307031 (v.1) Food Safety 282
| Area: | School of Public Health |
| Contact Hours: | 4.0 |
| Credits: | 12.5 |
| 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
|
| 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. |
| New semesters compliant upon activation. |
| 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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
