Food Safety and Regulation

Course aim

To develop and apply knowledge on food safety, quality and regulations in food manufacturing and service sectors. 

Course content

Introduction to food poisoning, food spoilage microorganism and significance of indicator microorganism; Hurdle Technology and factors affecting the growth, survival and death of microorganisms in foods; prevalence and epidemiology of food poisoning;  principles of quality control and assurance, HACCP (hazard analysis of critical control points) system implementation; Allergen management; Cook-chill products; Shelf life of food- significance of chemical, microbiological and sensory attributes;  food insecurity, food laws and food policies-national and international perspective; national and international food legislation including role of FSANZ, Food Standards Code; Health claims on foods;  food product recall; regulations in organic foods, transgenic foods, novel (including aboriginal) foods, and mandatory fortification of foods in Australia; labelling legislation and requirements.  Practical skill techniques to isolate and identify microbes from food and food products. 

Textbook(s)

Cox, B and Bauler, M., , Cook Chill for food service and manufacturing: guidelines for safe production, storage and distribution, Current Edition, AIFST Inc, Alexandria, NSW

Jay, J., Loessner, M., Golden D, Modern food Microbiology, Current Edition, Springer

Prerequisite(s)

Corequisite(s)

Nil

Teaching method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Examination, Portfolio, Research assignment

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 3)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
How to determine your Commonwealth Supported course fee. (Opens new window)

Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
How to determine the relevant non award tuition fee. (Opens new window)

Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.