Food Sanitation

READING ASSIGNMENT:
None

OBJECTIVES:
By the end of the class, students will be able to:

• Outline the most significant organisms associated with food-borne illness in the US
• Identify groups at greatest risk of food-borne illness
• Explain the Hazard Analysis of Critical Control Points (HACCP) in the food safety industry
• Examine each of the critical control points in a food safety program and identify breaches that could elevate risk of food-borne illness

POWERPOINT LECTURE TITLE:
Lecture 13

STUDENT HANDOUTS:

None

IN-CLASS EXERCISES OR TOURS:
Invite a guest lecturer from your institution’s Food Service division responsible for the sanitation program or a representative from the local Department of Public Health to give an overview of their respective programs to the students.  The internal and/or external food inspection programs should be reviewed during the lecture. 

FILMS:
None

CLASS DEMONSTRATION (EQUIPMENT/DEVICES):
None

HOMEWORK:
None

ADDITIONAL REFERENCES:

• Hazard Analysis of Critical Control Points (HACCP) documents on the U.S. Food and Drug Administration website and from State Public Health Department websites.
• HACCP FDA Website