Course Outline

PUB205 Food Safety Laws and Regulations

Course Coordinator:Jane-Louise Lampard ( School:School of Health - Public Health

2023Semester 2

UniSC Sunshine Coast

Blended learning Most of your course is on campus but you may be able to do some components of this course online.

Please go to for up to date information on the
teaching sessions and campuses where this course is usually offered.

What is this course about?


In this course you will develop your knowledge of food safety principles and international regulation of food production and supply. You will develop skills in: interpreting and applying Australian food regulations and legislation; assessing chemical and microbial risks associated with food; identifying critical control points for managing risks from paddock to plate; and assessing food premises applications and food safety programs. You will learn the roles of varying levels of government and enforcement agencies in maintaining safe food supplies and managing food borne disease outbreaks.

How will this course be delivered?

Activity Hours Beginning Week Frequency
Blended learning
Learning materials – 2 hours of independent structured learning materials 2hrs Week 1 13 times
Tutorial/Workshop 1 – 2 hour workshop 2hrs Week 1 13 times
Seminar – 1 hour seminar 1hr Week 5 2 times

Course Topics

Interpreting and applying Australian food laws, codes and regulations

International Food Standards (FSANZ and Codex Ailmentarius)

Assessment, management and communication of food-related health risks

Chemical, microbial and physical hazards in food from paddock to plate

Foodborne illness outbreak investigation

Hazard Analysis and Critical Control Point (HACCP)

Australian food labeling requirements

Assessment and classification of food premises

Food Safety Programs

Compliance and enforcement options

Evidence gathering and prosecution

Global issues impacting food safety management

What level is this course?

200 Level (Developing)

Building on and expanding the scope of introductory knowledge and skills, developing breadth or depth and applying knowledge and skills in a new context. May require pre-requisites where discipline specific introductory knowledge or skills is necessary. Normally, undertaken in the second or third full-time year of an undergraduate programs.

What is the unit value of this course?

12 units

How does this course contribute to my learning?

Course Learning Outcomes On successful completion of this course, you should be able to... Graduate Qualities Completing these tasks successfully will contribute to you becoming...
1 Understand the legal frameworks for managing food safety in Australia i.e. food safety laws, codes and regulations. Knowledgeable
2 Understand procedures involved in assessing microbial and chemical risks associated with food. Knowledgeable
3 Critically evaluate the scientific evidence underpinning the management of specific food-related health risks. Knowledgeable
Creative and critical thinker
4 Apply knowledge of risk principles and prescribed food safety standards to evaluate food safety programs and design a food premise. Engaged
5 Describe the respective roles and responsibilities of key stakeholders in food safety management including food-borne outbreaks. Knowledgeable
6 Prepare evidence based written reports and official documents associated with food safety enforcement responsibilities. Engaged

Am I eligible to enrol in this course?

Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.


Not applicable


Not applicable



Specific assumed prior knowledge and skills (where applicable)

Not applicable

How am I going to be assessed?

Grading Scale

Standard Grading (GRD)

High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL).

Details of early feedback on progress

Early feedback on Task 1a and Task 1b are provided face-to-face during workshops in weeks 3 and 4.

Assessment tasks

Delivery mode Task No. Assessment Product Individual or Group Weighting % What is the duration / length? When should I submit? Where should I submit it?
All 1a Plan Individual 0%
Complete template provided
Week 4 Online Submission
All 1b Report Individual 30%
2000 words (max)
Week 7 Online Assignment Submission with plagiarism check
All 2 Written Piece Group 40%
2500 words total
Week 12 Online Assignment Submission with plagiarism check
All 3 Examination - Centrally Scheduled Individual 30%
2 hours
Exam Period Online Submission
All - Assessment Task 1a:Critical review plan
To develop your skills and to give you feedback in planning and conducting a critical evaluation of legislation and peer reviewed literature for a food safety related issue (in preparation for Task 1b).
Product: Plan
Provide an outline of the structure of your critical literature reviewPresent a synthesis of research strategy and findings in table formatCriteria used to evaluate the nature and quality of evidence in literature to be include in the review
No. Learning Outcome assessed
Appropriateness of search strategy for peer reviewed literature and regulations
Appropriateness of structure of your critical review​
All - Assessment Task 1b:Emerging food issue report
To develop your skills in critically evaluating peer-reviewed literature and Australian and international regulations for an emerging food safety issue.
Product: Report
The report will include the following sections: Critical review of the evidence supporting estimated level of public health risks and/or benefits associated with the issue Characterisation of current regulatory and policy environment in Australian and at least two other developed countries. Identification of research and regulatory priorities to improve risk management in Australia peer-reviewed scientific articles, technical reports, government advisories and fact sheets. Evaluation of current national and international regulations relevant to the issue.
No. Learning Outcome assessed
Quality of literature included and appropriateness of evaluation criteria
1 3
Depth of the evaluation of scientific evidence, legislation and policies
1 3
Clarity and coherence of content
1 3
Quality of the exposition of findings and conclusions
1 3
Adherence to genre and quality of syntax and mechanics.
All - Assessment Task 2:Food Premise Design application and Food Safety Program assessment (Compliance and Enforcement)
To develop your knowledge of two important compliance and enforcement practices and demonstrate your understanding of the food laws and regulations relevant to food premises design and reviewing applications for new high risk food business.
Product: Written Piece
You will work in groups to:Review a food premises application (including a design of the food premises) according to provisions of the Food Act 2006 and Australian and New Zealand Food Standards Code. Identify relevant food laws and regulations. Completion of necessary approvals and specification documents. Communicate review outcomes back to applicant
No. Learning Outcome assessed
Application of the prescribed review standards
1 4 6
Appropriateness of food premises design analysis
1 4 6
Accuracy and quality of communication of review findings,
1 4 6
Quality of syntax and mechanics
1 4 6
Contribution to the team.
4 6
All - Assessment Task 3:Final exam
To demonstrate your understanding of the key food safety laws, codes and regulations, and risk assessment and management presented in lectures and tutorials.
Product: Examination - Centrally Scheduled
Open book Short answer responses to a series of questions
No. Learning Outcome assessed
Accuracy of response and clear exposition of content.​
1 2 5

Directed study hours

A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.

What resources do I need to undertake this course?

Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.

Prescribed text(s) or course reader

There are no required/recommended resources for this course.

Specific requirements

Protective footwear required for visit to commercial kitchen

How are risks managed in this course?

Risk assessments have been performed for all field activities and a low level of health and safety risk exists. Some risks concerns may include working in an unknown environment as well as slip and trip hazards. It is your responsibility to review course material, search online, discuss with lecturers and peers and understand the health and safety risks associated with your specific course of study and to familiarise yourself with the University’s general health and safety principles by reviewing the online induction training for students, and following the instructions of the University staff.

What administrative information is relevant to this course?

Assessment: Academic Integrity

Academic integrity is the ethical standard of university participation.  It ensures that students graduate as a result of proving they are competent in their discipline.  This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.

Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person.  You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.

In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin.  This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.

Assessment: Additional Requirements

Your eligibility for supplementary assessment in a course is dependent of the following conditions applying:

The final mark is in the percentage range 47% to 49.4%
The course is graded using the Standard Grading scale
You have not failed an assessment task in the course due to academic misconduct

Assessment: Submission penalties

Late submission of assessment tasks may be penalised at the following maximum rate: 
- 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. 
- 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. 
- A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.


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For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.

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