Food Quality and Regulation

Course aim

To provide students with an overview and applications of food quality and regulation in both the national and international arenas.

Course content

The principles of quality control and quality assurance; quality attributes; factors affecting quality in manufacturing and processing foods. Principles of HACCP and its applications: HACCP plans, process flow diagrams, hazards analysis, risk assessment, critical control points, monitoring techniques and limits on CCP's; verification and validation of HACCP plans, corrective action, managing change for new initiatives in HACCP. Allergen management as part of food safety. Predictive modeling: applications to determination of CCPs and shelf life. Shelf life of foods- the significance of chemical, microbiological and sensory attributes. Quality Systems: ISO 9000 standards; ISO 22000 The Food Safety Management Standard, Quantitative Microbiological Risk Assessment of foods. Health claims on foods. Regulatory aspects of Organic foods, and the mandatory fortification of foods in Australia – folic acid and iodine fortification. The nature and purpose of food laws; structure and layout of food legislation. The role of FSANZ and The Food Standard Code. Labeling legislation and requirements. International food legislation.

Textbook(s)

Cox, B and Bauler, M. 2008, Cook Chill for food service and manufacturing: guidelines for safe production, storage and distribution. , AIFST Inc, Alexandria, NSW

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2003	Food Microbiology

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	2 hours x 13 weeks
Tutorial	1 hour x 13 weeks
Workshop	3 hours x 13 weeks
INTERNAL, OFFSHORE, HONG KONG BAPTIST UNIVERSITY
Lecture	26 hours x -
Tutorial	13 hours x -
Workshop	39 hours x -

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

Assessment

Examination, Introductory Project, Written 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:
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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:
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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.