Course Title: Identify the principles of hazard analysis and critical control points (HACCP)

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Identify the principles of hazard analysis and critical control points (HACCP)

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)
MIET5800	City Campus	TAFE	155T Vocational Health and Sciences	Face-to-Face or Internet	Term1 2012

Course Contact: Sam Cutri

Course Contact Phone: +61 3 99254876

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

Course Description

This unit covers the skills and knowledge required to identify the principles of Hazard Analysis Critical Control Points.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP073 Demonstrate quality management practices VBP038 Apply hygiene and sanitation practices
VBP045 Identify unit operations

National Competency Codes and Titles

National Element Code & Title:	VBP037 Identify the principles of hazard analysis and critical control points (HACCP)
Elements:	1. Identify the requirements of a HACCP system within the food processing industry. 2. Delineate Critical Control Points (CCP’s).

Learning Outcomes

This is a competency based unit

Overview of Assessment

Assessment may include tests and assignments