Area: |
School of Public Health |
Credits: |
25.0 |
Contact Hours: |
4.0 |
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| ** 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 3 Hours Weekly |
Tutorial: |
1 x 1 Hours Weekly |
| |
Syllabus: |
An introduction to food quality, its evaluation and control during food handling, processing and storage. Concepts of quality management systems, product recall, public liability. Food legislation, hygiene regulations, National Food Authority, CODEX, comparison with USA GRAS regulations, Delaney clause. Food poisoning, microbiological sampling, hazard analysis and critical control points. Sensory evaluation. |
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| ** 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. ** |
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Field of Education: |
69900 Other Health (Narrow Grouping) |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Informational |
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. |
