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Unit of study_

AVBS4004: Food Safety Assessment and Management

This Unit of Study focuses on the issues and practices in the animal industry relevant to food safety and zoonotic disease. This unit will cover general food safety issues, including risk assessment and hazard analysis of microbes and chemicals. Food-borne diseases of animal origin and their impact on public heath will be explored through the examination of zoonotic diseases in scenario-based learning activities. In these processes diagnostic and strategic methods of investigating, controlling and preventing food-borne disease outbreaks will be explored. Students will be introduced to national and international animal and human health policy pertaining to food safety regulations and surveillance initiatives and strategies that underpin these policies. Students in this unit will be introduced to the issues regarding emerging food-borne pathogens and current industry driven topics. By the end of the unit, students should have global and local perspective on the major food-borne diseases, surveillance and control programs. This unit is located at the Camden Campus.

Code AVBS4004
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Prerequisites:
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AVBS3001 and (AVBS4001 or AVBS3005)
Corequisites:
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None
Prohibitions:
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None

At the completion of this unit, you should be able to:

  • LO1. Apply the principles of veterinary epidemiology, pathogenesis, and zoonoses to investigate food-borne diseases
  • LO2. Describe the hazards in food of animal origin, and the means by which they affect humans
  • LO3. Describe and evaluate the key elements of food safety risk assessment, hazard analysis, and critical control point (HACCP) interventions as part of a total quality management food safety system
  • LO4. Recognise control and prevention measures that enhance food safety, and reduce the risk of acquiring zoonotic diseases through exposure to animal products
  • LO5. Recognise and evaluate the various surveillance systems and diagnostic tools used in food safety systems to monitor and detect chemical and biological hazards
  • LO6. Describe the global trends in food-borne disease distribution, recognise emerging food-borne pathogens of animal origin, and evaluate their risk to public health
  • LO7. Recognise the roles and initiatives (in food safety) of the various government and industry organisations that form the global, national, and regional regulatory system for the production of safety food of animal origin
  • LO8. Advise on the safe production of animal products for human consumption.

Unit outlines

Unit outlines will be available 1 week before the first day of teaching for the relevant session.

There are no unit outlines available online for the current year.