Food Safety & Sanitation Web-based Course Review Comments
Stephanie Penn
DONE = Fixed
XXXXXXXXXXXXXX = not resolved
Intro page
DONE ć
Last para. ¡V Change ¡§you¡¨ to ¡§your¡¨
Chapter 1
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Pre-quiz
DONE
o
Question #2 - boxes instead of circles like the rest of the questions
DONE
o
General ¡V hitting the up and down arrows on the keyboard can inadvertently
change the answers to the question when the user actually intends to scroll up and down.
I did this and noticed it, but others may not.
XXXXXXXXXXXXXX
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Definitions
o
Foodborne injury ¡V wrong def.
DONE
o
Pathogens ¡V add ¡§mold¡¨
DONE
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Contagious ¡V ¡§saliva¡¨ is mentioned twice
DONE
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Page 2
o
#8 ¡V change the word ¡§intolerances¡¨ to ¡§intolerance¡¨
DONE
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Page 4
o
Foodborne mechanisms link ¡V when I opened this it was not readable, the frame
must be maximized. I¡¦m not sure if everyone will know to do this.
XXXXXXXXXXXXXX
o
Last para under Foodborne Infection ¡V not all foods must be held at refrigeration
as suggested. Possibly add ¡§potentially hazards food¡¨
DONE
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2nd para under Foodborne Intoxication (last sentence) ¡V delete ¡§microbial¡¨
from ¡§microbial nutrients¡¨
DONE
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3rd para under Foodborne Intoxication (1st sentence) ¡V ¡§chill¡¨ in only for
certain foods. Again it sounds like all foods must be chilled.
DONE
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Symptoms bullet ¡VI believe that ¡§sore throat¡¨ and ¡§headache¡¨ should e put
together (as separately they are not an indicator of carrying foodborne illness) ¡V see
Food Code.
DONE
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Very last sentence ¡V reword ¡§and should make sure their products are as safe as
possible¡¨
DONE
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Page 6
o
Activity ¡V here I was a little confused by the terms ¡§ingredients¡¨ and ¡§raw
ingredients¡¨. Possibly change ¡§ingredients¡¨ to ¡§food additives¡¨
XXXXXXXXXXXXXX
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Page 7
o
2nd frame of activity ¡V maybe place ¡§foodborne hazard¡¨ in a different frame
since if could be correct for the physical and chemical hazard definitions as well
DONE
Overall, this chapter was set up very well. All needed info was covered and I think the
activities will be a huge help to participants!
Chapter 2
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Quiz
o
Fermentative MO¡¦s are?
„X
I think there could be two correct answers here since fermentative MO¡¦s can
cause $ loss to producers (example: juice ferments when it shouldn¡¦t). I know this isn¡¦t
the definition you give in the class, but technically fermentative MO¡¦s are not always
good.
DONE - CHANGED TERMINOLOGY TO BENEFICIAL MICROORGANISMS.
CHANGED CHAPTER CONTENTS, GLOSSARY, QUIZ
o
Listeria questions:
„X
¡§destroy¡¨ is misspelled
DONE
„X
In this question, I believe that the correct answer is actually wrong. LM in not a
psychrophile. The definition in my microbiology book for psychrophile is a MO that
grows best at temperatures from 15 to 20„aC. I may be wrong, but I would say that LM
is a psychrotrophic mesophile. Meaning it grows best in the TDZ, but has the ability to
grow reasonable well at refrigeration temperatures. (Please let me know on this since I
may be totally wrong)
o
True about psychrotrophic MO¡¦s?
„X
I think that there are two correct answers here (1) not capable of growing at
temperatures above the TDZ (not sure if this is what it said in the pre-quiz, but this was
how it was stated in the post-quiz) (2) capable of growing at temperatures below the TDZ
DONE - I MISTATED IT. IT SHOULD BE PSYCHROTROPH, NOT ..PHILE. CNC
SAYS IT COULD BE TERMED PSYCHROTROPHIC MESOPHILE BUT TO AVOID
CONFUSION I WILL JUST CALL IT A PSYCHROTROPH
o
General comment
„X
In the post-quiz since the answers are rearranged, the answers ¡§all of the above¡¨
and ¡§none of the above¡¨ are not always the last choice.
DONE - FIXED SO THIS WILL NOT HAPPEN
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Definitions
o
Parasites: add comma after ¡§foods¡¨ instead of period; also ¡§oocytes¡¨ or
¡§oocysts¡¨??
DONE
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Lag phase: change to ¡§first of 4 microbial growth phases¡¨
DONE
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Log phase: change to ¡§ second of 4¡K¡¨
DONE
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Stationary phase: change to ¡§third of 4¡K.¡¨
DONE
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Death phase: change to ¡§forth of 4¡K¡¨
DONE
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Temperature danger zone: change 140„aF to 135„aF
DONE
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Nutrients: do MO¡¦s require vitamins to grow???
YES
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Page 3
o
This page is skipped when hit the ¡§next¡¨ button on page 2. I found it by hitting
the ¡§previous¡¨ button on page 4
DONE - FIXED
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Page 4
o
2nd para under pathogens ¡V add a space between ¡§while¡¨ and ¡§a¡¨
DONE
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Page 5
o
1st para under parasites
„X
??? ¡§oocytes¡¨ or ¡§oocysts¡¨ Maybe both are correct?
DONE - CHANGED TO OOCYSTS
o
The CFU explanation might be a little hard to grasp. Possibly have two pictures,
one a petri plate with no visible MO¡¦s (freshly plated) and one with approximately 15
colonies. Explain how there are 15 single bacteria spread out on the first plate and how
after incubation they grow to produce enough bacteria to be seen by the visible eye. A
scientist would then look at the incubated plate and determine that there were 15 bacteria
in the sample that they placed on the plate.
xxxxxxxxxxxxxxxxx HAVE TO THINK ABOUT IT...3/8/06
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Page 6
o
General comment ¡V I really like the explanations of the growth phases in this
section.
o
Another general comment ¡V I get busy reading the text and almost forget to go
back and open the animation box. Maybe make this link stand out a little more. This
comment goes for this page as well as any other that has a link on the side. These are
really helpful and definitely should not be missed!
DONE I PUT IT AT END OF THE TEXT SO THEY CAN REVIEW THE CONCEPT
o
1st para - replace ¡§2¡¨ with ¡§two¡¨
o
List ¡V list of 4 phases should be numbered instead of bulleted to show order
DONE
o
Growth phase animation
„X
Some text cut off in the first frame
„X
Rogue MO cell in top left corner of chart
„X
Narrative needs to stand out a little more; either below Phase title or in a colored
box
XXXXXXXXXX asked Bill to look into it 3/8/06.
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Page 7
o
Temperature definitions ¡V ??? as I said in the quiz comments, I was thinking that
bacteria such as LM can be psychrotrophic mesophiles since they can grow at
refrigeration temperatures, but grow best at warmer temperatures. If this is true you¡¦ll
have to change portions of these explanations???
XXXXXXXXXXXXXXX WILL LOOK INTO THIS 3/8/06
o
pH section ¡V you may want to add something here about how acid is added to
some foods during processing to adjust the pH either to control MO growth, for flavor, or
for both reasons.
DONE
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aW section ¡V may want to talk about drying or adding salt/sugars to decrease
water activity as a means to control MO growth
DONE
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o
„X
Matching activity
Last frame
Spell out ¡§degrees¡¨
„X
Also on these activities you may want to have some instructions to close last
frame using X box if completed (although I know Macs are different)
XXXXXXXXXXXXXXX asked bill to put a close window box in each.
Chapter 3

Quiz
o
Which of the following is a recommended… (misspelled)
DONE
o
Four hour rule question – “temperature” and “to” are misspelled
DONE
o
Allergen question – “eliminate” misspelled
DONE

Definitions
o
Pasteurization – change to say something like “destroy all pathogenic MOs in
addition to some other undesirable MOs”
CHANGED TO: The controlled heating of a food to destroy pathogenic and spoilage
microorganisms. CANNOT USE THE TERM "ALL" SINCE THAT DOES NOT
HAPPEN (LOG REDUCTION CONCEPT -I.E.NEVER REACHES ZERO,
PASTEURIZATION VS STERILIZATION, ETC)
o
Sanitize – I like the definition that is in the CFC manual. I believe it says
something like “eliminate harmful levels of pathogenic MOs”
CHANGED TO: A chemical compound that reduces surface microorganisms to safe
levels. In the U.S., manufacturers of sanitizers must prove their effectiveness before they
are approved by the Environmental Protection Agency.

Page 4
o
Under PHF’s you could take the definition to mean that any food that supported
MO growth is a PHF. Possibly change definition to say something like “PHF’s have the
capability to support the growth of pathogenic MO’s”
CHANGED TO: ...foods that, because of their physical or chemical properties, are
capable of supporting the growth of microorganisms.
o
Under PHF food chart

Milk & dairy products → add “fresh (or fluid) milk”
DONE

Egg & egg products → add “shell eggs” and possibly “liquid eggs”
DONE

Meat → add “fresh meat cuts”
DONE

Page 5
o
Under RTE chart

Meat & poultry products → “cooked” and possibly “fermented” in
front of “sausage products”
DONE
o
Under foods that contain allergens

List – add close parenthesis to shellfish bullet
DONE

Page 8
o
Need to talk about tamper evident packaging. This topic is talked about under
shipping (tamper evident seals on trucks), but in the matching game there is reference to
tamper evident packaging.
DONE I MENTIONED THAT THE PACKAGING ASPECT WILL BE DISCUSED IN
CHAPTER 11. changed text to: Make sure loaded trucks are secure against unauthorized
entry. Using locks along with tamper-evident seals that visually indicate if an attempt has
been made to enter the truck. More information on security issues will be discussed in
Chapter 11. (the glossary link was removed...they will get to that in chap 11.)
Changed drag and drop to &term13=LABEL&
&definition13=Should instruct food distributors,
processors, or consumers on the correct wa

Matching game
o
2nd frame

Delete space from “per cent” under ROP definintion
DONE

For LOG def use the definition found on the definition page. The way it is
stated, it is too similar to the COA definition
CHANGED TO:
COA: A document from a supplier that provides proof that their product was laboratory
analyzed and found to be free of pathogens or contains less than previously agreed levels
of indicator organisms
LOG: A document from a supplier of raw materials, ingredients, or additives that
indicates that their product meets certain safety or quality requirements and/or was
manufactured under appropriate sanitary conditions.
TEXT CHANGED TO REFLECT DEFINITIONS AND MATCH D&D
o
Last frame

Raw meat and seafood salad need to be separated into different frames
since both fit the “an example of a PHF” definition
BUT ONE IS PHF AND OTHER IS PHF AND RTE. CHANGED D&d TO SAY
SEAFOOD SALAD=An example of a high risk food which is both a potentially
hazardous AND ready-to-eat
Chapter 4
•
Questions
o
I think that the clothing question is incorrectly worded. Either you need to
replace “least” with “most” or replace “prevent” with “cause”
CHANGED TO: Which of the following practices is MOST likely to prevent clothes
from becoming a source of contamination?
o
Eating/drinking/smoking question has boxes for answers instead of circles
DONE
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Definitions
o
“Disinfectant footbaths” and “nail brushes” are highlighted but defs are missing
HIGHLIGHT REMOVED - NO NEED TO DEFINE
•
Page 5
o
In “When to wash hands” list - mention touching/taking out garbage. Also, is
there a rule that you should wash your hands after 4 hours of continuous working (or is
that just for changing gloves)?
ADDED GARBAGE THING, NOT SURE ABOUT 4 HOUR RULE, BUT SINCE
THEY EAT AFTER 4 HRS I LEFT IT OUT.
o
“How to wash hands” list

#1 add “warm” in front of water
DONE

DONE
#4 add “with warm water”
o
“How to wash hands” section – label or reference pictures with paper towel being
used as a barrier when turning off faucet and opening door
DONE
o
“Frequently miss areas of hands” picture – this picture is hard to see, it needs to
be larger so you can see the highlighted areas between fingers. Also it needs a key or
descriptor telling what the red highlighted areas are.
WORKING ON IT - WILL SEE IF WE HAVE A LARGER VERSION 3/10/06
o
“Soap” section, 1st para – Emulsifying sentence is too technical
REMOVED EMULSIFYING AND DETERGENT, THEY WILL GET MORE ON
SOAPS VS DETERGENTS IN CLEANING SECTION.
•
Page 6
o
“Handwashing facilities” title – “w” needs to be lower case
DONE
o
“Handwashing facilities” section, 2nd para – “nest” should be “next” and
“entrances to” changed to “entrances of”
DONE
ALSO MADE SOME OTHER CHANGES: MADE DRYING HANDS ITS OWN
SUBSECTION, CHANGED TABLE OF CONTENTS TO INCLUDE LINK TO IT.
Chapter 5
•
Quiz
o
“Which is an example of a direct water cross connection?”

I don’t think there are any correct answers for this question. The way the
“correct” answer is stated the pump could be delivering undiluted cleaning compound
into a inlet at the top of the mixing tank with no cross connection

Possibly restate the answer as “A metering pump used to deliver caustic
cleaning compound into a water stream as part of a CIP system”
DONE- USED S.P.'S SUGGESTION
•
Page 5
o
Turbidity para – change the word “percolate” to “filter” (or some other word) I’m
not sure if people would know what percolate means
DONE
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Page 6
o
Surface water section – include “waste discharges from industrial sources” as a
possible contaminant
DONE
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Page 7
o
1st para, 2nd sentence – add “which” between “in” and “water”
DONE
o
Cross connection example – can you make this into a slide show instead of a
scroll down screen? I almost though the 1st page was all there was
•
Matching game
o
1st frame – capitalize “t” in “Secondary Standards”
General comment – this is the first chapter where I hadn’t been taught this information
previously (direct vs. indirect cross-connection info). I’m an auditory learner, so I found
the amount of information in the paragraphs almost too much to take in. It will be
interesting to see how non-food scientists are able to absorb the information, but if you
see that they are having trouble taking it all in, you may want to add a “let’s review”
outline at the end of each chapter with a fairly detailed list of what was covered. Or, you
may want to repeat the information in list form within the teaching pages.
I REARRANGED THE CROSS CONNECTION PART SO THAT THE SLIDE SHOW
IS AT THE END AND IS LISTED AS A REVIEW. I TELL THEM TO SCROLL
EACH OF THE 6 EXAMPLES.
The matching games are good, but they don’t go into enough detail to review what is
expected in the quiz
Chapter 6
•
Quiz
o
Storing materials indoors? – “Store toxic materials” answer needs to be corrected
DONE
o
Windows question – two answers are exactly the same
DONE
o
Outdoor lighting question – “the” is misspelled
DONE
o
Storing materials outdoors? – Change “Stored” to “Store”
DONE
o
Food handling & processing area? – add space between “doors” and “and”
DONE
o
Interior lighting? – wrong answer is marked as correct
DONE
•
Page 3
o
1st para – misspelled “design”
DONE
o
last para – add “of” between “inside” and “buildings”
DONE
•
Page 5
o
Air flow section, 2nd para – remove space in “flow”
DONE
o
Overhead structures section, 1st sentence – “are” misspelled
DONE
o
Ceiling section, 2nd para – “False” misspelled; also add “only” to “False ceilings
are only acceptable…”
DONE
General comment – when I log on, I am now directed to the “In Touch Menu.” I then
have to go the Syllabus page, click on the “return to last page” button. This directs me to
the last quiz I took. I have to click on “take the quiz” and then go to the pre-quiz.
I think that Bill is working on this, but I just wanted to let you know what I currently
have to do go get back to where I left off. Chapter 6
•
Quiz
o
Storing materials indoors? – “Store toxic materials” answer needs to be corrected
DONE
o
Windows question – two answers are exactly the same
DONE
o
Outdoor lighting question – “the” is misspelled
DONE
o
Storing materials outdoors? – Change “Stored” to “Store”
DONE
o
Food handling & processing area? – add space between “doors” and “and”
DONE
o
Interior lighting? – wrong answer is marked as correct
DONE
•
Page 3
o
1st para – misspelled “design”
DONE
o
last para – add “of” between “inside” and “buildings”
DONE
•
Page 5
o
Air flow section, 2nd para – remove space in “flow”
DONE
o
Overhead structures section, 1st sentence – “are” misspelled
DONE
o
Ceiling section, 2nd para – “False” misspelled; also add “only” to “False ceilings
are only acceptable…”
DONE
General comment – when I log on, I am now directed to the “In Touch Menu.” I then
have to go the Syllabus page, click on the “return to last page” button. This directs me to
the last quiz I took. I have to click on “take the quiz” and then go to the pre-quiz.
I think that Bill is working on this, but I just wanted to let you know what I currently
have to do go get back to where I left off.
Chapter 7
•
Page 3
o
Under “General Requirements” – add “inert” to glossary and include definition in
text
DONE I took out the term inert and wrote "Do not leach or chemically react with foods to
produce substances that are toxic or impart colors, odors, or tastes cannot occur"
•
Page 5
o
You may want to talk a little bit about stainless steel maintenance here. Stuff like
don’t use brillo pads or other metal for cleaning. Also, I think that food grade stainless
steel can even be scratched by excessive use of the green pads?? Since most of the
people taking this class will probably already have proper equipment in place, I think this
would be a very relevant topic
DONE ADDED: "However, care must be taken when cleaning stainless steel to avoid
excessive scratching of the surface when harsh chemicals or abrasive cleaning pads are
used. Even microscopic crevices in stainless steel provide hiding places for soils and
microorganisms and make it much more difficult to clean and sanitize. Check with the
equipment manufacturer to determine which kind of cleaner and cleaning pad can be used
without harming the surface."
o
“Copper” section – also a catalyst for the oxidation of certain fats (dairy products)
which can cause substantial product loss even if just one copper fitting is used
DONE "Copper and copper alloys such as bronze and brass are appropriate for air and
potable water lines. However, do not use copper containing materials for foods with a pH
of 6 or below such as vinegar, fruit juice, or wine. Under acidic conditions, these
materials release free copper which can be toxic at high levels. Even at very low levels,
copper produces unpleasant flavors in foods. Substantial product loss can occur even if
just one copper fitting is used. "
o
“Plastics” sections – you talk about the importance of temperature in the quiz and
the matching game, but nothing in the text. Talk about how different plastics have
different suitable temperature ranges.
DONE
TEXT SAYS: "However, some plastics crack easily at high temperatures or they cloud,
or stain from prolonged exposure to corrosive food materials or cleaners and sanitizers. "
General comment – Maybe you’ll be getting to this later, but one topic that I haven’t seen
has to deal with separation of brushes for cleaning different parts of the plant. Example –
not using a brush that was used to clean the drain to clean a food contact surface. This is
an issue that I’ve seen in some plants and should probably be dealt with somewhere.
XXXXXXXXX That should be in the cleaning section, I will look for it.
Chapter 8
•
General comment – The FDA, not the USDA, is responsible for milk and dairy
products. I also believe that the UDSA is only responsible for in-shell eggs and that all
other egg products (liquid eggs) are under FDA. I’ve tried to point out everywhere that
this needs to be changed in this chapter.
DONE Changed page 4 - Any where else?
•
Quiz
o
Adulterated foods question – “taste” misspelled
DONE
o
Intrastate commerce question – “The” misspelled (first word in question)
DONE
o
Interstate question – delete “dairy products”
DONE
•
Definitions
o
Intrastate foods – change “is” to “are”
DONE
o
CFSAN – delete ‘dairy”
DONE
o
FSIS – delete “milk”; also add “certain” to “certain products containing them” so
they don’t think that something like bread containing eggs is regulated by FSIS
DONE Changed to "The agency within the USDA that issues and enforces food safety
regulations that pertain to the safety of meat, poultry, and shell eggs."
o
Product recall – this doesn’t link correctly
DONE
•
Page 1
o
#5 – “Protocol” misspelled
DONE
•
Page 2
o
#3 & #4 – delete “milk”
DONE
•
o
Page 5
FDA Section – delete “dairy”
DONE
•
Page 6
o
FD&C Act section, 3rd para, 3rd sentence – there is an error here (possibly a
missing sentence). It just says “market.”
DONE
•
Matching game
o
HACCP definition is ambiguous.
DONE changed to "type of food safety program required for federally regulated meat and
poultry, seafood, and juice processors"
Chapter 9
•
Quiz
o
Biofilm question – I think the answer is incorrectly marked
DONE Changed the question to "Which of the following statements is true about
cleaning with high pressure hoses?" B is the best answer
o
Pre-rinse question – no correct answer was indicated
DONE
o
Precipitates question – one answer has extra words – should say “permanent
hardness”
DONE
•
Page 4
o
2nd sentence –error, I’m not sure what the missing word(s) are supposed to be
o
2nd para, last sentence – “step” to “steps”
•
Page 7
DONE rewritten as "Before we discuss specific cleaners and cleaning methods, we need
to go over the sanitization process. Sanitization can be defined as the 5-step process
necessary to effectively clean and sanitize a surface. The process consists of the
following steps: 1) Preparation for cleaning, 2) Pre-Rinse, 3) Clean, 4) Post-Rinse, and 5)
Sanitize."
o
2nd para under High Pressure cleaning section – change “damage” to “damages”
DONE
o
Foam cleaners section – another advantage is that employees can visually see if
all surfaces are covered with cleaner
DONE
Chapter 10
•
Quiz
o
Question about why MO testing not done each time – I think the answer is “all of
the above.” There was no justification for this answer on the test results
DONE
o
Iodaphore question – wrong answer is marked as correct
DONE
•
Page 4
o
Need to highlight linkable definitions
XXXXXXXXX not sure about this, I made the epa link bold, others look ok.
•
Page 5
o
2nd list under iodaphores – “They: Changed it!” - not sure why this is in the text
DONE
o
Peroxy- acid para – “common” misspelled
DONE
•
Page 6
o
Need to highlight definitions. Also, when click on a link to the def page, it
doesn’t bring up a new window like usual
xxxxxxxxxxxxxxWill check with bill 3/16/06
Chapter 11
•
Quiz
o
Critical security area question – wrong answer marked as correct
DONE
o
Tamper evident question – delete one “but” from answer
DONE
o
Strategy for preventing food security problems question – 2 answers are the same
DONE
o
Visitor practices question – reword answer to say “Issue them ID badges that can
be kept”
DONE
•
Page 1
o
#4, 4th line – “Risks” misspelled
DONE
•
Page 6
o
Critical external areas section, list – I would add exterior food storage areas (bulk
tanks) to this list
DONE
o
Receiving & Shipping areas section, 3rd para, 3rd sentence – change “separate” to
“separated”
DONE
•
Page 7
o
Additional security section, 1st sentence – add “be” to “may be necessary”
DONE
•
Page 8
o
Presence of unauthorized materials section – “coins” is listed twice
DONE
•
Page 9
o
1st para – add comma after “contractors”
DONE
•
Matching game
o
3rd frame – one of the defs in incorrect “one of the common symptoms…”
DONE
o
3rd frame – add “at” to “Visitors should sign in at a ¬¬¬_____…”
DONE
Chapter 12
•
General comment – although I think that the content of this section is good,
possibly consider approaching HACCP chapter from less of a complete overview and
more of an opportunity to give examples and convince students of why it is the best food
safety system. Here are some thoughts
o
Through explanation 7 steps follow a process and give examples. Possibly
something simple like a juice with one CCP – pasteurization. I think seeing the flow
diagram and then seeing a example of each of the steps using this product would be very
helpful
o
To limit length, remove discussions about prerequisite programs and preliminary
steps (just mention).
o
Also include a comparison or examples of traditional programs vs. HACCP.
Example/ A batch of X doesn’t get up to temperature: Traditional program will find
pathogens in testing while HACCP will detect temperature problems immediately, divert
product, & reprocess. Recall avoided!
•
Quiz
o
Components of HACCP question – “monitoring” listed twice in answer
DONE
•
Page 5 – picture very fuzzy
XXXXXXXXXXXXXXX will look for a better one
•
o
Matching game
1st frame – defs for preventative and prerequisite are cut off
o
2nd frame – incorrect definition for “critical”
XXXXXXXXXXXX must fix
o
2nd frame – “peanuts” not related to HACCP
XXXXXXXXXXXX must fix
o
3rd and 4th frames – none of these are related to HACCP
XXXXXXXXXXXX must fix