208-743 Food Safety and Quality
- What are customers' expectations of food? - consumers vs food manufacturers;
- regulatory requirements - ANZFA, AQIS, State Health and Dairy Authorities, importing countries, Codex Alimentarius;
- Food quality systems from "paddock to plate", within the framework of ISO 19001/2 for the food processing industry;
- Management of suppliers of foods and services, outsourcing;
- Role of laboratory quality assurance and in-process control in quality systems;
- Hazard Analysis and Critical Control Point (HACCP) technique and food safety risks - microbiological, chemical, physical, as well as food intolerance and allergenic responses - control or preventive measures and benchmarking;
- Improgement tools;
- Statistical Process Control;
- Costs of quality failures - (i) quantifiable and (ii) intangible;
- Crisis management, including product recall procedures;
- Role of staff in food safety and quality systems;
- Quantative risk assessment;
- Role of internal and external auditing.
Handbook Entry
This subject is taught by Dr David Tribe