Area: | School of Public Health |
Credits: | 25.0 |
Contact Hours: | 8.0 |
Lecture: | 1 x 2 Hours Weekly |
Tutorial: | 1 x 1 Hours Weekly |
Laboratory: | 1 x 5 Hours Weekly |
Prerequisite(s): | 8063 (v.4) Microbiology 233 or any previous version
AND
304652 (v.1) Food Science Specialisation 201 or any previous version
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Syllabus: | Integration of the relationship of man to animals including relative positions in the food chain. The anatomy, physiology, structure, function and peculiar adaptations of domestic animals, including general and systematic normal and abnormal pathology ofthe principal animal food sources. Study of by-products and game. The identification of diseases transmissible from animals to humans. The design, construction and maintenance of abattoirs and other food manufacturing premises and the disposal of wastes.Cleansing and sanitising of food premises. Food hygiene education programs for the food industry. Environmental hazards and control procedures relating to the transport of meat. Procedures and controls relating to meat handling and the practice of illegal slaughter and sale of meat. |
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Unit Outcomes: | On successful completion of this unit the student will be able to display a knowledge of - the relationship of animals to community health and disease, and skills necessary for the inspection of meat and other foods proposed for human consumption. Exhibit a knowledge of the proper design, construction and maintenance of food premises. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Andriessen E., (1999), Meat Pathology and Veterinary Public Health in Australia, Sydney, Rigby. Students are expected to read current journal articles and relevant text material in the library. See your coordinator for major journal titles. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Practical Examination (Meat hygiene) 30%. Module Tests (2) 70%. Students must successfully complete all three sections to pass this unit. This is by grade/mark assessment. |
Field of Education: | 19905 Food Science and Biotechnology | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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