|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agriculture and Environmental Science|
|Student contribution band :||Band 2|
|Grading basis :||Graded|
|Version produced :||17 May 2022|
An understanding of contemporary food safety regulations is essential for food growers, manufacturers and supplier so that high quality, hygienic and nutritious food reaches the marketplace. Such knowledge includes international and national food quality standards, statistical methods for ensuring food quality, Hazard Analysis and Critical Points principles and government policy and regulations on food safety.
This course examines the approaches required for ensuring food quality and food safety. It includes an overview of the history, principles and tools of total quality management, an outline of the fundamentals of ISO9000 standards, a background to quality assurance and a summary of contemporary statistical methods for food quality control. The main principles of Hazard Analysis and Critical Points (HACCP) are provided and the course concludes with a review of current government regulations on food safety.
This course contains a highly recommended Residential School where students will be working with students from other courses, and will involve factory tours.