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Unit of study_
FOOD3000: Food Quality and Safety
2026 unit information
This unit provides a comprehensive overview of how food quality and safety is managed in the food industry. Explore the intricacies of quality, quality assurance, and food regulation. Delve into standards, criteria, and sampling plans. Learn about risk analysis and how to develop a Hazard Analysis Critical Control Point (HACCP) plan. Investigate critical topics such as food safety culture, food fraud, food defence, allergen labelling, and traceability. The unit includes a block of labs where you will gain hands-on experience with methods for analysing food microbiological quality. In summary, you will develop a sound understanding of food quality and safety management systems, and their scientific underpinning, for a range of fresh and processed foods. This is a broad-ranging unit designed to equip you with essential knowledge and skills for careers in the food industry. The unit will help prepare you to tackle the challenges of maintaining food quality and safety in a dynamic and ever-evolving industry.
Unit details and rules
Managing faculty or University school:
Science
| Study level | Undergraduate |
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| Academic unit | Life and Environmental Sciences Academic Operations |
| Credit points | 6 |
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Prerequisites:
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(BIOL1XXX and CHEM1XXX) or FOOD2000 |
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Corequisites:
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None |
| Prohibitions:
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None |
| Assumed knowledge:
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Concepts taught in FOOD2000 |
At the completion of this unit, you should be able to:
- LO1. Explain and discuss key scientific concepts underpinning food quality and safety
- LO2. Describe governance of food quality and safety in Australia including legislation, regulation, industry codes of practice, and quality assurance systems
- LO3. Apply selected quality assurance systems used in the food industry to control food quality and safety
- LO4. Determine control points and critical control points in model food processing operations and supply chains
- LO5. Apply standard and emerging methods of analysis to monitor food quality and safety
- LO6. Describe how risk assessment tools are developed and applied in model food processing operations and supply chains
- LO7. Demonstrate and apply skills in collaborative learning, reflective practice, team work, and communication
Unit availability
This section lists the session, attendance modes and locations the unit is available in. There is a unit outline for each of the unit availabilities, which gives you information about the unit including assessment details and a schedule of weekly activities.
The outline is published 2 weeks before the first day of teaching. You can look at previous outlines for a guide to the details of a unit.
| Session | MoA ? | Location | Outline ? |
|---|---|---|---|
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Semester 2 2026
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Normal day | Camperdown/Darlington, Sydney |
Outline unavailable
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Modes of attendance (MoA)
This refers to the Mode of attendance (MoA) for the unit as it appears when you’re selecting your units in Sydney Student. Find more information about modes of attendance on our website.