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Course details
This course develops the student's understanding in the area of food safety management and safe food preparation in the community. Students will be able to identify common food contaminants, the sources of these contaminants and the epidemiology of food-borne illness using case studies. During residential school, skills will be developed in the identification and evaluation of food safety hazards and ways to develop responsive food safety plans. The interpretation and application of food safety legislation and how it relates to the assessment of food premises will also be an important skill which is developed through this course.
Course at a glance
| Career: | Undergraduate |
| Credit points: | 6 |
| Requisites: | Prerequisite: Students must have successfully completed any 48 credit units. |
| Student Contribution Band: | 2 |
| EFTSL: | 0.12500 |
Course availability
| Term | Campus |
|---|---|
| 2013 Term Two | FLEX |
Course evaluation reports
Course evaluation results may be accessed using the Course Evaluation application in the My.CQU Portal at http://my.cqu.edu.au
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