314161 (v.1) Risk Management 200
| Area: | School of Management |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 3.0 |
| Tuition Patterns: | The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline. |
| Seminar: | 1 x 3 Hours Weekly |
| Syllabus: | An introduction to the identification, analysis and control of the causes of hazards in food production, distribution, processing, events, retail and food service settings. Students develop an understanding of the impacts of hazards and then develop strategies and controls for the mitigation of the causes of the hazards. A holistic approach is used to examine various International Standards Organisation (ISO), UN FAO, WHO and AS/NZ methodologies to characterise, assess and control the causes of hazards. |
| Unit references, texts, outcomes and assessment details | The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline. |
| Field of Education: | 080399 Business and Management not elsewhere classified |
| Result Type: | Grade/Mark |
Availability
No current availability exists. It may that this is planned for a future year or a decision has been made to not offer it currently. Contact the School or Area listed above for further information.
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