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Meat Processing and Food Safety

Meat Processing and Food Safety. Student Assessment. Assessment and You. Question 1 What is the most important activity in the HACCP System? Calibrating Thermometers Pre-op Working with inspectors Monitoring. Assessment and You. Question 2

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Meat Processing and Food Safety

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  1. Meat Processing and Food Safety Student Assessment

  2. Assessment and You Question 1 What is the most important activity in the HACCP System? • Calibrating Thermometers • Pre-op • Working with inspectors • Monitoring

  3. Assessment and You Question 2 Describe the danger zone in connection with temperature and meat spoilage. • 30-80 degrees F • 41-135 degrees F • 60-140 degrees F • 0-32 degrees F

  4. Assessment and You Question 3 GMP stands for, • General Meat Practices • Good Meat Procedures • Good Manufacturing Practices • None of the Above

  5. Assessment and You Question 4 The forequarter makes up what percentage of a beef side? • 48% • 50% • 52% • 54%

  6. Assessment and You Question 5 What bone does the pork shoulder Boston butt contain? • Humerus • Scapula • Femur • Aitch

  7. Assessment and You Question 6 From what portion of the loin do country style ribs originate? • Center loin • Center rib • Sirloin • Blade

  8. Program Overview • Meat Processing • Raw Not Ground • Raw Ground • Cooked Products/Specialty Products • Transforming Live Animals To Meat • Food Safety and Quality Control • HACCP/FOOD SAFETY OPERATIONS • Standard Operating Procedures • Quality Control Programs

  9. Program Overview • Incoming student base entering MPFS • Traditional students graduating high school • Non-traditional students returning for continued education • Individuals currently working in the industry and are seeking additional education in their career (Certificate Program)

  10. Program Overview • Student abilities entering program • Very limited knowledge in the areas of wholesale and retail cuts • Limited knowledge on transforming animals to meat (slaughter) • Limited knowledge on food safety programs such as HACCP (Hazard Analysis Critical Control Points)

  11. Program Overview • Student abilities exiting MPFS program • Transform live animals into meat • Breakdown beef, pork, and lamb carcasses into wholesale and retail cuts • Understand the importance of food safety and are familiar with HACCP • HACCP certified

  12. MPFS Assessment Tool Entrance and Exit Exam (50 questions) • Targets two areas • Knowledge base of wholesale and retail products • Knowledge of food safety concepts, HACCP, and other safety prerequisite programs required within the industry

  13. MPFS Assessment Tool Meat Processing Food Safety • 35 multiple choice • Wholesale/retail cuts • Ingredients used for sausage products • Basic anatomy of beef, pork and lamb • 15 multiple choice • Bacteria growth • Basic sanitation practices • Food Safety Programs such as HACCP, SOP’s

  14. MPFS Assessment Tool RESULTS Entrance Exam Average = 36% Exit Exam Average = 71%

  15. Taking It A Step Further…… Entrance Exam Percent of food safety questions answered correctly = 45% Percent of meat processing questions answered correctly= 29%

  16. Taking It A Step Further…… Exit Exam Percent of food safety questions answered correctly = 81% Percent of meat processing questions answered correctly= 67%

  17. Taking It A Step Further…… Student entrance and exit exam scores where evaluated to determine the percentage of improvement in both areas of food safety and meat processing • Overall Improvement = 35 percentage points • Food Safety Improvement= 36 percentage points • Meat Processing Improvement = 38 percentage points

  18. Evaluating the Outcome Entrance exam evaluated to determine if students tested weaker in one particular area. Results: No identifiable pattern

  19. Evaluating the Outcome….. Exit exam was evaluated to determine areas that students completing the program required improvement. Subject matter that resulted in more than 50% of students failing were targeted for areas improvement.

  20. Results 50% or more of students test results indicated lack of basic knowledge in the following subjects. MPFS 1214 – Identifying wholesale/primal cuts Identifying basic skeletal structures Basic wholesale and retail cuts of pork Students exhibited adequate knowledge relating to beef retail cuts

  21. Results MPFS 2144 – Advanced Livestock Processing/Safety Analysis 50% or more of students randomly missed questions related to MPFS 2144 (Advanced Slaughter)

  22. Results MPFS – 2134 Food Safety and Sanitation 50% or more of students tested a lack of knowledge relating to temperature and bacteria growth. All other related questions answered correctly.

  23. MPFS – 1214 The main class that students learn about basic wholesale and retail cuts. New Implementations: • More emphasis placed on learning basic structure and anatomy of beef, pork, and lamb • Students are specifically tested on their ability to identify wholesale cuts • In the classroom • On hanging carcasses at the meats lab. • A review of the basic wholesale and retail cuts will be emphasized in other courses. Courses MPFS 2112 and MPFS 2212 have been targeted as courses to review.

  24. MPFS - 2144 New Implementations: To reinforce subject matter knowledge students required to develop and present to the class a presentation on the 12 basic steps of slaughter. • Students stated that they learned more while completing this project than they learned just sitting in lecture.

  25. MPFS - 2134 New Implementations: • More classroom time spent discussing the critical temperatures for controlling bacteria growth. • Spent more time on classroom discussion relating the bacterial growth curve to food safety and how we can use temperature to slow bacteria growth.

  26. How Can I Improve Assessment? 1. Does the assessment tool accurately reflect what is taught within the curriculum provided? 2. Does the assessment tool evaluate each subject equally? 3. Does the assessment tool/curriculum reflect what is expected of new employees entering a career in Meat Processing and Food Safety?

  27. Thank You for Participating

  28. What were your results?

  29. Assessment and You Question 1 What is the most important activity in the HACCP System? d. Monitoring

  30. Assessment and You Question 2 Describe the danger zone in connection with temperature and meat spoilage. b. 41-135 degrees F

  31. Assessment and You Question 3 GMP stands for, c. Good Manufacturing Practices

  32. Assessment and You Question 4 The forequarter makes up what percentage of a beef side? c. 52%

  33. Assessment and You Question 5 What bone does the pork shoulder Boston butt contain? b. Scapula

  34. Assessment and You Question 6 From what portion of the loin do country style ribs originate? d. Blade

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