91254 Food Safety and Quality
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Credit points: 6 cp
Result type: Grade and marks
There are course requisites for this subject. See access conditions.
Description
Food products are only viable if they are safe and have a consistent quality. Therefore, food companies need to have plans and processes to ensure both the safety and quality of their products to ensure that they not only comply with regulatory requirements but also, produce a consistent quality of product. This subject allows students to understand the techniques and regulatory frameworks that food companies use to ensure not only that their products are safe but they consistently meet the consumer expectations. The risks associated with the production and consumption of food and beverages are investigated, and the strategies used by the sector, governments and consumers to control these risks. The subject starts with regulatory frameworks associated with food safety issues, using risk assessment frameworks to identify physical and biological hazards, before moving onto examine quality control, quality assurance and quality management systems that are used by food and beverage companies.
Subject learning objectives (SLOs)
Upon successful completion of this subject students should be able to:
| 1. | Understand the legislative and industry approaches used to control food safety and quality at a state, national and international level. |
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| 2. | Identify safety hazards in the food and beverage industry and assess their impact on both human health and manufacturing practices. |
| 3. | Use a risk assessment framework to assess health and safety risks associated with specific food or beverage products. |
| 4. | Be able to design an effective quality management program. |