Food Safety Principle and Practice 1
Unit code: HES2725
|Credit points||12.5 Credit Points|
|Contact hours||4 Hours per Week|
Related course(s)A unit of study in the Bachelor of Health Science (Public and Environmental Health) .
Aims and objectives
During the course we aim:
- To develop the skills necessary to effectively monitor food safe ty against statutory and other requirements, and to institute legal proceedings if required.
- To understand the principles of Food safety Program development and compliance assessment, particularly in relation to the retail sector of the food industry.
- To describe major public health pests pertinent to the food industry, including measures for prevention, detection and control.
- To understand food safety programs audit and quality assurance skills appropriate to 3rd party auditing requirements.
Generic skills outcomes
Capable in their chosen professional, vocational or study areas.
- Have a basic understanding of the theoretical principles involved in the study area.
- Have an in-depth technical competence in the specific (core) discipline.
- Can apply specific knowledge of the (core) discipline to real situations.
- Are able to engage in informed critical inquiry.
- Have a sense of social responsibility for subject specific knowledge and its applications
- Operate effectively and ethically in work and community situations.
- Have the ability to work both independently and collaboratively.
- Can effectively communicate within and without the subject discipline.
- Are adaptable and manage change.
- Are self-motivated.
- Have multifaceted research and problem solving skills.
- Are flexible.
- Can understand problem identification, formulation and solution.
- Have an expectation that learning is lifelong.
- Are aware of environments in which they will be contributing.
- Have a basic understanding of the need to carry out work in an ethical and socially responsible fashion.
- Food contamination: types of contamination, conditions for presence
- Food risk classification. Storage, thawing, and re-heating technique.
- Use of detergents and sanitisers. Cleaning schedules.
- Food Safety Program development/assessment in retail establishments.
- Food Handling Hygiene: personal hygiene, cross-contamination, safe/unsafe handling.
- Food Premises Fit-out Guidelines: space, product flow, lighting, ventilation. Surfaces and equipment construction, design and installation, plan review.
- Food Premises Assessment: effective communication technique, assessment procedure, equipment requirements and use. Sampling and auditing procedure.
- Pest Management: Pest vectors pertinent to the food industry. Detection, identification and control procedures. Integrated Pest Management strategies.
Reading materialsAustralia New Zealand Food Authority, 2001 Safe Food Australia, Commonwealth of Australia.
Australia New Zealand Food Authority, 2001 Safe Food Australia, A guide to the Food Safety Standards, Commonwealth of Australia
Food Act 1984, Food (Amendment) Act 2001.
Merry, G, Food Poisoning prevention in Australia, McMillian Education Australia, 1989.
Mortimore, S & Wallace, C, HACCP: A Practical Approach, Chapman & Hall, 1994.