Courses & Units

Advanced Food Safety Management KLA394


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.


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
Teaching staff Professor Tom Ross
Available as an elective? Yes
Delivered By University of Tasmania
Level Advanced


Location Study period Attendance options Available to
Hobart Semester 2 Off-Campus International Domestic
Launceston Semester 2 Off-Campus International Domestic
Cradle Coast Semester 2 Off-Campus International Domestic


International students
Domestic students

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 11/7/2022 9/8/2022 29/8/2022 16/10/2022

* 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 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

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 $1,002.00 $1,002.00 not applicable $2,354.00

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.

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(Admission into a Masters course) OR ((KLA210 - Microbiology OR CBA260 - Biochemistry: Metabolism & Nutrition OR CBA265 - Molecular Biology in Health & Disease OR JFA214 - General Microbiology OR CXA241 - General and Medical Microbiology))


Teaching Pattern

This unit is fully online. Tutorials (1-2 hours) on selected topics will be conducted as required

AssessmentFinal exam (35%)|Weekly Discussion Tasks (15%)|Hazard Characterisation (10%)|Exposure Assessment and Risk Characterisation (25%)|Risk Management and Risk Communication (15%)
TimetableView the lecture timetable | View the full unit timetable



Required readings will be listed in the unit outline prior to the start of classes.

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