Advanced Food Safety Management unit (KLA394)

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	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

Specific information on 2027 unit availability will be available in August

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

2027 fee information will be available in August.

Requisites

Prerequisites

KLA210 OR KLA298 OR CXA211 OR CXA342

Teaching

Teaching Pattern	This unit is fully online. Tutorials (1-2 hours) on selected topics will be conducted as required
Assessment	Hazard Identification and Characterisation (10%)|On-Line Discussions (15%)|Risk Management - HACCP-based Plan (20%)|Exposure Assessment and Risk Characterisation (25%)|Final exam (30%)
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.

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.