Skip to Content
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.
Note(s): Offered in odd years only
|2019||Semester Two non-standard||Distance|
Page authorised by Director, Student Administration