Course overview
In this course, students will develop and apply knowledge on food safety, quality and regulations in food manufacturing and service sectors. 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; food product recall; regulations in organic foods, mandatory fortification of foods in Australia; labelling legislation and requirements. Practical skill techniques to isolate and identify microbes from food and food products.
Course learning outcomes
- Isolate, quantify and discuss the relevance of indicator microorganisms in foods.
- Develop a HACCP plan as part of quality assurance program for a food manufacturing setting.
- Demonstrate knowledge of food allergen management and labelling regulations.
- Discuss and interpret national and international food legislations, food standard codes, food laws and policies.
- Discuss the intrinsic and extrinsic properties of foods that can be manipulated to improve food safety and extend shelf life.
- Demonstrate competency in food safety calculations.
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