Course Title: Food Safety Plans

Part A: Course Overview

Course Title: Food Safety Plans

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 2 2010,
Sem 2 2012,
Sem 2 2015,
Sem 1 2016


City Campus


171H School of Science


Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020

Course Coordinator: Assoc. Prof. Prue Bramwell

Course Coordinator Phone: +61 3 9925 7128

Course Coordinator Email:

Course Coordinator Location: 223.1.48

Course Coordinator Availability: by email appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

Prerequisites: It is critical that students have done an in-depth course in food microbiology and understand the ecology of foodborne pathogens (such as a Food Microbiology course) to be part of a team that has the capability to design a safe food.

Recommended Co-requisite: For competencies in both quality and safety managements systems in the food industry it is recommended that students taking Food Safety Plans also take ONPS2530 Food Quality Assurance.


Course Description

The curriculum  of this course has effective Work Integrated Learning (WIL) activities in the form of the design of a Food Safety Plan of a marketed food product. Using Hazard Analysis Critical Control Program (HACCP) as a risk management tool, in line with global food industry requirements, students are required to design a food safety plan over the course of the semester in a working team. Chosen industry experts give feedback on the plans as they progress. The course provide students with an understanding of  how the food industry design food safety plans (HACCP) and to develops skills working as a team to produce a food safety manual. 

Objectives/Learning Outcomes/Capability Development

The course addresses the following Program Learning Outcomes (PLO) at AQF level 9:

PLO 1. Understanding Science

  • 1.1 You will demonstrate an advanced understanding of biological sciences by articulating the methods of science, explaining why current biological knowledge is both contestable and testable through further inquiry, and explaining the role and relevance of biotechnology in society.
  • 1.2 You will have an understanding of recent developments in a specialised area of biotechnology. You will develop an in-depth knowledge of the specialised field of food safety hazards (microbiological , chemical and physical)and control complemented with the technical capability to write food safety plans.


PLO 2. Advanced knowledge and skills to critically analyse and solve problems in biotechnology

  • 2.1 You will demonstrate cognitive skills in mastery of advanced theoretical knowledge in biotechnology and apply this knowledge to solve complex problems in existing and new areas. These skills will develop your research capability by participating in problem-based tasks to determine where food safety hazards exist in the production of food. You will also demonstrate problem solving skills to control and monitor hazards, and solve non-conformance issues,  complemented by appropriate literature research.


PLO3. Application of knowledge and skills

  • 3.1 You will critically analyse and solve problems in biotechnology.


PLO 4. Communication

  • 4.1 You will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes. In this course you will develop communication skills in working groups and with peers in your placement, participating in workplace meetings, writing scientific, presenting scientific material orally to peers and writing  the outcomes of your research and problem solving activities  in a food safety manual designed to be used in the food industry.


PLO 5. Personal and professional responsibility

  • 5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner; working effectively, responsibly, ethically, and safely in an individual or team context; and demonstrating knowledge of the regulatory frameworks and ethical principles relevant to biotechnology in your work place.



By the completion of this course you will be able to: 

  1. demonstrate an understanding of the importance of using food safety plans and the global use of food safety management programs, 
  2. demonstrate an understanding of the principles of HACCP and support programs (PRP’s) and apply these in a practical situation, 
  3. design process flow diagrams and product specifications for safety, 
  4. research appropriate literature to determine relevant microbiological chemical and physical food safety hazards for a specified product and evaluate the level of risk, 
  5. design plans to control and monitor identified food safety risks using acceptable safety limits and the requirement for corrective action and verification, 
  6. design SOP’s and records that reflect the planned activities 
  7. demonstrate ability to communicate the knowledge gained to industry professionals both orally and in a written manual designed for use in the food industry, 
  8. demonstrate ability to work cooperatively in small groups of peers chosen as a HACCP team, 
  9. demonstrate ability to undertake independent learning and communicate it for the benefit of all participants.


Overview of Learning Activities

Key concepts and their applications will be explained and illustrated in lectures and online notes and will be supported by online references. Group assignments will be ongoing throughout the semester as you develop each step of the food safety plan in consultation with your allocated industry consultant at tutorial meetings. 

Total Study Hours

2 hours lectures per week and a tutorial. Group meeting should be of at least 3 hours in length over a week.

Private study using references and resources suppled in preparation for contribution to the group meetings and food safety manual should equate to at least 5 to 6 hours per week.


Overview of Learning Resources

There is no prescribed text. Main references will be discussed at the start of the course and other references and links to online references via the RMIT library site will be notified though the course.

Overview of Assessment

Note that:

☒This course has no hurdle requirements.

The assessments are

Assessment 1: 5 written assignments resulting in the production of the food safety manual.

Weight (50%)

This assessment task supports CLOs 1-9 

   Assessment 2: Quiz and test

Weight (10%)

This assessment task supports, CLOs 1, 2 and 5. 

Assessment 3: Theory exam

       Weight (30%)

     This assessment task supports CLOs 1, 2, 4, 5 and 6

Assessment 4: Oral and written communication

       Weight (10%)

This assessment task supports CLOs 7 and 9