Principles of HACCP: Introduction

 

Lesson Overview

Media: Video (15 minutes)

Seat Time: 2 Classes | 100 minutes teaching

 

Goal:

To introduce food safety procedures and the principles of HACCP.

 

Description:

This lesson ensures food safety is critical in food processing systems. This presentation introduces the seven principles of HACCP and the role a HACCP plan plays in food safety. Additionally, the history of HACCP is discussed.

 

Objectives:

1.     To define HACCP and its purpose in the food industry.

2.     To discuss the history of HACCP.

3.     To introduce the seven principles of HACCP.

 

Class 1

Class Overview:

Principles of HACCP: Introduction Video Segment

Action Plan

Vocabulary Handout

Key Concepts

Industry Workshop HACCP Model Student Handout

HACCP Applications Activity

HACCP Flow Diagram Project

 

Essential Questions:

1.     What is the definition of HACCP and what does the acronym stand for?

2.     What is hazard analysis and critical control points?

3.     What is an example of biological, chemical and physical hazards?

4.     How was HACCP developed?

5.     Who developed the seven principles of HACCP?

6.     Why are the sanitation program and manufacturing practices important?

7.     What are the tasks which are required before creating a HACCP plan?

 

Step 1: Bell Ringer:

·       Ask students the questions, “what is the definition of HACCP” and “what does the acronym stand for” and have them write their answers down for future use.

Step 2: Distribute the Action Plan, Vocabulary Handout and Key Concepts.

·       The Action Plan lays out a list of tasks for students to complete during the lesson.

·       The Vocabulary Handout is a list of terms used throughout the lesson.

·       The Key Concepts is an outline which identifies the main ideas presented in the lesson which students can fill in to aid in note taking during the lesson.

Step 3: Students should review the Industry Workshop HACCP Model Student Handout.

Step 4: Show the Principles of HACCP: Introduction video segment.

·       This video is 15 minutes long.

·       Be sure to utilize the Key Concepts for this segment of the lesson.

Step 5: Students should complete the HACCP Applications Activity.

·       Students will create a list with the seven principles of HACCP then provide a description of each activity and how it is applied in a food production system.

Step 6: Students should begin the HACCP Flow Diagram Project.

·       Students will fulfill the pre-HACCP requirements, develop a description and flow diagram for a food product.

Step 7: Exit Ticket:

·       Students should provide an update on their project before leaving class.

 

Class 2

Class Overview:

Action Plan

Principles of HACCP: Introduction Assessment

HACCP Flow Diagram Project

 

Step 1: Bell Ringer:

·       Write “what are the seven principles of HACCP and why are they important” where students can see and have them write down their answers on a sheet of paper.

Step 2: Administer the Principles of HACCP: Introduction Assessment.

·       The Assessment is a comprehensive assessment covering material throughout the entire lesson.

Step 3: Students should complete the HACCP Flow Diagram Project.

·       Students will fulfill the pre-HACCP requirements, develop a description and flow diagram for a food product.

Step 4: Exit Ticket:

·       Students should turn in their HACCP Flow Diagram Project.

 

Activity Overview

HACCP Applications

Students will create a “cheat sheet” of the seven principles of HACCP and briefly describe how each principle is applied in a food processing facility.

 

Accommodations:

Allow students to conduct research to complete their cheat sheets.

 

Modifications:

Allow students to work in groups of two but still list all seven principles and their description.

 

Extension:  

Allow students to give an example of each of the seven principles.

 

Project Overview

HACCP Flow Diagram

Students will choose a food product and develop a HACCP plan for it throughout the Principles of HACCP series. They will develop a flow diagram for the food production process they chose and also answer a series of questions about their food product.

 

Accommodations:

Allow students to use their cheat sheet to work on developing a plan for their chosen food product.

 

Modifications:

Allow students to work in groups of three to complete the project.

 

Extension:  

Allow students to choose more than one food product to develop a HACCP plan and a flow diagram.

 

Career & Technical Student Organizations

FCCLA

Culinary Arts

Food Innovations

 

FFA

Meat Science

Food Science

 

Career Connections

Using the Career Connections Activity allows students to explore careers associated with this lesson by viewing career interviews with various industry professionals. The career interviews are located in the Select Media drop-down menu on the lesson page. See the Career Connections Activity for more details.

Ralph Treadway, Food Safety Coordinator

Dan Hale, Ph.D., Professor & Extension Meat Specialist, Texas A&M University

Collette Schiltz-Kaster, Vice President of Food & Safety Technician Services, American Meat Science Association

 

 

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