COURSE Food Science & Technology

COURSE TITLE HACCP (Hazard Analysis and Critical Control Points)

CREDITS U — 3

QUARTER/HOURS Winter–T,R 10:00 - 11:28

Instructor Bill Cornelius

PREREQUISITES FST 401 or Animal Sci 355.01

COURSE OBJECTIVES:

This course will teach the students the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre HACCP steps and the Seven Principles of HACCP. The students will select a food processing operation and develop a HACCP plan. Knowing specific types of food processing is not the focus but rather understanding of the HACCP principles as they apply to food safety. Upon completion of the course the students should not only have been introduced to HACCP but be able to understand the scientific concepts utilized today that best assures a safe and wholesome food.

REFERENCES:

HACCP Workbook prepared by Instructor

LECTURE

PERIODS

   TOPIC OUTLINE

1

   Introduction

2

   GMPs

2

   SSOPs

2

   Pre-steps of HACCP

4

   HACCP Principle 1- Conduct a Hazard Analysis

2

   1st review of HACCP plan

2

   HACCP Principle 2- Determine Critical Control Points

2

   HACCP Principle 3- Establish Critical Limits

2

   HACCP Principle 4- Establish Monitoring Procedures

2

   HACCP Principle 5- Establish Corrective Actions

4

   HACCP Principle 6- Establish Record Keeping

2

   HACCP Principle 7- Establish Verification

3

   Final review of HACCP plan

 

GRADING:

Mid-Term   100
Final   200
HACCP Plan   200

GRADING SCALE:

A A- B+ B B- C+ C C- D+ D E
90% 86% 82% 78% 74% 70% 66% 62% 58% 54% <50%

 

ACADEMIC MISCONDUCT:

This course requires group participation and cooperation. The HACCP plans will be group reports and as such will require working together. You are expected to marshal all the resources you can towards designing your plan and thus, consultation with others is expected and this will not constitute academic misconduct. Plagiarism and falsification of information will be dealt with following the academic misconduct rule of The Ohio State University.