Course Title: Food Safety Plans

Part A: Course Overview

Course Title: Food Safety Plans

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2377

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

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

ONPS2377

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022,
Sem 1 2023,
Sem 1 2024

Course Coordinator: Foong Yong

Course Coordinator Phone: +61 3

Course Coordinator Email: foong.yong@rmit.edu.au

Course Coordinator Location: Building 203

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


Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed the following courses before you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 

Required Concurrent Study

You should undertake the following courses at the same time as this course as it contains areas of knowledge and skills which are implemented together in practice.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 

 


Course Description

This course provides students with an understanding of how the food industry designs food safety plans. In line with global food industry requirements, you will use Hazard Analysis Critical Control Point (HACCP) as a risk management tool as you design a food safety plan for a food product during this course.

Undertaking the HACCP assessment procedure means that this course contains effective Work Integrated Learning (WIL) activities.

Consistent with the HACCP procedure you will undertake the food safety course procedure as part of a team.


Objectives/Learning Outcomes/Capability Development

The course addresses the following Master of Food Science and Technology (MC237) Program Learning Outcomes (PLO) at AQF level 9:

PLO 1. Understand food science and technology

  • 1.3 Apply research principles and methods applicable to food science and technology.

PLO 2. Critically analyse and solve problems in food science and technology

  • 2.1 Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.

PLO 3. Apply food science and technology knowledge and skills.

  • 3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.
  • 3.2 Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.

PLO 4. Communicate technical knowledge

  • 4.1 Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

PLO 5. Display personal and professional responsibility.

  • 5.1 Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.
  • 5.2 Work effectively, responsibly, ethically and safely in an individual or team context.
  • 5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.

 

The course addresses the following Master of Biotechnology (MC111) Program Learning Outcomes (PLO) at AQF level 9:

PLO 1. Understanding Science

  • 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.

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 and food industry in your work place.


On successful completion of this course you should be able to:

  1. Demonstrate a thorough understanding of the legalistic framework in safe food production using the global standard food safety program to identify relevant hazards and to mitigate the risks using appropriate control measures.
  2. Apply the knowledge acquired in food safety program and the regulatory requirements to design a Hazard Analysis Critical Control Point (HACCP) program and the support programs (Standard Operating Procedures [SOPs] and Pre-requisite Programs [PRPs]) in a practical situation of a process for safe food production.
  3. Demonstrate the ability to research and analyse scientific literature and government documents in order to develop an effective HACCP program for the production a safe food.
  4. Demonstrate an understanding of the importance elements and activities involved in auditing a food safety program.
  5. Demonstrate the capability to prepare documentation and to communicate the knowledge gained to specialist and non-specialist audiences and both orally and in a written manual designed for use in the food industry.
  6. Demonstrate ability to undertake independent learning effectively and to work cooperatively, ethically and safely in a HACCP team project.


Overview of Learning Activities

You will learn in this course by:

  • Private study, which includes working through the course syllabus materials. (online learning modules) 
  • Attend in-person lectorials where you will participate in discussion on problem solving questions related learning resources. 
  • Attend in-person workshops where you will develop a HACCP plan as part of a team project. 
  • Preparing quality documentation and presentation. 
  • Online assessments providing opportunities for feedback on student progress and understanding 
  • Private study where you will work through the theory that was presented in lectures and gaining practice at solving problems during workshops.


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course

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 myRMIT student portal.


Overview of Assessment

Assessment Tasks

Assessment Task 1:Develop a food safety manual 
Weighting 50%
This assessment task supports CLOs 1, 2, 3, 4, 5 & 6 

Assessment Task 2:Knowledge Check 
Weighting 35%
This assessment task supports CLOs 1, 2, 3 & 4 

Assessment Task 3:Audit food safety program 
Weighting 15%
This assessment task supports CLOs 1, 4, 5 & 6 

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.