In this specialised course, you will gain an understanding of threats to food safety, food safety principles and laws, and how to investigate and manage food-borne illness outbreaks. You will learn how to assess food-borne risks, interpret and apply food legislation and the importance of fostering a food safety culture. Also covered are: food safety standards, compliance inspections, risk-based auditing of food businesses, food premises design and the systems-based approach to food safety management called HACCP (Hazard Analysis and Critical Control Points).

Course detail

Prerequisite

Enrolled in any Postgraduate Program

Offered Subject to change

• Online: Session 3

Units

12.00

Tuition fee

2.2A:Computing, Built Environment, Other Health

Census date

Academic Calendar

Class timetable

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Course outline

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Students enrolled in this course should check the course Canvas site to ensure that they are accessing the most recent approved version of the course outline.