Prod & Public Safety, Trade & Economics

This subject is not offered in 2013.

Students must be admitted to the Master of Avian Health and Medicine and have successfully completed the following prerequisites in order to be eligible for this subject:

None

Current and practical experience working in the poultry industry and understanding of avian pathology and relevant serology and microbiology.

None

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 will impact on their academic performance are encouraged to discuss this matter with the Subject Coordinator and the Disability Liaison Unit.

For any agroindustry to be successful, consumers must be able to trust that industry as 'the custodian of food safety'. This subject is Unit 4 of the Master of Avian Health and Medicine and focuses on food-borne pathogens associated with poultry. An appreciation of food-borne pathogens associated with poultry and standards for their control is central to Unit 4. Principles of Hazard Analysis Critical Control Point (HACCP) systems and their application and implementation in food safety programs in the poultry meat and egg sectors will be studied. This unit will also help students become familiar with import risk assessment, gain knowledge in basic economic concept and marketing of poultry industry, and international trade issues associated with the importation/exportation of poultry products.

Upon successful completion of this subject, students should:

• Be familiar with the important food borne pathogens significant to human health which can be associated with poultry products,
• Develop a sound theoretical and practical knowledge of the quality control measures required to ensure safe production and processing of poultry products,
• Develop sound understandings and abilities to apply the Hazard Analysis and Critical Control Point (HACCP) System to food safety at all stages,
• Have sound knowledge of the basic economic concepts of poultry production and global trade,
• Understand how economic analysis can be employed by veterinarians to improve profitability in key cost areas such as in growth and health, the hatchery and the feed mill, and
• Undertake analyses of the economic implications of those veterinary decisions that must be considered for poultry flocks while ensuring that high standards of animal welfare are maintained.

Assessment is carried out at the end of each month. Student progress is monitored through class exercises and case studies. The final examination is a three-hour written and online exam held in weeks 16 and 17. You will be required to identify a University near you where you can be supervised when sitting the exam.

The breakdown of assessment is:

• Monthly assessment tests (25% of the final mark)
• Assignments (10% of the final mark)
• Class Participation (5% of the final mark)
• Final Examination (60% of the final mark)

Students will be provided with excerpts that are required reading.

This subject is not available as a breadth subject.

Students in the Postgraduate Certificate in Avian Health should:

• Possess medium- to high-level computing skills;
• Apply critical and analytical skills to the identification and resolution of problems;
• Communicate effectively; and
• Have good time management skills.

Reliable internet access with at least a medium speed connection and a personal computer are essential for undertaking the Avian Health Online program. The content is accessed through your web browser. Microsoft Office™ and Adobe Acrobat Reader or equivalent software packages are necessary for assessment tasks, assignments and some class exercises.