303926 (v.1) Food Safety 281

Area:

School of Public Health

Credits:

12.5

Contact Hours:

5.0

Laboratory:

1 x 5 Hours Weekly

Syllabus:

Food-borne pathogens and the epidemiology of food-borne illness. Procedures for monitoring, food recall and general procedures of food hygiene. Food safety programs. The principles of HACCP. Local, national and international standards, statutes and codes.

Unit Outcomes:

On successful completion of this unit students will have - Demonstrated an understanding of the causes, monitoring, investigation and management of food-borne infection and illness. Demonstrated a knowledge of the principles of HACCP. Demonstrated a knowledge of the principles of communicating food systems safety requirements to industry. Demonstrated knowledge of statutory and non-statutory controls in food systems safety.

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:

No prescribed references.

Unit Texts:

Van der Heijden K., Younes M., Fishbein L. and Miller S., (1999), International Food Safety Handbook, NY, Marcell Decker Onc. Local, National and International Statutes and Codes of Practice. Bryan F.L., (1992), Hazard Analysis Control Point Evaluation, Geneve, World Health Organisation Publication.

Unit Assessment Breakdown:

Theory 60%, Tutorial Reports 40%. This is by grade/mark assessment.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 1	Y
2004	Bentley Campus	Semester 2	Y