Course Title: Food Safety Analysis

Part A: Course Overview

Course Title: Food Safety Analysis

Credit Points: 12.00

Important Information:

Please note that this course may have compulsory in-person attendance requirements for some teaching activities. 

Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance. 



Course Coordinator: Assoc. Prof. Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: B201.06.002

Course Coordinator Availability: By appointment. Please email for an appointment.


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed Knowledge

Food Safety Analysis is an advanced level undergraduate course. You should have successfully completed courses that have allowed you develop skills in microbiology (e.g. Introduction to Microbiology; Food Microbiology), chemistry (e.g. Food and Nutritional Chemistry) and food processing (e.g. Food Processing Technology).


Course Description

Food Safety Analysis is designed to draw together the knowledge and skills you have acquired during previous semesters of study so that you learn how to develop a food safety manual for a specific food product. You will be receiving academic support and possibly further guidance from industry representatives in a practical food processing environment.

The course requires planning, careful documentation of procedures, as well as teamwork and leadership skills with a strong emphasis on food safety and quality. This authentic work integrated learning experience is equipping you with the "work-ready" skills required in the workplace.

Food Safety Analysis provides a carefully structured practical experience for food technology and nutrition in the final year of your degree program.

This course includes a work integrated learning experience in which your knowledge and skills will be applied and assessed in a real or simulated workplace context and where feedback from industry and/ or community is integral to your experience.


Objectives/Learning Outcomes/Capability Development

Program Learning Outcomes

This course contributes to the program learning outcomes for the following programs:

 

BP199 Bachelor of Science (Food Technology and Nutrition)

BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management)

BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering) (Hons)

  • PLO1. Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice relevant to the fields of food technology and nutrition.
  • PLO2. Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
  • PLO3. Design and apply the principles of scientific inquiry and critical evaluation to address scientific challenges and inform evidence based decision making relevant to issues for the food and nutrition industries.
  • PLO4. Communicate with others on food and nutrition issues with integrity. 
  • PLO5. Analyse and report scientific findings, on issues related to food technology and/or nutrition, utilising a variety of formats appropriate to the food technology and nutrition disciplines.
  • PLO6. Work independently, with safety, and accountability, for own learning and professional future.
  • PLO7. Collaborate with others with respectful conduct.

 

BP350 Bachelor of Science

  • PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
  • PLO2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.  
  • PLO3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making.  
  • PLO4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.   
  • PLO5 Work independently, with agility, safety, and accountability for own learning and professional future.   
  • PLO6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.  


Course Learning Outcomes

Upon successful completion of this course, you will be able to:

  • CLO-1: Produce a food safety manual for a specific product based on scientific principles and practices that underpin safety in food production.
  • CLO-2: Design a food hazard analysis and critical control point (HACCP) plan for safe food production.
  • CLO-3: Transform raw ingredients into a food product and mass produce a specific food product by applying HACCP principles and other knowledge gained in related science courses to solve complex problems associated with food manufacture.
  • CLO-4: Demonstrate the ability to communicate decisions clearly, concisely and logically both verbally and in writing.
  • CLO-5: Demonstrate the ability to work independently and collaboratively in a team environment.


Overview of Learning Activities

Food Safety Analysis is a WIL course that will help you develop skills you will need in the food industry. The major WIL activity in Food Safety Analysis is a team project where you will develop a food safety manual following HACCP principles. Food safety is a key skill area in the food industry, and HACCP is used internationally as the basis for developing food safety plans.

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both.

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through RMIT Student Website.


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through RMIT Student Website.

The course will closely follow the FSANZ Food Safety Standards.

Students will be provided with a list of relevant texts and library resources in the lecture presentations and on the course Canvas site.

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the RMIT Student Website.


Overview of Assessment

Assessment Tasks

Assessment 1: Hazard Investigation
Weighting: 35%
This assessment task supports CLOs 1, 2 and 4

Assessment 2: Safety Plan
Weighting: 45%
This assessment task supports CLOs 1, 2, 3, 4 and 5 

Assessment Task 3: Knowledge Check
Weighting: 20%
This assessment task supports CLOs 1, 2, 3 and 4

 

If you have a long term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.