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FST 108

FOOD PROCESSING PLANT SANITATION

FOOD SCIENCE AND TECHNOLOGY 108
(2 units) WINTER QUARTER

COURSE GOALS: To provide a basic appreciation of the need for sanitation in food processing and preparation operations, and an introductory knowledge of preventative and sanitary techniques available. To give an understanding of topics (plant and equipment design and materials, cleaners and cleaning techniques, sanitizers, monitoring cleanliness, pests and their control, HACCP and personal hygiene) to be considered in selecting, establishing and maintaining a suitable program of sanitation, i.e., the effects the program may have on the plant, the product and the environment. for good sanitation. A student completing the course will be able to identify actual or potential problems and contribute to their solution.

ENTRY LEVEL: Chemistry 8B, Biological Science 1A, Food Science Technology 104 (may be taken concurrently)

TOPICAL OUTLINE:

  1. Introduction -- Sanitation, need for a sanitation program
  2. Laws and regulations
  3. Microbial growth, kinetics, examination, instrumentation, safe handling, cross contamination, biofilms
  4. Cleaning and cleaners, water supply
  5. Hand washing, personal hygiene
  6. Microbial death: sanitizers
  7. Machinery and plant design for good sanitation
  8. Materials for good sanitation, care and corrosion
  9. Pest control: insects, rodents and birds
  10. HACCP and effective sanitation programs
  11. GMP (Good Manufacturing Practices), inspections
  12. Waste management and sanitation

READING: Selected articles from journals and chapters from books.

GRADING PERCENTAGES AND COURSE REQUIREMENTS:

    1. Midterms – 2 - (22% each)
    2. Term paper (2 pages of text) (12%)
    3. Final (44%)

EXPLANATION OF POTENTIAL COURSE OVERLAP:
The purpose of this change is to eliminate much of the overlap between FST108 and FST104. Some overlap will remain, primarily topics covered in more detail in FST108 such as sanitizers and HACCP. Over half the students taking FST104 are not Food Science or Clinical Nutrition majors and some coverage of these topics is appropriate for FST104.
Limited overlap with VMD413 Veterinary Food Science will exist and the FST108 section on HACCP will overlap with PHR450 HACCP and Risk Assessment in Pre- and Postharvest Food Safety.

DATE PREPARED: June 28, 2003
INSTRUCTOR: David M. Ogrydziak