December 5, 2024, Associate Professor of the Department of "Food Technology and Safety", Candidate of Agricultural Sciences Iskakova Zhannat Abdullayevna conducted an open practical lesson for 3rd year students of the SS-22-06 from the educational program "Standardization and certification" within the discipline "International food standards".
The learning outcomes: teaching students to develop worksheets based on 7 principle of the HACCP system on the example of specific products in the food industry.
One of the reliable means of protecting consumers of food products is the HACCP system, which identifies, evaluates and controls risk factors important for food safety. These are: risk analysis; identification of critical control points (CCP); determination of critical limits; monitoring of CCP; identification of corrective actions based on monitoring results; development of verification procedures; development and implementation of documented information. Undoubtedly, determining the procedure for introducing these Rules into production using the example of specific products, registration of completed documents, types of records will have a clear and memorable effect for students for a long time.
The format of the open lesson was held in the form of an Intellectual competition, the students were divided into 2 groups: 1 – HACCP group "DODO Pizza", 2 - HACCP group "Black Star Burger".
The jury was made by leading specialists of the "Department of the content of the educational process " Shayakhmet Zh. and Ilyasova N., head of the department "Food Technology and safety " Mamaeva L. A., professors Tazhen K. P., Ismatullaev S. L., Head of "Transport equipment and machinery named after I. V. Sakharov' department Shuren M. K..
The knowledge contest consisted of 5 parts: Part 1 - "Acquaintance" - each group presented their groups through a video clip. Part 2 - "Checking housework.Discussion " - each team defended their homework on a given topic in the form of a presentation and answered questions. Part 3 - "Cossword puzzle" - two teams prepared a crossword puzzle for each other, consisting of the topic "HACCP system". Part 4 - "Find harmony" - the team members were asked a question by the driver. The team that answered this question had to go to the middle and find similar cards on the table. If you find it, you will get the opportunity to open another card. Receives points on the earned card. Section 5 - "Case study" - group leaders took part. The group leaders first checked their organoleptic properties to get the assignment. With the correct answer, the opportunity was given to complete the task. The assignment asked questions related to the 1Industrial situation" and awarded points depending on what decision the team leader makes.
The advantages of an open lesson conducted in this format form a complete understanding of the HACCP system among students, develop students' wit, curiosity, teamwork, leadership qualities, critical outlook, instill creativity and hone professional competencies, increase interest in the profession. The lesson ended and made a very good impression on the participants and guests. We thank everyone who participated in the organization of the open lesson.
