VINH LONG COMMUNITY COLLEGE

FOOD TECHNOLOGY

COURSE OUTLINE
COURSE TITLE: FOOD SAFETY AND HYGIENE
COURSE CODE:
CREDITS: 2
LEVEL: (SEMESTER/YEAR)
PRE-REQUISITE(S):
CO-REQUISITE(S):
COURSE DESCRIPTION:
The focus of this course is food safety and hygiene, both of which a critical to the food manufacturing
industry. You will participate in identify the use of GMPs and CCPs in food manufacturing facilities. You
will develop the skills to assess the effectiveness of HACCP systems currently in place and using a
globally relevant food safety management system, design a simple HACCP plan.

DEAN OF FACULTY:

HEAD OF DIVISION:

DATE
PROGRAM OUTCOMES: FOOD TECHNOLOGY
The following Program Learning Outcomes (PLOs) are taught and evaluated in this course
1 Manage quality control through the determination and application of testing, processing and analysis
methods
2 Implement and maintain globally relevant food safety management system using HACCP
5 Develop and improve food products using food chemistry, food microbiology, sensory evaluation, and
market-driven research
7 Extend shelf life by integrating food technology applications in formulations, technical ingredients, storage
and transportation
10 Apply advanced communication skills and software applications to prepare reports, records, procedures
and presentations

EMPLOYABILITY SKILLS
Student’s performance of the following Employability Skills are evaluated in this course
1 communicate clearly, concisely, and correctly in the written, spoken, and visual form that fulfils the
purpose and meets the needs of the audience
2 respond to written, spoken, or visual messages in a manner that ensures effective communication
3 mathematical operations accurately execute
4 apply a systematic approach to solve problems
5 use a variety of thinking skills to anticipate and solve problems
6 locate, select, organize, and document information using appropriate technology and information systems
7 analyse, evaluate, and apply relevant information from a variety of sources
8 show respect for the diverse opinions, values, belief systems, and contributions of others
9 interact with others in groups or teams in ways that contribute to effective working relationships and the
achievement of goals
10 manage the use of time and other resources to complete projects
11 take responsibility for one’s own actions, decisions, and consequences

COURSE TEXT AND RESOURCE MATERIAL

STUDENT EVALUATION
COMPONENT EVALUATION TYPE WEIGHT
IN COURSE EVALUATION Test(s) 20%
(To be finalized Fall 2016) Assignment(s) 10%
Project 15%
In-Class Activities 5%
Total 50%
FINAL EXAM 50%
COURSE OUTCOMES
COURSE OUTCOME
On successful completion of this course
the student will be able to:
1. Assess the effectiveness of HACCP
Systems
2. Develop an effective food sanitation
program for equipment and premises
in a variety of food processing
3. Identify ways to prevent allergen
contamination in food products
4. Develop deviation strategies for GMP
LEARNING OBJECTIVE PLO
LINK
1. Perform an on-site observation of a food
manufacturing facility to identify use of
GMPs and CCPs
2. Analyze a variety of HACCP and GMP
resources, including HACCP generic models,
example Standard Operating Procedures,
Monitoring and Verification systems
3. Design a simple HACCP plan using a globally
relevant food safety management system
4. Verify the accuracy and suitability of a
HACCP plan for a variety of food products
1. Select for appropriate cleaning and
sanitizing chemicals for a variety of cleaning
conditions (detergent, acid, base,
antimicrobial sanitizers) for wet sanitation
2. Select appropriate dry cleaning methods for
dry storage and milling operations
3. Describe the differences between clean in
place, and clean out of place operations
4. Identify appropriate sanitation validation
methods, including pre-operation
inspection, microbial environmental testing,
and ATP testing
5. Report any issues, problems, risks
associated with machinery use and
laboratory activities
1. Identify appropriate maintenance strategies
for preventing deviation in premises,
shipping, storage, equipment, pest control,
and sanitation
2. Identify methods to train employees on
good hygiene practices
3. Document production methods, with
formulations, lot numbers for ingredients,
and dates of production or lot numbers for
finished product
4. Organize the information required for a
recall of ingredients, and a recall of finished
product
5. Identify government resources for limits of
additives, pesticide residues, fortification,
and preservatives
1. Identify appropriate maintenance strategies
 and HACCP programs for preventing deviation in premises,
shipping, storage, equipment, pest control,
and sanitation
2. Identify methods to train employees on
good hygiene practices
3. Document production methods, with
formulations, lot numbers for ingredients,
and dates of production or lot numbers for
finished product
4. Organize the information required for a
recall of ingredients, and a recall of finished
product
5. Identify government resources for limits of
additives, pesticide residues, fortification,
and preservatives

MARKING GUIDE
Grades earned term evaluations and final exam are according to a scale of 0 – 10, rounded to one
decimal.

Course grades are the total of the grades from term evaluations and the final examination, calculated
according to their respective weight. The total grade (scale of 10) will be rounded to one decimal and
changed into a Letter mark or Scale of 4 mark as indicated below:

Ranking Scale of 10 Letter Scale of 4

Mark Mark Mark
Excellent 8.5 – 10 A 4.0
Exceeds Expectations 8.0 – 8.4 B+ 3.5
7.0– 7.9 B 3.0
Meets Expectations 6.0 – 6.9 C+ 2.5
5.5 – 5.9 C 2.0
Needs Development 5.0 – 5.4 D+ 1,5
4.0 – 4.9 D 1.0
Fails to Meet Expectations Below 4.0 F 0

DETAILED COURSE TEACHING AND LEARNING SCHEDULE (To be completed Fall, 2016)
This section contains the details of each class: the topics covered, the readings assigned, assignments
plus their weight and due dates, class activities (lab or theory).