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:

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 in quality control systems that 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)