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

ONPS2529

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2025

Course Coordinator: Dr Foong Yong

Course Coordinator Phone: Please email for appointment

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

Course Coordinator Location: Building 201.06.01

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


Pre-requisite Courses and Assumed Knowledge and Capabilities

Recommended Prior Study 

You should have satisfactorily completed or received credit for the following course/s before you commence this course: 

If you have completed prior studies at RMIT or another institution that developed the skills and knowledge covered in the above course/s you may be eligible to apply for credit transfer. 

Alternatively, if you have prior relevant work experience that developed the skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning. 

Please follow the link for further information on how to apply for credit for prior study or experience.


Recommended Concurrent Study 

It is recommended to undertake the following course/s at the same time as this course as it contains areas of knowledge and skills which are implemented together in practice. 

Alternatively, if you have the equivalent skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning.  

Please contact your course coordinator for further details.


Course Description

This course is designed to incorporate Work Integrated Learning (WIL activities), providing you with the knowledge and skills necessary to develop a food safety program,  which is a key practice in food industry. In alignment with global food safety standards, you will utilise Hazard Analysis Critical Control Point (HACCP) as a risk management tool to create a food safety plan for a specific food product during this course. Following  the HACCP procedure you will engage in the food safety course as part of a team. The course highlights the importance of teamwork, leadership skills, and a strong focus on identifying food safety hazards and complying with food safety regulations. 


Objectives/Learning Outcomes/Capability Development

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

GD132 - Graduate Diploma in Food Science and Technology 
MC237 - Master of Food Science and Technology         

PLO 1.1 Understand food science and technology - Demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant in society. 
PLO 1.2 Understand food science and technology - Display a thorough understanding of recent developments in a specialised area of food science and technology. 
PLO 2.1 Critically analyse and solve problems in food science and technology - 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 3.1 Apply food science and technology knowledge and skills - Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice. 
PLO 4.1 Communicate technical knowledge - Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes. 
PLO 5.1 Display personal and professional responsibility - Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies. 

For more information on the program learning outcomes for your program, please see the program guide


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

1. Evaluate the legal framework for food safety and global standards to identify hazards associated with a specific food product and mitigate risks by using appropriate control measures supported by scientific evidence. 
2. Design a food safety program and associated good manufacturing practices to ensure safe food production.   
3. Evaluate professional skills and teamwork capabilities in developing food safety programs to inform career planning and lifelong learning.  
4. Analyse the key elements and activities involved in auditing food safety programs. .
5. Elucidate food safety processes and principles through well-prepared documentation and presentations tailored to specialist and non-specialist audiences in the food industry.  
6. Evaluate independent learning and team collaboration in a food safety project, demonstrating ethical and safe practices.  


Overview of Learning Activities

You will learn in this course by: 

  • Private study, which includes working through the course syllabus materials. (online learning modules)
  • Attending in-class lectorials where you will participate in discussion on problem solving questions related learning resources. 
  • Attending in-class 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. 

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 myRMIT Studies Course. 


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 (Written)
Weighting 50%
This assessment task supports CLOs 1, 2, 5 & 6 

Assessment Task 2: Online knowledge check (in-class)
Weighting 20%
This assessment task supports CLOs 1, 2 & 4 

Assessment Task 3: Online auditing a food facility (in-class)
Weighting 15%
This assessment task supports CLOs 4 & 6 

Assessment Task 4: Group reflective on teamwork (Oral presentation)
Weighting 15% 
This assessment task supports CLOs 3 & 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.