3686 (v.6) Food Quality and Hygiene 381

Area:

School of Public Health

Credits:

25.0

Contact Hours:

5.0

** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. **

Lecture:

1 x 2 Hours Weekly

Laboratory:

1 x 3 Hours Weekly

Prerequisite(s):

7674 (v.3) Food Evaluation 182 or any previous version
AND
302467 (v.2) Introduction to Microbiology 132 or any previous version

Syllabus:

Food quality - evaluation and control during handling, processing and storage. Total quality control and management. Systems and standards. Microbiological quality control: Legislation - Food premises food handling in the marketplace, institutions and homes. Education program design. Food and nutrition policy - goals, production, habits and new products.

** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. **

Field of Education:

69900 Other Health (Narrow Grouping)

HECS Band (if applicable):

Extent to which this unit or thesis
utilises online information:

Informational

Result Type:

Grade/Mark

Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.