FPTC 140 HACCP / Food Safety Management
An introduction to food technology, food ingredients, food packaging, food legislation, unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry and introduction to food safety and quality control.
FPTC 140HACCP / Food Safety Management
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
Program Requirement|{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
4 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
30
III. Catalog Course Description
An introduction to food technology, food ingredients, food packaging, food legislation, unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry and introduction to food safety and quality control.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Identify the seven principles of HACCP and create a HACCP plan.
- Explain the implementation of the seven principles of HACCP and create a HACCP plan.
- Describe contamination hazards (physical, chemical and biological) associated with food products and processing.
- Explain the purpose of Good Manufacturing Practices (GMP).
- Discuss the application of industry standards in the food products and processing industry.
- List common spoilage and pathogenic microorganisms.
- Identify and understand how to control chemical and physical hazards associated with food processing.
V. Topical Outline (Course Content)
VI. Delivery Methodologies
Specific Course Activity Assignment or Assessment Requirements