|
|
Course Syllabus Course Credit - 3 hours |
|
Course Contact:
|
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
The course has been developed so that it meets the accreditation requirements of the International HACCP Alliance. However, the course goes beyond those actual requirements in an integrated approach that provides a more in-depth instuctional experience to enhance the student's understanding of HACCP concepts and their application in a variety of situations. This course will provide students with the most current rules, regulations and policies as they relate to HACCP principles and implementation.
It is very important to maintain the proper pace to complete each lesson, quiz and assignment by the designated dates. You may take the quizzes anytime before, but not after the designated time. This is for your benefit! A HACCP plan builds upon itself and therefore assignments must be completed sequentially.
No text is required. All required reading material is contained within the course or is available through a Web link provided within the course content. The resource links found at the bottom of each lesson are also available as a source of references for the course. All students will be required to have access to an active internet connection in order to complete the course. 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.
A word about assignments...
You are responsible for learning the material in each lesson, including the links. Information from 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. The resource list at the bottom of each lesson is there for your reference or further reading if desired.
There will be a short quiz at the end of each lesson. Each question will be equally weighted in grading unless otherwise noted. Grading will be as follows:
| Lesson Quizzes | 25% |
| Assignments (8) | 25% |
| HACCP Plan | 25% |
| Final Exam | 25% |
The HACCP plan development will give you the opportunity to put principles into action. 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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 POLICY:
This course follows NCSU Handbook for Advising and Teaching for students with disabilities. Students with disabilities should contact the instructor for any additional assistance.
Last modified: November 12, 2008