I. General Information

1. Course Title:
Food Safety and Sanitation

2. Course Prefix & Number:
MCAB 1105

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 1

Lab Hours: 2

4. Course Description:

Students will apply food safety measures and conduct sanitation operations within the meat production environment to comply with regulations and industry standards. Good Management Practices (GMP’s), Standard Operating Procedures (SOP’s), Sanitation Standard Operating Procedures (SSOP’s), as well as monitoring documents relevant to a HACCP (Hazard Analysis Critical Control Points) Plan will be employed in the processing environment and in the production of fresh and further processed meat products.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

 

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Meat Cutting & Butchery (MCAB)

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate interpersonal communication skills	Communicate regularly with inspection/regulatory personnel.
Analyze and follow a sequence of operations	Carry out pre- and post-processing sanitation procedures and corresponding documentation.
Apply abstract ideas to concrete situations	Describe common food-borne illnesses and how safe handling can prevent these illnesses.
Utilize appropriate technology	Utilize and understand meat processing safety monitoring equipment to include calibration, assembly, disassembly, cleaning and safety.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Implement a proper sanitation protocol during the production of fresh and further processed meat items
• Maintain proper documentation of sanitation program and documentation relevant to a HACCP Plan;
  
• Communicate with regulatory personnel regarding food safety documentation; and
• Prepare product basic food safety documentation.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Good Manufacturing Practices (GMPs)
• Minimum sanitary and processing requirements to ensure production of wholesome food
• Regulated by the Food and Drug Administration, Code of Federal Regulations (Title 21:  Food and Drugs, Part 110)
• Personnel
• Grounds and Facilities
• Cleaning and Sanitation
• Maintenance
• Equipment and Utensils 
• Raw Material – receiving and storage
• Production/Final Product
• Storage and Distribution
2. Sanitation Standard Operating Procedures (SSOP’s)
• Address the daily sanitary procedures before and during operations to prevent “direct product contamination or adulteration”
• Sanitation Performance Standards (SPS)
3. Record-Keeping Procedures for GMP’s, SSOP’s, SPS
4. Record Keeping Procedures for HACCP Plans
• Fresh Products
• Further Processed Products

2. Laboratory/Studio Sessions

Development of a Sanitation Program as it pertains to current facility and products being processed.  

1. Implementation & Monitoring
• Pre-Operational Procedures
• Operational Procedures
• Accurate Records
2. Citing Corrective Actions (9 CFR 416.15)
3. Maintenance (9 CFR 416.14)