Managing Food Safety Risks
9 hours face to face + blended
One semester or equivalent
Hawthorn
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
26-February-2024
26-May-2024
26-May-2024
Last self-enrolment date
10-March-2024
Census date
31-March-2024
Last withdraw without fail date
12-April-2024
Results released date
02-July-2024
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 | 4 weeks | 12 |
| Online Lecture | 3.00 | 9 weeks | 27 |
| Unspecified Activities Independent Learning | 9.25 | 12 weeks | 111 |
| TOTAL | 150 |
Assessment
| Type | Task | Weighting | ULO's |
|---|---|---|---|
| Examination | Individual | 30 - 40% | 1,2,3,4 |
| Report | Individual | 20 - 30% | 1,2,3 |
| Safe Practice Plan | Group | 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.