Mar 29, 2024  
Fall 2018 Catalog 
    
Fall 2018 Catalog [ARCHIVED CATALOG]

BT 128 - Food Safety and Sanitation


Credit Hours: 3

This course emphasizes the necessary procedures to produce safe food products by controlling hazards, proper sanitation and by regulatory oversight.  It will include industrial procedures which will produce safe food and a safe and responsible work environment.

Course Outcomes
Upon completion of this course, the student will be able to:

  • explain the history and specifics of food borne illnesses;

  • identify systems that provide protection of illness;

  • explain critical food sanitation, cleaning, and sanitizing procedures;

  • detail the fundamentals of the Global Food Safety Initiative (GFSI) and Hazard Analysis and Critical Control Points (HACCP);

  • demonstrate proficiency of the quality control systems which verify the quality of the food and food safety, shelf life; and

  • demonstrate an understanding of CIP and SIP, cleaning and sanitizing and practical applications.



S (N)