Course coordinator
Dr Deirdre Mikkelsen
Consultation is via appointment only. Please email Deirdre at: d.mikkelsen@uq.edu.au
Course overview
- Study period
- Semester 2, 2024 (22/07/2024 - 18/11/2024)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Total quality management principles & their application in ensuring product quality & safety. International & national food regulatory systems & the development of, & scientific basis for, food regulations.
This course has moved from Semester 1 to Semester 2 from 2024.
Semester 1 2024 offering is restricted to graduating students and will require permission to enrol. To request permission email AGFS Enquire with the course information and include relevant supporting evidence.
The food industry in Australia is committed to the supply of high quality and safe food. Producing safe-to-consume foods of high quality is of national and international importance as food safety and quality is critical to health, as well as environmental, economic andﾠsocial security. Various organisations in Australia,ﾠand internationally, work with the food industry to deliver a range of policies, standards and protocols to ensure that foods soldﾠand consumed in Australia meets the guidelines for safety, health and quality.
This course coversﾠprinciples of food safety and quality management. The main food safety challenges for the food industry will be introduced, and the management tools and policies used for control will be discussed. Core skills in food quality and safety assessment, as well as understanding management practices and technology used to ensure foods meet market/regulatory requirements will also be a focus. For example, comprehensive discussion on food safety systems based on the principles of Hazard Analysis and Critical Control Points (HACCP), andﾠthe different risks that food companies must assess and manage will be a key course module. Topical issues such asﾠfood allergens will be explored.ﾠAdditionally, the positive and negative features of predictive microbiology will be examined, and simulations of microbial growth under various conditions will be generated using online programs. Quality assurance in food and process efficiency will also be discussed.
Course requirements
Assumed background
It will be assumed that the students undertaking this course willﾠhave a basic knowledge of food science and a basic understanding of food microbiology.
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
MICR2001 or MICR3860
Course contact
Course staff
Lecturer
Professor Mark Turner
Adjunct Professor Deon Mahoney
Tutor
Mrs Sera Jacob
Mr Tom Hay
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Internal mode is for students who can participate in on-campusﾠscheduled activities, such as attending the tutorials for this course.
The outline below describes the modules of the lectures and tutorial activities offered to students over Semester 1's teaching weeks:
- Weeks 1 & 2: Lectures on introduction to food safety and food allergens.
- Weeks 3 - 7: Lectures introducing quality assurance (QA) in food and learning activities on the food safety management tool of HACCP; and working on a HACCP learning exercise.
- Weeks 8 & 9: Lectures introducing the food safety management tool of predictive microbiology; and completion of a predictive microbiology learning exercise.
- Weeks 10 & 12: Lectures introducing risk analysis, delivered by an Industry Expert, with case studies presented in tutorial sessions.
- Weekﾠ13: Lecture will cover the topic of future trends in food safety, while the tutorial session will be for the revision of the end-of-semester exam.
Aims and outcomes
The aim of this course is to introduce students to:
- the concept of food safety and quality management principles, and their application in ensuring product quality, uniformity and safety.
- the steps and techniques used to develop and review a HACCP based Food Safety Program.
- how predictive microbiology can be useful in generating safe foods.
- the issues of food allergens and food intolerance.
- background information on the principles of quality management.
- the application of these programs in different food industries.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Employ the principles of hazard analysis and critical control points (HACCP) to control the safety and quality of food products.
LO2.
Employ risk assessment and management strategies to the analysis of chemical, microbiological and nutritional risks in the food supply.
LO3.
Interpret regulations, guidelines, and codes of practice relevant to food.
LO4.
Interpret outcomes from predictive microbiology simulations.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Paper/ Report/ Annotation |
Predictive Microbiology Simulation and Analysis
|
20% |
4/10/2024 12:00 pm |
| Paper/ Report/ Annotation |
Hazard Analysis Critical Control Point Activity
|
30% |
13/09/2024 12:00 pm |
| Examination |
Final Examination
|
50% |
End of Semester Exam Period 2/11/2024 - 16/11/2024 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
Predictive Microbiology Simulation and Analysis
- Online
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 20%
- Due date
4/10/2024 12:00 pm
- Other conditions
- Student specific.
Task description
You will be supplied with descriptions of problems which relate to the unwanted growth of spoilage or food-poisoning bacteria in foods and asked to use a predictive microbiology computer program to find solutions. This will be written as a report with analysis and discussion of the results with reference to literature. This is due two weeks after the lecture module finishes.
Artificial Intelligence (AI) and Machine Translation (MT) are emerging tools that may support students in completing this assessment task. Students may appropriately use AI and/or MT in completing this assessment task. Students must clearly reference any use of AI or MT in each instance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via https://portal.my.uq.edu.au/#/dashboard before the due date of the assessment item.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Hazard Analysis Critical Control Point Activity
- Online
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 30%
- Due date
13/09/2024 12:00 pm
- Other conditions
- Student specific.
Task description
In several tutorial sessions, students will be taken through examples of Hazard Analysis Critical Control Point (HACCP) plans and will be tasked with designing their own individual HACCP plan.
During this period, the students will be guided by the lecturer and tutors as they work individually to develop their HACCP plan. These sessions will occur in Teaching Weeks 5 - 7.
The HACCP plan will be submitted via the specific Turnitin Link in the Assessment Folder on the FOOD3017 Blackboard site, which will be made available to students from Teaching Week 5 onwards, staying "active" till the assignment is due.
Artificial Intelligence (AI) and Machine Translation (MT) are emerging tools that may support students in completing this assessment task. Students may appropriately use AI and/or MT in completing this assessment task. Students must clearly reference any use of AI or MT in each instance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via https://portal.my.uq.edu.au/#/dashboard before the due date of the assessment item.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Final Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 50%
- Due date
End of Semester Exam Period
2/11/2024 - 16/11/2024
Task description
The exam questions will examine your knowledge of all the material covered in lectures and the tutorial sessions (except for the Predictive Microbiology Module). Further details will be shared on BlackBoard closer to the date.
The exam will be an on-campus exam. Have your UQ student ID card available for all your exams.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | (In person) Casio FX82 series or UQ approved , labelled calculator only |
| Open/closed book | Closed Book examination - specified written materials permitted |
| Materials | One A4 sheet of handwritten notes , single sided, is permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING RULES AND ASSESSMENT HURDLES
Students must obtain a passing grade in the Final Examination to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final examination, and the student does NOT score a passing mark for the final examination, they are unable to achieve a grade higher than a Grade 3 (failing grade) for the course.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments.
You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Turnitin Assignments
Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. ﾠIf you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Where there is an end-of-semester exam in the course:
Unless specifically indicated by the lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. ﾠFor items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. ﾠResults and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Before applying for a remark, students should consider the following:
- You have consulted the course coordinator for feedback.
- Your academic grounds for remark have been discussed and are valid.
- Wanting a higher grade is not grounds for a remark. A remark can decrease your grade.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
WEBSITES
- Food Standards Australia New Zealand (FSANZ) Website http//www.foodstandards.gov.au
- Department of Agriculture, Water and the Environment (Australian Government) http://www.awe.gov.auﾠ(Biosecurity, formerly Australian Quarantine and Inspection Service (AQIS), is found on this site)
- World Trade Organisation http://www.wto.org
- Food and Agriculture Organisation (FAO) http://www.fao.org
- World Health Organisation (WHO) http://www.who.int
- Food Standards Agency - United Kingdom http://www.food.gov.uk/
- New Zealand Food Safety Authority http://www.nzfsa.govt.nz
- Food Safety Network - Canada http://www.foodsafetynetwork.ca/
ﾠ
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks |
Tutorial |
Tutorials The students will have the opportunity to apply the theory covered in the lectures and further expand their knowledge by working through complementary learning exercises and assignment tasks during the tutorials. A detailed week-by-week timetable of tutorial activities can be accessed below. |
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lectures A series of lectures will be delivered to introduce the concepts and importance of food safety, food allergens and quality assurance (QA) in the food industry. HACCP and predictive microbiology-based food safety management tools will be taught, as well as risk analysis. A detailed week-by-week timetable of lecture topics can be accessed in the section below. |
Week 13 (21 Oct - 27 Oct) |
Tutorial |
Revision The last tutorial session in Teaching Week 13 will be a dedicated Revision Session, where any questions arising from the lecture content taught in the semester, except for the predictive microbiology module, will be addressed. |
Additional learning activity information
Week Dates Lectures Lecturer Tutorials Assessment 1 22 - 26 Jul Introduction to Food Safety Deirdre Mikkelsen **No Tutorial** 2 29 Jul - 2 Aug Food Safety - Allergens Deirdre Mikkelsen Introduction to FOOD3017; FAO and other Important Food Safety Governing Bodies (DM) 3 5 - 9 Aug Quality Assurance in Food - Part 1 Deirdre Mikkelsen Exercises demonstrating QA in Food Industry (DM) 4 12 - 16 Aug Quality Assurance in Food - Part 2 Deirdre Mikkelsen Exercises demonstrating QA in Food Industry (DM) 5 19 - 23 Aug Introduction to HACCP Deirdre Mikkelsen Introduction HACCP Assignment (DM & Tutors) 6 26 - 30 Aug HACCP - Part 2 Deirdre Mikkelsen Working on HACCP Assignment (DM & Tutors) 7 2 - 6 Sept HACCP - Part 3 Deirdre Mikkelsen Working on HACCP Assignment (DM & Tutors) 8 9-13 Sept Food Safety - Predictive Microbiology - Part 1 Mark Turner Predictive Microbiology computer exercise (MT) Fri 13 Sept 12:00 HACCP assignment due (30%) 9 16 - 20 Sept Food Safety - Predictive Microbiology - Part 2 Mark Turner Predictive Microbiology computer exercise (MT) 22 - 27 Sept ** Mid-Semester Break ** 10 30 Sept - 4 Oct Risk Analysis - Part 1 Deon Mahoney Risk Analysis-based tutorial exercise (DMah) Fri 4 Oct 12:00 Predictive Microbiology computer exercise due (20%) 11 7 - 11 Oct **No Lecture - Public Holiday** Deon Mahoney Risk Analysis-based tutorial exercise (DMah) 12 14 - 18 Oct Risk Analysis - Part 2 Deirdre Mikkelsen Your Employability (DM) 13 21 - 25 Oct Future Trends
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Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.