Course Title: Apply hygiene and sanitation practices
Part B: Course Detail
Teaching Period: Term2 2012
Course Code: ONPS5216
Course Title: Apply hygiene and sanitation practices
School: 155T Life & Physical Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact : Judi McCann
Course Contact Phone: +61 3 99258366
Course Contact Email:judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Teacher Sam Cutri
99254876
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
None
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 |
Element: |
1. Identify common causes of food contamination and food poisoning |
Performance Criteria: |
1.1 The difference between food contamination and food |
Element: |
2.. Establish "Good Manufacturing Practices procedures. |
Performance Criteria: |
2.1 Key aspects of hygiene and food safety regulations are |
Element: |
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. |
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
References
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations.pdf http://edis.ifas.ufl.edu/FS077
|
Other Resources
Overview of Assessment
Assessment is based on assignments
Assessment Tasks
Assignments comprise 100% of assessment
Due 9/3/12
Assessment Matrix
Course Overview: Access Course Overview