VSC453 Public Health And Biosecurity 2 (8)

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.


Session 1 (30)
On Campus
Wagga Wagga Campus

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.

Subject Information

Grading System



One session


School of Animal and Veterinary Sciences

Enrolment Restrictions

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



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.


This subject will cover the following topics:
  • 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.

Indicative Assessment

The following table summarises the assessment tasks for the online offering of VSC453 in Session 1 2020. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Value %
Communicable kitty mcq
Amongst the runs mcq
Zoo-who? zoonosis role play
The eyes have it debate
Final exam

The information contained in the CSU Handbook was accurate at the date of publication: May 2021. The University reserves the right to vary the information at any time without notice.