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.
1.2 Common hazards and risks within the food processing industry (including allergens) are identified and assessed.
1.3 Preventative measures for identified hazards are identified.

Element:

2. Delineate Critical Control Points (CCP’s).

Performance Criteria:

2.1 Critical Control Points are defined.
2.2 The hazards associated with CCPs are identified.
2.3 All inspection, control and critical control points for a given process are determined.

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
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


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