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 Food Safety - FOOD2647
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Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 4
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

This course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods and the strategies adopted by industry, government and consumers to manage and control these risks. Topics covered include: chemical risks - natural, additives and residues; microbiological risks - bacteria, fungi, viruses, algae, parasites, prions; nutrition - diet and health; genetically modified foods - concepts and specific safety issues; management of food safety by industry - TQM, HACCP, ISO; management of food safety by government - food law, national and international regulation and issues; legal and insurance issues; consumer concerns - education, social, moral and ethical issues; safety in the workplace.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.