FE 504

Advanced Food Plant Sanitation

Fall Semester

 

Instructor:      Assoc. Prof. Figen KOREL

                        Food Engineering Department

Phone: (232) 7506228

e-mail: figenkorel@iyte.edu.tr

Office hours: Monday and Tuesday 9:00-11:00 or any other time when available

Class Format: Classroom instruction Tuesday 13:00-16:00

Catalog Description: The role of sanitation in food industry, the relationship of microorganisms to sanitation. Introduction to HACCP (Hazard Analysis and Critical Control Points), sanitation practices in different food processing systems, cleaning compounds, sanitizers, waste product handling.

Course Objectives:

1)      To provide sanitation information needed to ensure hygienic practices in food processing and preparation operations,

2)      To develop a working knowledge in plant and equipment design and materials, cleaners and cleaning techniques, sanitizers, monitoring cleanliness, pests and their control, HACCP and personal hygiene,

3)      To develop ability in selecting, establishing and maintaining a suitable program of sanitation.

Course Resources:

Text books:

         Marriott, N. G. (1999). Principles of Food Sanitation. Gaitersburg, Maryland: Aspen.

         Forsythe, S.J. and Hayes, P.R. (1998). Food Hygiene, Microbiology and HACCP. Gaitersburg, Maryland: Aspen.

         Hui, Y.H., Bruinsma, B., Gorham, R., Nip, W.-K. (2003). Food Plant Sanitation. New York: Marcel Dekker.

         Pierson, D.A. and D.A. Corlett. (1992). HACCP Principles and Applications. New York: Chapman and Hall.

         Rees, N. and D. Watson. (2000). International Standards for Food Safety. Gaitersburg, Maryland: Aspen.

Grading System:

Written midterm exam 30%

Two project works and presentations 15% each

Final exam 40%

Lecture Timetable Fall 2008-2009

Date

Lecture Topic

September 16

Introduction

The role of sanitation in Food Industry

September 23

The relationship of microorganisms to sanitation

Food contamination sources

October 7

Food facilities design, construction and layout

Design of food processing equipment

October 14

Hygiene and training of personnel and sanitary food handling

The role of HACCP in sanitation

October 21

The role of HACCP in sanitation

October 28

Project Presentation (Project related with a HACCP plan)

November 4

Quality assurance for effective sanitation

November 11 Cleaning and disinfection: Methods and practical applications

Waste product disposal

November 18

Sanitation in different food processing systems (dairy, meat and poultry, seafood, fruits and vegetables, beverages, etc.) and in food service areas.

November 25

Midterm exam

December 2

Sanitation in different food processing systems (dairy, meat and poultry, seafood, fruits and vegetables, beverages, etc.) and in food service areas.

December 16

Sanitation in different food processing systems (dairy, meat and poultry, seafood, fruits and vegetables, beverages, etc.) and in food service areas.

December 23 Management and sanitation

Related national and international regulations and standards

December 30

Project presentations (Project related with sanitation procedures in one of food processing systems or in food service areas.

January 6

Final exam

Note that lectures are subject to change.