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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 | KLA602 |
| Credit points | 12.5 |
| College/School | Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | Agriculture and Food Systems |
| Coordinator | Doctor Jay Kocharunchitt |
| Delivered By | University of Tasmania |
| Level | Postgraduate |
Sustainable Development Goals
The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.
Availability
Specific information on 2027 unit availability will be available in August
Key Dates
| Study Period | Start date | Census date | WW date | End date |
|---|---|---|---|---|
| Semester 2 | 4/7/2027 | 26/7/2027 | 29/8/2027 | 23/10/2027 |
* 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 2027 are indicative and subject to change. Finalised census dates for 2027 will be available from the 1st October 2026. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
Learning Outcomes
- Discuss the range, nature and mode of action of natural ingredients and contaminants in foods by considering the challenges in assuring food safety.
- Analyse the risk of foodborne hazards using quantitative methods of scientific risk assessment
- Assess the range of approaches and options for minimising the risk of hazards in foods by analysing scientific literature and quantitative data.
- Evaluate risk management strategies for hazards in foods using quantitative methods of scientific risk assessment
Fee Information
2027 fee information will be available in August.
Teaching
| Assessment | Hazard Characterisation (10%)|Risk Management and Risk Communication (15%)|Weekly Discussion Tasks (15%)|Exposure Assessment and Risk Characterization (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. |
|---|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.