Title: RSC_FST1300_CanvasCourse

Week 1 (Start Here)
  Course Introduction (Read Me First)
  Lesson: Learning to Learn
  Discussion: Learning to Learn
  Lecture: Food Plant Operations
Week 2
  Lesson: Industrial Food Maintenance
  Lesson: Report Writing
  Lecture: Basic Reports
  Assignment: Overview of Principles of Hygienic Design Module
Week 3
  Reference: e-CFR Title 21
  Lesson: GMPs and PRPs
  Lecture: Good Manufacturing Practices
  Lecture: Prerequisite Programs
  Assignment: Is Maintenance a PRP? Report
Week 4
  Lecture: Preventing Foreign Materials in the Food Stream
  Group Assignment: Form 483 Research Lab
Week 5
  Reading Assignment: Week 5
  Resources: Sanitary Design
  Lecture: Sanitary or Hygienic Design
  Assignment: Hygienic Equipment Design Module
Week 6
  Reading Assignment: Week 6
  Reading: Sanitation
  Lecture: Food Quality
  Lecture: Principles of Food Sanitation
  Assignment: Cleaning and Sanitizing Module
Week 7
  Reference: Code of Federal Regulations for Sanitation Standard Operating Procedures
  Reference: Human Error
  Lecture: SOPs
  Assignment: Write an SSOP
Week 8 (Midterm)
  Midterm Exam
Week 9
  Lecture: Best Practices – Maintenance
  Assignment: Employee Training Video
Week 10
  Lecture: Sanitary Design of Facility
  Assignment: Hygienic Facility Design and Environmental Controls Module
Week 11
  Resources: Sanitary Facility Design
  Design a Food Facility
Week 12
  Reference: Federal Laws
  Reference: State Laws
  Reference: Local Laws
  Lecture: Food and the Law
  Discussion: Federal, State and Local Laws
Week 13
  Reading Assignment: Week 13
  Lesson: Changing Times and Processes
  Lecture: Sustainability
  Assignment: Laws and impact on Food Industry Report
Week 14
  Reference: Keeping Food Safe During Transportation
  Reference: Transportation of Food - Not as Easy as you Think
  Lecture: Sanitary Transportation
  Assignment: Sanitary Transportation Carrier Training
Week 15
  Discussion: Supply Chain Management
Week 16 (Final Exam)
  Final Exam