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Nov 06, 2024
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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 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:
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explain the history and specifics of foodborne illnesses;
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identify systems that provide protection from illness;
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explain critical food sanitation, cleaning, and sanitizing procedures;
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detail the fundamentals of the Global Food Safety Initiative (GFSI), the Food Safety Modernization Act (FSMA), and Hazard Analysis and Critical Control Points (HACCP);
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demonstrate proficiency in quality control systems that verify quality of food, food safety, and shelf life; and analytical methods of determination; and
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demonstrate an understanding of clean-in-place (CIP) and sanitize-in-place (SIP) cleaning and sanitizing and practical applications.
F/S (N)
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