This unit provides basic concepts and principles of food safety and preservation, food legislation and food standards as applied to production of safe, clean and hygienic food. Students will be introduced to the principles of various techniques of food preservation such as by controlling moisture, controlling temperature (cooking, pasteurizing, sterilizing, canning, chilling, freezing), using chemicals and irradiation, and modified atmospheres. The impact of the various preservation techniques on the product safety, quality and nutritional value of food will be discussed. They will also be introduced to the basic concept and principles of HACCP food safety methodology that ensures the production of clean and hygienic food, and will rigorously evaluate the cleaning and sanitation practices in the food, beverage, and hospitality industries, including retail and industrial food production settings. This unit of study will focus importantly on potential consequences of inadequate preservation and poor food safety management and the ethical dilemmas resulting from food recalls, foodborne illness outbreaks, and human illness and death. As such, students will have the opportunity to consider their individual responsibility to the scientific community and the broader community at large, and develop an understanding of the intricacies of balancing individual and public good.

Unit details

Study level:
Undergraduate
Credit points:
12
Unit code:
HFS2002

Prerequisites

HFS2003 - Food Microbiology

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Apply and integrate the principles and practices of food safety management to preparation, production, preservation, storage and distribution of food;  
  2. Develop preparation and production techniques using the HACCP approach to ensure the production of safe, clean and hygienic food;  
  3. Analyse different methods of preservation and propose appropriate methods of preservation, including the concept of hurdles to control safety and quality risks;  
  4. Evaluate preparation and production processes in order to determine practical approaches to food safety; and  
  5. Plan and design innovative food safety procedures for food services and industrial processors.  

Assessment

Assessment type Description Grade
Assignment Two written assignments on current issues relevant to food safety and food preservation (500 words each) 30%
Presentation Oral presentation and report (1000 words) on a team case study 30%
Examination Final Written Examination (2 hours, equal to 2000 words) 40%

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