AGS 270 - Foods of Animal Origin

CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

An introduction to the principles, practices and issues affecting farm practices, production, processing and distribution of beef, dairy, poultry, sheep and swine products. Proper documentation, sanitation, treatment and handling of livestock products will be emphasized.

Course Learning Outcomes

1. Explain the affect of composition and nutritive value of food animal products and human health.

2. Assess the value of animal products utilizing USDA and industry standards.

3. Explain what role HACCP (Hazard Analysis Critical Control Points) plays in animal derived food products.

4. Illustrate the harvesting and processing of meat animals.

5. Classify biological, chemical, and physical hazards and evaluate their impact on quality and preservation of animal derived products.