COURSE TITLE : FOOD PROCESSING PLANT SANITATION

COURSE CODE : FST10320

CREDIT : 2

STUDENT LEARNING

TIME : 30 hours per semester

PRE-REQUISITE : Chemistry, Biological Science, Food Microbiology, Food Chemistry

LEARNING OUTCOME : Students completing the course will be able to create an acceptable sanitation
program and identify actual or potential problems and contribute to their solution.

SYNOPSIS : To provide the basic and practical information of the need for food processing plant
sanitation. To give an understanding of major concepts related to food processing
plant sanitation (sanitation requirements, food contaminants and their control
measures, food plant and equipment design and materials, cleaning agents and
cleaning techniques, disinfection and disinfection techniques, monitoring of
cleanliness, food pests and their control, personal hygiene, waste management,
training and hygiene handling, storage and transportation) to be considered in
selecting, establishing, maintaining and improving a suitable program of sanitation
for food processing plant, i.e., the effects the program may have on the plant, the
product and the environment, for good sanitation.

CONTENT :

Contact Hour

LECTURE 1. Introduction 1

- Definition
- Importance of sanitation for food processing plant
- Consequence of good and bad sanitation

2. Sanitation requirements for food processing plant 2

- Good Manufacturing Practices

- Sanitation Standard Operating Procedures

3. Types of contaminants and their control measures 5

- Definition of contaminants
- Sources of contaminants in food processing plant
- Cross contamination
- Types of contaminants and their characteristics
- Biological contaminants (Spoilage and pathogenic microorganisms) and
their control measures
- Biofilm problem in food processing plant and its control
- Chemical contaminants and their control measures

1
 - Allergen management system
- Physical contaminants (Foriegn matters and physical hazards) and their
control measures

4. Hygienic design of food processing plant and facility 2

- Location and site selection

- Zoning and process flow
- Food contact surfaces
- Food contact equipment design
- Hygienic design of facility (Floor, wall, lighting system, ventilation
systems, drain system, etc.)

5. Cleaning and disinfection 4

- Definition
- Types of soils and their characteristics
- Types of cleaning agents and cleaning equipments
- Cleaning procedure
- Types of disinfection and disinfection equipments
- Selection of proper cleaning and disinfection
- Cleaning In Place (CIP) and Cleaning Out Place (COP)
- Proper use, handling and storage of cleaning and disinfection agents and
equipments

6. Personal hygiene 3
- Definition
- Importance of personal hygiene
- Healthy conditions of food employee
- Cleanliness of food employee
- Habits of food employee
- Management responsibility
- Facilities for personal hygiene
- Food employee responsibility

7. Food pests and their control 3

- Definition
- Importance of food pests
- General principles of food pest control
- Types, characteristics and behaviour of food pests
- Control measures of food pest control
- Integrated pest management
- Proper use, handling and storage of pesticides and equipments
8. Water quality and safety for food processing plant
2
- Importance of water quality and safety
- Requirements for water quality and safety
- Types of water used in food processing plant
- Water treatment
- Proper use of water, ice and steam for food and food-contact surfaces

2
 9. Waste management in food processing plant 2

- Definition
- Importance of waste management
- Types of wastes (Solid and liquid wastes)
- Proper waste handling
- Solid waste treatment methods
- Liquid waste treatment methods
- Good waste management system

10. Testing of cleanliness of food contact surface and air sampling 2

- Organoleptic
- Physical method (UV)
- Chemical methods (ATP bioluminescence, protein or sugar residues)
- Microbiological testing (Swab, contact plate, dip slide)
- Testing of microbiological quality of air in food processing plant (Settling
plate and air sampler)

11. Training 1

- Definition
- Importance of training
- Set up training program for food employee
- Types of training
- Training topics for food employee

12. Hygienic handling, storage and transportation 1

- Proper handling and storage of raw material or ingredients, and food

packaging
- Hygienic handling, storage and transportation of food products

13. Practice skills on problem solving related to food processing plant sanitation 2

- Assignment by case study or real incident from food news or other sources
- Discussion

Total 30

ASSESSMENT : Course Work 50%

Class attendance 5%

Individual work 25%

Group activity 20%

Final Examination 50%

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REFERENCE: Marriot, N. G. 1997. Essentials of food sanitation. Chapman & Hall, New York

http://www.food-info.net/uk/eng/ehedgdocs.htm

http://www.foodsafetyconnect.com/Videos

http://www.foodsafetymagazine.com