This course starts with a discussion of the role of sanitation in the food industry, and it also includes regulatory requirements and voluntary sanitation programs (e.g. GMP and HACCP). Basic food microbiology will be reviewed briefly to enable the students to understand more fully the principles of food sanitation.
The topics including personal hygiene, food plant design and construction, process equipment, air and water management, waste handling and pest control, cleaning and sanitation, and storage and transport management. The specific information in dairy, meat and poultry, fruit and vegetable, or seafood processing plants will be discussed.