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.
2013 Spring Session begins January 7.
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
The objective of Tier One is to provide in-depth HACCP training as well as training in regulatory programs considered as "prerequisite" to HACCP, using a distance education delivery system. The course curriculum consists of the following three courses:
FS 350 Introduction to HACCP (3 credits)
Instructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
FS 351 Sanitation Standard Operating Procedures - SSOP's (3 credits)
Instructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
FS 353 Good Manufacturing Practices - GMP's (3 credits)
Instructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
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.The objective in Tier Two is to expand on the educational base established in Tier One. The courses in Tier Two focus on the scientific principles associated with food safety. The course curriculum consists of the following three courses:
FS 354 Food Sanitation (3 credits)
Instructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
FS 407 Risk Analysis / Hazard Analysis in Food Safety (3 credits)
Instructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
FS 352 Introduction to Microbial Foodborne Hazards (3 credits)
IInstructor: Dr. Clint Stevenson; Course Contact: Dr. Clint Stevenson
View course details
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.
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