BT 128 - Food Safety and Sanitation

Credit Hours: 3

Illustration of the need and procedures to accomplish food safety through proper sanitation, hazard control and regulatory oversight. Included are the industry practices that accomplish the production of safe food on a daily basis while providing a safe and responsible working environment.

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

demonstrate a basic understanding of the history and specifics of food borne illnesses;
identify systems that provide protection of illness;
demonstrate a general understanding of food sanitation, cleaning, and sanitizing procedures;
describe the Global Food Safety Initiative (GFSI) and HACCP;
obtain an understanding of the quality control systems to 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.

Prerequisites: BT 101, BT 105, BT 108
S (N)