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VM3003 - Food Safety and Regulation

Offering Academic Unit
Department of Infectious Diseases and Public Health
Credit Units
2
Course Duration
One Semester
Pre-requisite(s)
Completion of Year 2 courses with C grade or above
Course Offering Term*:
Not offering in current academic year

* The offering term is subject to change without prior notice
 
Course Aims

An introduction to the principles of food safety regulation and national legal frameworks as part of an effective and efficient food control mechanism. A working knowledge of the concept of farm to fork, the responsibilities of primary producers, wholesalers, retailers and the consumer will also be covered. This includes governance of the entire supply chain from animal feed to veterinary drugs to animal disease. Veterinary public health and its veterinarians’ responsibilities and relevance with regards to the production of safe food will be emphasised, and the roles in industry of regulation and certification of animals and animal products.

This course then prepares veterinary students to apply risk assessment principles as applied to food safety systems. Risk analysis frameworks and regulatory decision making, HACCP and evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping, verification procedures and certification in addressing biological, chemical and physical hazards that may be present in food products.


Assessment (Indicative only, please check the detailed course information)

Continuous Assessment: 50%
Examination: 50%
Examination Duration: 2 hours
 
Detailed Course Information

VM3003.pdf

Useful Links

Department of Infectious Diseases and Public Health