Outline

Overview

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

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	(BIOL1XXX and CHEM1XXX) or FOOD2000
Corequisites ?	None
Prohibitions ?	None
Assumed knowledge ?	Concepts taught in FOOD2000
Available to study abroad and exchange students	Yes

Teaching staff

Coordinator	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au

Assessment

The census date for this unit availability is 31 August 2026

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
Written exam	Closed book final exam xx	40%	Formal exam period	2 hours	AI prohibited
Outcomes assessed:
Out-of-class quiz	Online topic quizzes Online quizzes (Weeks 3, 5, 7, 11, 13) that provide regular opportunities to check understanding of key concepts and monitor progress throughout the semester. The mark for this assessment task will be based on the student's two best quiz results.	5%	Multiple weeks	20 min each	AI allowed
Outcomes assessed:
Written work	HACCP review and improvement Written report that critically evaluates an existing Hazard Analysis and Critical Control Point (HACCP) plan, identifies deficiencies in HACCP decision-making and food safety controls, and proposes justified improvements based on HACCP principles.	15%	Week 06 Due date: 08 Sep 2026 at 23:59 Closing date: 23 Sep 2026	1200-1500 words	AI allowed
Outcomes assessed:
Written work	HACCP report Written report requiring application of Hazard Analysis and Critical Control Point (HACCP) principles to a food production process by identifying hazards, assessing risk, determining appropriate control measures, and justifying food safety decisions.	30%	Week 08 Due date: 25 Sep 2026 at 23:59 Closing date: 11 Jul 2026	Tables + 1200-1500 words	AI allowed
Outcomes assessed:
In-person practical, skills, or performance task or test	Microbiological data interpretation test In-class test requiring analysis and interpretation of microbiological monitoring and verification data to support food safety decision-making.	10%	Week 12 Due date: 28 Oct 2026 at 10:00	30 minutes	AI prohibited
Outcomes assessed:
= hurdle task ? = group assignment ? = early feedback task ?

Assessment summary

Online topic quizzes. These low-stakes quizzes provide regular opportunities to check your understanding of key concepts and monitor your progress throughout the semester. The mark for this assessment task will be based on your two best quiz results.
HACCP review and improvement. In this task, you will critically evaluate an existing HACCP plan, identify weaknesses in HACCP decision-making, and propose appropriate improvements. The task develops your ability to apply HACCP principles and prepares you for the HACCP report.
HACCP report. In this task, you will apply HACCP principles to a food production process by identifying hazards, assessing risk, and determining appropriate control measures. The report develops your ability to apply HACCP reasoning and justify food safety decisions in a practical context.
Microbiological data interpretation test. This in-class test assesses your ability to analyse and interpret microbiological monitoring and verification data and use the results to support food safety decision-making.
Final Exam (hurdle task). The Final Exam is a hurdle assessment for this unit. This means that, in addition to your overall mark, you are required to attempt the Final Exam and achieve a minimum mark of 40% in the exam to pass the unit. The Final Exam is closed-book and comprises short answer questions.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2021 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name	Mark range	Description
High distinction	85 - 100	At HD level, a student demonstrates a flair for the subject as well as a detailed and comprehensive understanding of the unit material. A ‘High Distinction’ reflects exceptional achievement and is awarded to a student who demonstrates the ability to apply their subject knowledge and understanding to produce original solutions for novel or highly complex problems and/or comprehensive critical discussions of theoretical concepts.
Distinction	75 - 84	At DI level, a student demonstrates an aptitude for the subject and a well-developed understanding of the unit material. A ‘Distinction’ reflects excellent achievement and is awarded to a student who demonstrates an ability to apply their subject knowledge and understanding of the subject to produce good solutions for challenging problems and/or a reasonably well-developed critical analysis of theoretical concepts.
Credit	65 - 74	At CR level, a student demonstrates a good command and knowledge of the unit material. A ‘Credit’ reflects solid achievement and is awarded to a student who has a broad general understanding of the unit material and can solve routine problems and/or identify and superficially discuss theoretical concepts.
Pass	50 - 64	At PS level, a student demonstrates proficiency in the unit material. A ‘Pass’ reflects satisfactory achievement and is awarded to a student who has threshold knowledge.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

From <curriculum/index.cfm?action=viewmodule&returnto=allmodules&moduleId=239468&deliveryperiodId=-1>

For more information see guide to grades.

Use of generative artificial intelligence (AI)

You can use generative AI tools for open assessments. Restrictions on AI use apply to secure, supervised assessments used to confirm if students have met specific learning outcomes.

Refer to the assessment table above to see if AI is allowed, for assessments in this unit and check Canvas for full instructions on assessment tasks and AI use.

If you use AI, you must always acknowledge it. Misusing AI may lead to a breach of the Academic Integrity Policy.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The University expects students to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

Our website provides information on academic integrity and the resources available to all students. This includes advice on how to avoid common breaches of academic integrity. Ensure that you have completed the Academic Honesty Education Module (AHEM) which is mandatory for all commencing coursework students

Penalties for serious breaches can significantly impact your studies and your career after graduation. It is important that you speak with your unit coordinator if you need help with completing assessments.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Support for students

The Support for Students Policy reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to food quality and safety	Lecture (2 hr)
Week 01	Identifying food safety hazards	Tutorial (2 hr)
Week 02	Risk analysis in food safety	Lecture (2 hr)
Week 02	Assessing food safety risk	Tutorial (2 hr)
Week 03	Food regulation in Australia: ensuring safety and compliance	Lecture (2 hr)
Week 03	Applying the Food Standards Code	Tutorial (2 hr)
Week 04	Hazard analysis and critical control points (HACCP) and prerequisite programs: foundations of food safety control	Lecture (2 hr)
Week 04	Applying HACCP logic: prerequisite programs versus critical control points	Tutorial (2 hr)
Week 05	From HACCP design to HACCP in practice: monitoring, verification, and hygiene systems	Lecture (2 hr)
Week 05	HACCP in practice: monitoring, verification, and system critique	Tutorial (2 hr)
Week 06	Food labelling: requirements and food safety implications	Lecture (2 hr)
Week 06	Allergen management and labelling in practice	Tutorial (2 hr)
Week 07	Food fraud and food defence: managing emerging risks	Lecture (2 hr)
Week 07	Threat Analysis and Critical Control Points (TACCP) and Vulnerability Analysis and Critical Control Points (VACCP)	Tutorial (2 hr)
Week 08	Microbiological criteria and sampling plans	Lecture (2 hr)
Week 08	Microbiological methods and sampling: lab preparation	Tutorial (2 hr)
Week 09	Food microbiology laboratory series	Practical (9 hr)
Week 10	Traceability in food safety systems	Lecture (2 hr)
Week 10	Interpreting microbiological data	Tutorial (2 hr)
Week 11	Quality assurance systems in the food industry	Lecture (2 hr)
Week 11	Total quality management simulation	Practical (3 hr)
Week 12	Food safety culture and organisational practice	Lecture (2 hr)
	Foodborne outbreak investigation	Seminar (1 hr)
	Microbiological data interpretation test (in-class assessment)	Assessment (1 hr)
Week 13	Unit review and integrated food safety concepts	Lecture (2 hr)
Week 13	Industry site visit: food safety systems in practice (OPTIONAL)	Fieldwork (4 hr)

Attendance and class requirements

Students are expected to participate in at least 80% of the timetabled activities for all units of study in their degree, unless granted an exemption by the Associate Dean. To meet the learning outcomes of this Unit of Study, students are required to attend a minimum of 11 of the 14 classes defined as tutorial, practical, or seminar in the unit of study outline. A student may fail this unit of study where inadequate attendance results in learning outcomes not being met.

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

Recommended readings and resources will be provided on Canvas.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

Outcomes
Graduate qualities

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

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

Based on student feedback from 2025, we have made several improvements to this unit to support learning and reduce unnecessary complexity while maintaining the breadth and relevance of the content. The unit has been redesigned around HACCP as the central framework, providing a clearer structure that links topics across the semester and helps build understanding progressively. While many of the core food safety topics remain, they are now more explicitly connected through food safety decision-making and HACCP logic. Assessment tasks have also been revised to better support skill development. Together, they are designed to build your HACCP reasoning from different perspectives, including critiquing existing systems, applying HACCP principles to food production processes, and interpreting food safety evidence to support decisions. In addition, practical classes now include more structured scaffolding and guided activities, providing greater support as you develop the analytical and problem-solving skills expected of food safety professionals. We hope these changes create a more coherent learning experience and help you build confidence in applying food safety principles in real-world contexts.

Additional information

Site visit guidelines

An optional industry site visit is timetabled in Week 13. Participating students must comply with WHS and GMP requirements at the site. Further information about the site visit will be provided in class and on Canvas once details are confirmed.

Work, health and safety

Three of the practicals will be conducted in a PC2 Laboratory. One practical will be conducted in a Food Science Laboratory. The WHS requirements for these laboratories differ.

You must review the online safety information prior to each practical. You will be required to complete a safety induction for each laboratory, including an acknowledgement that you have understood the WHS information, prior to beginning practical activities in the laboratory.

Detailed WHS information will be provided through Canvas and LabArchives.

Disclaimer

Important: the University of Sydney regularly reviews units of study and reserves the right to change the units of study available annually. To stay up to date on available study options, including unit of study details and availability, refer to the relevant handbook.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

FOOD3000: Food Quality and Safety

Semester 2, 2026 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links