Managing Food Safety Risks

ENH60003 12.5 Credit Points Hawthorn


  • One semester or equivalent

Contact hours

  • 9 hours face to face + blended

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.
Unit Learning Outcome (ULO) 
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