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 2025 in Semester 2 at Malaysia. It needs FST2810.
- Credit points
- 6
- Offered in 2025
- Semester 2
- Malaysia
- Assessment
- Exam 50%
- and 2 other tasks
This is the 2025 handbook entry. See the 2027 entry.
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Requisites
Before FST3862
Prerequisites
Pass these before you enrol.
After FST3862
No unit lists FST3862 as a prerequisite in the 2025 handbook.
Overview
This unit focuses on food quality and safety management in food production. You will study the principle of quality assurance in the food industry as well as quality management systems and their certification for an organization. Along the way, you will also discuss the statistical quality and process control methods in quality assurance as well as in food standard legislation, ISO quality standards and Halal food production. You will also learn Hazard Analysis Critical Control Point (HACCP) principles and food safety hazards and their application for the development of a HACCP plan in a food industry.
Offerings in 2025
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Quizzes/presentationsPresentation20%
- AssignmentsWritten30%
- Examination (3 hours and 10 minutes)Examination50%
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
Apply HACCP principles to design food safety plans;
- 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
- Tutorials24 hours
- Lectures24 hours
- Teaching approachActive learning
- Two 1-hour lectures;
- 2-hours tutorial or equivalent and
- 8-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.
Learning resources
Recommended resources
1. Riaz, M.N. and Chaudry, M.M. (2004). Halal food production, CRC Press LLC. ISBN: 1-58716-029-3
2. Schmidt, R.H. and Rodrick, G.E. (2005). Food Safety handbook. John Wiley & Sons, Inc
3. Andres Vasconcellos J. (2005). Quality Assurance for the Food industry - A practical approach. CRC press.
4. Inteaz Alli. (2004). Food quality assurance - Principles & practices. CRC Press. New York.
5. Sara Mortimore and Carol Wallace. (2013). HACCP - A practical approach. Third edition. Chapman and Hall, London.
6. Neal D. Fortin. (2017). Food regulation: law, science, policy and practices, Wiley Publishers.
Where it fits
FST3862 is part of 1 area of study in the 2025 handbook.
Contacts
- Unit Coordinators
- Dr Thoo Yin Yin
- Chief Examiners
- Dr Thoo Yin Yin
Common questions
What are the prerequisites for FST3862?
You need FST2810 before you enrol.
When is FST3862 offered?
In 2025, 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.
Which majors and minors include FST3862?
FST3862 is part of Food science and business.