Advanced Food Plant Sanitation
Instructor: Assoc. Prof. Figen KOREL
Food Engineering Department
Phone: (232) 7506228
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.
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.
· 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.
Written midterm exam 30%
Two project works and presentations 15% each
Final exam 40%
Lecture Timetable Fall 2008-2009
Note that lectures are subject to change.