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 foodborne illnesses;
identify systems that provide protection from illness;
explain critical food sanitation, cleaning, and sanitizing procedures;
detail the fundamentals of the Global Food Safety Initiative (GFSI), the Food Safety Modernization Act (FSMA) and Hazard Analysis and Critical Control Points (HACCP);
demonstrate proficiency of quality control systems which verify quality of food, food safety, and shelf life; and analytical methods of determination; and
demonstrate an understanding of clean-in-place (CIP) and sanitize-in-place (SIP) cleaning and sanitizing and practical applications.

F/S (N)