1. Sanitation & Food Safety Ella Saparianti Indria P.

2. Course Outline WeekCourseLecturer 12345671234567 Introduction to Sanitation and Food Safety Food Plant Design Equipment Design Cleaning Principles Sanitizing Principles Food Contamination Sources Personal Hygiene and Aerosols as a Contamination Risk ELS 8 9 10 11 12 13 14 Managing Contamination Risk from Packaging Materials Sanitation in Storage Area and During Transportation Pest Control Water in the Food Industry Food Safety: Physical, Chemical and Biological Aspects Principles of Waste Treatment Good Manufacturing Practices INP

3. Course Contract: 5P PLEASE COME EARLY – Late comers will be forbiden to enter the class PLEASE COLLECT ON TIME – Late submissions will not be considered PLEASE SILENT YOUR CELL PHONE – Silencing your cell phone is a matter of politeness/manner PLEASE BE ACTIVE – Active participants will gain extra point PLEASE PAY ATTENTION – Your attention will determine your success

4. Extra Points PRESENTATION – Students are encouraged to present an individual presentation (once only) about a particular topic – Presentation will be conducted prior to every lecture for about 15 minutes – Gain a minimum score of 71 (B) provided that the student fulfill all necessary requirements to pass the course DISCUSSION – Students are encouraged to participate in class discussions – Gain a +5 score (maximum per meeting) – Cummulative top up to the final score EXPERIENCE SHARING – Students who have done an internship program are encouraged to share their experience in the class – Gain a +5 score (maximum per meeting) – Cummulative top up to the final score

5. Group Assignment & Quiz GROUP ASSIGNMENT – Form a group of 8-10 students – Find any sanitation & food safety problems in Medium to Large-Scale food industry (plus picture) – Booklet it (print), submission deadline: week 14 (max 24 dec) – The grade will be based on: originality, creativity, story and strength of information QUIZ – Materials to be studied: week 8-12 – The quiz will be conducted on week 13

6. Course Assessment Extra points gained will be added to the final score ActivityWeekPercentage 1.Group Assignment 2.Quiz 3.Final Examination 14 13 16 30 20 50 Final Score100

7. Tugas booklet 8 9 10 11 12 13 14 Managing Contamination Risk from Packaging Materials Sanitation in Storage Area and During Transportation Pest Control Water in the Food Industry Food Safety: Physical, Chemical and Biological Aspects Principles of Waste Treatment Good Manufacturing Practices