This course gives students a practical understanding of quality management systems important in the food industry. Students will build on their knowledge and implementation of Hazard Analysis and Critical Control Point (HACCP) plans and embed them within food quality systems. In conjunction with food safety plans, students will develop overarching quality systems and documentation to manage and maintain quality in food processing environments. Students will also be familiar with Workplace Health and Safety (WHS) legislative requirements and be able to implement and monitor WHS policies and procedures in a workplace.
For further information regarding the course please refer to the Course Outline found at the following link (PDF, 179kB).
* excluding students enrolled in a Postgraduate Clinical Psychology, Professional Pathway Psychology or Professional Pathway Social Work program. For accredited program and student contribution information please visit our CSP page.
Note: Due to the Job-ready Graduates Package new funding clusters and contribution amounts will take effect in the 2021 academic year. Grandfathering arrangements will be in place for students who would see an increase in their contribution amounts. Under these arrangements, students who commenced their course of study before 1 January 2021 facing increased student contribution amounts for a unit, will instead have their student contribution and Australian Government contribution amounts remain as they were under the previous arrangements (with existing rates being indexed by CPI each year). If continuing students are enrolled in units that will see their student contribution amount lowered, their student contributions will be the lowered amount