Food Safety Principle and Practice 2
Unit code: HES4730
|Credit points||12.5 Credit Points|
|Contact hours||3 Hours per Week|
|Prerequisites||HES2700 Food Science, HES2636 Microbes in the Environment, HES2725 Food Principles and Practice 1|
Related course(s)A unit of study in the Bachelor of Health Science (Public and Environmental Health).
Aims and objectives
During the unit we aim:
- To further develop the knowledge of food science gained in earlier subjects.
- To examine the role and functions of food regulating bodies in Australia.
- To develop food audit and quality assurance skills in the student appropriate to food auditor accreditation requirements.
- A detailed examination of food law and policies in Australia. The role and function of the Australian New Zealand Food Authority (ANZFA). Food standards and code development. The Food Standards Code. The role of the environmental health officer in food safety regulation and supervision.
- Food technology: a detailed study primarily production and concept of co-regulation of food manufacturing methods and processes, highlighting activities and practices that may prevent or cause health hazards, spoilage or contamination.
- HACCP Plan development and assessment - food manufacturing industry.
- Quality: terminology and definitions.
- Auditing skills. Audit types and stages. Audit reports. The role and responsibilities of the food safety auditor (incorporates accredited Quality Society of Australasia auditor training).
Reading materialsANZFA, Food Standards Code (As amended).
Chesworth, N (ed.), Food Hygiene Auditing, Blackie Academic, 1997.
Fellows, PJ, Food Processing Technology: Principles & Practice, Ellis Horwood, 1990.
Hoyle, D, ISO 9000 Quality System Assessment Handbook, Butterworth Heinemann, 1996.
Mortimore, S & Wallace, C, HACCP: A Practical Approach, Chapman & Hall, 1994.