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Course details
This course develops the student¿s understanding in the area of food safety management and safe food preparation in the community. Students will be able to identify common food contaminants, the sources of these contaminants and the epidemiology of food-borne illness using case studies. During residential school, skills will be developed in the identification and evaluation of food safety hazards and ways to develop responsive food safety plans. The interpretation and application of food safety legislation and how it relates to the assessment of food premises will also be an important skill which is developed through this course.
Course at a glance
| Faculty: | Faculty of Sciences, Engineering & Health |
| Career: | Undergraduate |
| Credit points: | 6 |
| Requisites: | This course has no pre/co-requisites |
| Student Contribution Band: | 2 |
| EFTSL: | 0.12500 |
Course availability
| Term | Campus |
|---|---|
| 2012 Term Two | FLEX |
View Course Profile [from 2011 Term Two]
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