Prod & Public Safety, Trade & Economics

This subject has the following teaching availabilities in 2016:

Approximately 320 hours

Admission to the Master of Avian Health and Medicine.

Completion of the following subject with a result of at least 65:

None

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

None

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

For any agroindustry to be successful, consumers must be able to trust that industry as 'the custodian of food safety'. This subject focuses on food-borne pathogens associated with poultry. An appreciation of food-borne pathogens associated with poultry and standards for their control is central. 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 concepts and marketing of the 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 understanding 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
• 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 approximately Week 16 or 17.

Students will be required to arrange an appropriate venue (e.g. a nearby university) to sit this assessment under supervised examination conditions.

The breakdown of assessment is:

• Monthly assessment tests worth 25% of the final mark
• Assignments due during semester worth 10% of the final mark
• Class participation during semester worth 5% of the final mark
• One final three-hour written and online examination held in approximately Week 16 or 17 worth 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 should:

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