Managing Food Safety Risks
Duration
- One semester or equivalent
Contact hours
- 9 hours face to face + blended
On-campus unit delivery combines face-to-face and digital learning.
2023 teaching periods
| Hawthorn Higher Ed. Semester 1 |
||
|---|---|---|
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Aims and objectives
This unit aims to explore the current and emerging threats to a safe food supply and the major mechanisms used to reduce these threats.
1. Critically examine the major approaches to managing food safety in different contexts
2. Evaluate the critical food safety hazards associated with food production and preparation
3. Apply risk management principles when assessing food safety risks relevant to the food service and food retail sectors
4. Construct and develop a HACCP plan applicable to the food manufacturing sector
Unit Learning Outcome (ULO)
Students who successfully complete this unit will be able to:
2. Evaluate the critical food safety hazards associated with food production and preparation
3. Apply risk management principles when assessing food safety risks relevant to the food service and food retail sectors
4. Construct and develop a HACCP plan applicable to the food manufacturing sector
Unit information in detail
- Teaching methods, assessment and content.
Teaching methods
Hawthorn
Type | Hours per week | Number of Weeks | Total |
On Campus Lecture | 3 | 3 | 9 |
| Online (asynchronous Lecture) | 3 | 9 | 27 |
Unspecified Activities Independent Learning | 9.5 | 12 | 114 |
TOTAL | 150 hours |
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Food Safety Risk Assessment Report | Individual | 20-30% | 1, 2, 3 |
| HACCP Plan | Group | 30-40% | 2, 3, 4 |
| Exam | Individual | 30-40% | 1, 2, 3, 4 |
As the minimum requirements of assessment to pass a unit and meet all Unit Learning Outcomes to a minimum standard, a student must achieve:
(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
• 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.
Reading materials
A list of reading materials and/or required texts will be made available in the Unit Outline