An introduction to the identification, analysis and control of the causes of hazards in food production, distribution, processing, events, retail and food service settings. Students develop an understanding of the impacts of hazards and then develop strategies and controls for the mitigation of the causes of the hazards. A holistic approach is used to examine various International Standards Organisation (ISO), UN FAO, WHO and AS/NZ methodologies to characterise, assess and control the causes of hazards. -- Course Website
