Public Health And Biosecurity 2

Abstract

Public Health and Biosecurity 2 will be presented in a Problem Based Learning (PBL) format over four weeks. It will address infectious and zoonotic diseases, food safety and meat inspection. Implementation of personal and practice-based infection control and biosecurity measures and investigation of the epidemiology and risk of important zoonotic … For more content click the Read More button below.

Public Health and Biosecurity 2 will be presented in a Problem Based Learning (PBL) format over four weeks. It will address infectious and zoonotic diseases, food safety and meat inspection. Implementation of personal and practice-based infection control and biosecurity measures and investigation of the epidemiology and risk of important zoonotic diseases will be covered. The principles of hygienic practice related to food safety will be outlined, including management of microbial risk, residues and contaminants in food production.

Syllabus

Food safety and inspection processes;Detection of chemical residues in animal derived food for human consumption;Principles of operational and personal hygiene;Hazards Analysis Critical Control Point (HACCP) principles;Quality assurance systems and their assessment;Traceability of animal products, including national livestock identification systems;Diagnosis, control and prevention of zoonotic diseases; andLegislation governing the production of … For more content click the Read More button below.

Food safety and inspection processes;
Detection of chemical residues in animal derived food for human consumption;
Principles of operational and personal hygiene;
Hazards Analysis Critical Control Point (HACCP) principles;
Quality assurance systems and their assessment;
Traceability of animal products, including national livestock identification systems;
Diagnosis, control and prevention of zoonotic diseases; and
Legislation governing the production of animal derived food for human consumption.

Learning outcomes

Upon successful completion of this subject, students should:

Be able to outline the principles of hygiene and hygienic practice relating to food safety;

Be able to assess quality assurance systems with regard to the production of food for human consumption;

Be able to identify and recognise the legal and scientific bases governing the production of food for human consumption;

Be able to demonstrate knowledge and management of residues and contaminants in animal products;

Be able to identify and describe the epidemiology of zoonotic diseases of importance to human health;

Be able to competently investigate outbreaks of foodborne and zoonotic diseases;

Be able to assess and communicate risk;

Be able to implement personal and practice-based infection control measures to limit infectious diseases; and

Be able to describe, investigate and optimally manage companion animal infectious diseases.

Enrolment restrictions

Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science (Honours)

Pre-requisite

Handbook

VSC453 - Public Health And Biosecurity 2

Abstract

Syllabus

Learning outcomes

Enrolment restrictions