SEAFOOD PROCESSING AND FOOD SAFETY MANAGEMENT
Credit points: 15
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
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 3 - UG
Prerequisites Admission into SBATE
Special conditions This elective will run subject to sufficient enrolments
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Aquaculture feed and food safety||Recommended||Tacon, A & Metian, M 2008||ANNUAL OF THE NEW YORK ACADEMY OF SCIENCE, VOL. 1140, PP. 50-9.|
|Readings||Assessment and management of seafood safety and quality||Recommended||Huss, H 2007||DAYA PUBLISHING HOUSE, U.S.A.|
|Readings||Australian Seafood Handbook: an identification guide to imported species||Recommended||Yearsley, G, Last, P & Ward, R 2003||CSIRO, HOBART.|
|Readings||Australian Seafood Industry Directory||Recommended||Seafood Services Australia 2007||SEAFOOD SERVICES AUSTRALIA, QUEENSLAND.|
|Readings||Changes in seafood consumer preference patterns and associated changes in risk exposure||Recommended||Jensen, H 2006||MARINE POLLUTION BULLETIN, VOL. 53, NO. 10-12, PP. 591-598.|
|Readings||Effect of oil spills on seafood safety: Tema Nord||Recommended||Binderup, M 2004||NORDIC COUNCIL OF MINISTERS, THE NETHERLANDS.|
|Readings||Fish products and processing||Recommended||Horner, W & Hamer, H 2003||BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD, U.K.|
|Readings||Rick Stein's Seafood Odyssey, DVD||Recommended||Stein, R 2004||BBC, LONDON, U.K.|
|Readings||Scombroid poisoning. Isolation and identification of "saurine"||Recommended||Foo, L 2006||JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOL. 27, NO. 9, PP. 807-810.|
|Readings||SeaQual food safety guidelines for aquaculture||Recommended||Seafood Services Australia 2006a||SEAFOOD SERVICES AUSTRALIA, QUEENSLAND.|
|Readings||Seafood biosecurity technologies: including biosecurity guides for exports to EU and US markets||Recommended||Seafood Services Australia 2006c||SEAFOOD SERVICES AUSTRALIA, QUEENSLAND.|
|Readings||Seafood research from fish to dish: quality, safety and processing of wild and farmed fish||Recommended||Luten, J 2006||WAGENINGEN ACADEMIC PUBLISHING, THE NETHERLANDS.|
|Readings||Seafood safety and quality: advances in the new millennium||Recommended||Shahidi, F & Simpson, B 2004||DESTECH PUBLICATIONS, U.S.A.|
|Readings||Seafood sense: the truth about seafood nutrition and safety||Recommended||Babal, K 2005||BASIC HEALTH PUBLICATIONS, U.S.A.|
|Readings||Seafood traceability technologies||Recommended||Seafood Services Australia 2006b||SEAFOOD SERVICES AUSTRALIA, QUEENSLAND.|
|Readings||Slaughter quality and rigor contraction in farmed turbot (Scophthalmus maximus); a comparison between different stunning methods||Recommended||Roth, B, Imsland, A, Gunnarsson, S, Foss, A & Schelvis-Smit, R 2007||AQUACULTURE, VOL. 272, PP. 754-761.|
|Readings||Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets||Recommended||Roth, B, Birkeland, S & Oyarzun, F 2009||AQUACULTURE, VOL. 289, PP. 350-356.|
|Readings||World at work: fish processing workers||Recommended||Jeebhay, M, Robins, T & Lopata, A 2004||OCCUPATIONAL 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
- Using case study analysis, workshops and practical sessions in the seafood handling facility, students will carry-out preparation of fish for sale.
02. Research and evaluate food processing production lines for efficient and safe preparation of seafood
- 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.
03. Prepare food safety management plans accounting for critical control points and cold chain maintenance
- 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.
04. Describe and explain fish transportation and storage methods with regard to national and international legislative requirements
- 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.
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Epping, 2018, Week 29-43, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
Two 2.0 hours workshop per week on weekdays during the day from week 29 to week 42 and delivered via face-to-face.
|Field trip report (750 words)||25||02, 03|
|Practical examination (2 hours)||35||01|
|Written report and presentation (1500 words)||40||02, 03, 04|