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This interesting COIL course was conducted by Nutrition and Dietetics students from UDD and the University of Monterrey. It involved eight groups, each composed of a maximum of four students. The technology course aimed to enable students to critically analyze a food product through the HACCP (Hazard Analysis Critical Control Points) system, emphasizing the importance of understanding the auditor’s role. The groups presented their products to their peers, with guided work through rubrics. Subsequently, the groups audited the work of the assigned group, and the evaluation focused on the audit, assessing if they could identify deficiencies or if the HACCP was well executed.
