School Of Science And HealthFood SafetyWestern Sydney University Unit Code: 300639.2
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
Student Contribution Band: 2
Level: 3
Credit Points: 10
Assumed Knowledge
Students are expected to have some basic knowledge of microbiology and chemistry.
Equivalent Units
FS323A - Food Safety A
About this Unit
Food safety is rapidly evolving with the emergence of new food-borne diseases, changing patterns of disease, evolving approaches to risk analysis (based upon a solid scientific foundation and international harmonisation) and an emerging requirement that food producers, processors, handlers and consumers take shared responsibility for the safety of food within their care.
The overall purpose of this unit is to equip students with the necessary skills to identify, evaluate and control food-borne hazards, and to enable those completing the unit to better protect the safety and quality of the food supply.
This can be achieved by employing knowledge of regulatory requirements; food contamination; food spoilage agents and hazards; principles of good hygienic practice and preservation in food production, preparation and distribution; and other key elements of food safety.