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Hazard Analysis and Critical Control Point System |
3 Credit Hours (3-0), Fall Semester, 2007
TR 8:00 to 9:15 AM, Room 121 Kleberg Center
Hazard
Analysis and Critical Control Point System. (3-0). Credit 3. Hazard Analysis and Critical
Control Point (HACCP) principles specifically related to meat and poultry;
microbiological and process overviews; good manufacturing practices and
standard operating procedures development.
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Instructors |
Title |
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Dr. Kerri B. Harris |
Associate Professor, Meat Science Section, Department of Animal Science; President and CEO, International HACCP Alliance |
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Dr. Jimmy T. Keeton |
Professor, Meat Science Section, Department of Animal Science |
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Dr. Jeff W. Savell |
Professor and E.M. Rosenthal Chairholder, Meat Science Section, Department of Animal Science |
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Dr. Margaret Hardin |
Associate Professor, Meat Science Section, Department of Animal Science |
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Ms. Ashley Haneklus |
Graduate Assistant, Meat Science |
Course Description
Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMPs) and standard operating procedures (SOPs) development; team-building and implementation into industry operations.
Course Objectives
1. To introduce the student to the principles of HACCP, GMPs and SOPs.
2. To identify potential hazard categories - biological, chemical and physical - that pose a threat to foods (primarily meat and poultry) and characterize the control points or critical control points that can be monitored to effectively reduce or eliminate the hazards.
3. To assemble and lead a team to prepare a basic HACCP plan as an exercise to understand the steps and team dynamics necessary to design and implement a HACCP program at the plant level.
Course Materials
Required book:
Food Products Association. 2006. HACCP: Establishing Hazard Analysis Critical Control Point Programs, A Workshop Manual, 4th Ed. (K.E. Stevenson and V.N. Scott, Eds.). Food Products Association, Washington, DC.
Recommended Reference materials:
National Research Council. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press, Washington, DC.
NACMCF (National Advisory Committee on Microbiological Criteria for Foods). 1992. Hazard Analysis and Critical Control Point System. Int. J. Food Microbiol. 16:1-23.
International Commission on Microbiological Specifications for Foods (ICMSF). 1988. Microorganisms in Foods. 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific Publications, Oxford, U.K.
Course Overview:
Lectures
This course will be team-taught by professors with backgrounds in HACCP, meat and poultry processing, and microbiology. Lectures will consist of delivery of basic material as well as group discussions led by professors and students.
Tests
Two in-class tests will be given throughout the semester (see Lecture Outline). These will be designed to determine the general understanding and specific retention of HACCP principles and concepts through the use of knowledge recall and problem solving exercises.
HACCP plan
Students will be required to develop a Final HACCP plan for a specific process. Documentation describing elementary good manufacturing practices (GMPs) and standard operating procedures (SOPs) must be attached to the plan.
Presentations
Students will make presentations over their plans at various times during the semester.
Lecture Outline
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Date
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Topic/Activity
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August 28 |
Course syllabus review and introduction to HACCP |
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August 30 |
Prerequisites to HACCP |
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September 4 |
Regulatory Overview |
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September 7 |
Biological hazards and sampling |
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September 11 |
Biological hazards and sampling |
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September 13 |
Chemical and physical hazards and sampling |
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September 18 |
Team building; HACCP plan overview & flow chart development; team assignments |
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September 20 |
Grade A - In-Class Exam |
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September 25 |
Grade B – Team Presentations |
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September 27 |
Grade B – Team Presentations |
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October 2 |
Principle 1 - Conduct a hazard analysis and Principle 2 - Identify CCPs |
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October 4 |
Work session |
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October 9 |
Grade B - Team presentations |
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October 11 |
Grade B - Team presentations |
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October 16 |
Grade B - Team presentations |
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October 18 |
Principle 3 - Establish critical limits & Principle 4 - Establish monitoring requirements & Principle 5 - Establish corrective actions |
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October 23 |
Work session |
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October 25 |
Grade B - Team presentations |
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October 30 |
Grade B - Team presentations |
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November 1 |
Principle 6 - Establish effective verification procedures& Principle 7 - Establish record-keeping and documentation procedures |
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November 6 |
Work session |
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November 8 |
Grade B - Team presentations |
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November 13 |
Grade B - Team presentations |
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November 15 |
Implementing HACCP, SSOPs, and SOPs |
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November 20 |
Work Session |
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November 22 |
Thanksgiving Holiday |
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November 27 |
Work Session |
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November 29 |
Grade C - In-class Exam |
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December 4 |
Grade D - HACCP Plans are Due |
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December 5-6 Dec. 7, 10-12 |
Reading Days Final Examinations |
Americans with Disabilities Act:
The American with Disabilities Act (AD) is a federal antidiscrimination statue that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accomodation, please contact the Department of Student Life, Services for Students with Disabilities in Cain Hall, Rm B118 or call 845-1637.
Academic Integrity and Honesty
"An Aggie does not lie, cheat or steal, or tolerate those who do."
It is the personal responsiblity of each student to maintain the highest level of scholastic integrity at the university by refusing to participate in or tolerate any from fo scholastic dishonesty. The Aggie Honor System (AHS) became effective September 1, 2004, and includes rules on how to handle scholastic dishonesty. Additional information may be obtained from the AHS web site <http://www.tamu.edu/aggiehonor/>.
As commonly defined, plagiarism consists of passing off as one's own the ideas, words, writings, etc. which belong to another. In accordance with this definition, you are committing plagiarism if you copy the work of another person and turn it in as your own, even if you should the permission of that person. Plagiarism is one of the worst academic faults, for the plagiarist destroys the trust among colleagues without which research cannot be safely communicated. Your work as an individual or team should be that of your own.
Integrity comes from within and reflects who you really are. The personal values that contribute to integrity and gain the respect of others are honesty, trustworthiness, dependability, loyalty, high moral standards, a good work ethic, teamwork, fairness, discretion and the desire to live by these standards. Historically, Aggies have been known for their integrity. Don't allow the influence of others or personal choices destroy your integrity. Once destroyed, integrity can never be regained.
Attendance/Audit Policy/Make-Up Exams
Regular attendance and participation in the course is expected of all students. Anticipated absences should be cleared with the instructor prior to the absence. Emergency absences (serious illness, injury, death, etc.) should be reported as soon as possible. Those students auditing the course are expected to participate in lecture and laboratory sessions. Make-up work and exams will be allowed under extenuating circumstances for which written excuses are provided.
Useful Websites
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Organization |
URL |
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Course homepage, syllabus |
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Central source for U.S. food safety databases. Valuable HACCP resources and generic HACCP models on-line. Includes HOT TOPICS section on food safety issues. |
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FDA's Center for Food Safety and Applied Nutrition Information on foodborne illnesses, outbreaks, alerts, Food Safety Initiative, links to 1997 FDA Model Food Code, Bad Bug Book (pathogens). |
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Sites available on-line about health and science. Sites with reliable information are listed. |
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Food safety education campaign, down-loadable materials/artwork. Links to other websites. |
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Basic egg facts, egg safety, foodservice information. |
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HACCP Alliance, links to other websites such as USDA-FSIS, Texas A&M University. |
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Texas A&M University links to other websites. |
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National Meat Association Meat issues facing the industry, links to other websites. |
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North American Meat Processors Association Meat issues facing the industry, links to other websites. |
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American Meat Science Association A professional association of meat scientists/technologists, links to other websites. |
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USDA-Food Safety Inspection Service |
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CDC Morbidity and Mortality Report Disease outbreak data-illnesses, deaths, sources of disease outbreaks |
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Code of Federal Regulations, Title 9 Federal regulations regarding meat inspection in the U.S. |
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A program to predict pathogen growth under defined conditions that might exist in a meat product. |
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FDA Good Manufacturing Practices The regulations governing good manufacturing practices in the food industry. |
http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv2_99.html |
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USDA-Agricultural Marketing Service Current market information for meat cuts. |
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Food Safety Information Website References, Journals, etc. |
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Announcements from government agencies regarding changes in regulations, new proposed regulations, regulatory compliance, etc. |
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National organization representing meat producers and processors; meat issues facing the industry, links to other websites. |
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