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  3. Food Safety and Quality

Food Safety and Quality (FOOD90008)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

Year of offer2017
Subject levelGraduate coursework
Subject codeFOOD90008
Campus
Parkville
Availability
Semester 2
FeesSubject EFTSL, Level, Discipline & Census Date
  • 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: 16 August 2017