In this course you will develop your knowledge of food safety principles and international regulation of food production and supply. You will develop skills in: interpreting and applying Australian food regulations and legislation; assessing chemical and microbial risks associated with food; identifying critical control points for managing risks from paddock to plate; and assessing food premises applications and food safety programs. You will learn the roles of varying levels of government and enforcement agencies in maintaining safe food supplies and managing food borne disease outbreaks.
- Semester of offer Subject to change
- Sunshine Coast: Semester 2
- Student contribution band
- Band 2
- Tuition fee
- 7-2: Science, Engineering, Surveying
- Census date
- Academic Calendar
- Class timetable
- View class timetables for this course
Students enrolled in this course should check the course Blackboard site to ensure that they are accessing the most recent approved version of the course outline.