An introduction to theory and practical aspects of basic microbiology. Growth requirements of the micro-organisms associated with food poisoning and public health. Food hygiene and safety and the epidemiology of food-borne illness. Food recalls at the local, national and international levels. Chemical, physical and biological hazards associated with food. Parasites, allergens and intolerances related to food. Why specific food poisoning organisms are linked with specific food groups. Contamination from the environment and people within the environment. The importance of cleaning and sanitation within the food industry and an introduction to food law in Australia. -- Course Website
