· Hazard Control in Food Processing (11:400:421): This course is designed for junior and senior level students that have been taught fundamentals of the discipline. The course requires knowledge of statistics, microbiology, and biochemistry. The course is a requirement for students in the “Food Operations Management” option of the undergraduate curriculum in Food Science. Lectures focus on food safety, microbiology, sampling plans, government regulations, sanitation, and current issues as they relate to safety of food production. The course provides basic understanding of Hazard Analysis Critical Control Point (HACCP) systems, Good Management Practices (GMP’s), sanitation, and Good Agricultural Practices (GAP’s). The course is taught each Fall semester and typically has 10 to 15 students enrolled.

· Student Performance Objectives: Students will obtain factual knowledge in hazard analysis, good manufacturing practices, and government regulations from lectures, reading, and in-class exercises. Through the use of student presentations, invited speakers, group discussion, and exams students will begin to develop critical thinking skills to allow for intelligent discussion of issues addressing hazard control in the food industry. Students will obtain an understanding of the responsibility of the food processor and government agencies in production of “safe” food.

· Student Evaluation: Quizzes will be given to provide the students feedback on their course performance. Quizzes will cover material from lectures, invited speakers, and reading, including that assigned the day of the quiz. Quizzes will be brief and focus on factual material. Exams will test factual knowledge, and the ability to integrate knowledge in-order to solve a specific problem. Students may request a re-evaluation of an exam or quiz score within one week of receiving a grade. No grade will be changed after one week. Case studies are introduced and then developed by students to encourage assimilation of information from the course and other courses taken by the student. Scientist, industry representatives, and government workers are frequently asked to give lectures on areas of their expertise. Students in this course will develop a 25 minute (strictly enforced) lecture on a topic concerning hazard control in food processing. Instructor approval of topic area is required. Students will be evaluated based on clarity of presentation, abstract content, knowledge of material, instructional methods (overheads, slides, handouts), effectiveness in responding to questions. The student will provide lecture material and notes, sample exam questions, and two page report.