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This unit is classed as a restricted unit and is available to MBA (Professional) Agricultural Innovation students and Master of Applied Science students.


Food safety management, particularly for microbial hazards, is undergoing revolutionary change internationally. Essentially, a more holistic approach is being advocated that relies on analysis and synthesis of knowledge and data from several scientific disciplines. The approach is termed 'risk analysis’.

This unit will consider the cause and nature of physical, chemical and microbial food-borne hazards; technologies for detection, quantification and elimination of hazards in foods; and provide theoretical and applied instruction on contemporary methods of food safety management, with particular emphasis on quantitation, probability and mathematical modelling approached (e.g. predictive microbiology), statistical sampling methods, risk assessment, stochastic modelling approaches). Greater emphasis is given to control of microbial hazards. The unit considers how these tools and knowledge can be used to improve understanding of food safety risk associated with particular foods and how those insights can be, and are, translated into practical strategies to manage the safety of food in individual businesses and along entire supply chains.

Summary 2021

Unit name Advanced Food Safety Management
Unit code KLA602
Credit points 12.5
Faculty/School College of Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Agriculture and Food Systems

Chawalit Kocharunchitt

Teaching staff

Zoe Bartlett and others, including invited experts

Level Postgraduate
Available as student elective? Yes
Breadth Unit? No



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* 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).

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Mutual Exclusions

You cannot enrol in this unit as well as the following:



Teaching Pattern

Semester 2.  External delivery via WWW (MyLO) and 18 multi-media lessons (supplied via. USB 'memory stick'), and a complementary reader, equivalent to 26 lectures plus 40 hour of independent or collaborative project and assignment work. Assignments will involve strong interaction with staff from the University's Centre for Food Safety and Innovation and other food industry organisations. One asynchronous on-line discussion/tutorial per week.


3 hr theory exam (50%), continuous assessment (50%) comprising: 3 assignments (35%) and 10 on-line discussions (15%)

TimetableView the lecture timetable | View the full unit timetable



Information about textbook requirements will be available from mid-July.  A printed reader will be supplied and supplementary readings provided via MyLO and in the digital lessons on the USB 'memory stick'


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