meat processing and food safety

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Meat Processing and Food Safety Student Assessment

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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 - PowerPoint PPT Presentation

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Meat Processing and Food Safety

Meat Processing and Food SafetyStudent AssessmentTerminal program designed for individuals to enter the workforce after completion of the program requirements.

This program requires basic courses in English, Spanish, computers, history and basic bookkeeping.

Before we begin I would like to ask if you would participate in an exercise for fun. I have 6 questions that I have pulled directly from the MPFS assessment exam. I would like for you to enter your answer using the clicker provided. Your answer will remain anonymous. 1Assessment and YouQuestion 1

What is the most important activity in the HACCP System?

Calibrating ThermometersPre-opWorking with inspectorsMonitoringAssessment and YouQuestion 2

Describe the danger zone in connection with temperature and meat spoilage.

30-80 degrees F41-135 degrees F60-140 degrees F0-32 degrees FAssessment and YouQuestion 3

GMP stands for,

General Meat PracticesGood Meat ProceduresGood Manufacturing PracticesNone of the AboveAssessment and YouQuestion 4

The forequarter makes up what percentage of a beef side?

48%50%52%54%Assessment and YouQuestion 5

What bone does the pork shoulder Boston butt contain?

HumerusScapulaFemurAitchAssessment and YouQuestion 6

From what portion of the loin do country style ribs originate?

Center loinCenter ribSirloinBladeProgram OverviewMeat ProcessingRaw Not GroundRaw GroundCooked Products/Specialty ProductsTransforming Live Animals To Meat

Food Safety and Quality ControlHACCP/FOOD SAFETY OPERATIONSStandard Operating ProceduresQuality Control Programs

The Meat Processing and Food Safety Program at Eastern allows students to leave Eastern with a degree that is versatile. Jobs in the meat industry range from retail meat cutters to Quality/Food safety Managers. Students that want to seek employment outside of the private industry are able to work with state and federal agencies such as compliance officers and USDA inspectors. Because our program serves to educate students for various career avenues our program must access students in both meat processing ability and knowledge as well as food safety and quality control.8Program OverviewIncoming 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)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)

Program OverviewStudent 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 certifiedMPFS Assessment ToolEntrance 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 industryTesting of students that enter program during orientation. Students graduating program take the same test.12MPFS Assessment ToolMeat ProcessingFood Safety35 multiple choice

Wholesale/retail cuts

Ingredients used for sausage products

Basic anatomy of beef, pork and lamb15 multiple choice

Bacteria growth

Basic sanitation practices

Food Safety Programs such as HACCP, SOPs

MPFS Assessment ToolRESULTS

Entrance Exam Average = 36%

Exit Exam Average = 71%

14Taking It A Step FurtherEntrance Exam

Percent of food safety questions answered correctly = 45%

Percent of meat processing questions answered correctly= 29%

Taking It A Step FurtherExit Exam

Percent of food safety questions answered correctly = 81%

Percent of meat processing questions answered correctly= 67%

16Taking It A Step FurtherStudent entrance and exit exam scores where evaluated to determine the percentage of improvement in both areas of food safety and meat processingOverall Improvement = 35 percentage points

Food Safety Improvement= 36 percentage points

Meat Processing Improvement = 38 percentage pointsEvaluating the OutcomeEntrance exam evaluated to determine if students tested weaker in one particular area.

Results: No identifiable pattern 18Evaluating 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.

Results50% or more of students test results indicated lack of basic knowledge in the following subjects.

MPFS 1214 Identifying wholesale/primal cutsIdentifying basic skeletal structuresBasic wholesale and retail cuts of pork

Students exhibited adequate knowledge relating to beef retail cuts ResultsMPFS 2144 Advanced Livestock Processing/Safety Analysis

50% or more of students randomly missed questions related to MPFS 2144 (Advanced Slaughter)ResultsMPFS 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.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 classroomOn 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.

By continually reviewing the concepts students learned in MPFS 1214, we hope to see an improvement in the long term knowledge retained.23MPFS - 2144New 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.

MPFS - 2134New 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.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?As I stop and ponder how I can improve the way I assess students participating in Meat Processing and Food Safety Program, three questions come to mind.

Question 1Yes the questions in the assessment are part of the basic building blocks of the curriculum

Question 2No I feel that there is more demand for jobs that specialize in food safety and quality control, therefore, I incorporate food safety and quality control in each of the classes taught. 30% of the assessment exam questions the knowledge of students in the areas of food safety and quality control. By increasing the number of questions related to food safety and quality control, we can determine if students exiting this program are ready for a job related to food safety.

Question 3This is a question that must continually reviewed. A few years ago changes were made to the program to update the curriculum taught to students. As industry standards change and technology changes we must adapt our program to provide the student with the most current knowledge base.26Thank You for Participating27What were your results?Assessment and YouQuestion 1

What is the most important activity in the HACCP System?

d. MonitoringAssessment and YouQuestion 2

Describe the danger zone in connection with temperature and meat spoilage.

b. 41-135 degrees FAssessment and YouQuestion 3

GMP stands for,

c. Good Manufacturing PracticesAssessment and YouQuestion 4

The forequarter makes up what percentage of a beef side?

c. 52%Assessment and YouQuestion 5

What bone does the pork shoulder Boston butt contain?

b. Scapula

Assessment and YouQuestion 6

From what portion of the loin do country style ribs originate?

d. Blade