Instructor
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Text
Book
Principles of Food Sanitation, 3rd ed., Norman G. Marriott,
1994.
avi/Van Nostrand Reinhold, New York
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Course
ObjectivesWhat regulations relate to
sanitation.How to implement a HACCP
system.How to select and use chemicals to ensure proper
sanitation in the food and related industries.What sanitation procedure(s) to use to control
contamination in the food and related industries.What procedure(s) to use to ensure hygienic
practices
in the food and related industries.
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Lecture
Topics Sanitary Regulations
Food, Drug & Cosmetic
ActGood Manufacturing Practices
Ref 1, Chapter 1 Ref. 2, Chapter 23Ref. 3, Chapter 1, 2, 3, Appendix
III Ref. 4, Chapter 1, 12,
Appendix Ref 5, pp. 17-70 Management and
SanitationRef 1, Chapter 18Ref 2 Chapter 2Ref 3, Chapter 4Ref 5, pp. 76-102Microorganisms and Their Relationship to
Sanitation Ref 1, Chapter 2Ref 2, Chapter 6, 7Ref 3, Chapter 14Ref 5, pp. 234-255Food Contamination Sources Ref 1, Chapter 3Ref 5, 225-232Hazard Analysis Critical Control Points
(HACCP)Ref 1, Chapter 1Ref 2, Chapter 3Ref 3, Chapter 19 Ref 5, pp. 72-73Ref 7Ref 8Food Plant Design and
ConstructionRef 2, Chapter 14, 16Ref 3, Chapter 5, 6, 7Ref 4, Chapter 2, 3, 4, 5, 6, 7
Air SanitationRef 2, Chapter 21Personal HygieneRef 1, Chapter 4Ref 2, Chapter 8Ref 3, Chapter 18 Ref 5, pp. 228-233CleaningRef 1, Chapter 5Ref 2, Chapter 4Ref 3, Chapter 16, 17Ref 4, Chapter 8Ref 5, pp. 198-224SanitizingRef 1, Chapter 6, 7Ref 2, Chapter 5Ref 3, Chapter 17Ref 5, pp. 220-222Equipment for Effective
SanitationRef 1, Chapter 7 Ref 2, Chapter 16Water SanitationRef 2, Chapter 20Ref 3, Chapter 15Waste Product DisposalRef 1, Chapter 8Ref 2, Chapter 22Ref 4, Chapter 9Pest ControlRef 1, Chapter 9Ref 2, Chapter 9, 10, 11, 12,
13Ref 3, Chapter 11, 12, 13Ref 4, Chapter 10Ref 5, pp. 107-197Ref 12, Volume I and IIPackaging SanitationRef 2, Chapter 17Ref 3, Chapter 10 Food Storage SanitationRef 2, Chapter 18Ref 3, Chapter 8, 9Food Transport SanitationRef 2 , Chapter 19, Appendix
1Ref 1, Chapter 16
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Absenteeism
Unexcused Absence. Examinations missed
due to an unexcused absence cannot be made up and a grade of zero (0) will be given for each
one missed. Students' failure to complete assignments, attend class, or be present for
scheduled examinations will result in reduction in grade.
Excused Absence.The following are defined as
excused absences: (1) Illness of
student or serious illness of a member of the student's immediately family. Appropriate
verification may be requested by the instructor; (2) Death of a member of the student's
immediately family. Appropriate verification may be requested by the instructor; (3) Trips for
members of student organizations sponsored by an academic unit, trips for University classes,
and trips for participation in intercollegiate athletic events. When feasible, the student must
notify the instructor prior to the occurrence of such absences, but in no case shall such
notification occur more than one week after the absence. The instructor may request formal
notification from appropriate university personnel to document the student's participation in
such trips; (4) Major Religious Holidays. Students are responsible for notifying the instructor
in writing of their absences due to their observance of such holidays no
later than the last day for adding a class. Students missing work due to an excused
absence bear the responsibility of informing the instructor about their excused absence
within one week following the period of the excused absence, except where prior
notification is required, and of making up the missed work. If feasible, the student will be
given the opportunity to make up the work during the semester in which the absence occurred.
Students will be given the opportunity to make up exams missed due to an excused absence
during the semester in which the absence occurred. In general, students will have two
(2) weeks after their return to class to make up any work missed during an excused
absence. A grade of zero (0) will be given for any work not made up within two (2)
weeks of your return to class. Therefore, the burden is on you to make arrangements
with the instructor to make up all work missed within two (2) weeks of your return to
class.
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Grading
3 hour examinations (300 points)
Final Examination (200 points)
Project - Design a HACCP system for a food plant or
food
service establishment (100 points)
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Examination
Schedule
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Reference Books and
Manuals*1. Principles of Food Sanitation, 3rd ed., Norman G. Marriott, 1995. Chapman & Hall, New York
*2. Sanitation in Food Processing, John A. Troller, 1993. Academic Press
*3. Current Good Manufacturing Practices/Food Plant Sanitation, 2nd ed. Wilbur A. Gould. 1994. CIT Publications Inc., Baltimore, MD
*4. Engineering for Food Safety and Sanitation. Thomas J. Imholte. 1984. Techinical Institute of Food Safety, Crystal, Minnesota, 55427
5. Basic Food Plant Sanitation Manual. 3rd ed. American Institute of Baking, 1213 Bakers Way, Manhattan, Kansas 66502.
6. Quality Assurance Manual for Food Processors. American Institute of Baking, 1213 Bakers Way, Manhattan, Kansas 66502.
*7. HACCP Principles and Applications. Edited by Merle D. Pierson and Donald A. Corlett, Jr. 1992. avi/Van Nostrand Reinhold, New York
*8. Microorganisms in Foods. 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. ICMSF. 1988. Blackwell Scientific Publications, Cambridge, MA
*9. Food Sanitation, 3rd ed., Rufus K. Guthrie. 1988. avi/Van Nostrand Reinhold, New York
*10. Principles and Practices for the Safe Processing of Foods. 1991. Edited by D.A. Shapton and N.F. Shapton. Butterworth/Heinemann
*11. Hygienic Design and Operation of Food Plants. 1980. Editor: Ronald Jowitt. avi Publishing Co.
*12. Microanalytical Entomology for Food Sanitation Control, Volume I and II. Revised 1991. J. W. Gentry, K.L. Harris and J.W. Gentry, Jr.
13. Ecology and Management of Food Industry Pests. Edited by J.r. Gorham. AOAC International, Arlington, VA
14. Principles of Food Analysis for Filth, Decomposition, and Foreign Matter. FDA Technical Bulletin No. 1, 2nd Edition. 1985. Editor: J.R. Gorham. AOAC International, Arlington, VA
15. Training Manual for Analytical Entomology in the Food Industry. FDA Technical Bulletin No. 2. 1978. AOAC International, Arlington, VA
16. Key for Identification of Mandibles of Stored-Food Insects. 1985. D. M. Peace. AOAC International, Arlington, VA
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