Courses & Units
Advanced Food Safety Management KLA394
KLA394 may form part of a microbiology major in the BSc degree course; together with three or more of CJA313; CJA314; KLA346; KLA396; KLA392; KLA304 (if taken in conjunction with KLA396) and/or KLA398. Interested students who have not undertaken one of the nominated prerequisite units should contact the Unit Co-ordinator to discuss possible entry to the unit.
By special arrangement; and as appropriate; KLA394 can be undertaken by domestic students in Semester 1.
Introduction
Traditional approaches to food safety assurance are failing to keep up with the modern food industry. In response, and to harmonise international trade in food, food safety management is moving to a "risk-based approach that relies strongly on synthesis of scientific evidence to generate inferences and conclusions that can be drawn from it to assist in developing more effective food safety strategies. The food industry must embrace this risk-based approach to remain competitive and innovative, and to further develop its international export markets. Equally, food safety regulators must understand how risk-based approaches can be employed to optimise the protection of public health in a socially acceptable and cost-effective way, i.e., that the price of safety does make food unaffordable.
Summary
| Unit name | Advanced Food Safety Management |
|---|---|
| Unit code | KLA394 |
| Credit points | 12.5 |
| College/School | College of Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | Agriculture and Food Systems |
| Coordinator | Doctor Jay Kocharunchitt |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
| Level | Advanced |
Availability
| Location | Study period | Attendance options | Available to | ||
|---|---|---|---|---|---|
| Online | Semester 2 | Off-Campus | International | Domestic | |
Key
- On-campus
- Off-Campus
- International students
- Domestic students
Note
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Key Dates
| Study Period | Start date | Census date | WW date | End date |
|---|---|---|---|---|
| Semester 2 | 22/7/2024 | 16/8/2024 | 9/9/2024 | 27/10/2024 |
* 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 (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2024 are indicative and subject to change. Finalised census dates for 2024 will be available from the 1st October 2023. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
Learning Outcomes
- Describe the range, nature and mode of action of natural ingredients and contaminants in foods by considering the challenges in assuring food safety.
- Explain the risk of foodborne hazards using appropriate methods of scientific risk assessment
- Discuss the range of approaches and options for minimising the risk of hazards in foods by analysing scientific literature and data
- Apply risk management strategies for hazards in foods using appropriate methods of scientific risk assessment
Fee Information
| Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
|---|---|---|---|---|
| 010911 | $1,118.00 | $1,118.00 | not applicable | $2,596.00 |
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Requisites
Prerequisites
KLA200 OR KLA210 OR CBA260 OR CBA265 OR JFA214 OR CXA241Teaching
| Teaching Pattern | This unit is fully online. Tutorials (1-2 hours) on selected topics will be conducted as required |
|---|---|
| Assessment | Hazard Characterisation (10%)|Risk Management and Risk Communication (15%)|Weekly Discussion Tasks (15%)|Exposure Assessment and Risk Characterisation (25%)|Final exam (35%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
Links | Booktopia textbook finder |
|---|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.