Course Title: Apply critical control point requirements
Part B: Course Detail
Teaching Period: Term2 2009
Course Code: OHTH5092C
Course Title: Apply critical control point requirements
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 9925 4876
Course Contact Email: sam.cutri@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
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.
Pre-requisites and Co-requisites
Nil
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.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
PMLQUAL301B Apply critical control point requirements |
Element: |
Contribute to the continuous improvement of the HACCP plan |
Performance Criteria: |
2.1 Recognise nonconformance to the HACCP plan |
Element: |
Provide routine input to the HACCP plan |
Performance Criteria: |
1.1 Obtain information about control points in the manufacturing process |
Learning Outcomes
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
Week 1 HACCP revision
Week 2 Case studies
Week 3 Case studies
Week 4 Project Work
Week 5 Project Work
Week 6 Auditing
Week 7 Report
Learning Resources
Prescribed Texts
References
Identify the principles of hazard analysis & critical control points Resource Manual |
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
Assessments for this course may include
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Assignment 75 %
Oral presentation 25%
Assessment Matrix
Course Overview: Access Course Overview