| 1 | <p>Describe and explain Codex Alimentarius and New Zealand Food Law</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 2 | <p>Identify and describe the importation of food and biosecurity</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">People and Place</strong></p><p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 3 | <p>Describe standards, specifications and current developments</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">People and Place</strong></p><p><strong style="color: rgb(73, 80, 87);">Sustainability</strong></p><p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 4 | <p>Explain the significance and range of food pathogens</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 5 | <p>Explain and apply the main tools for food protection against microbial spoilage and contamination</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 6 | <p>Identify and describe Hazard Analysis and Critical Control Points (HACCP) and its role in food safety- related risk management</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">People and Place</strong></p><p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Critical Thinking</strong></p><p><strong style="color: rgb(73, 80, 87);">Solution-Seeking</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Collaboration</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |
| 7 | <p>Develop a food safety management programme</p> | <p>BSc(Hons) - Bachelor of Science (Honours) - Graduate Profile <p><strong style="color: rgb(73, 80, 87);">People and Place</strong></p><p><strong style="color: rgb(73, 80, 87);">Sustainability</strong></p><p><strong style="color: rgb(73, 80, 87);">Knowledge and Practice</strong></p><p><strong style="color: rgb(73, 80, 87);">Critical Thinking</strong></p><p><strong style="color: rgb(73, 80, 87);">Solution-Seeking</strong></p><p><strong style="color: rgb(73, 80, 87);">Communication</strong></p><p><strong style="color: rgb(73, 80, 87);">Ethics and Professionalism</strong></p> </p> |