Course Title: Identify the principles of hazard analysis and critical control points (HACCP)
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: MIET5800
Course Title: Identify the principles of hazard analysis and critical control points (HACCP)
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Sam Cutri
Course Contact Phone: +61 3 99254876
Course Contact Email: sam.cutri@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
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.
Pre-requisites and Co-requisites
VBP073 Demonstrate quality management practices VBP038 Apply hygiene and sanitation practices
VBP045 Identify unit operations
Course Description
This unit covers the skills and knowledge required to identify the principles of Hazard Analysis Critical Control Points.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP037 Identify the principles of hazard analysis and critical control points (HACCP) |
Element: |
1. Identify the requirements of a HACCP system within the food processing industry. |
Performance Criteria: |
1.1 The seven principles of HACCP are outlined. |
Element: |
2. Delineate Critical Control Points (CCP’s). |
Performance Criteria: |
2.1 Critical Control Points are defined. |
Learning Outcomes
This is a competency based unit
Details of Learning Activities
Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities
Teaching Schedule
1 Introduction
2 WHO HACCP
3 WHO HACCP
4 7 Principles
5 Case Studies
6 Case Studies
Learning Resources
Prescribed Texts
References
HACCP and ISO 22000 : application to foods of animal origin / edited by Ioannis S. Arvanitoyannis. 363.19262 H117 |
Other Resources
Food Safety Links
Food Labels Australia
www.foodlabels.com.au
FDA (us)
www.fda.gov
Agriculture, Fisheries and Forestry – Australia www.affa.gov.au
Food Standards Australia New Zealand www.foodstandards.gov.au
Center for Food Safety and Applied Nutrition vm.cfsan.fda.gov/list.html
Australian Institute of Food Science and Technology www.aifst.asn.au
Australian Food Safety Centre: Food Safety & Hygiene
www.foodsafetycentre.com.au/fsh/fshbull35a.htm
Food Safety Links form the Food Safety Consortium www.uark.edu
Codex Alimentarius Commission
World Health Organization www.who.int
Food Safety Victoria www.foodsafety.vic.gov.au
The Food Safety and Inspection Service www.fsis.usda.gov
Food Standards Agency
www.foodstandards.gov.uk
Overview of Assessment
Assessment may include tests and assignments
Assessment Tasks
Assignment 100 % Due 21/5/2012
Assessment Matrix
Course Overview: Access Course Overview