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FSY 205 Principles of HACCP

In this course, students learn the Hazard Analysis Critical Control Points Systems (HACCP) in order to apply the seven principles within a food manufacturing industry. Prerequisite programs, designing flow charts, identifying food safety hazards, establishing critical control points, monitoring procedures, verification, and record-keeping procedures within a food manufacturing industry are emphasized. This course prepares students for an International HACCP Alliance certification.

Credits

3

Prerequisite

Prerequisite: FSY 110

See Course Syllabus

Course Number and Title:

FSY 205 Principles of HACCP

Campus Location

  • Georgetown

Prerequisites

Prerequisite: FSY 110

Course Credits and Hours

3 credit(s)

3 lecture hours/week

2 lab hours/week

Course Description

In this course, students learn the Hazard Analysis Critical Control Points Systems (HACCP) in order to apply the seven principles within a food manufacturing industry. Prerequisite programs, designing flow charts, identifying food safety hazards, establishing critical control points, monitoring procedures, verification, and record-keeping procedures within a food manufacturing industry are emphasized. This course prepares students for an International HACCP Alliance certification.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

Core Course Performance Objectives (CCPOs)

  1. Explain the importance of Hazard Analysis Critical Control Point (HACCP), prerequisite programs, current good manufacturing practices (GMP), standard operating procedures (SOP), and sanitation standard operating procedures (SSOP). (CCC 1, 2, 3, 4, 5; PGC 1, 2, 4, 6, 7)
  2. Discuss the seven principles of HACCP. (CCC 1, 2, 3, 5; PGC 1, 5,6)
  3. Identify biological, chemical, and physical hazards that pose a threat to food, and provide prevention measures. (CCC 1, 2, 3; PGC 2, 5, 6)
  4. Demonstrate how a HACCP plan is developed. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 5, 6, 7)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs)

Upon completion of this course, the student will:

  1. Explain the importance of Hazard Analysis Critical Control Point (HACCP), prerequisite programs, current good manufacturing practices (GMP), standard operating procedures (SOP), and sanitation standard operating procedures (SSOP).
    1. Discuss the history of HACCP.
    2. Define key terms associated with HACCP, GMPs, SOPs and SSOPs.
    3. Describe the importance of HACCP programs.
    4. Explain why food manufacturers use prerequisite programs and HACCP plans.
  2. Discuss the seven principles of HACCP.
    1. Identify the seven principles of HACCP.
    2. Explain how each HACCP principle is applied to ensure food safety.
    3. Describe the HACCP principles defined by the Codex Alimentarius Commission Committee on Food Hygiene.
  3. Identify biological, chemical, and physical hazards that pose a threat to food, and provide prevention measures.
    1. Give examples of foodborne pathogens and their associated hazards.
    2. Discuss how biological hazards cause disease.
    3. Identify the conditions for pathogens to survive and grow in foods.
    4. Select the most common biological hazards responsible for foodborne illness.
    5. Name chemical hazards associated with food safety.
    6. Identify types of physical hazards related to food safety.
  4. Demonstrate how a HACCP plan is developed.
    1. Discuss the content of a HACCP plan.
    2. Assemble a HACCP team.
    3. Describe a food product, its method of distribution, and the primary use to the consumer.
    4. Create a HACCP plan that includes GMPs, SOPs, and SSOPs.
    5. Design a process flow diagram.
    6. Determine critical control points (CCP) at each point of the process.
    7. Explain critical limits (CL) for each CCP that has been determined.
    8. Identify effective controls and monitoring procedures for each CCP that has been established.
    9. Describe required corrective actions that need to be taken if the monitoring procedures indicate a problem at the critical control point.
    10. Explain verification procedures, and provide examples of methods or tests used to ensure compliance with the HACCP plan.
    11. Discuss record keeping and documentation procedures.
    12. Review the Food Safety Modernization Act (FSMA) risk-based preventive controls measures required for HACCP plans.

Evaluation Criteria/Policies

The grade will be determined using the Delaware Tech grading system:

90-100 = A
80-89 = B
70-79 = C
0-69 = F
Students should refer to the Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Summative: Exams (5) (equally weighted)

70%

Summative: Lab activity/HACCP Plan/HACCP Certification Exam  (equally weighted)

 20%

Formative: Writing Assignments/Study Questions (equally weighted)        

10%

TOTAL

100%

Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)

  1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
  2. Analyze food samples by common quantitative and qualitative techniques.
  3. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trends associated with the development of foods to maintain and improve health.
  5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  7. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.

Core Curriculum Competencies (CCCs are the competencies every graduate will develop)

  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.

Academic Integrity

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Attendance

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Cell phone/Electronic Device

https://dtcc.smartcatalogiq.com/Current/Catalog/Student-Policy/Cell-Phone-and-Electronic-Device-Policy

Tuition Adjustment Policy

https://dtcc.smartcatalogiq.com/Current/Catalog/Financial/Tuition-Fee-Adjustment-Policy-Course-or-Semester-Withdrawal