3686 (v.7) Food Quality and Hygiene 381

Area:	School of Public Health
Credits:	25.0
Contact Hours:	5.0

The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.

Lecture:	1 x 2 Hours Weekly
Laboratory:	1 x 3 Hours Weekly
Prerequisite(s):	7674 (v.3) Food Evaluation 182 or any previous version AND 302467 (v.2) Introduction to Microbiology 132 or any previous version

Syllabus:	Food quality - evaluation and control during handling, processing and storage. Total quality control and management. Systems and standards. Microbiological quality control. Legislation - food premises, food handling in the marketplace, institutions and homes. Education program design. Food and nutrition policy - goals, production, habits and new products.

To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.

Field of Education:	110111 Food Hygiene
Funding Cluster:	02 - Accounting, Administration, Economics, Commerce
SOLT (Online) Definitions*:	Informational *Extent to which this unit or thesis utilises online information
Result Type:	Grade/Mark
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

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