Course Title: Apply hygiene and sanitation practices

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Apply hygiene and sanitation practices

Portfolio: SEH Portfolio Office

Nominal Hours: 15

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email: sam.cutri@rmit.edu.au



Course Description

This unit covers the skills and knowledge required to apply the principles of sanitation and hygiene and implement appropriate preventative and control measures.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBF036 - Apply chemistry knowledge and laboratory practices in the workplace,
VBP044 - Apply principles of food spoilage and control



National Competency Codes and Titles

National Element Code & Title:

VBP038 Apply hygiene and sanitation practices

Elements:

1. Identify common causes of food contamination and food poisoning.

Establish “Good Manufacturing Practices” procedures.

Implement cleaning and sanitation procedures pertinent to the food processing industry

Learning Outcomes

Identify common causes of food contamination and food poisoning.
Establish “Good Manufacturing Practices” procedures.
Implement cleaning and sanitation procedures pertinent to the food processing industry


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam