FST3862 Food safety and quality management
Faculty of Science
FST3862 Food safety and quality management is a level 3, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2027 in Semester 2 at Malaysia. It needs FST2810.
- Credit points
- 6
- Offered in 2027
- Semester 2
- Malaysia
- Assessment
- Exam 50%
- and 2 other tasks
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Requisites
Before FST3862
Prerequisites
Pass these before you enrol.
After FST3862
No unit lists FST3862 as a prerequisite in the 2027 handbook.
Overview
This unit focuses on food quality and safety management in food production. You will study the principles of quality assurance, quality management systems and ISO certification in the food industry. Along the way, you will also discuss the statistical quality and process control methods in quality assurance and food standard legislation, ISO quality standards and Halal food production. You will also learn Hazard Analysis Critical Control Point (HACCP) principles, food safety hazards, and their application for developing a HACCP plan in the food industry.
Offerings in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Quizzes/presentationsPresentation20%
- AssignmentsWritten30%
- Final assessment - Examination (3 hours and 10 minutes)Examination50%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Describe and explain methods used in quality assurance and quality management in the food industry;
- 2
Explain how quality assurance can be used to monitor and control food quality and safety;
- 3
Explain and apply the principles of Hazard Analysis and Critical Control Points (HACCP) and Halal standards in the food industry to ensure food safety, hygiene and compliance with religious and regulatory standards;
- 4
Explain how food legislation is enacted and enforced in Malaysia and internationally;
- 5
Demonstrate the ability to work in teams and to communicate and discuss concepts and applications related to food safety and quality management.
Workload and teaching
- Lectures24 hours
- Tutorials24 hours
- Teaching approachActive learning
- Teaching approachOnline learning
- Teaching approachCase-based teaching
2-hour tutorial or equivalent and
10-hours of independent study per week.
Lectures provide in-depth exploration of key food safety and quality management principles and an opportunity for students to interact with engaging questions. All the objectives will be addressed in the lectures.
Tutorials are designed to provide practice in using concepts. A range of activities is provided to develop conceptual understanding, strengthen problem solving and multimedia communication skills.
You will engage with a range of videos, recorded lectures, readings, and worksheets to support your learning. Recorded lectures provide in-depth exploration of key food safety and quality management principles, while offering opportunities to engage with guiding questions. All learning objectives are addressed through these materials.
Tutorials are designed to reinforce the application of concepts. A range of activities supports the development of conceptual understanding, strengthens problem-solving skills, and enhances multimedia communication abilities.
Learning resources
Recommended resources
Alli, I. (2004). Food quality assurance: principles and practices. CRC Press.
Couto Lorenzo, L. (2024). HACCP System Auditing for Food Safety: Principles and Techniques. (1st ed.). John Wiley & Sons, Incorporated.
Fortin, N. D. (2022). Food Regulation - Law, Science, Policy, and Practice (3rd Edition) (Third edition.). John Wiley & Sons.
International Finance Corporation (2020). Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System. (1st ed.). (2020). The World Bank.
Riaz, M. N., & Chaudry, M. M. (Eds.). (2019). Handbook of halal food production (First edition). CRC Press.
Schmidt, R. H., & Rodrick, G. E. (2003). Food safety handbook. Wiley-Interscience.
Vasconcellos, J. A. (2004). Quality assurance for the food industry: a practical approach. CRC Press.
Contacts
- Chief Examiners
- Dr Thoo Yin Yin
- Unit Coordinators
- Dr Thoo Yin Yin
Common questions
What are the prerequisites for FST3862?
You need FST2810 before you enrol.
When is FST3862 offered?
In 2027, FST3862 runs in Semester 2 at Malaysia.
Does FST3862 have an exam?
Yes. The exam is worth 50% of the final mark, alongside 2 other tasks.