Gravity to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. IZUNA issues a statement of completion to those who achieve a pass grade of 70%.
FOOD 1179 HACCP: Prerequisite Programs or certified Public Health Inspector (EHO).
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Upon successful completion of this course, the student will be able to:
Apply the principles of HACCP and sanitation to the development of an environmental monitoring plan.
Summarize and provide rationale for the process steps in an environmental monitoring plan.
Categorize a processing facility into four zones.
Identify sources of microbial contamination in a food processing environment.
Demonstrate the use of swabs and sponges for microbial detection in a processing line.
Compare and contrast the importance of an effective environmental plan vs. finished product testing.
Explain the purpose of commando swabbing.
Describe how the business model informs data interpretation and the corrective actions.
Illustrate the advantages of a root cause analysis as a tool to investigate a breakdown in process in a manufacturing facility.
Interpret microbiological data and results from lab test on ACC and Listeria spp. and record results on an excel spread sheet.
Construct a pivot chart and a graph from documented microbial results.
Effective as of Fall 2011
FOOD 2161 is offered as a part of the following programs:
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