This unit provides basic concepts and principles in food safety and quality assurance, Australian food legislation and standards applied to food production. The importance of quality assurance principles and International food standards codes will be emphasized. The impact of the various preservation techniques on product safety, quality and nutritional value of food will be discussed. Students will also be introduced to the basic concept and principles of  Hazard Analysis Critical Control Point (HACCP) in food safety methodology that ensures the production of safe, clean and hygienic food. The unit will rigorously evaluate the cleaning and sanitation practices in the food, beverage, and hospitality industries, including retail. It will focus importantly on potential consequences of inadequate food quality control, poor food safety management and the ethical dilemmas resulting from food recalls, foodborne illness outbreaks and deaths. The unit will further provide an introduction to concepts and principles of food quality assurance and relevant testing methods. It will explore the concept of quality from scientific, regulatory and legal perspectives, including total quality control (TQC), total quality management (TQM), statistical sampling and control charts used in Food Processing.

Unit details

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Unit code:


HPC1001 - Food Components

HPC1000 - Introduction to Human Nutrition and Food

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Interpret Australian and International food legislations and food standard codes with respect to quality assurance of a food in the food manufacturing and services sectors;  
  2. Apply and integrate the principles and practices of food safety management to preparation, production, preservation, storage and distribution of food;  
  3. Develop preparation and production techniques using the HACCP approach to ensure the production of safe, clean and hygienic food;  
  4. Review and apply principles of quality assurance and quality management systems in food manufacturing, distribution and services;  


Assessment type Description Grade
Test Quiz 1 (30mins) - 10%; 10%
Test Two Quizzes Quiz 2 (45mins) - 15%; Quiz 3 (30mins) - 10%) 25%
Report Organisational case study (1,500 words) 35%
Presentation Team Oral presentation (15 min) and Peer-review 30%

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