Advanced Food Safety Management unit (KLA394)

Online

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

Location	Study period	Attendance options		Available to
Online	Semester 2

Note

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Key Dates

Study Period	Start date	Census date	WW date	End date
Semester 2	5/7/2026	27/7/2026	30/8/2026	24/10/2026

* 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 2026 are indicative and subject to change. Finalised census dates for 2026 will be available from the 1st October 2025. 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	$1,192.00	$1,192.00	not applicable	$2,862.00

• Available as a Commonwealth Supported Place
• HECS-HELP is available on this unit, depending on your eligibility³
• FEE-HELP is available on this unit, depending on your eligibility⁴

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 UniConnect 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

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.