Managing Food Safety Risks
Duration
- One semester or equivalent
On-campus unit delivery combines face-to-face and digital learning.
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.
Students who successfully complete this unit will be able to:
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
Students who successfully complete this unit will be able to:
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 information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
- Scheduled face to face: Seminars (9 hours)
- Scheduled synchronous online learning events: N/A
Other non-scheduled learning events and activities: Independent study and assessment tasks (approx. 114 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 overall mark for the unit 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 44% as the total mark for the unit and will not be eligible for a conceded pass.
(i) An overall mark for the unit 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 44% as the total mark for the unit and will not be eligible for a conceded pass.
General skills outcomes
During this unit students will receive feedback on the following key generic skills:
• Problem solving skills
• Analysis skills
• Communication skills
• Ability to tackle unfamiliar problems
• Ability to work independently
• Problem solving skills
• Analysis skills
• Communication skills
• Ability to tackle unfamiliar problems
• Ability to work independently
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 and references.
Reading materials
A list of reading materials and/or required texts will be made available in the Unit Outline
References
Food Standards Australia New Zealand 2016, Safe Food Australia - A Guide to the Food Safety Standards, 3rd edn, viewed 18 January 2019, <http://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd16.aspx>
Mortimore, S and Wallace, C 2013, HACCP: A Practical Approach, 3rd edn, Springer, Ebook Central (Proquest)
Mortimore, S and Wallace, C 2013, HACCP: A Practical Approach, 3rd edn, Springer, Ebook Central (Proquest)