Credit Points 10

Legacy Code 300859

Coordinator Malik Hussain Opens in new window

Description Food safety is rapidly evolving with the emergence of new foodborne diseases, changing disease patterns, evolving approaches to risk analysis and an emerging requirement that food producers, processors, handlers and consumers take shared responsibility for food safety. This subject aims to equip students with the necessary skills to identify, evaluate and control foodborne hazards in order to protect the safety and quality of the food supply and reduce associated risks to human health. Content includes the key elements of food safety and regulation, food contamination, food spoilage agents, foodborne hazards, principles of good hygienic practice and preservation in food production, preparation and distribution.

School Science

Discipline Food Science and Biotechnology

Student Contribution Band HECS Band 2 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 3 subject

Equivalent Subjects NATS 3021 - Food Safety

Restrictions

Successful completion of 60 credit points

Learning Outcomes

On successful completion of this subject, students should be able to:

1. Identify food safety hazards and associated risk reduction protocols to ensure safe food production.
2. Explain the major principles of preservation and the effectiveness of different technologies in controlling foodborne hazards.
3. Apply a sound knowledge of Australian Food Standards to the regulation of food safety and food premises inspection.
4. Monitor and evaluate cleaning and sanitation protocols in commercial food premises.
5. Apply HACCP principles to the identification, evaluation, control and monitoring of hazards in food.
6. Plan appropriate foodborne disease surveillance and outbreak investigation procedures.

Subject Content

Microbial contamination of food
Food spoilage
The effects of food characteristics on spoilage patterns
Foodborne hazards
Principles and methods of preservation
The Hazard Analysis and Critical Control Point (HACCP) approach to Food Safety
Good Hygienic Practice
Cleaning, sanitizing and controlling pests in food operations
Food legislation and administration in Australia
Food safety inspection and auditing
Contaminant monitoring
Food labelling, traceability and food recalls
Risk assessment and analysis
Foodborne disease surveillance