COURSE SYLLABUS AND ASSESSMENT TOOLS FST322 FOOD SAFETY AND SANITATION

Transcription

1 COURSE SYLLABUS AND ASSESSMENT TOOLS FST322 FOOD SAFETY AND SANITATION Credit : 2(2-0) (2 hours lectures and discussions per week for 14 weeks; no laboratory work) Semester : 5 Academic Year : 2011/2012 Pre-requisite : Food Microbiology (FST220), Food Chemistry (FST210) Number of students : 110, divided into two parallel classes; 55 students per class Delivery Method : Lecture, class or group discussion, independent study (literature search, textbook reading, and preparing a short paper) Course Coordinator : Betty Sri Laksmi S. Jenie Contact : ; Lecturers : Parallel class 1 : 1. Betty S.L. Jenie (betty_jenie@yahoo.com) 2. Harsi D. Kusumaningrum (h_kusumaningrum@ipb,ac.id) Parallel class 2 1. Ratih Dewanti-Hariyadi (dewanti@ipb.ac.id) 2. Lilis Nuraida (lilis@nuraida.com) Day and Time : Wednesday, pm Classroom : RK PAU (Parallel class 1), PP Seafast Center (Parallel class 2) I. Course Description The course discusses on the principles of food safety and sanitation, potential biological, chemical and physical hazards that may cause unacceptable consumer health risks, principles of Good Manufacturing Practices (GMP) and SSOP (Sanitation Standard Operating Procedures) as minimum requirements to produce quality and safe foods. The course discusses in details the GMP and principles of food industry sanitation, covering safe food processing, personnel hygiene, cleaning and disinfection, water and air pollution, biofilm in food processing environment, water sanitation (chlorination), pest control, requirements for building and facilities (equipment); microbial indicators for sanitation; sanitation adequacy testing; wastewater treatment and principles of HACCP (Hazard Analysis Critical Control Points) as food safety control. 125

2 126 FST322 Food Safety and Sanitation II. Instructional Analysis The instructional analysis was built on the basis of the above instructional final goal. The instructional analysis of HACCP Course is presented in the form of objective tree as shown in Figure 1. III. General Learning Outcomes By the end of this course, students are expected to have learned the biological, chemical and physical hazards in food safety, GMP and SSOP, sources of food contamination and hazard control in food processing, personnel hygiene, cleaning and disinfection, water and air pollution, biofilm in food processing environment, water sanitation (chlorination), pest control, sanitary design and construction for building and facilities (equipment); microbial indicators for sanitation; testing method to evaluate the sanitation adequacy; wastewater treatment, and principles of HACCP (Hazard Analysis Critical Control Points) as food safety control. With regard to learning outcomes recommended in IFT education standard, the topics discussed in this course will also give students understanding in: 1. the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow and be inactivated or killed. 2. the importance of food safety and sanitation principles to control potential spoilage and pathogenic microorganisms in food processing. 3. spoilage and deterioration mechanisms in foods and methods to control food spoilage 4. basic principles and practices of cleaning and sanitation in food processing operations. 5. the requirement for water utulization and waste management in food and food processing. 6. application of food safety and sanitation principles in food industries in order to assure the safety and quality of foods. This course also contributes to the development of student s success skills. The development of student s success skill will be exercised through group assignments that require students to work together as a team to research a discussion topic, develop a Powerpoint presentation and present orally in class. IV. Specific Learning Outcomes Upon successful completion of this course the student will have been able to: 1. describe the role of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP) and food sanitation principles as the basic requirements to produce safe and wholesome foods (C2, comprehension). 2. describe three class of potential hazards associated with food safety (C2, comprehension). 3. differentiate foodborne pathogens, food infection and intoxication due to biological hazard (C4, analysis).

3 Course Syllabus and Assessment Tools 127 After completing this course, students will be able to point out sanitation programs for food industry as prerequisite program to assure food safety (C4) Determine HACCP program for food industry (C3) Determine air sanitation and pest control program for food industry (C3) Compare waste water treatment between aerobic and anaerobic system (C4) Determine effectivity of sanitation program for food industry (C3) Describe the principles of air sanitation and pest control (C2, comprehension). Determine cleaning and disinfection for equipments in food industry (C3) Describe microorganisms used as indicators including method of analysis and evaluation method to determine the efficacy of sanitation (C2,C4) Describe and distinguish types of soils, cleaning and disinfection system, mechanism of action of cleaning agents and sanitizer, (, comprehension-analysis). Describe and distinguish sanitary construction and design for food facility () Describe biofilm production in foods contact surface, mechanism and properties of biofilm (C2) Describe water quality used in food industry, and compare the principles of water sanitation () Describe and distinguish types and sources of water and air pollutants ( Determine food processing sanitation and personnel hygiene (C3) Differentiate foodborne pathogens infection and intoxication due to biological hazards (C4) Differentiate chemical hazards, and physical hazards, and illness due to chemical (C4) Describe the sources of food contamination and compare methods of safe food processing, handling, serving and storage () Describe 3 classes of food safety hazards (C2) Describe GMP and SSOP in relationship with food safety (C2) Figure 1. Instructional Analysis of Food Safety and Sanitation Course

4 128 FST322 Food Safety and Sanitation 4. describe the sources of food contamination and compare methods of safe food processing, handling, serving and storage; prevention of cross-contamination; personnel cleanliness and health and demonstrate good practices using related facilities (, comprehension-analysis). 5. differentiate chemical and physical hazards as wll as illness due to chemical hazards (C4, analysis). 6. determine food processing sanitation and personnel hygiene (C3, application). 7. describe and distinguish types and sources of water and air pollutants (, comprehension-analysis). 8. describe water quality used in food industry, and compare the principles of water sanitation by chemical and physical methods, disinfection (chlorination, UV and ozon), water softener, removal of soluble minerals, scale, taste and odor from water (, comprehension-analysis). 9. describe biofilm production by some microorganisms in foods contact surface, mechanism for biofilm formation and the properties of biofilm (C2, comprehension). 10. describe and distinguish the sanitary and unsanitary construction and design of buildings and equipments (, comprehension-analysis). 11. describe and distinguish types of soils, cleaning and disinfection system of food contact surfaces including types and functions, mechanism of action of cleaning agents and sanitizer (disinfectants), cleaning and sanitizing methods (, comprehension-analysis). 12. describe microorganisms used as indicators including method of analysis and evaluation method to determine the efficacy of sanitation (, comprehensionanalysis). 13. describe the principles of air sanitation and pest control (C2, comprehension). 14. compare waste water treatment between aerobic and anaerobic system (C4, comprension). 15. describe the 7 principles and 12 steps of HACCP system as food safety control (C2, comprehension). 16. describe HACCP program in food industry (C2, comprehension). 17. implement the principles of food sanitation and point out sanitation programs as prerequisite program to assure food safety (C3-C6, application-evaluation). V. Course Outline Week Topics Sub-topics Lecturers 1 Food Safety, GMP and SSOP Factors of foodborne diseases Hazards in food safety Definition of GMP 8 keys of SSOP BSL 2 Foodborne Disease by Pathogenic Bacteria and other Agents Infection and Intoxification Foodborne disease due to virus, bacteria, algae, parasit, shellfish BSL/ 3. Chemical and Physical Types and sources of chemical BSL/

5 Course Syllabus and Assessment Tools 129 Week Topics Sub-topics Lecturers Hazard in Foods contaminants in food industry Types and sources of physical contaminants in food industry Toxicology aspects 4. Sanitation in Food Processing and Personnel Hygiene Sources of food contamination Safe methods in cooking, handling, serving and storage of foods Cleaness, healthness and good practice of food processing personnel Supporting facilities BSL/ 5. Water and Air Pollution Types and sources of pollutants in water Criteria and analysis of water pollutants Types and sources of air pollutants Water Requirement for Food Processing Industry 2. Water Treatment 3. Water Disinfection, Chlorination, Ultraviolet and Ozonization 4. Controling of Soluble Minerals, Corrosion, Taste and Odour in Water 5. Biofilm Formation and Its Consequence in Food Processing Industry Construction and Design of Food Processing Equipment and Building 2. Cleaning System of Processing Equipment Cleaning Method 2. Disinfection System Microorganisms for Sanitation Indicator and their Analytical Method 2. Evalution Method for Sanitation Effectiveness Water requirement for food industry Steps in water cleaning Types of chlorin Principle of break point chlorination Water disinfection, chlorination, ultraviolet and ozonization Controling of soluble minerals, corrosion, taste and odour in water Biofilm in food processing industry Construction and design of food processing equipment Construction and design of food processing building Type and function of foodgrade cleaner Cleaning mechanism of cleaning agent Cleaning method Type and function of sanitizer Cleaning mechanism of sanitizer Disinfection method Types and characteristics of microbes for indicator sanitation Analytical method of microbes for indicator sanitation Evalution method for sanitation effectiveness BSL/ BSL/ BSL/

6 130 FST322 Food Safety and Sanitation Week Topics Sub-topics Lecturers Air Sanitation 2. Pest Control 3. Aerobic Waste Treatment Air sanitation in food processing area Pest control Pond and oxidation ditch Activated sludge method Aerobic Waste Treatment (Continue) 2. Anaerobic Waste Treatment Principles Of HACCP 2. Steps in HACCP Implementation Trickling filter method RBC (rotating biological contactor) method Anaerobic waste treatment Nitrification method Understanding principles of HACCP in food industry Steps in designing HACCP system manual Selected topics 14. Group Presentation and Discussion: (10 Groups) Note: BSL (Betty S.L. Jenie); HDK (Harsi D. Kusumaningrum); (Ratih Dewanti-Hariyadi); (Lilis Nuraida) VI. Useful Textbooks 1. Jay,J.M Modern Food Microbiology. An AVI Book Publ. by Van Nostrand Reinhold. New York. 2. Jenie,B.S.L Sanitasi dalam Penanganan Pangan. Universitas Terbuka, Jakarta 3. Jenie,B.S.L. dan Rahayu, W.P Penanganan Limbah industri Pangan. Penerbit Kanisius. Yogyakarta. 4. Katsuyama,A.M. dan Strachan,J.P Principles of Food Processing Sanitation. The Food Processors, Institute, Washington. 5. Longree,K Quantity Food Sanitation. AVI Publ. Co., Westport, Connecticut. 6. Bryan,F.L Hazard Analysis Critical Control Point Evaluations. World Health Organization. Geneva. VII. Teaching Materials Support Lecture notes in the form of printed Power point presentation are available for each topic. Additional references will be distributed or highlighted in class to supplement lecture materials. The soft copy of teaching materials are also available and accssible in Learning Management System (LMS) at VIII. Assessment Tools A. Written Examinations Middle and final written examinations will be held during examination period scheduled by the Registrar s office. Look at the announcement board the examination schedule. The middle and final examinations will cover course topics delivered in week 1-7 and 8-14, respectively. Each written examination will be composed of 50 multiple choice questions (A, B, C, D and E) at different cognitive levels (C1-C4). About 20% of questions are presented in English. Time allocation: 90 minutes. Maxi-

7 Course Syllabus and Assessment Tools 131 mum scores: 100. Answer keys and scores will be posted on announcement board soon after exam papers are graded. Dishonesty or cheating during examination, such as obtaining receiving illegal help or obtaining unauthorized information about an examination before hand will result in failure of the course. Disciplinary actions will be imposed if a student is found to have seriously violated any of the rules contained in the Code of Conduct: warning, reduction of grades, suspension or expulsion. The following are some examples of written examination at different cognitive levels: Example 1 (C1, knowledge) BOD is a measurement of water quality based on : A. The amount of dissolved oxygen (DO) utilized within 5 days B. The amount of dissolved oxygen (DO) to oxidize Potassium Dichromate C. Chemical reactions in water D. A and B are correct E. A, B, and C are correct Example 2 (C2, comprehension) Bacteria causing infection may be : A. Invasive B. Produce toxin in the intestine C. Produce toxin in food D. A and B are correct E. A, B, and C are correct Example 3 (C3, application) The following food most likely to cause illnessdue to Listeria monocytogenes is A. canned tuna B. refrigerated fruit salad C. noodle and metball from street vendor D. A and B are correct E. A, B, and C are correct Example 4 (C4, analysis) Spores of Clostridium botulinum in a vacuum packed spices-in-oil are reported to cause foodborne outbreaks. The most likely scenario is : A. the spores are eaten and cause infection in adults B. the spores germinate and produce toxin in the spices-in-oil C. the spores germinates and the vegetative cells infect human s intestine D. A and B correct E. A, B and C correct Example 5 (C6, evaluation) You are conducting a hazard analysis as part of developing a HACCP plan for a company that produces refrigerated entrees. What specific bacterial hazards would

8 132 FST322 Food Safety and Sanitation you identify on fresh meat and on fresh vegetables at the receiving step of the process (i.e., as provided to you by the farmer)? B. Group Assignment and Oral Presentation 1. Group Assignment is designed to help students make connections between the principles of food safety and sanitation with a real application in food industries. The assignment is also aimed to improve student s success skill for independent learning (through their research for the paper), teamwork (for making the paper and oral and communication skills both through wrtting skills (paper) and oral presentation. 2. All groups (5-6 students per group) are assigned for a group assignment to survey or observe the application of food safety and sanitation principles in a food producer, compare to the standards, and recommend for improvement. Students must formulate their findings and recommendation into a short paper and power point presentation. 3. The group assignment is submitted and presented orally in week 14 during course period. Throughout the semester the group is supposed to use references, internet or discussion made with an appointment with the lecturers to discuss the topic. Presentation is carried out for each group with 10 minutes for presentation and discussion. 4. Assignment grade will be based on the comprehensiveness of paper, student ability in mastering the topic and ability to present audibly and the use of good visuals. IX. Grading Student evaluation and grading is determined based on the following criteria: (a) midterm examination, (b) final examination, and (c) group assignments (short paper and oral. Assessment Tools % of Grade Maximum Score One midterm written examination One final written examination Group assignment (short paper) and Oral presentation Maximum Score 100 Final grade classification : A 80; AB: 75-79; B: 70-74; BC: 65-69; C: 55-64; D: 45-54; E< 45 The average of scores of each grade will be announced such that each student may have information related to his/her standing in the course. A student may meet any time in the semester with the lecturers to clarify their test grades or his/her standing in the course.

9 Course Syllabus and Assessment Tools 133 Assessment Tools to Measure the Achievement of Learning Outcomes in Food Safety and Sanitation Course (FST 322) Code : FST 322 Course : Food Safety and Sanitation Credit : 2(2-0) Code Learning Topics Covered in Outcomes this Course II.A.1. be able to identify Biological hazard the important including pathogens, pathogens and algae, protozoa and spoilage microorganisms shellfish poisoning and in foods the conditions under and the conditions which they will grow under which they will grow II.A.2. II.C.1. II.D.1. be able to identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods understand the role and significance of microbial inactivation, adaptation and environmental factors (i.e., Aw, ph, temperature) on growth and response of microorganisms in various environments be able to identify the conditions, including sanitation practices, under which the important patho- Method of cleaning and disinfection system of food contact surfaces including mechanism of action of cleaning agents and sanitizer (disinfecttants), cleaning and sanitizing methods Methods of safe food processing, handling, serving and storage; personnel cleanliness, health and practices, and facilities Methods of cleaning and disinfection system of food contact surfaces including mechanism of action of cleaning agents and sanitizer Cognitive Levels C3-C4 Assessment Tools Written examination Written examination Written examination Written examination

10 134 FST322 Food Safety and Sanitation Code III.B.2. III.F.1. III.G.1. IV.A.1. IV.D.1. Learning Outcomes gens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods understand the principles that make a food product safe for consumption understand the basic principles and practices of cleaning and sanitation in food processing operations understand the requirements for water utilization and waste management in food and food processing be able to apply and incorporate the principles of food science in practical, real-world situations and problems be able to apply the principles of food science to control and assure the Topics Covered in this Course (disinfectants), cleaning and sanitizing methods ; method of analysis and evaluation method to determine the efficacy of sanitation Methods of safe food processing, handling, serving and storage; personnel cleanliness, health and practices, and facilities Types of soils, cleaning and disinfection system of food contact surfaces including types and functions, mechanism of action of cleaning agents and sanitizer (disinfecttants), cleaning and sanitizing methods The types and sources of water and air pollutants; and water quality used in food industry, water sanitation including chemical and physical methods, disinfection (chlorination, UV and ozon), water softener, removal of soluble minerals, scale, taste and odor from water Three class hazards associated with food safety and factors affecting foodborne diseases 7 principles and 12 steps of HACCP system as food safety control Cognitive Levels C2-C6 Assessment Tools Written examination Written examination Evaluation of group assignment (short paper and oral Written examination Group assignment (short paper and oral Written examination Evaluation of group assignment (short paper and oral Written examination Evaluation of group assignment (short paper and oral

11 Course Syllabus and Assessment Tools 135 Code IV.F.1. VI.B.2. VI.C.1. VI.E.1. VI.F.1. VI.F.2. VI.F.2. Learning Outcomes quality of food products Be aware of current topics of importance to the food industry apply critical thinking skills to new situations commit to the highest standards of professional integrity and ethical values work effectively with others independently research scientific and non-scientific information competently use library resources competently use library resources Topics Covered in this Course Role of GMP (Good Manufacturing Practices), SSOP and food sanitation as the basic requirements in order to produce safe and wholesome foods Group assignment Course rules and examination Group assignment Group assignment Group assignment Group assignment Cognitive Levels Assessment Tools Written examination Evaluation of group assignment (short paper and oral Evaluation of group assignment (short paper and oral Research, development of Powerpoint presentation and presentation of a discussion topic Research, development of Powerpoint presentation and presentation of a discussion topic Evaluation of group assignment (Powerpoint materials and oral Evaluation of group assignment (Powerpoint materials and oral Evaluation of group assignment (Powerpoint materials and oral