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	Campus	Career	School	Learning Mode	Teaching Period(s)
OHTH5092C	City Campus	TAFE	155T Vocational Health and Sciences	Face-to-Face	Term2 2009, Term2 2012, Term2 2013

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

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

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

Nil

National Competency Codes and Titles

National Element Code & Title:	PMLQUAL301B Apply critical control point requirements
Elements:	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