Food Safety and Quality

Subject FOOD90008 (2014)

Note: This is an archived Handbook entry from 2014.

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

This subject is not offered in 2014.

Time Commitment: Contact Hours: three 1-hour lectures & one 1-hour tutorial per week
Total Time Commitment:

Estimated total time commitment (including non-contact time): 120 hours.


Eligibility for honours or postgraduate coursework programs.

Corequisites: None
Recommended Background Knowledge:

Chemistry and/or biology or equivalent background.

Non Allowed Subjects: None
Core Participation Requirements:

Students are expected to participate in seminars and group activities.

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website:


Melbourne School of Land & Environment Student Centre
Ground Floor, Melbourne School of Land & Environment (building 142)

Phone: 13 MELB (13 6352)

Subject Overview:
  • What are customers’ expectations of food? - Consumers vs. Food manufacturers.
  • Regulatory requirements - FSANZ, 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.
Learning Outcomes:

The objectives of this subject are to:

  • Develop management skills needed for assuring safe high quality commercial food manufacturing.
  • Familiarise students with the Australia and Internatio al Regulatory environment relating to the food chain.
  • Survey important quality control concepts and skills needed in the food industry.

Three assignments of 1000 words, each on:

  • Quality and safety management tools (20%), due at the end of the first month of the semester.
  • Statistical quality tools (20%), due at the end of the second month of the semester.
  • Case study of course concepts (20%), due one week prior to the end of the semester.

One 2-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
Generic Skills:

On completion of this subject, students should have developed the following generic skills:

  • Academic excellence.
  • Greater in-depth understanding of scientific disciplines used in industry.
  • The study will develop critical thinking and analysis and problem solving.
  • Flexibility and level of transferable skills should be enhanced though improved ability to communicate ideas effectively in both written and verbal formats.
Related Course(s): Master of Biotechnology
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
Related Majors/Minors/Specialisations: Honours Program - Food Science

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