Food Science 3960 FOOD SAFETY ASSURANCE Spring, Tuesdays and Thursdays, 9:05 a.m. 146 Stocking Hall
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1 Food Science 3960 FOOD SAFETY ASSURANCE Spring, 2015 Tuesdays and Thursdays, 9:05 a.m. 146 Stocking Hall Professors: Martin Wiedmann Randy Worobo Kim Bukowski 347 Stocking Hall Food Science Geneva Teaching Assistant: Laura Carroll Course Description: Food Science 3960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF auditing) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive HACCP and SQF implementation certification. Course Objectives: The primary objective of this course is to provide an understanding of current food safety programs that are used in the food industry to assure a safe food supply. Major Learning Outcomes: After successfully completing this course, you should be able to: 1. Develop a HACCP plans for different food industries 2. HACCP certification 3. Understand laws and regulations governing food safety principles (FSMA, HACCP, HARPC)
2 4. Understand industry food safety requirements and certifications :organic, halal, kosher, GFSI, SQF (SQF implementation certification) 5. Understand auditing, and different auditing schemes, and be able to complete internal (first party) audits Food Science 3960 FOOD SAFETY ASSURANCE Spring 2015 Lecture Schedule Jan. 22 Introduction to Food Safety Assurance M. Wiedmann Jan. 27 Introduction to HACCP & Hazards R. Worobo Jan. 29 Prerequisite programs R. Worobo Feb. 3 Performing a Hazard Analysis R. Worobo Feb. 5 Determining Critical Control Points R. Worobo Feb. 10 Establishing Critical Limits R. Worobo Feb. 12 Critical Control Point Monitoring R. Worobo Feb. 17 February Break Feb. 19 Corrective Actions R. Worobo Feb. 24 Verification and Validation Procedures R. Worobo Feb. 26 Record Keeping Procedures R. Worobo Mar. 3 Lecture R. Worobo Mar. 5 HACCP for meat products R. Worobo Mar. 10 Group Presentations R. Worobo Mar. 12 Group Presentations R. Worobo Mar. 17 Prelim Exam #1 Mar 19 Introduction to SQF K. Bukowski Mar. 24 Preparing for SQF Certification K. Bukowski Mar. 26 SQF Certification Process K. Bukowski Mar 31 Spring Break Apr. 2 Spring Break Apr. 7 Food Safety Plans K. Bukowski Apr. 9 Food Quality Plans K. Bukowski Apr. 14 SQF guest speaker Kristi Grzywinski Apr. 16 SQF System Elements K. Bukowski Apr. 21 SQF System Elements K. Bukowski Apr. 23 GAPs and Pre-Farm Gate Gretchen Wall Apr. 28 GMPS and Post-Farm Gate K. Bukowski Apr. 30 Internal Auditing K. Bukowski May. 5 Internal Auditing K. Bukowski Study Period: May 7-May 10, 2015 Final Examination: 9:00 AM, May 18 th, 125 Riley-Robb Hall
3 Grading: Your term grade will be computed as follows: 2 preliminary exams 25% each 1 small group projects 10% Final exam 40% Total 100% Class Participation: You will be expected to attend all lectures and be prepared to discuss the material designated for that day. Preliminary and Final Examinations: The preliminary examination will be held on Tuesday, March 3. A take home exam will be given the week of April 21. The final examination date and location will be announced early in the semester. Please note these dates. Academic Integrity: Each student is expected to be familiar with and adhere to the University s Code of Academic Integrity: Each student is expected to know the general responsibilities of students and to work independently on his/her written assignments unless instructed otherwise. Persons who violate the code will be given a failing grade for the assignment/exam and/or the course. Course Website: All students who are enrolled in the course should also enroll on the course blackboard website as soon as possible. To enroll, go to and follow the instructions. We will post the course
4 syllabus, course assignments, announcements, course documents, including selected power point slides and grades on the website. Readings:
5 Group Projects: There will be two projects assigned during the semester. Details of these projects will be provided in the near future.
This complete program has been designed to help you dive into food safety, while providing a proper foundation to learn the most advanced standards.
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