AGSC 255 - Meat Industry, Food Safety, and Quality Systems

(3 units)

This course offers a unique opportunity to explore, in depth, meat industry operations, quality systems, and management tools.

Prerequisite(s): AGSC 100. Recommended Preparation: BIOL 251; MICR 276; VM 328.

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Spring

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. demonstrate an understanding of all aspects of the meat production industry from animal rearing to the retail sales of meat products.
2. apply federal and international regulatory guidelines to address best practices in meat processing.
3. distinguish yield and quality USDA grading scores.
4. serve as communication channel between private companies and the USDA.
5. identify factors in meat processing that deviate from standard operating procedures and propose measures to correct the problem.
6. use consumer sentiment to evaluate the market feasibility of new fresh meat products.

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