Area: | School of Public Health |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 2 Hours Weekly |
Tutorial: | 1 x 1 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Other Requisite(s): | Substantial completion: All units up to Semester 5 (inclusive) BSc (Environmental Health)
Substantial completion: All units up to Semester 5 (inclusive) BSc (Environmental Health)
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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, design, application and review processes. The principles and application of HACCP. Auditing food safety systems. Local, national and international statutes and codes. |
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Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate an understanding of the causes, monitoring, investigation and management of food borne infection and illness. Demonstrate a knowledge of the principles of HACCP and the application of the HACCP principles to food system safety. Demonstrate knowledge and the appropriate skills in the design, implementation and evaluation of food safety programs. Demonstrate knowledge and the appropriate skills in the role of the internal food auditor and the conduct of audits to the level of the internal food auditor. Demonstrate a knowledge of the principles of communicating food system safety requirements to industry. Demonstrate knowledge of statutory and non-statutory controls in food systemssafety. |
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: | Helpful WWW - www.cfsan.fda.gov www.anzfa.gov.au www.foodsciencebureau.com www.industryweb.com |
Unit Texts: | Vander Heijden K., Younes M., Fishbein L. and Miller S., (1999), International Food Safety Handbook, NY, Marcell Decker Inc. Local, National and International Statutes and Codes of Practice. Bryan F.L., (1992), Hazard Analysis Control Point Evaluations, Geneve, World Health Organisation Publication. Please Note - Associated Acts and Legislation are available from State Law Publishers, Ground Floor, 10 William Street, Perth. |
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Unit Assessment Breakdown: | Practical 40%, Theory 60%. This is by grade/mark assessment. |
Field of Education: | 61303 Environmental Health | 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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