Transcript Meat Processing and Food Safety

Student Assessment
Assessment and You
Question 1
What is the most important
activity in the HACCP System?
a.
b.
c.
d.
Calibrating Thermometers
Pre-op
Working with inspectors
Monitoring
Assessment and You
Question 2
Describe the danger zone in connection
with temperature and meat spoilage.
a.
b.
c.
d.
30-80 degrees F
41-135 degrees F
60-140 degrees F
0-32 degrees F
Assessment and You
Question 3
GMP stands for,
a. General Meat Practices
b. Good Meat Procedures
c. Good Manufacturing Practices
d. None of the Above
Assessment and You
Question 4
The forequarter makes up what percentage
of a beef side?
a.
b.
c.
d.
48%
50%
52%
54%
Assessment and You
Question 5
What bone does the pork shoulder
Boston butt contain?
a.
b.
c.
d.
Humerus
Scapula
Femur
Aitch
Assessment and You
Question 6
From what portion of the loin do country
style ribs originate?
a.
b.
c.
d.
Center loin
Center rib
Sirloin
Blade
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
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)
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 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
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
MPFS Assessment Tool
Meat Processing
Food Safety
 35 multiple choice
 15 multiple choice
 Wholesale/retail cuts
 Bacteria growth
 Ingredients used for
 Basic sanitation
sausage products
 Basic anatomy of beef,
pork and lamb
practices
 Food Safety Programs
such as HACCP, SOP’s
MPFS Assessment Tool
RESULTS
Entrance
Exam Average = 36%
Exit
Exam Average = 71%
Assessment Scores Analysis
Date
Ent Exam Date
Exit Exam
Aug-11
24 May-13
62
Aug-11
48 May-13
78
Aug-11
38 May-13
82
Aug-11
24 May-13
58
Aug-11
34 May-13
70
Aug-11
50 May-13
78
Exam Average 36.333333
71.33333333
FS & Insp Avg
45
81
Process Avg
29
67
Taking It A Step Further……
Entrance Exam
Percent of food safety
questions answered
correctly = 45%
Percent of meat
processing questions
answered correctly= 29%
Taking It A Step Further……
Exit Exam
Percent of food safety
questions answered
correctly = 81%
Percent of meat
processing questions
answered correctly= 67%
Taking It A Step Further……
 Overall Improvement
Student entrance and
exit exam scores where
evaluated to determine
the percentage of
improvement in both
areas of food safety and
meat processing
= 35 percentage points
 Food Safety
Improvement=
36 percentage points
 Meat Processing
Improvement =
38 percentage points
Evaluating the Outcome
Entrance exam evaluated to determine if
students tested weaker in one particular
area.
Results:
No identifiable pattern
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.
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
Results
MPFS 2144 – Advanced Livestock Processing/Safety
Analysis
50% or more of students randomly missed questions
related to MPFS 2144 (Advanced Slaughter)
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.
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.
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.
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.
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?
What were your results?
Assessment and You
Question 1
What is the most important
activity in the HACCP System?
d. Monitoring
Assessment and You
Question 2
Describe the danger zone in connection
with temperature and meat spoilage.
b.
41-135 degrees F
Assessment and You
Question 3
GMP stands for,
c.
Good Manufacturing Practices
Assessment and You
Question 4
The forequarter makes up what
percentage of a beef side?
c.
52%
Assessment and You
Question 5
What bone does the pork shoulder
Boston butt contain?
b. Scapula
Assessment and You
Question 6
From what portion of the loin do
country style ribs originate?
d. Blade