readings/resources that expand on the material in the study modules will be provided.
Active participation and discussion in the taught sessions is strongly encouraged to allow for the exchange of ideas and to expand upon the theory and knowledge undertaken within the study modules.
The unit hosts guest lecturers from the industry and promotes diverse interpretations and perspectives in informing organisational policies based on legal requirements. You will be required to attend a 2 day on campus workshop that involves work integrated learning (WIL). This workshop is designed to support you to develop practical skills and knowledge in carrying out food premises inspections, risk assessments for the operation of a food business and assessing plans in accordance with the food legislation. Should you not be able to attend the on campus workshop, you will be responsible for arranging a food premises inspection under the supervision of a suitably qualified and experienced environmental health professional.
You will have access to various resources, including the Student Success Group and Library. Class and individual consultations with the unit coordinator and formative and summative feedback during the course and on the assessments are offered to support learning.
The unit embeds opportunities to demonstrate and improve industry relevant digital capabilities, including locating relevant literature and navigating data bases; sourcing, collating and critically analysing scholarly research related to EH; communicating with peers, colleagues, community members and senior managers through digital platforms; negotiating with internal systems to access, upload and download materials, etc.
You will need to allocate on average 10 hours per week to successfully meet the learning outcomes in this unit.
Feedback on Learning and Assessment
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.
Assessment
Overview
There are three (3) assessment for this unit. Your assessment items are designed to measure your attainment of the learning outcomes stated above. The assessment items are intentionally practical in nature to enable you to connect theory with practice.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Risk based Food Inspection Report
This is a Real world task that will require you to submit a technical report researching, synthesising and analysing a scenario that an environmental health professional would be tasked with. You will prepare an inspection template having regard to food safety principles and all relevant legislation. You will then use the inspection template to conduct a compliance inspection of a food business. After the inspection you will evaluate your inspection template. Your evaluation of the inspection template, the findings of the inspection, an explanation of risk posed by non-compliances having regard to food safety principles and the causes of food-borne illness, recommendations to ensure the business achieves compliance with the relevant legislation and a draft notice/letter to the business will be submitted in a report.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Report
This is a Real world task that will require you to submit a technical report researching, synthesising and analysing a scenario that an environmental health professional would be tasked with, a Food premises application assessment. You will assess a mock application and the associated plans for a food premise. The assessment must be completed in accordance with the Food Act 2006, Food Regulation 2006, Food Safety Standards and any other relevant documents. You will then write a report justifying the assessment process you used, explaining the suitability of the proposed premise in relation to legislative requirements and food safety principles, and justifying your decision to approve or refuse the application. A draft letter of approval/refusal that complies with the Food Act 2006 will also be submitted.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Examination (written)
Your knowledge of food contaminants, food safety principles, food-borne illness, food-borne illness investigation, food safety laws, compliance inspections of food businesses, food safety auditing, risk management, food premises design, food standards and labelling, and food safety training will be examined in a written theory examination.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Other
There is no required text for this unit. You will be required to access relevant legislation and other resources online, therefore internet access is essential.
Risk Assessment Statement
As noted above, assessment for this unit may involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace and you are expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. It will be necessary to wear appropriate clothing and enclosed flat-soled footwear while on field trips for this unit.
Substantial computer-based work will be required. You should ensure that you take regular rest breaks while engaging in prolonged computer-based work.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.PU67 Graduate Diploma in Environmental Health
- Apply advanced knowledge of environmental health science, public health principles and policies, recent developments in global political and economic events to the management of the health of the environment.
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Apply independent critical and creative thinking, problem solving, reflective decision-making and technical skills to evaluate and generate solutions to complex problems in the field.
Relates to: Risk based Food Inspection Report, Report - Interpret and enact culturally safe communication styles and strategies to inform diverse audiences about complex knowledge and ideas.
Relates to: Risk based Food Inspection Report, Report - Work independently and within teams with integrity, ethically, objectivity and impartiality in the planning and management of research and other projects and in dissemination of knowledge
Relates to: Risk based Food Inspection Report, Report
PU80 Master of Health, Safety and Environment
- Demonstrate knowledge and understanding of an advanced body of theoretical and practical knowledge and emerging challenges within the fields of occupational and environmental health/management
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Demonstrate advanced skills and abilities to describe, appraise and apply the major tools and systems of OHS and EH practice and research to identify and manage complex problems
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Integrate and synthesise complex knowledge and apply critical and reflective thinking to advance the discipline’s body of research.
Relates to: Risk based Food Inspection Report, Report, Examination (written) - Work independently and in teams to interpret and communicate complex scientific, legal and psychosocial data and present it in a format that is easy to understand
Relates to: Risk based Food Inspection Report, Report - Enact and apply ethical, culturally safe, socially inclusive principles with self, people, and organisations in diverse contexts.
Relates to: Risk based Food Inspection Report, Report