Course Title: Apply critical control point requirements

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply critical control point requirements

Portfolio: SEH Portfolio Office

Nominal Hours: 40

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




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term2 2009,
Term2 2012,
Term2 2013

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email:

Course Description

This unit of competency covers the ability to monitor critical, quality and regulatory control points related to a person’s work responsibilities. This unit of competency also covers support for ongoing improvement of the enterprise HACCP (Hazard Analysis and Critical Control Points) plan.

Pre-requisite Courses and Assumed Knowledge and Capabilities


National Competency Codes and Titles

National Element Code & Title:

PMLQUAL301B Apply critical control point requirements


Contribute to the continuous improvement of the HACCP plan

Provide routine input to the HACCP plan

Learning Outcomes

Overview of Assessment

Assessments for this course may include 
• Class activities
• Assignments
• Presentations
• Exam