Food Safety and Quality

Subject FOOD90008 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

Semester 2, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 25-Jul-2016 to 23-Oct-2016
Assessment Period End 18-Nov-2016
Last date to Self-Enrol 05-Aug-2016
Census Date 31-Aug-2016
Last date to Withdraw without fail 23-Sep-2016

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: three 1-hour lectures & one 1-hour tutorial per week
Total Time Commitment:

170 hours


Eligibility for honours or postgraduate coursework programs.

Corequisites: None
Recommended Background Knowledge:

It is recommended that students have studied one of the following level 9 statistics subjects, or equivalent:

Study Period Commencement:
Credit Points:
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:


Dr Charles Pagel



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 International Regulatory environment relating to the food chain
  • Survey important quality control concepts and skills needed in the food industry
  • Quality and Safety Management Tools assignment (1200 words), due in approximately Week 5 (20%)
  • Mid-semester test (50 minutes), taken Week 9 (20%)
  • Case Study of course concepts (1000 words), due Week 11 (20%)
  • Written exam (2 hours), taken in the end-of-semester exam period (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): Graduate Certificate in Food Science
Graduate Diploma in Food Science
Master of Biotechnology
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Food Science

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