Food Science & Technology: Academic Programs

FDST 4320/6320 (HACCP in the Food Industry)

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:

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.
To examine some prerequisite programs, including CGMPs, SOP and SSOPs, that are fundamental for successful HACCP implementation.
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.
To relate HACCP principles to other food safety issues, such as Food Security.

Lecture/Laboratory Materials & Procedures:

Lectures will primarily involve PowerPoint™ presentations and handouts that will be available on WebCT. PowerPoint handouts, worksheets, written procedures, etc., will NOT be handed out at the appropriate class period – print out your materials from WebCT before coming to class.

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. The team will also fill out worksheets for each HACCP principle, as well as assemble the documentation and records that constitute the HACCP plan. All laboratory forms, worksheets, written procedures, etc., will NOT be handed out at the appropriate laboratory period – print out your materials from WebCT before coming to lab.

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.

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 this Course:

HACCP: A Systematic Approach to Food Safety
ISBN: 0937774111, 3rd Edition, paperback.
(Japanese edition is available from the Food Processors Institute $75.00 plus shipping)

You may purchase this text in either English or Spanish edition for $55.00 from Marian in Room 240-A, the Food Science Extension office ( in the new section of the Food Science bldg.). Make check payable to University of Georgia, no sales tax required.

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:

Introduction of HACCP Systems
HACCP Principles and Application Guidelines
Prerequisites to HACCP
Sanitation and Standard Operating Procedures
Biological Hazards and Control
Chemical Hazards and Control
Physical Hazards and Control
Initial tasks in developing HACCP plans
Hazard Analysis
Critical control points
Critical Limits
Monitoring CCPs
Corrective actions
Verification Procedures
Record-keeping
Organizing and managing HACCP programs
HACCP and the regulatory agencies
HACCP training

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 Monday, Dec. 10, 2007, from 3:30 to 6:30 pm, in Room 218 of the Food Science Building.

Course Grading:

All academic work must meet the standards contained in A Culture of Honesty. Each student is responsible to inform themselves about those standards before performing any academic work.

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 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.

Additional Reading/Resources:

The following books are on reserve for this course at the Science Library:
Sheridan, Buchanan, & Montville, HACCP: An integrated approach to assuring microbiological safety of meat/poultry (QR 117.H33 1996)
Pierson & Corlett, HACCP: Principles and Practice (QR 115.H23 1992)
Corlett, HACCP Users Manual (QR 115.C67 1998)

updated 7/26/07 ebm

top