FOOD PLANT SANITATION FDST 308

 

SEMESTER:                         Spring 2004

 

FORMAT:                             2 Hourly Lectures per week

 

INSTRUCTOR:                     Dr. June deGraft-Hanson

                                                 Rm G014 Ag. Sci. Bldg

                                                 Tel: 304-293-2631 ext. 4099

                                                 E-mail: mailto:June.deGraft-Hanson@mail.wvu.edu

 

CLASS:                                   Tuesdays and Thursdays 8:15 to 9:15 am

 

OFFICE HOURS:                 By Appointment

 

MATERIALS:                       Recommended Texts:

                                               

                                                Food  Sanitation 3rd Edition by Rufus A. Guthrie

                                                AVI Pub. Co. ASIN 0870551221 $78.50

 

                                               Current Good Manufacturing Practices/Food Plant      

                                               Sanitation 2nd Edition 1994 by Wilbur A. Gould

                                               CTI Pub. ISBN 0930027213

 

                                              Hygienic Design and Operation of Food Plants by

                                              Ronald Jowitt. 1980. AVI pub. Co. ISBN 0870553453                                 

 

                                              

 

PRE-REQUISITES:           Chem 111 or 115

 

 

COURSE OBJECTIVES

  1. To train students in Good Manufacturing Practices as they pertain to the meat, food, fruit and vegetable industries so they are capable of planning and implementing GMP's.
  2. Teach laws and regulations relevant to the food manufacturing industries and the role of agencies such as the USDA, FDA, EPA, and state regulatory bodies to prepare students to develop processes and address questions under the purview of these agencies.
  3. To train students in the basic principles of food and industrial microbiology that affect plant sanitation and ultimately the quality and shelf life of food produced.
  4. To identify pests of interest to the food industry and ways and means of controlling them in such an environment.

 

EXPECTED LEARNING OUTCOMES

 

Upon successful completion of this course students will be able to describe:

 

Principles of food microbiology affecting food plant sanitation.

Construction and design of food processing plants to ensure sanitation.

Food laws and regulations in safe, wholesome food production.

Good manufacturing practices as they relate to food production.

Cleaners and sanitizers used by the food industry.

Controls for insects and other pests.

 

Students will be able to understand the rational behind Good Manufacturing Practices as they relate to the food industry. Knowledge will be gained about the duties and relationships between agencies such as the USDA, FDA, the EPA, and state regulatory agencies with respect to food production. Combined with other courses in the Food Science Minor they should be able to accept a position in industry as Quality Control Supervisors, Plant Supervisors, Procurement Officers (raw materials, cleaners, pesticides). Such knowledge will suffice for employment in both the animal, and food and vegetable industries as well as in further processing plants. 

 

COURSE METHODS

 

Course methods will include lectures, quizzes, exams and tours to poultry processing and further processing plants in Moorefield, WV, as well as other food manufacturing industries such as Gourmet Central in Romney, WV.

 

GRADING

 

The final course grade will be based on:

 

Five quizzes @ 10 pts. each .................................................. 50

Two exams @ 100 pts. each ............................................... 200

Final exam @ 200 pts. ......................................................... 200

Attendance................................................................................ 60

 

TOTAL POINTS...................................................................... 510

GENERAL POLICIES

 

Exams. Quizzes and exams will be based on multiple and true/false as well as fill in the blank-type questions.

 

Grading. Students who do not take the exam without prior legitimate notice will not be allowed a make-up. Grades will be as follows: A (90-100), B (80-89), C (70-79) D (60-69) F (0-59).  Each unexcused absence will result in a two-point deduction from total points possible.

 

Attendance. Attendance is required at all lectures, quizzes and exams. If students miss quizzes/exams due to inclement weather, University-scheduled activities or other legitimate reasons, these can be taken later with the instructors approval.

 

Academic Integrity.  Students are expected to set high ethical standards for themselves and others.  These standards include acknowledging the research contributions of others in your discussions and presentations; reporting all research results including negative results; and maintaining scientific objectivity.  Presenting other’s ideas as your own, even if you change the wording, is a plagiarism.

 

Social Justice.  “West Virginia is committed to social justice.  I concur with that commitment and expect to maintain a positive learning environment based upon open communication, mutual respect, and nondiscrimination.  Our University does not discriminate on the basis of race, sex, age, disability, veteran status, religion, sexual orientation, color or national origin.  Any suggestions as to how to further such a positive and open environment in this class will be appreciated and given serious consideration.

If you are a person with a disability and anticipate needing any type of accommodation in order to participate in this class.  Please advise me and make appropriate arrangement with Disability Services (293-6700).”

 

 

 

COURSE OUTLINE

 

Lecture 1   Good Manufacturing Practices – What do they mean and how do they relate to Food processing and Manufacturing

 

Lecture 2     Compliance with Good Manufacturing Practices

 

Lecture 3     Hazard Analysis Critical Control Program – How did it get started and what does it hope to achieve

 

Lecture 4     Putting a HACCP Team together and implementing a HACCP program

 

Lecture 5     Design and Layout of a typical food processing plant

 

Lecture 6     Basic Food Microbiology – types of microorganisms associated with food processing environments

 

Lecture 7     Conditions that allow for microbial proliferation, and methods of eliminating them or keeping them in check

 

Lecture 8     Cleaners and Sanitizers for use in a food processing environment, and reasons for choosing a sanitizer or cleaner

 

Lecture 9     Effective use of cleaners and sanitizers and safe methods of storage of cleaners and sanitizers

 

Lecture 10   SSOPs

 

Lecture 11   Sanitation and employee safety, OSHA and their rules and regulations

 

Lecture 12    Insect and Rodents usually associated with food manufacturing environments

 

Lecture 13    Methods of eliminating rodents and insects, effective use of baits, traps and poisons, and storage of pesticides, rodenticides etc.

 

Lecture 14    Retail food sanitation

 

Lecture 15    Federal and state regulations and guidelines            

 

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