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Food Safety and Quality (FOOD90008)
Graduate courseworkPoints: 12.5On Campus (Parkville)
You’re currently viewing the 2017 version of this subject
Overview
| Availability | Semester 2 |
|---|---|
| Fees | Look up fees |
- Quality management and international and national quality management standards
- What are customers’ expectations of food?
- Probability and sampling
- Statistical Process Control
- Microbial Factors in Food Quality
- Risk Analysis and Management
- Quantitative risk assessment
- Regulatory requirements The Food Safety Code, Codex Alimentarius
- Global food safety initiative and industry schemes
- Performance measures and benchmarking
- Role of internal and external auditing
- Food Safety Management systems
- Hazard Analysis and Critical Control Point (HACCP) and food safety risks
- Quality Auditing and improvement.
- Costs of quality failures
- Food allergen management
Intended learning outcomes
On completion of the subject students should be able to:
- Analyse data and apply quality management tools
- Understand and analyse the Australian and international regulatory environment relating to the food chain
- Analyse and identify potential risks in the food chain
- Apply HACCP principles in a food safety plan
- Evaluate important quality control concepts and skills.
Generic skills
On completion of this subject, students should have developed the following generic skills:
- Academic excellence
- Greater in-depth understanding of scientific disciplines used in industry
- The study will develop critical thinking and analysis and problem solving
- Flexibility and level of transferable skills should be enhanced though improved ability to communicate ideas effectively in both written and verbal formats
Last updated: 3 November 2022