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: 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: |
1.1 Obtain information about control points in the manufacturing process |
Element: |
Provide routine input to the HACCP plan |
Performance Criteria: |
2.1 Recognise nonconformance to the HACCP plan |
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
References
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