13166 (v.2) Food Quality and Hygiene 682
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 4.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Tutorial: | 1 x 1 Hours Weekly |
| Syllabus: | An introduction to food quality, its evaluation and control during food handling, processing and storage. Concepts of quality management systems, product recall, public liability. Food legislation, hygiene regulations, National Food Authority, CODEX, comparison with USA GRAS regulations, Delaney clause. Food poisoning, microbiological sampling, hazard analysis and critical control points. Sensory evaluation. |
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| Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate a knowledge of food quality, its evaluation and control during food handling, processing and storage. Demonstrate a knowledge of the State and Federal Food standards - how they are formulated and how to apply them. Demonstrate a knowledge of statistically viable sampling procedures for foods. Understand the principles of Quality Management and quality systems. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Birch G.G.and Parker K.J., (Eds.), Control of Food Quality and Food Analysis, Essex, Elsevier Applied Science Publishers Ltd. Herschdoerfer S.M., (Ed.), 1984-1986, Quality Control in the Food Industry, Vols 1-3 (2nd Ed.), London, Academic Press Inc. National Food Authority 1991, Food Standards Code, Canberra, Australian Government Publishing Service. Sumner J.L.A., Guide to Food Quality Assurance, AusIndustry Publication Canberra. For other references please refer to the individual guest lecturer indicated in the Lecture Topic Programme. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Workshops (2) 25% each, Final Examination 50%. This is by grade/mark assessment. |
Current as of: February 2, 2004
CRICOS provider code 00301J
