FST3862 · Food safety and quality management

Overview

This unit focuses on food quality and safety management in food production. You will study the principles of quality assurance, quality management systems and ISO certification in the food industry. Along the way, you will also discuss the statistical quality and process control methods in quality assurance and food standard legislation, ISO quality standards and Halal food production. You will also learn Hazard Analysis Critical Control Point (HACCP) principles, food safety hazards, and their application for developing a HACCP plan in the food industry.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

Learning outcomes

1. Describe and explain methods used in quality assurance and quality management in the food industry;
2. Explain how quality assurance can be used to monitor and control food quality and safety;
3. Explain and apply the principles of Hazard Analysis and Critical Control Points (HACCP) and Halal standards in the food industry to ensure food safety, hygiene and compliance with religious and regulatory standards;
4. Explain how food legislation is enacted and enforced in Malaysia and internationally;
5. Demonstrate the ability to work in teams and to communicate and discuss concepts and applications related to food safety and quality management.

Workload

• Two 1-hour lectures; • 2-hours tutorial or equivalent and • 8-hours of independent study per week

Student experience, not official rules. Nothing here changes what the Handbook says.