SEAFOOD PROCESSING AND FOOD SAFETY MANAGEMENT

AGR3SPM

2018

Credit points: 15

Subject outline

In this subject students will develop knowledge and skills related to safe handling and processing of seafood products originating from aquaculture. Both national and international perspectives on harvesting, slaughter and value adding will be examined. Through a combination of theory and practice, students will investigate globally important seafood processing techniques and practices. Students will develop an understanding of the principles of food safety management, including Hazard Analysis and Critical Control Point (HACCP) plans, establishment and maintenance of the cold chain, Food Safety Management Plans and food poisoning. Students will explore quality assurance techniques and practices, including those relevant to packaging, shelf-life extension, live export and transportation, with attention to national and international legislation for food safety. Students will also consider design, automation, the effect on processing efficiency and future areas requiring research.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsAquaculture feed and food safetyRecommendedTacon, A & Metian, M 2008ANNUAL OF THE NEW YORK ACADEMY OF SCIENCE, VOL. 1140, PP. 50-9.
ReadingsAssessment and management of seafood safety and qualityRecommendedHuss, H 2007DAYA PUBLISHING HOUSE, U.S.A.
ReadingsAustralian Seafood Handbook: an identification guide to imported speciesRecommendedYearsley, G, Last, P & Ward, R 2003CSIRO, HOBART.
ReadingsAustralian Seafood Industry DirectoryRecommendedSeafood Services Australia 2007SEAFOOD SERVICES AUSTRALIA, QUEENSLAND.
ReadingsChanges in seafood consumer preference patterns and associated changes in risk exposureRecommendedJensen, H 2006MARINE POLLUTION BULLETIN, VOL. 53, NO. 10-12, PP. 591-598.
ReadingsEffect of oil spills on seafood safety: Tema NordRecommendedBinderup, M 2004NORDIC COUNCIL OF MINISTERS, THE NETHERLANDS.
ReadingsFish products and processingRecommendedHorner, W & Hamer, H 2003BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD, U.K.
ReadingsRick Stein's Seafood Odyssey, DVDRecommendedStein, R 2004BBC, LONDON, U.K.
ReadingsScombroid poisoning. Isolation and identification of "saurine"RecommendedFoo, L 2006JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOL. 27, NO. 9, PP. 807-810.
ReadingsSeaQual food safety guidelines for aquacultureRecommendedSeafood Services Australia 2006aSEAFOOD SERVICES AUSTRALIA, QUEENSLAND.
ReadingsSeafood biosecurity technologies: including biosecurity guides for exports to EU and US marketsRecommendedSeafood Services Australia 2006cSEAFOOD SERVICES AUSTRALIA, QUEENSLAND.
ReadingsSeafood research from fish to dish: quality, safety and processing of wild and farmed fishRecommendedLuten, J 2006WAGENINGEN ACADEMIC PUBLISHING, THE NETHERLANDS.
ReadingsSeafood safety and quality: advances in the new millenniumRecommendedShahidi, F & Simpson, B 2004DESTECH PUBLICATIONS, U.S.A.
ReadingsSeafood sense: the truth about seafood nutrition and safetyRecommendedBabal, K 2005BASIC HEALTH PUBLICATIONS, U.S.A.
ReadingsSeafood traceability technologiesRecommendedSeafood Services Australia 2006bSEAFOOD SERVICES AUSTRALIA, QUEENSLAND.
ReadingsSlaughter quality and rigor contraction in farmed turbot (Scophthalmus maximus); a comparison between different stunning methodsRecommendedRoth, B, Imsland, A, Gunnarsson, S, Foss, A & Schelvis-Smit, R 2007AQUACULTURE, VOL. 272, PP. 754-761.
ReadingsStunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked filletsRecommendedRoth, B, Birkeland, S & Oyarzun, F 2009AQUACULTURE, VOL. 289, PP. 350-356.
ReadingsWorld at work: fish processing workersRecommendedJeebhay, M, Robins, T & Lopata, A 2004OCCUPATIONAL AND ENVIRONMENTAL MEDICINE, VOL. 61, PP.471-474.

Graduate capabilities & intended learning outcomes

01. Identify and perform a range of processes for preparing fish products for sale

Activities:
Using case study analysis, workshops and practical sessions in the seafood handling facility, students will carry-out preparation of fish for sale.
Related graduate capabilities and elements:
Ethical Awareness (Ethical Awareness)
Creative Problem-solving (Creative Problem-solving)

02. Research and evaluate food processing production lines for efficient and safe preparation of seafood

Activities:
Using case study analysis, workshops and practical sessions in the seafood handling facility, students will carry-out preparation of fish for sale. Research tasks in workshops and group discussion regarding processes including HACCP will help students understand issues of food handling.
Related graduate capabilities and elements:
Creative Problem-solving (Creative Problem-solving)
Inquiry/ Research (Inquiry/ Research)
Critical Thinking (Critical Thinking)
Ethical Awareness (Ethical Awareness)

03. Prepare food safety management plans accounting for critical control points and cold chain maintenance

Activities:
Using case study analysis, workshops and practical sessions in the seafood handling facility, students will carry-out preparation of fish for sale. Research tasks in workshops and discussion regarding processes including HACCP will help students understand issues of food handling.
Related graduate capabilities and elements:
Ethical Awareness (Ethical Awareness)
Creative Problem-solving (Creative Problem-solving)

04. Describe and explain fish transportation and storage methods with regard to national and international legislative requirements

Activities:
Students will undertake research tasks in workshop sessions to assist them to prepare a report on handling fish and seafood products and the transportation and storage requirements.
Related graduate capabilities and elements:
Ethical Awareness (Ethical Awareness)
Creative Problem-solving (Creative Problem-solving)

Subject options

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Start date between: and    Key dates

Epping, 2018, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

Class requirements

WorkShop Week: 31 - 43
Two 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Field trip report (750 words)25 02, 03
Practical examination (2 hours)35 01
Written report and presentation (1500 words)40 02, 03, 04