COURSE
DESCRIPTION
This course is one of a series of courses that are
part of North Carolina State University's Food Safety Certification
program (includes certification for HACCP Coordinator and Food Safety
Manager). To obtain additional information on these two certificate
programs, please visit the Food Safety Certification Program web site
at: http://www.foodsafetytraining.info
This course explores the requirements of Current Good
Manufacturing Practices regulations and what they mean to the manufacturer.
This course should be especially useful for supervisory personnel
and those persons who are in QA or HACCP coordinator positions and
are in charge of the sanitation and Food Safety programs in the processing
plant and its environment. The GMP regulation requires that responsibility
for assuring compliance by all personnel with all requirements of
the regulation shall be clearly assigned to competent supervisory
personnel. In addition it recommends that personnel responsible for
identifying sanitation failures or food contamination should have
a background of education or experience, or a combination thereof,
to provide a level of competency necessary for production of clean
and safe food. Food handlers and supervisors should receive appropriate
training in proper food handling techniques and food-protection principles
and should be informed of the danger of poor personal hygiene and
insanitary practices. This course is presented as a portion of a training
program that is designed to provide this training to supervisors.
The lessons will follow the structure of the GMP regulation,
providing expansion on the individual topics, reference materials,
and questions for review. Read the assignment and the reference materials
for each lesson then take that lesson's quiz. You may access the quiz
from a link at the bottom of the lesson or from the Quizzes icon in
the Course Materials section. While referring back to the course material
during the quiz is not prohibited, the quizzes are timed (20 minutes)
and you should review the lesson and know the material well before
beginning. It will be useful to print a "hard copy" of the
regulation to have available for ready reference, however applicable
sections of the regulation will be cited.
TEXT REQUIREMENTS
The required text for the course is:
CGMP'S / Food Plant Sanitation,
1994, Wilbur A. Gould, CTI Publications, Inc.
This
book is required for the course, and most of the course material placed
on the web will follow the text. Some assignments will come from the
text as well, and the book will serve as a reference for future needs.
It may be found on Amazon.com, the campus Bookstore or
http://www.ctipubs.com
410-308-2080
FAX 410-308-2079
email: sales@ctipubs.com
If you do not
have Adobe Acrobat Reader installed on your computer, you will need
to go to the following web site and follow the instructions to download
a free version.
Students will be required to read every lesson
and complete the quiz located at the end of each lesson. Students
will also be responsible for the class assignments and projects posted
throughout the semester.
A
word about assignments...
You are responsible for learning
the material in each lesson, including the links. If a link is just
a laundry list of reference material, please just familiarize yourself
with the the contents and try to understand what is presented. References
to the links and the text will generate specific questions on the
quiz. You are therefore responsible for the major points covered
in the reading assignments.
There will be a short quiz at the end of each lesson.
Each question will be equally weighted in grading unless otherwise
noted.
It is very
important to maintain the proper pace to complete the lessons and
quizzes by the designated dates. You will need to complete the quizzes
anytime before, but you will not have access to those quizzes after
the designated dates. This is for your benefit in completing the course
within the semester time limit!
GMP Class
Schedule
|
Grading will be as follows:
| Quizzes |
30% |
| 2 Exams |
40% |
| 2 Projects |
30% |
Remember this course is a junior/senior level course
and projects will be graded accordingly. The projects will give you
the opportunity to put principles into action. This course has a narrow
focus. Take this opportunity to become an expert in this area.
PLUS/MINUS GRADING WILL BE APPLIED USING
THE FOLLOWING SCALE: |
A+
A
A-
B+
B
B-
C+
C
C-
D+
D
D-
F |
=
=
=
=
=
=
=
=
=
=
=
=
=
|
97.0-100%
92.0-96.9%
89.0-91.9%
86.0-88.9%
82.0-85.9%
79.0-81.9 %
76.0-78.9%
72.0-75.9%
69.0-71.9%
66.0-68.9%
62.0-65.9%
59.0-61.9%
< 59.0% |
COURSE
OUTLINE
Lesson 1: Introduction to Current Good Manufacturing
Practices
Lesson 2: The History of GMP's
Lesson 3: GMP Definitions
Lesson 4: Personnel
Lesson 5: Plant and Grounds
Lesson 6: Sanitary Operation GMP's
Lesson 7: Sanitary Facilities and Control GMP's
Lesson 8: Equipment and Utensil GMP's
Lesson 9: Processes and Controls GMP's (Part 1)
Lesson 10: Processes and Controls GMP's (Part 2)
Lesson 11: Warehousing and Distribution GMP's
Lesson 12: Inspections
Lesson 13: Recalls
ACADEMIC
INTEGRITY STATEMENT:
It is expected that each student will complete
his/her own homework, quizzes, and exams with academic integrity.
Students shall follow the NCSU
Code of Student Conduct
STUDENTS
WITH DISABILITY:
Reasonable accommodations will be made for students
with verifiable disabilities. In order to take advantage of available
accommodations, students must register with:
Disability
Services for Students
1900 Student Health Center, Campus Box 7509
515-7653
For more information on NC State's policy on working
with students with disabilities, please see the Academic
Accommodations for Students with Disabilities Regulation.
Last modified:
November 13, 2008