The safety and wholesomeness of food is a critical element of a prosperous and healthy society. Consumers expect food to be grown, processed, and handled in ways that maintain high quality and safety standards. This is achieved, in part, through development of food standards implemented through food regulations that establish performance and process criteria related to foodborne hazards along the supply chain.
This unit examines the role of food regulation and standards in society, how food safety policy is developed, and how food laws are enforced both domestically and internationally. These elements will be illustrated through case studies based on topical situations addressing, for example, food hazards, food safety risk assessment, spoilage, labelling, imports, food additives and biotechnology. Food regulations and standards will be discussed in the context of society, ethics, and science-based principles.
|Unit name||Food Regulations|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Unit census dates currently displaying for 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2020.
Upon successful completion of this Unit the student will be able to:
1. Describe how food regulations are developed and implemented on local, national and global scales.
2. Identify primary food regulation setting bodies at local, national and global scales and use this knowledge to locate relevant legislation.
3. Interpret food legislative documentation and effectively communicate regulatory requirements to both technical and non-technical audiences.
4. Apply legislative requirements to food production, processing and distribution scenarios.
|Band||CSP Student Contribution||Full Fee Paying (domestic)||Field of Education|
|2||2020: $1,190.00||2020: $2,354.00||019905|
Fees for next year will be published in October. The fees above only apply for the year shown.
Please note: international students should refer to this page to get an indicative course cost.
(KLA210 - Microbiology OR KLA200 - Microbiology (Marine) OR CJA214 - Microbiology B (Pharmacy) OR JFA214 - General Microbiology OR CXA241 - General and Medical Microbiology)
2 x 50 minute lectures weekly and 1 x 110 minute tutorial weekly.
AT1 Assignment (scenario-based) 20%
AT2 Essay 30%
AT3 Online quizzes/discussion 10%
AT4 Exam (3-hours) 40%
|Timetable||View the lecture timetable | View the full unit timetable|
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