Area: | School of Public Health |
Credits: | 12.5 |
Contact Hours: | 4.0 |
Lecture: | 1 x 2 Hours Weekly |
Tutorial: | 1 x 1 Hours Weekly |
Practical: | 1 x 1 Hours Weekly |
Prerequisite(s): | 303926 (v.1) Food Safety 281 or any previous version
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Syllabus: | Van der 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. Associated Acts and Legislation are available from State Law Publishers, Ground Floor, 10 William Street, Perth. |
Syllabus: | New semesters compliant upon activation. |
Syllabus: | Procedures for monitoring food, food recall and general procedures of food hygiene. Food safety programs, design, application and review process. The principles and application of Hazard Assessment Critical Control Points (HACCP). Auditing food safety systems. Local, national and international food standards, statutes and codes. |
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Unit Outcomes: | On successful completion of this unit students will have - Demonstrated a knowledge of the principles of Hazard Analysis Critical Control Point (HACCP) and the application of the HACCP principles to food system safety. Demonstrated knowledge and the appropriate skills in the design, implementation and evaluation of food safety programs. Demonstrated 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. Demonstrated a knowledge of the principles of communicating food system safety requirements to industry and of the statutory and non-statutory controls in the food systems safety. |
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: | No prescribed references. |
Unit Texts: | Van der 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. Associated Acts and Legislation are available from State Law Publishers, Ground Floor, 10 William Street, Perth. |
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Unit Assessment Breakdown: | Assignments (2) 40%, Examination 60%. 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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