Studying online

There are now 2 possible online modes for units:

Units with modes Online timetabled and Online flexible are available for any student to self-enrol and study online.

Click on an offering mode for more details.

View all online units

Unit Overview

Description

This unit provides an integrated approach to the production of safe and quality foods. The objectives of the unit are to familiarise and provide students with practical experience with modern quality systems and tools used for quality assurance, including control charts, acceptance and auditing inspections, critical control points (HACCP), reliability, safety, ISO standards and recall and liability. The unit also introduces the use of statistics, human aspects of quality, auditing, laboratory quality and staff training.

Credit
6 points
Outcomes

Students are able to (1) define and describe quality systems and conduct organisation-wide quality management; (2) discuss international and national standards; (3) understand and apply a suite of quality management tools including benchmarking, good manufacturing practice (GMP) and standard operating procedures (SOPs); (4) gain knowledge of risk management and analysis tools such as HACCP and carry out HACCP plans; and (5) understand sampling and sampling planning, cleaning and sanitation, staff training and quality control in laboratories.

Assessment

Indicative assessments in this unit are as follows: (1) two safety exercises (40 per cent); (2) a presentation—mock audit (20 per cent); (3) a two-hour competency-based examination (30 per cent); and (4) a case study discussion (10 per cent). Further information is available in the unit outline.



Student may be offered supplementary assessment in this unit if they meet the eligibility criteria.

Unit Coordinator(s)
Associate Professor Daniel Franklin
Unit rules
Prerequisites
enrolment in
the Master of Food Science (53540)
Approved quota: 30
Contact hours
lectures: 2 hours per week
labs/tutorials: 2 hours per week
Text

Scott, V. N. and Stevenson, K. E., eds HACCP: a Systematic Approach to Food Safety. A Comprehensive Manual for Developing and Implementing a Hazard Analysis and Critical Control Point Plan, 4th edn: Food Products Association 2006

Supplementary course material, along with class handouts, is provided in class or on the Web.

  • The availability of units in Semester 1, 2, etc. was correct at the time of publication but may be subject to change.
  • All students are responsible for identifying when they need assistance to improve their academic learning, research, English language and numeracy skills; seeking out the services and resources available to help them; and applying what they learn. Students are encouraged to register for free online support through GETSmart; to help themselves to the extensive range of resources on UWA's STUDYSmarter website; and to participate in WRITESmart and (ma+hs)Smart drop-ins and workshops.
  • Unit readings, including any essential textbooks, are listed in the unit outline for each unit, one week prior the commencement of study. The unit outline will be available via the LMS and the UWA Handbook one week prior the commencement of study. Reading lists and essential textbooks are subject to change each semester. Information on essential textbooks will also be made available on the Essential Textbooks. This website is updated regularly in the lead up to semester so content may change. It is recommended that students purchase essential textbooks for convenience due to the frequency with which they will be required during the unit. A limited number of textbooks will be made available from the Library in print and will also be made available online wherever possible. Essential textbooks can be purchased from the commercial vendors to secure the best deal. The Student Guild can provide assistance on where to purchase books if required. Books can be purchased second hand at the Guild Secondhand bookshop (second floor, Guild Village), which is located on campus.
  • Contact hours provide an indication of the type and extent of in-class activities this unit may contain. The total amount of student work (including contact hours, assessment time, and self-study) will approximate 150 hours per 6 credit points.

Face to face

Predominantly face-to-face. On campus attendance required to complete this unit. May have accompanying resources online.

Online flexible

100% Online Unit. NO campus face-to-face attendance is required to complete this unit. All study requirements are online only. Unit is asynchronous delivery, with NO requirement for students to participate online at specific times.

Online timetabled

100% Online Unit. NO campus face-to-face attendance is required to complete this unit. All study requirements are online only. Unit includes some synchronous components, with a requirement for students to participate online at specific times.

Online Restricted

Not available for self-enrolment. Students access this mode by contacting their student office through AskUWA. 100% Online Unit.

NO campus face-to-face attendance. All study and assessment requirements are online only. Unit includes some timetabled activities, with a requirement for students to participate online at specific times. In exceptional cases (noted in the Handbook) students may be required to participate in face-to-face laboratory classes when a return to UWA’s Crawley campus becomes possible in order to be awarded a final grade.

External

No attendance or regular contact is required, and all study requirements are completed either via correspondence and/or online submission.

Off-campus

Regular attendance is not required, but student attends the institution face to face on an agreed schedule for purposes of supervision and/or instruction.

Multi-mode

Multiple modes of delivery. Unit includes a mix of online and on-campus study requirements. On campus attendance for some activities is required to complete this unit.