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. 


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2721

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 1 2025

Course Coordinator: Dr Foong Yong

Course Coordinator Phone: Please email for an appointment

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

Course Coordinator Location: Bundoora West Campus; B201.06.01

Course Coordinator Availability: Please email for an appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Recommended Prior Study

Food Safety Analysis is an advanced level undergraduate course. 

You should have satisfactorily completed or received credit for the following courses 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 courses 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 courses 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. 


Course Description

Food Safety Analysis is an undergraduate course that incorporates RMIT University's recommended approach to Work Integrated Learning (WIL). WIL is broadly defined as ‘learning by doing’ in a realistic work situation, combined with work relevant interactions and industry feedback. This course offers a structured practical experience for food technology and nutrition during the final year of your degree program. It integrates the knowledge and skills you have acquired in previous semesters of study, enabling you to develop a food safety manual for a specific food product based on global best practices. You will be receiving academic support and further guidance from industry representatives in developing the food safety manual. The course emphasises planning, careful documentation of procedures, teamwork, leadership skills, and a strong focus on food safety and quality. This authentic WIL experience equips you with the ‘work-ready’ skills necessary for the workplace. 

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:

BP350 - Bachelor of Science (Food Science & Technology Major)

PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO 2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.
PLO 3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making.
PLO 4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO 5 Work independently, with agility, safety, and accountability for own learning and professional future.
PLO 6 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.

BP199P23 - Bachelor of Food Technology and Nutrition
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business

PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO 2 Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
PLO 3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
PLO 4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO 5 Work independently with agility, safety, and accountability for own learning and professional future.
PLO 6 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.

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.  Create a food safety manual for a specific food product, incorporating global food safety standards and system, along with scientific principles for ensuring food production safety.
  2. Transform raw ingredients into a food product by applying food safety principles and scientific concepts to address complex challenges in food manufacturing.
  3. Reflect personally to identify and evaluate professional capabilities, expertise, and specific skills related to food safety and quality assurance, in order to inform future career planning and support lifelong learning
  4. Advocate for evidence-based decisions in food safety and quality assurance to a diverse audience in both written and oral presentation.
  5. Work independently and collaborate with peers to apply food safety and quality assurance principles in a real-word context, ensuring compliance with industry standards and regulations.


Overview of Learning Activities

Food Safety Analysis is a Work Integrated Learning (WIL) course designed to equip you with essential skills for the food industry.

The major WIL activity in Food Safety Analysis is a team project where you will produce a specific food product and develop a food safety manual following HACCP principles. Food safety is crucial in the food industry and HACCP is globally recognised for developing food safety plans.

You will engage in various learning activities, such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities.

You will learn in this course by:

  • Private study where you will work through the course syllabus materials (online learning materials).
  • Attending workshops in-person where you will work on your team project to develop the food safety manual in consultation with your tutor.
  • Participate in on-campus practical sessions to create a specific food product in the food processing area and document manufacturing processes, aiding in the preparation of your food safety manual.
  • Completing face-to-face and online assessments provided with detailed feedback on student progress and understanding.

You are encouraged to be proactive and self-directed in your learning by asking questions of your lecturer and peers and seeking out information as required. Make use of resources 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 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 Task 1: Food Production Records and Documentation (Written)
Weighting 30%
This assessment task supports CLO2, CLO4 and CL05.

Assessment Task 2: Food Safety Manual (Written)
Weighting 40%
This assessment task supports CLO1, CLO4 and CLO5.

Assessment Task 3: Online Knowledge Check (In-Class)
Weighting 15%
This assessment task supports CLO1, CLO2, and CLO5.

Assessment Task 4: Personal Reflection (Poster presentation)
Weighting 15%
This assessment task supports CLO3 and CLO5.

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.