Food Safety and Quality

This subject has the following teaching availabilities in 2009:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

What are customers' expectations of food? -

consumers vs. food manufacturers; regulatory requirements -

ANZFA, AQIS, State Health and Dairy Authorities, importing

countries, Codex Alimentarius; food quality systems from

'paddock to plate', within the framework of ISO 9001/2 for the

food processing industry; management of suppliers of goods

and services, outsourcing; role of laboratory quality assurance

and in-process control in quality systems; Hazard Analysis and

Critical Control Point (HACCP) technique and food safety risks -

microbiological, chemical, physical, as well as food intolerance

and allergenic responses - control or preventive measures;

applications of HACCP to food quality systems; good

manufacturing practices; performance measures and

benchmarking; improvement tools; Statistical Process Control;

costs of quality failures - (i) quantifiable and (ii) intangible; crisis

management, including product recall procedures; role of staff

in food safety and quality systems; quantitative risk

assessment; Role of internal and external auditing

Three assignments of 1000 words each on:

1. philosophy of quality (20%), due at the end of the first month of semester
2. quality tools (20%), due at the end of the second month of semester
3. food safety and HACCP (20%), due one week prior to the end of semester

Two hour written examination (40%).

This subject is not available as a breadth subject.