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  2. Food Safety and Water Quality [HST3186]

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food Safety and Water Quality

  • Unit Code

    HST3186

  • Year

    2016

  • Enrolment Period

    1

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    Online

Description

This unit is designed to develop skills in the identification, evaluation and control of health risks associated with the consumption of contaminated food and water as well as auditing, licensing and control of food premises.

Learning Outcomes

On completion of this unit students should be able to:

  1. Apply legislative and administrative frameworks associated with food safety and water quality.
  2. Apply the principles of risk assessment to food safety and water quality issues.
  3. Develop appropriate control options for identified hazards and risks in a food premises.
  4. Discriminate between various public sector food and water quality agencies and their services.
  5. Effectively communicate food and water safety and health issues.
  6. Implement a HACCP audit system.

Unit Content

  1. Design and control of food premises.
  2. Drinking water sources and purification
  3. Food contamination.
  4. Food handlers and food borne disease.
  5. Food legislation.
  6. Food poisoning and infection
  7. Food spoilage and preservation.
  8. Introduction to food hygiene and food poisoning
  9. Introduction to food microbiology
  10. Introduction to water quality and water quality guidelines
  11. Monitoring and control, including HACCP
  12. Sewage disposal and purification.

Additional Learning Experience Information

Internal Students: The unit combines lectures, case studies and discussion to present the learning material and to stimulate critical thinking and problem solving skills in the field of environmental health disease assessment. Students will have 3 hours of teaching contact time per week. External Students: The unit uses specially prepared notes, readings and tutorials to present the learning material and to stimulate critical thinking and problem solving skills in the field of environmental health disease assessment.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
AssignmentFood safety20%
ReviewWater quality30%
Examinationend of semester exam50%
ONLINE
TypeDescriptionValue
AssignmentFood safety20%
ReviewWater quality30%
Examinationend of semester exam50%

Text References

  • ^ Sprenger, R.A. (2009). Hygiene for management: A text for food hygiene courses (15th ed.). South Yorkshire: Highfield Publications.
  • Hobbs, B.C & Roberts, D. (1993). Food Poisoning and Food Hygiene (6th ed.). London: Edward Arnold.
  • Chin, J. (Ed.). (2000). Control of communicable diseases in man (15th ed.). American Public Health Association.
  • Prattley, C. (1995). Food, Australian Food. Victoria: Agri Food Media Propriety Limited.
  • National Water Quality Management Strategy. (1996). Australian Drinking Water Guidelines. Canberra: GPS.
  • Mortimore, S. & Wallace, C. (1995). HACCP a practical approach. London: Chapman & Hall.
  • Hassen, M., Marsden, J. & Norris, B. (1989). The new additive code breaker. Victoria: Lothian Books.
  • Eley, A. R. (Ed.). (1992). Microbial Food Poisoning. Chapman and Hall: London.

Journal References

  • British Medical Journal
  • Environmental Health
  • International Journal of Environmental Health Research
  • Australian Journal of Public Health

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HST3186|1|1

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food Safety and Water Quality

  • Unit Code

    HST3186

  • Year

    2016

  • Enrolment Period

    2

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    Online

Description

This unit is designed to develop skills in the identification, evaluation and control of health risks associated with the consumption of contaminated food and water as well as auditing, licensing and control of food premises.

Learning Outcomes

On completion of this unit students should be able to:

  1. Apply legislative and administrative frameworks associated with food safety and water quality.
  2. Apply the principles of risk assessment to food safety and water quality issues.
  3. Develop appropriate control options for identified hazards and risks in a food premises.
  4. Discriminate between various public sector food and water quality agencies and their services.
  5. Effectively communicate food and water safety and health issues.
  6. Implement a HACCP audit system.

Unit Content

  1. Design and control of food premises.
  2. Drinking water sources and purification
  3. Food contamination.
  4. Food handlers and food borne disease.
  5. Food legislation.
  6. Food poisoning and infection
  7. Food spoilage and preservation.
  8. Introduction to food hygiene and food poisoning
  9. Introduction to food microbiology
  10. Introduction to water quality and water quality guidelines
  11. Monitoring and control, including HACCP
  12. Sewage disposal and purification.

Additional Learning Experience Information

Internal Students: The unit combines lectures, case studies and discussion to present the learning material and to stimulate critical thinking and problem solving skills in the field of environmental health disease assessment. Students will have 3 hours of teaching contact time per week. External Students: The unit uses specially prepared notes, readings and tutorials to present the learning material and to stimulate critical thinking and problem solving skills in the field of environmental health disease assessment.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
AssignmentFood safety20%
ReviewWater quality30%
Examinationend of semester exam50%
ONLINE
TypeDescriptionValue
AssignmentFood safety20%
ReviewWater quality30%
Examinationend of semester exam50%

Text References

  • ^ Sprenger, R.A. (2009). Hygiene for management: A text for food hygiene courses (15th ed.). South Yorkshire: Highfield Publications.
  • Hobbs, B.C & Roberts, D. (1993). Food Poisoning and Food Hygiene (6th ed.). London: Edward Arnold.
  • Chin, J. (Ed.). (2000). Control of communicable diseases in man (15th ed.). American Public Health Association.
  • Prattley, C. (1995). Food, Australian Food. Victoria: Agri Food Media Propriety Limited.
  • National Water Quality Management Strategy. (1996). Australian Drinking Water Guidelines. Canberra: GPS.
  • Mortimore, S. & Wallace, C. (1995). HACCP a practical approach. London: Chapman & Hall.
  • Hassen, M., Marsden, J. & Norris, B. (1989). The new additive code breaker. Victoria: Lothian Books.
  • Eley, A. R. (Ed.). (1992). Microbial Food Poisoning. Chapman and Hall: London.

Journal References

  • British Medical Journal
  • Environmental Health
  • International Journal of Environmental Health Research
  • Australian Journal of Public Health

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HST3186|1|2