Food Safety and Quality

Subject 208-743 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

Semester 1, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 48 hours of lectures
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

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:


Dr David Edward Tribe
Subject Overview:

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%).

Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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