Course Title: Apply hygiene and sanitation practices

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5216

Course Title: Apply hygiene and sanitation practices

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 99258366

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Teacher Sam Cutri


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


Course Description

This unit covers the skills and knowledge required to apply the principles of sanitation and hygiene and implement appropriate preventative and control measures

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP038 Apply hygiene and sanitation practices


1. Identify common causes of food contamination and food poisoning

Performance Criteria:

1.1 The difference between food contamination and food poisoning is established.
1.2 Factors that affect the growth of micro organisms are identified.
1.3 Sources of chemical, biological and physical contamination are identified.
1.4 The practices, which can be used to eliminate contamination, are established.


2.. Establish "Good Manufacturing Practices procedures.

Performance Criteria:

2.1 Key aspects of hygiene and food safety regulations are
2.2 Raw materials, products and equipment are handled, cleaned and stored according to the requirements of a food safety program.
2.3 Signs of pest infestation are identified and methods of control are applied.
2.4 The ramifications of failure to observe hygiene and food safety policies and procedures are determined.


3. Implement cleaning and sanitation procedures pertinent to the food processing industry

Performance Criteria:

3.1 The hygiene and sanitation techniques used to maintain food processing plant and equipment to appropriate standards are recognized.
3.2 Cleaning and sanitation agents, pertinent to the food processing industry, are identified.
3.3 Procedures required for the correct use, handling and storage of cleaning chemicals, sanitisers and related equipment are implemented.

Learning Outcomes

This is a competency based course

Details of Learning Activities

Presentations, Classroom Discussions, Internet activities

Teaching Schedule

Week Topic/Activities/Assessments
1    Hygiene and sanitation intro
2    Hygiene and sanitation Microbes
3    Hygiene and sanitation Personal Hygiene
4    Hygiene and sanitation Cleaning Sanitation

Learning Resources

Prescribed Texts


Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations.pdf  
REF: A Guide to the Food Safety Standards.pdf  

Other Resources

Overview of Assessment

Assessment is based on assignments

Assessment Tasks

Assignments comprise 100% of assessment

Assessment Matrix

Course Overview: Access Course Overview