HSLL 1003 - Sanitation in the Food Industry

  • Noncredit
View available sections

Students will be able to define sanitation pertaining to the food industry, as well as its importance and the steps involved to maintain proper sanitation. This includes understanding how to properly store chemicals and understanding the use of Safety Data Sheets (SDS). Students will learn about the different types of sanitation equipment and sanitation in relation to meat, poultry, and ready-to-eat (RTE) meat products.

Noncredit courses do not produce academic credit nor appear on a Colorado State University academic transcript.

Please note that there are no refunds for open entry courses.

Instructors

Tamla Blunt

tamla.blunt@colostate.edu

Dr. Tamla Blunt is a Plant Pathologist/Research Associate at Colorado State University in the Bioagricultural Sciences and Pest Management Department. Dr. Blunt is a Plant Pathologist by training, but currently has dual roles in the department in both plant pathology and food safety training. Dr. Blunt has Lead Instructor certification for both Preventive Control Qualified Individual for both Human Food and Animal Food in the FSMA regulations. Her training also includes basic SQF and HACCP as well as instructor training for the Produce Safety Rule under FSMA. Dr. Blunt is familiar with a variety of plants that include greenhouse, forest, landscape, turf, and cropping situations and the associated disorders that accompany many of these plants. Dr. Blunt also teaches Landscape Plant Health Care, Plant Propagation, and Pesticide Safety and Use at Front Range Community College campuses in Westminster and Fort Collins, CO. At Colorado State University, she teaches Online Horticulture Pathology classes (BSPM355A, B, C) and assists with Elements of Plant Pathology (BSPM361), a resident instruction class.

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