Introduction to HACCP, GMPs, SSOPs, Food Sanitation, Microbiological Foodborne Hazards and Risk Analysis / Hazard Analysis in Food Safety are online food safety courses being taught by the Department of Food, Bioprocessing and Nutrition Sciences. These online courses are offered in a two-tier approach, leading to a HACCP Coordinators Certificate and a Food Safety Managers Certificate. The courses may also be taken on an individual, as needed basis.
2012 Summer Session begins May 21.
2012 Fall Semester begins August 16.
Click here for detailed registration instructions and forms for taking these or any online courses.
NOTE: If you are not an NCSU student enrolled in a degree program, you are considered a Non-Degree Student. Please follow instructions for your particular group. Most of our students are from Industry and fall under the Non-Degree category. If you have any questions or need help with registration, please contact: Clint Stevenson, Ph.D., Assistant Professor and Distance Education Coordinator, 919-513-2065, cdsteve3@ncsu.edu.
How much does it cost?
View current Cost of Courses (Both in-state and out-of-state tuition rates - note: all courses are 3 credit hours).
International Students:
Individuals residing outside of the United States are welcome to take our online courses. Visit http://distance.ncsu.edu/registration/international_out_of_usa.html and submit a statement indicating that you will be participating and completing the Distance Education course while residing in your home country.
Tier 1: HACCP Coordinator Certificate
Three-course certificate program focusing on regulatory issues.
FS 350 Introduction to HACCP (3 credits)
Dr. Dana Hanson, Associate Professor, Food, Bioprocessing and Nutrition Sciences - Course Contact, Dr. Clint Stevenson
FS 351 Sanitation Standard Operating Procedures - SSOP's
(3 credits)
Dr. Fletcher Arritt, Assistant Professor, Department of Food, Bioprocessing and Nutrition Sciences; Course Contact, Dr. Clint Stevenson
FS 353 Good Manufacturing Practices - GMP's (3 credits)
Dr. Fletcher Arritt, Assistant Professor, Department of Food, Bioprocessing and Nutrition Sciences; Course Contact, Dr. Clint Stevenson
Certificate: A HACCP Coordinator Certificate will be awarded to each student that successfully completes the three courses in tier one. The awarding of this certificate signifies that the student has performed all of the required elements for each course.
What if I have already taken a HACCP course?
If you can show proof that you have successfully completed an Internationally approved HACCP Alliance course, you can complete the remaining courses in Tier One for a HACCP Coordinator Certificate. Please contact Dr. Clint Stevenson and fax in your workshop/training certificate, so we can have it on file.
Tier 2: Food Safety Managers Certificate
Certificate program focusing on the scientific principles associated with Food Safety and Food Science.
FS 354 Food Sanitation (3 credits)
Dr. David Green, Professor Department of Food, Bioprocessing and Nutrition Sciences
FS 407 Risk Analysis / Hazard Analysis in Food Safety (3 credits)
Dr. Fletcher Arritt, Assistant Professor, Department of Food, Bioprocessing and Nutrition Sciences; Course Contact, Dr. Clint Stevenson
FS 352 Introduction to Microbial Foodborne Hazards (3 credits)
Dr. Fletcher Arritt, Assistant Professor, Department of Food, Bioprocessing and Nutrition Sciences; Course Contact, Dr. Clint Stevenson
Certificate: A Food Safety Managers Certificate will be awarded to each student who successfully completes the three courses in Tier two in addition to the three courses in Tier one. The awarding of this certificate signifies that the student has performed all of the required elements for all six courses.
Can I complete Tier 2 without completing Tier 1?
Yes, you can take courses in any order you wish. However, you can not be awarded a Tier Two Food Safety Management Certificate without completing all courses in Tier One and receiving the HACCP Coordinator Certificate.
Other Food Safety related online courses offered through the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University:
FS 453 and FS 553 Food Laws and Regulations (3 credits - Undergraduate and Graduate Options)
Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.
Instructor: Dr. Pat Curtis, Professor & Director Poultry Products Safety & Quality Program, Auburn University. Course administered through DELTA at NC State University.
For more information about the Food Safety Certificate Program, please contact:
Clint Stevenson, Ph.D.
Assistant Professor and Distance Education Coordinator
Department of Food, Bioprocessing and Nutrition Sciences
116 Schaub Hall
Campus Box 7624
919-513-2065
cdsteve3@ncsu.edu
Food Safety Certification Program