10316195Hazard Analysis Critical Control Point (HACCP) for Business
Course Information
Description
Butchers, chefs, and food manufacturing companies all need to have Hazard Analysis Critical Control Point (HACCP) plans if they are going to package goods to sell or utilizing specific cooking and storing techniques. The class will explore how to create, develop, and implement a useable HACCP plan.
Total Credits
2
Course Competencies
  1. Analyze manufacturing practices in the meat industry
    Assessment Strategies
    Written product, journal, and/or exam
    Criteria
    Differentiate between types of meat production within the industry (B1)
    Identify sources for meat (B4)
    Explain Good Manufacturing Practices in the meat industry

  2. Explain pre requisite programs and preliminary steps for HACCP
    Assessment Strategies
    Written product, journal, and/or exam
    Criteria
    Interpret the required prerequisite programs in HACCP
    Describe FSIS regulations related to implementation of HACCP

  3. Identify potential safety hazards that are associated with meat products and processes
    Assessment Strategies
    Written product, journal, and/or exam
    Criteria
    Identify biological, chemical, and physical hazards in a meat plant
    Identify pathogens of concern in a meat operation
    Explain product sampling requirements in a meat operation
    Explain standard operating procedures (SOP) (A6)

  4. Develop a process flowchart for use in hazard analysis
    Assessment Strategies
    Written product and/or graphic illustration
    Criteria
    Flowchart includes all the process steps within the facility’s control from receiving through final product storage
    Flowchart includes the steps outlined in the chart to be verified at the plant
    Flowchart Includes every handling, processing and holding step for primary product, ingredients and packaging.

  5. Develop a planned sequence of observations or measurements to assess whether a CCP is under control
    Assessment Strategies
    Written product and/or exam
    Criteria
    Determine the critical control points in a meat operation
    Establish critical limits and critical control point monitoring
    Identify corrective actions
    Identify activities that determine the validity of the HACCP plan and that the system is operating according to the plan

  6. Construct verification and record keeping procedures for a meat plant
    Assessment Strategies
    Written product, mock plant scenario, and/or exam
    Criteria
    Summarize record keeping processes at given meat plants
    Identify the forms used in HACPP Plans (temperature chart, time chart, time and temperature chart, and log for pathogen analysis, and other documents specified by the instructor)
    Justify the purpose of conducting verification and record keeping for items produced
    Conduct verification and record keeping for items produced in a mock plant

  7. Write a HACCP Plan for a meat or poultry plant
    Assessment Strategies
    Written product, mock plant inspection, and/or exam
    Criteria
    Plan meets FSIS regulations for HACCP implementation
    Plan meets USDA guidelines and those of other inspecting bodies
    Plan includes validation, verification, and supporting documents (temperature chart, time chart, time and temperature chart, and log for pathogen analysis, etc.)
    Plan is useable and feasible to implement
    Plan addresses the seven principles of HACCP
    Outline the process to reassess a HACCP plan

  8. Create a written recall plan for a meat operation
    Assessment Strategies
    Written product, mock product recall, and/or exam
    Criteria
    Plan utilizes the current directive from the USDA and FDA
    Implement the written HACCP Plan to initiate and complete the product recall process
    Describe the benefit of conducting mock product recalls on an annual basis