Howling Cow: A Case Study for Online Learning

A Real-World Case Study for Online Learners

Online learning commonly fails to provide real-world perspective, as learning through lecture videos, reading assignments, and quizzes may not allow for a true understanding of working world settings. This is why Dr. Clint Stevenson, Assistant Professor of Food Science, put a team of developers, designers, instructors and students together to create a virtual manufacturing environment for his online food safety courses.

This innovative approach was born in 2013 during hallway conversations with the managers of Howling Cow Ice Cream in the Robert H. Feldmeier Dairy Processing Plant. Gary Cartwright, director of the NC State University dairy enterprise, as well as the business manager, Carl Hollifield, were both supportive of this idea. Little did they know at the time, they would become stars in a reality TV approach to online learning.

Video Production of Howling Cow Case Study

  • Picture of three men looking at a laptop screen.
  • Picture of video director John Gordon talking to video crew
  • Picture of Carl Hollifield talking while being recorded on video

Illustrating a Day in the Life of Processing Plant

A primary objective of the project was to place students in the shoes of a manager in a food manufacturing operation. During initial brainstorming meetings with John Gordon, Broadcast & Emerging Media Manager at DELTA, it was determined that multiple documentaries would be necessary. As Dr. Stevenson reiterated to the team, "It is essential that we simulate a day in the life of a manufacturing plant for two reasons: people don't realize how challenging jobs in manufacturing are and many food safety accidents occur when unexpected problems happen." The team decided to produce a documentary that follows workers in the Robert H. Feldmeier Dairy Processing Plant for several days. The documentary includes video tours of the plant, observations of the workers in action, and interviews with management to illustrate the layout and basic operation of the plant and how decisions and actions of the all workers in the plant constitute on-the-ground food safety management in a real-world setting.

  • The Ice Cream Makers

    Documentary of Making Ice Cream at Howling Cow
  • Processing Tour of Howling Cow

    Processing Tour of Howling Cow
  • PMO vs. HACCP

    Discussion of Implementing Food Safety Systems in Dairy Products Manufacturing
  • The Ice Cream Makers
  • Processing Tour of Howling Cow
  • PMO vs. HACCP

Demonstrating the Fundamentals of Food Safety

After producing the initial documentary videos, the project team also wanted to include pre-requisite programs for managing food safety environmental hazards such as pest control, employee hygiene, and sanitary design. The regulations of the Food and Drug Administration require food manufacturers to obey about 80 different Good Manufacturing Practices. To demonstrate examples of these, the project team produced 12 short tours of pre-requisite programs in various locations of the dairy processing plant.

  • Cleaning Out of Place

    Tips on cleaning out of place (COP) sanitation in food manufacturing
  • Drainage and Backflow Prevention

    Discussion of Maintaining Sanitary Plumbing in Food Manufacturing
  • Exterior Grounds

    Discussion of Maintaining the Exterior Grounds of Manufacturing Facilities for Food Safety
  • Handwashing, Floors and Ceilings

    Discussion of Maintaining Handwashing Stations, Floors and Ceilings for Food Safety in Food Manufacturing
  • Ingredients and Packaging Warehousing

    Discussion of Maintaining Food Safety in Food Manufacturing Warehouses
  • Loading Dock

    Discussion of Maintaining Loading Docks of Food Manufacturing Facilities for Food Safety
  • Main Entrance

    Discussion of How to Control Access to the Main Entrance in Food Manufacturing Facilities
  • Personnel Hygiene Facilities

    Discussion of Proper Upkeep of Personnel Hygiene Facilities for Food Safety in Food Manufacturing
  • Pumps, Parts and Labels

    Discussion of Sanitary Design of Pumps, Parts and Labels in Food Manufacturing
  • Sanitation Chemicals Storage

    Discussion of Storing Sanitation Chemicals for Food Safety in Food Manufacturing
  • Walk-in Cooler

    Discussion of Sanitary Operation of Walk-in Coolers for Food Safety
  • Workwear and the Locker Room

    Discussion of Maintaining Sanitary Workwear and Locker Rooms for Food Safety
  • Cleaning Out of Place
  • Drainage and Backflow Prevention
  • Exterior Grounds
  • Handwashing, Floors and Ceilings
  • Ingredients and Packaging Warehousing
  • Loading Dock
  • Main Entrance
  • Personnel Hygiene Facilities
  • Pumps, Parts and Labels
  • Sanitation Chemicals Storage
  • Walk-in Cooler
  • Workwear and the Locker Room

“Gamifying” Food Safety

To optimize the user interface and promote learning in an engaging way, the project team wanted to complement the videos with a game that challenges students to interpret FDA regulations. Multimedia Learning Specialist, Ryan DeWitt, is currently putting the finishing touches on a 3D interface that allows students to see where each video was recorded. When they select a hotspot, the video begins. After watching each video, students will have opportunities to earn points while answering a series of questions. Eventually this game will be available for instructors from other universities to incorporate into their food safety teaching activities.

Now Available to Students

The Howling Cow case study will first be launched for students in FS 295 (Basics of Food Safety & Quality) and FS 350 (Intro to HACCP) in the Fall 2014 semester. Students will be challenged to multiple activities related to the Howling Cow case study, including group work, quizzes, and discussion forums.

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Experience the Howling Cow Case Study

The Robert H. Feldmeier Dairy Processing Plant

Home of the Howling Cow brand