Course Title: Apply critical control point requirements

Part B: Course Detail

Teaching Period: Term2 2013

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:

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


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


Contribute to the continuous improvement of the HACCP plan

Performance Criteria:

1.1 Obtain information about control points in the manufacturing process
1.2 Locate control points for own work area responsibilities
1.3 Perform relevant checks and inspections on materials and equipment to establish conformance to meet food safety requirements
1.4 Identify variations or common faults
1.5 Record inspection results and report to appropriate personnel


Provide routine input to the HACCP plan

Performance Criteria:

2.1 Recognise nonconformance to the HACCP plan
2.2 Identify likely causes for nonconformance
2.3 Record and report nonconformances to appropriate personnel.

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 Food safety Plans
Week 3 GMP
Week 4 SOP
Week 5 Project Work
Week 6 Project Work
Week 7 Report

Learning Resources

Prescribed Texts


Other Resources

Identify the principles of hazard analysis & critical control points Resource Manual
HACCP and ISO 22000 : application to foods of animal origin / edited by Ioannis S. Arvanitoyannis. 363.19262 H117
HACCP food safety facilitator’s guide / Tara Paster. 2008
AV 664.00289 P291
HACCP food safety training manual / Tara Paster.2007
664.00289 P291
HACCP in the meat industry / Martyn Brown. 2000
664.900218 H117
HACCP : a practical approach / Sara Mortimore and Carol Wallace.
2nd ed. 1998

Overview of Assessment

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

Assessment Tasks

Assignments 100 %
Due 19/10/13

Assessment Matrix

Course Overview: Access Course Overview