FOOD06016 2023 Sustainable Surplus Food Management

Understand the requirements for organised surplus food distribution

Determine the food safety requirements for food handlers

Understand the importance of correct storage for food surplus practices.

Be aware of how to organise and manage volunteers.

The students will be exposed to a blend of learning activities, e.g.online lectures, independent learning and directed learning. This approach, in combination with UDL is expected to address various student learning needs. In terms of UDL multiple means of engagement, multiple means of representation and action, and multiple means of expression will be employed. Some examples of multiple means of engagement will be allowing students to choose their own topic for their project assignment. Some examples of multiple means of representation will be providing students with a list of definitions for each section of the module, providing slides and recordings with captions. Some examples of multiple means of action and expression will be the facilitation of management of information and resources through the organisation of the Moodle according to themes. Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as a means of assessment (e.g. uploading assignments and journals).

The lecture delivery may be blended with workshops to bring the learners together to facilitate group and peer learning. In cases where it is necessary to build on previous knowledge students will be provided with slides, presentations or MOOC.

Case studies and problem-based learning will be employed to facilitate deeper learning and provide the students with the skills to apply their knowledge to real life scenarios.

This is a 100% CA module and the students will be assessed through a variety of assignments such as assignments, MCQs, short answer quizzes and projects. Students may be assessed with a strong emphasis on continual improvement and skill building. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Assessment is designed to scaffold knowledge of the students. As a way of providing multiple means of engagement, they will be provided with choices of assessment where applicable, ensuring the learning outcomes are achieved.

Repeat assessment, where relevant, will involve assignment, assessment that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.

1) Understand the requirements for organised surplus food distribution.

• FIFO (First In First Out )  / FEFO (First-Expired, First-Out)
• Requirements for accepting/ rejecting surplus food

2) Determine the food safety requirements for food handlers.

• Recognise the prerequisites of the hygiene package for the production of safe food
• Apply good hygiene practices for the safe handling of food

3) Understand the importance the correct storage for food surplus practices.

• Food storage requirements for dry, frozen foods and fresh foods
• Requirements for delivery and transport of surplus food

4) Be aware of how to organise and manage volunteers

• Scheduling volunteers
• Leadership practices
• Maintain a productive volunteer force