Overview

This unit aims to explore the current and emerging threats to a safe food supply and the major mechanisms used to reduce these threats.

Requisites

Teaching periods
Location
Start and end dates
Last self-enrolment date
Census date
Last withdraw without fail date
Results released date
Semester 1
Location
Hawthorn
Start and end dates
03-March-2025
01-June-2025
Last self-enrolment date
16-March-2025
Census date
31-March-2025
Last withdraw without fail date
24-April-2025
Results released date
08-July-2025

Learning outcomes

Students who successfully complete this unit will be able to:

  • Critically examine the major approaches to managing food safety in different contexts
  • Evaluate the critical food safety hazards associated with food production and preparation
  • Apply risk management principles when assessing food safety risks relevant to the food service and food retail sectors
  • Construct and develop a HACCP plan applicable to the food manufacturing sector

Teaching methods

Hawthorn

Type Hours per week Number of weeks Total (number of hours)
On-campus
Lecture		 3.00  3 weeks  9
Online
Lecture		 3.00  9 weeks  27
Unspecified Activities
Independent Learning		 9.5 12 weeks  114
TOTAL     150

Assessment

Type Task Weighting ULO's
ExaminationIndividual 30 - 40% 1,2,3,4 
ReportIndividual 20 - 30% 1,2,3 
Safe Practice PlanGroup 30 - 40% 2,3,4 

Hurdle

As the minimum requirements of assessment to pass a unit and meet all ULOs to a minimum standard, an undergraduate student must have achieved:

(i) an aggregate mark of 50% or more, and(ii) at least 40% in the final exam.Students who do not successfully achieve hurdle requirement (ii) will receive a maximum of 45% as the total mark for the unit.

Content

  • Major causes of foodborne disease and burden of foodborne disease
  • Regulatory frameworks for managing food safety across the food supply chain
  • Application of the Food Standards Code in the retail and food service sectors
  • Overview of the Hazard Analysis Critical Control Point management system as a strategy to ensure safe food
  • Applications of HACCP in the food manufacturing sector
  • Common food processing and preservation technologies for key food groups
  • Analysis of food safety issues associated with key food groups

Study resources

Reading materials

A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.