COURSE CONTRACT
HAZARD ANALYSIS CRITICAL CONTROL POINTS
BACHELOR OF VETERINARY MEDICINE
1. Course : HAZARD ANALYSIS CRITICAL CONTROL POINTS
2. Course Code : MNG 401
3. Study Load : 2 SKS
4. Semester : V
5. Study Program : Bachelor of Veterinary Medicine 6. Prerequisites :
7. Course Description : Course material given to students in the fifth semester, explain and discuss about history of Quality assurance System, Food Safety and Biological Hazards, chemical hazards and physical hazards, Good Manufacturing Practice and SSOP, Stages Implementation of HACCP, HACCP System Management Organizations, Quality Assurance Work Plan Planning and Preparation, Quality Assurance Work Plan Seminars.
8. Person in charge Dr. Nenny Harijani, drh, M.Si
9. Lecturer 1. Dr. AT Soelih Estoepangestie, drh 2. Budiarti, drh., MP
3. Dr. Mustofa Helmi E., drh., DTAPH 4. Dr. Dadik Raharjo, drh. M.Kes
5. Dhandy Koesoemo Wardhana, drh.,M.Vet 10. Day/ Time/ Room Thursday/ 10.00-10.50 (3A) A dan B class.
Monday/ 14.00-13.50 (4A) C dan D class Monday/ 07.00-08.50 (3D) E class 11.Soft Skills Attribute 1. Self-motivation/initiative
2. Work ethic/dependability 3. Critical thinking
4. Questioning skills 5. Academic/learning skills 6. Teaching/training skills 12. Achievement of Graduate
Learning
: LO 3 : Assess the system of epidemiology and surveillance in controlling, preventing strategic, bio-products, bio-safety, bio-security and bio-materials from animals causing zoonotic diseases to eliminate them
13. Achievement of Course : After get this lecture, undergraduate students can explain
Learning about food security guarantees from food products starting from basic prerequisites, food hazards, the application of the HACCP through planning, implementation and supervision as well as the creation of a Quality Assurance Work Plan.
Students also understand and explain the uses of the Food Security System.
14. Sub Achievement of Course Learning:
After attending this lecture, students can explainuses and importance of HACCP and how to process it into the products that are have quality and safe for consumer health.
1. Students know about history of lecture, lecturer, lecture schedule, description of course, purpose of course, scoring, evaluation of course and others like references and assignment.
2. Students can explain about HACCP, Quality System and Food Safety from farm to the table.
3. Students can explain HACCP system.
4. Students can explain source, products critical point and critical point.
5. Students can explain Biologic, Chemical and Physical hazardsin the food processing process in the food processing industry.
6. Students can explain the requirement of application HACCP based on GMP and SSOP.
7. Students can explain about NKV and requirement to get NKV.
8. Students can explain Application of HACCP stages.
9. Students can explain about System Management HACCP Organization.
10. Students can explain and plan Quality Assurance Work in HACCP system.
11. Students can explain and presentation inQuality Assurance WorkPlan.
15. Benefits ofCourse Learning
HACCP lectures provide knowledge to students so they can explain and apply Prepare and Implementation of HACCP in the Food Processing Industry. Therefore HACCP courses provide knowledge about: Food Safety, Biological Hazards, Chemical and Physical Hazards, GMP and SSOP, NKV and the Stage of Application of the HACCP System, HACCP System Management Organization and Work Plan for the HACCP Quality Assurance System.
16. Strategy ofCourse Learning
In this lectures, students are expected to learn and read first the specified teaching material / hand out.Lecturers only provide outlines of the contents of the subject or the sub-topic then students are expected to ask questions and also answer the questions of the lecturer.Students will also be given assignments, mid and final examinations.
17. Reference
1. Anshori P., dkk., 1992. Teknologi Fermentasi Susu
2. Hadiwiyoto, S., 1994. Pengujian Mutu Susu dan Hasil Olahannya. PenerbitLiberty.
Yogyakarta.
3. Marshall, R.T. 1992. Standard Methods for the Examination of Dairy Products.
American Public Health Association
4. Sudarwanto, M. 2012. Pemeriksaan Susu dan Produk Olahannya. IPB Press 5. SNI
6. Food Safety
18.Course Assignment
Week-10 : Make Quality Assurance Work Plan in Industry of Food Process with topic types of processed food products
19.Scoring Criteria Scoring system
In each test will given raw score0 - 100. Especiallyfor final score, score will gived in 7 grade : A, AB, B, BC, C, D and E.
Final scorefroma coursedetermined from the combined results of evaluation all of test scores held by the lecturer.Example ofquality score test (quiz), (assignment), (softskill), (mid test), (final test) are1: 1,5 : 1: 1,5 : 1,5 .
Final Score Process (raw score) become a quality score in the form of alphabet processedin 7 (seven) grade. From that raw score, can be process mean score (X). And then grouping of this score:
Raw Score Alphabet Score
≥ 75 70 – 74.9 65 – 69.9 60 – 64.9 55 – 59.9 40 – 54.9
< 40
A AB
B BC
C D E
Score Presentfrom score process above in score presents use 7 grade:
Alphabet Score QualityScore A
AB B BC
C
4 3,5
3 2,5
2
D E
1 0
20. Others
Students can take the final test if 75% presentin class (min 9 timespresent, for new students) and 50% present in class (for make up students)
If you don’t take the quiz, mid test, final test, you must have doctor’s letter and maximum 1 week after quiz, mid test and final test must be take the follow up exam.
The assignment must be collected 2 weeks before final test.
Question type : For quiz : essay
For mid test and final test: multiple choice
Tolerance of late for students maximum 15 minutes.
