AN 280 - Food Safety and Meat Science

3 Credits
Outline Effective Date: 2019 Fall Version #1
Created: May 13, 2019 Approved: Nov 28, 2019

Lecture Hours: 34 Lab Hours: 8

Course Description:
This course covers the two general topics of food safety and meat science. The food safety topics include basic microbiology, safe food handling practices, and the principles of HACCP; while the meat science topics focuses on the basic biochemistry with the conversion of muscle to meat and follow the carcass through to the retail product.

Rationale:
This is a required course for the Beef Science and the Livestock Science major of the Animal Science Technology program for second year students.

Graduates of the Animal Science Technology program may be employed in the food production and processing industries. Knowledge of animal slaughter and processing practices, grading and certification standards, meat retailing practices, and how production and handling practices affect food safety provide the background necessary for successful involvement in these industries.

Prerequisites: None
Corequisites: None

Course Learning Outcomes:
Upon successful completion of this course, students will be able to

assess the importance of the Canadian consumer as it relates to food purchasing decisions.
explain basic microbiology and parasitology regarding food safety.
assess a few different live evaluation tools that can be used by producers to influence end product.
determine the best animal production practices that are beneficial to the quality and value of meat and meat animals.
describe the process involved in the conversion of muscle to meat.
scrutinize and distinguish the different slaughter practices that are acceptable throughout Canada.
list the common retail cuts and grading system for beef, swine, and sheep.
identify the components required of both religious slaughters and organic meat production.

Required Resource Materials:
Required Text:

There is no assigned text. Required readings are supplied by the instructor. Internet-based resources will be used and referenced.

Reference Materials:

The instructor will refer students to appropriate reference materials during the course.

Optional Resource Materials:
None

Conduct of Course:
This course includes lectures, guest speakers, and a field trip to an abattoir. The course will utilize a traditional in-class environment and supporting lab structure. The course comprises approximately 34 hours of lectures and learning activities, plus up to 8 hours of laboratory field trips.

Classroom and laboratory attendance is considered vital to the learning process and as significant to the students’ evaluation as examinations and reports.

Students having a combination of excused and/or unexcused absence of 20 percent or higher for the scheduled course hours will be required to withdraw and will automatically receive a “RW” (required withdrawal) for the course, regardless of any other evaluation results. (RW is a failing grade.).
An excused absence is one that is verified with your instructor. Verification should be prior to the absence or the next class day following the absence. Verification of the absence may take the form of a note from your doctor/College nurse regarding illness, or a note from another instructor regarding a field trip or other activity, or authorization by your instructor. An unexcused absence is anything NOT verified by the instructor prior to the absence or the next class day following the absence.

NOTE: Any exceptions to the above attendance policy (e.g. timetable conflicts, work-related issues) must be approved in writing by the Department Chair prior to the beginning of the course.

It is the students’ responsibility to know their own absentee record.

Normal hours are 8:30 a.m. to 6:30 p.m., with potential for evening courses, exams or extended field trips. Students are expected to be available for classes during these times.

Content of Course:

Why Meat and Food Science?
Food Safety and Pathology
Production Practices that Influence Meat Quality - Live Evaluation Tools - Visual/Physical, Ultrasound, Genomics
Livestock Slaughter Process - Animal Welfare, Food Safety and Meat Quality
Muscle to Meat - Muscle Function and the Biochemical Processes Involved
Inspection, Grading and Disassembly - Carcass Fabrication and Wholesale and Retail Cuts
Organic Regulations and Religious Slaughter

Course Assessments:
Students’ learning progress in this course will be evaluated as follows:

Exams (2 x 15%)	30%
Lab Work/Assignments (6 x 5)	30%
Project	15%
Final Exam (comprehensive)	25%

Official final grades will be available on My Lakeland. Grades posted in D2L should be considered interim grades.
“Lakeland College is committed to the highest academic standards. Students are expected to be familiar with Lakeland College policies and to abide by these policies. Violations of these policies are considered to be serious and may result in suspension or expulsion from the College.”

Course Pass Requirements:
A minimum grade of D (50%) (1.00) is required to pass this course.

Letter	F	D	D+	C-	C	C+	B-	B	B+	A-	A	A+
Percent Range	0-49	50-52	53-56	57-59	60-64	65-69	70-74	75-79	80-84	85-89	90-94	95-100
Points	0.00	1.00	1.30	1.70	2.00	2.30	2.70	3.00	3.30	3.70	4.00	4.00

Students must maintain a cumulative grade of C (GPA - Grade Point Average of 2.00) in order to qualify to graduate.

Every effort has been made to ensure that information in this course outline is accurate at the time of publication. Lakeland College reserves the right to change courses if it becomes necessary so that course content remains relevant.

In such cases, the instructor will give students clear and timely notice of changes.

No part of this course outline may be reproduced in any form or resold without written permission from Lakeland College.

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