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Student Assessment. Assessment and You Question 1 What is the most important activity in the HACCP System? a. Calibrating Thermometers b. Pre-op c. Working.

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Presentation on theme: "Student Assessment. Assessment and You Question 1 What is the most important activity in the HACCP System? a. Calibrating Thermometers b. Pre-op c. Working."— Presentation transcript:

1 Student Assessment

2 Assessment and You Question 1 What is the most important activity in the HACCP System? a. Calibrating Thermometers b. Pre-op c. Working with inspectors d. Monitoring

3 Assessment and You Question 2 Describe the danger zone in connection with temperature and meat spoilage. a degrees F b degrees F c degrees F d degrees F

4 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

5 Assessment and You Question 4 The forequarter makes up what percentage of a beef side? a. 48% b. 50% c. 52% d. 54%

6 Assessment and You Question 5 What bone does the pork shoulder Boston butt contain? a. Humerus b. Scapula c. Femur d. Aitch

7 Assessment and You Question 6 From what portion of the loin do country style ribs originate? a. Center loin b. Center rib c. Sirloin d. Blade

8 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

9 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)

10 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)

11 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

12 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

13 MPFS Assessment Tool Meat Processing Food Safety 35 multiple choice Wholesale/retail cuts Ingredients used for sausage products Basic anatomy of beef, pork and lamb 15 multiple choice Bacteria growth Basic sanitation practices Food Safety Programs such as HACCP, SOP’s

14 MPFS Assessment Tool RESULTS Entrance Exam Average = 36% Exit Exam Average = 71%

15 Taking It A Step Further…… Entrance Exam Percent of food safety questions answered correctly = 45% Percent of meat processing questions answered correctly= 29%

16 Taking It A Step Further…… Exit Exam Percent of food safety questions answered correctly = 81% Percent of meat processing questions answered correctly= 67%

17 Taking It A Step Further…… Student entrance and exit exam scores where evaluated to determine the percentage of improvement in both areas of food safety and meat processing Overall Improvement = 35 percentage points Food Safety Improvement= 36 percentage points Meat Processing Improvement = 38 percentage points

18 Evaluating the Outcome Entrance exam evaluated to determine if students tested weaker in one particular area. Results: No identifiable pattern

19 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.

20 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

21 Results MPFS 2144 – Advanced Livestock Processing/Safety Analysis 50% or more of students randomly missed questions related to MPFS 2144 (Advanced Slaughter)

22 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.

23 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.

24 MPFS 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.

25 MPFS 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.

26 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?

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28 What were your results?

29 Assessment and You Question 1 What is the most important activity in the HACCP System? d. Monitoring

30 Assessment and You Question 2 Describe the danger zone in connection with temperature and meat spoilage. b degrees F

31 Assessment and You Question 3 GMP stands for, c. Good Manufacturing Practices

32 Assessment and You Question 4 The forequarter makes up what percentage of a beef side? c. 52%

33 Assessment and You Question 5 What bone does the pork shoulder Boston butt contain? b. Scapula

34 Assessment and You Question 6 From what portion of the loin do country style ribs originate? d. Blade


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