VSC453 Public Health And Biosecurity 2 (8)

Public Health and Biosecurity 2 will be presented in a Problem Based Learning format over a four week period with four PBL packages. It will address zoonotic diseases, food safety and meat inspection. The content of the subject will be tightly aligned with the other subjects within the PBL Program, particularly Public Health and Biosecurity 1, as well as the relevant traditional disciplines and will address many of the Veterinary Graduate Attributes of Charles Sturt University. The principles of Public Health and Biosecurity will be reinforced in other subjects wherever it is appropriate.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.


Session 1 (30)
On Campus
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: VSC453. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Animal and Veterinary Sciences

Enrolment Restrictions

Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science
Bachelor of Veterinary Biology/Bachelor of Veterinary Science (Honours)



Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to outline the principles of on-farm biosecurity and hygienic practices;
  • be able to outline the principles of hygiene;
  • be able to assess quality assurance systems with regard to the production of food for human consumption;
  • be able to interpret the role of legislation and process governing the production of food for human consumption
  • be able to demonstrate knowledge and management of residues and contaminants in animal products;
  • be able to describe important zoonotic diseases;
  • be able to carry out an outbreak investigation;
  • be able to assess and communicate risk;
  • be able to formulate, present and support and argument to support a public health issue; and
  • be able to utilise and synthesise scientific literature for dissemination to clients or lay public.


This subject will cover the following topics:
  • Animal welfare
  • Ante-mortem inspection procedures
  • Humane slaughtering of animals
  • Post-mortem inspection procedures
  • Dressing of carcasses
  • National livestock identification system
  • Detection of chemical residues in animal derived food for human consumption.
  • Principles of operational and personal hygiene
  • Collection of samples to monitor hygiene
  • Hazards Analysis Critical Control Point (HACCP) principles
  • Quality assurance systems and their assessment
  • Elementary Food Science
  • Elementary food and meat sciences
  • Meat microbiology
  • Packaging of animal products
  • Preservation of animal products
  • Refrigeration
  • Food recall systems
  • Traceability of animal products
  • Diagnosis, control and prevention of zoonotic diseases
  • International, national and state legislation governing the production of animal derived food for human consumption
  • Parasitology
  • Sources of food poisoning outbreaks
  • Outbreak investigation process


Current Students

For any enquiries about subject selection or course structure please contact Student Central or ask@csu.edu.au or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.