VSC453 Public Health And Biosecurity 2 (8)
CSU Discipline Area: Animal and Vet Science (ANVET)Animal and Vet Science (ANVET)
Duration: One session
Abstract:
Public Health and Biosecurity 2 will be presented in a Problem Based Learning format over a four week period with four PBL packages. It will address zoonotic diseases, food safety and meat inspection. The content of the subject will be tightly aligned with the other subjects within the PBL Program, particularly Public Health and Biosecurity 1, as well as the relevant traditional disciplines and will address many of the Veterinary Graduate Attributes of Charles Sturt University. The principles of Public Health and Biosecurity will be reinforced in other subjects wherever it is appropriate.
+ Subject Availability Modes and Locations
| Session 1 | |
|---|---|
| Internal | Wagga Wagga |
Continuing students should consult the SAL for current offering details: VSC453
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Prerequisite(s):
Enrolment restrictions:
Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science (Honours)
Objectives:
Upon successful completion of this subject, students should:
- be able to outline the principles of on-farm biosecurity and hygeinic practices
- be able to outline the principles of hygiene
- be able to assess quality assurance systems with regard to the production of food for human consumption
- be able to interpret and apply legislation governing the production of food for human consumption
- be able to investigate the presence of residues in animal products.
- be able to discuss important zoonotic diseases, particularly in Australia
- be able to investigate infectious disease and food poisoning outbreaks
Syllabus:
The subject will cover the following topics:
- Animal welfare
- Ante-mortem inspection procedures
- Humane slaughtering of animals
- Post-mortem inspection procedures
- Dressing of carcases
- National livestock identification system
- Detection of chemical residues in animal derived food for human consumption.
- Principles of operational and personal hygiene
- Collection of samples to monitor hygiene
- Hazards Analysis Critical Control Point (HACCP) principles
- Quality assurance systems and their assessment
- Elementary Food Science
- Elementary food and meat sciences
- Meat microbiology
- Packaging of animal products
- Preservation of animal products
- Refrigeration
- Food recall systems
- Traceability of animal products
- Diagnosis, control and prevention of zoonotic diseases
- International, national and state legislation governing the production of animal derived food for human consumption
- Parasitology
- Sources of food poisoning outbreaks
- Outbreak investigation process
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.