FDST 4320/6320 and FDST 4320L/6320L

HACCP in the Food Industry

 

(includes HACCP Certification)
Fall Semester 2004
Syllabus

The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary

Instructor:
Dr. William C. Hurst
240 C Food Science Building
To make an appointment, call (706) 542-0993 or email: bhurst@uga.edu

Class Periods:
Lecture: 2:30 - 3:20 pm; M, F; Room 218, Food Science Bldg.
Lab: 12:30 - 3:15 pm; T; Room 218, Food Science Bldg.

Final Exam:
Dec. 13, 2004 3:30 - 6:30 pm
Room 218, Food Science Bldg.

Course Description:
The purpose of this course is to give students a working knowledge of the HACCP (Hazard Analysis Critical Control Point) program, which is the primary food safety tool used by the food industry today. Specifically, this course will describe what HACCP is, explain how the system works, and demonstrate how HACCP can be implemented into any food handling operation. Upon completion of the course and passing a standardized examination, the student will receive HACCP certification.

Objectives:

  1. To describe the food safety continuum between primary agricultural production of animal (BMP - Best Management Practices) and plant (GAP - Good Agricultural Practices) foods and the development of HACCP programs in food processing plants.
  2. To examine some prerequisite programs, including CGMPs, SOP and SSOPs, that are fundamental for successful HACCP implementation.
  3. To study in depth each of the seven HACCP principles and use them in case studies for developing specific HACCP plans, based on student work group participation.
  4. To relate HACCP principles to other food safety issues, such as Food Security.

Lecture/Laboratory Materials & Procedures:
Lectures will primarily involve PowerPointª presentations and handouts that will be distributed to the student. All laboratory forms, worksheets, written procedures, etc. will be handed out at the appropriate laboratory period.

All students must attend labs because each person will be assigned to a work group as a team member. They will remain with this team throughout the course. Each group will work as a team to write BMPs, GAPs, GMPs, SOPs and SSOPs as they relate to safety in a food production or food processing setting. They will also fill out worksheets for each HACCP principle, as well as assemble the documentation and records that constitute the HACCP plan.

Each group will also conduct sanitation audits and write lab reports based on their findings. The written lab reports will be turned in for grading, and will constitute 5% of the grade .

Toward the end of the semester, each team will be assigned a project to develop a complete HACCP plan, including all documentation, for a specific food product. An oral report will be given to the class and a written report will be turned in for grading. These reports will be 15% of the final grade.

Text for Course:
HACCP: A Systematic Approach to Food Safety, price $55.00 (English, also available in Spanish or Japanese from the Food Processors Institute $75.00 plus shipping), ISBN: 0937774111, 3rd Edition, paperback. www.fpi-food.org/Fpistore/catlist.cfm?CategoryID=1

Now in its third edition, this manual is designed to assist you in developing a HACCP plan to meet your company's specific needs. Edited by Dr. Kenneth E. Stevenson and Dane T. Bernard, the chapeters reflect the many years of NFPA's HACCP knowledge and experience. Chapters include:

Lecture Exams:
There will be two in-class exams. At least one question will come from chapters in the HACCP text relating to the material covered on each exam.

The final exam, the 3rd test, will be cumulative, and is scheduled for Wednesday, Dec. 13, 2004, from 3:30 to 6:30 pm, in Room 218 of the Food Science Building.

Course Grading:
Exams: Exams 1 and 2 will count 25% each, the final exam will count for 30% of the total grade.

Laboratory: Written HACCP plan (team) will count 15%; other lab reports will count 5%.

Lecture Attendance:
Students are strongly urged to attend all session since most of the material for testing purposes is covered by lecture.

Make-up Exam Policy:
There will be no make-up exams. In the case of illness, a doctor's excuse is required. Exams missed due to pre-scheduled appointments of an academic nature must be rescheduled prior to the exam date, at the convenience of the instructor. Also, there will be no make-up work (reports, etc.) for extra credit in this course.

Honesty Policy:
No assistance will be tolerated for quizzes, tests or exams. Should an incident occur, the test will be picked up and a zero assigned.