280105

Quality Assurance for the Meat Industry

Food safety from farm to the consumer’s plate will be examined using methods for product and process control and improvement including, HACCP, risk management, ante- and post-mortem inspection, auditing principles, general food safety principles and occupational safety and health. Consideration will also be given to current legislation and OMAR requirements that impact on the meat processing industry.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

280105

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

100-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subjects

Process and Environmental Technology, Process Engineering

Course planning information

Course notes

This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.

To pass course students must achieve at least 50% in each assessment and lab.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.

Restrictions

Similar content
142105

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Define relevant terminology and describe quality systems in the meat processing industry.
  • 2 Apply the principles and generalisations associated with quality to write specifications and design improvements in quality systems.
  • 3 Predict the outcome of a change to processes in the meat works under different sets of conditions using facts to support.
  • 4 Recommend actions related to aspects of quality assurance in the meat industry.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 17%
Written Assignment 3 17%
Written Assignment 4 17%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 49%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

There are no set texts for this course.

Course delivery details

No offerings available

There are currently no offerings available for this course. Search for a different course.