ASCI 411: HACCP and Food Safety Systems for the Food Industry
Semester: Fall
Summary:Food safety and sanitation of meat processing and preparation facilities are the basis of this course. This will include principles of food safety and sanitation. Students will gain an understanding of the Hazard Analysis Critical Control Point (HACCP), SOP's and SSOP's program. Risk assessment will also be discussed. Upon completion of this course, students will be able to develop HACCP (Hazard Analysis Critical Control Points) plans that address food safety issues in the meat and foodservice industry facilities.

ASCI 300A: Meat Grading and Evalutation
Semester: Spring
Summary: Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications

ASCI 400A: Advanced Meat Grading and Evaluation
Semester: Fall
Summary: Comparative evaluation of the meat characteristics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth.

FDST 403: Food Quality Assurance
Semester: Spring
Summary: Quality related issues as they pertain to manufacturing, processing and/or testing of foods, with a major emphasis on food regulations, statistical process control, and Hazard Analysis of Critical Control Points (HACCP).

Meat Judging Team Advisor