Sanitation & Food Safety
Ella Saparianti
Indria P.
Course Outline
Week Course
Lecturer
1
2
3
4
5
6
7
Introduction to Sanitation and Food Safety
Food Plant Design
Equipment Design
Cleaning Principles
Sanitizing Principles
Food Contamination Sources
Personal Hygiene and Aerosols as a Contamination Risk
ELS
ELS
ELS
ELS
ELS
ELS
ELS
8
9
10
11
12
13
14
Managing Contamination Risk from Packaging Materials
Sanitation in Storage Area and During Transportation
Pest Control
Water in the Food Industry
Food Safety: Physical, Chemical and Biological Aspects
Principles of Waste Treatment
Good Manufacturing Practices
INP
INP
INP
INP
INP
INP
INP
Course Contract: 5P
• PLEASE COME EARLY
– Late comers will be forbiden to enter the class
• PLEASE COLLECT ON TIME
– Late submissions will not be considered
• PLEASE SILENT YOUR CELL PHONE
– Silencing your cell phone is a matter of politeness/manner
• PLEASE BE ACTIVE
– Active participants will gain extra point
• PLEASE PAY ATTENTION
– Your attention will determine your success
Extra Points
• PRESENTATION
– Students are encouraged to present an individual presentation (once only)
about a particular topic
– Presentation will be conducted prior to every lecture for about 15 minutes
– Gain a minimum score of 71 (B) provided that the student fulfill all necessary
requirements to pass the course
• DISCUSSION
– Students are encouraged to participate in class discussions
– Gain a +5 score (maximum per meeting)
– Cummulative top up to the final score
• EXPERIENCE SHARING
– Students who have done an internship program are encouraged to share their
experience in the class
– Gain a +5 score (maximum per meeting)
– Cummulative top up to the final score
Group Assignment & Quiz
• GROUP ASSIGNMENT
– Form a group of 8-10 students
– Find any sanitation & food safety problems in Medium to
Large-Scale food industry (plus picture)
– Booklet it (print), submission deadline: week 14 (max 24 dec)
– The grade will be based on: originality, creativity, story and
strength of information
• QUIZ
– Materials to be studied: week 8-12
– The quiz will be conducted on week 13
Course Assessment
Activity
Week
Percentage
1. Group Assignment
2. Quiz
3. Final Examination
14
13
16
Final Score
30
20
50
100
• Extra points gained will be added to the final score
Tugas booklet
8
9
10
11
12
13
14
Managing Contamination Risk from
Packaging Materials
Sanitation in Storage Area and During
Transportation
Pest Control
Water in the Food Industry
Food Safety: Physical, Chemical and
Biological Aspects
Principles of Waste Treatment
Good Manufacturing Practices