This course is one of a series of six courses that are part of North Carolina State University's Food Safety Certification program (includes certification for HACCP Coordinator and Food Safety Manager). In order to obtain additional information on these two programs, visit the Food Safety Certification Program web site at: http://www.foodsafetytraining.info. "Introduction to Microbiological Food Safety Hazards" is a web-based topics-oriented course addressing fundamental microbiology concepts and food safety. The course is designed to provide you with the background necessary to understand how pathogens cause disease, how foodborne illness is transmitted and how it can be controlled. This course also provides up-to-date information in current "hot topics" in food microbiology, including food safety regulations and emerging food safety issues. "Introduction to Microbiological Food Safety Hazards" was developed with the educational needs of industry personnel in mind; however, considering industry demand for university-level graduates trained in sanitation procedures, this course is being offered to undergraduates (non-science majors) on a course credit basis.

TEXT REQUIREMENTS

No text is required. All required reading material is contained within the course or is available through a World Wide Web link provided within the course content. The class links page is 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.

GRADING

	Percentage
Lesson Quizzes:	20 %
Assignments (2):	20 % each
Midterm Exam :	20 %
Final Exam :	20 %
Total:	100%

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.

The instructor expects all work to be completed and submitted on the dates requested. If students encounter a problem, they must notify the instructor prior to the due date, and accommodation may be negotiated. Otherwise, late assignments will be reduced a letter grade for each day they are late. Assignments over four days late will be given an automatic zero.

If a student has a valid reason (medical, family emergency, etc.) that prohibits them from completing the course within the semester of initial enrollment, and if they inform the instructor on a timely basis, the instructor will assign an "incomplete". The student will be given the opportunity to complete all missed assignments during the following semester and a letter grade assigned, per university policies. Student and instructor will negotiate dates for submission of all missed assignments.

Comment on the Grading of ALL Written Assignments:

Grades will be based on comprehension of subject matter as evidenced by the written submissions. Clear and comprehensible communication is expected. Points will be deducted for ambiguity. Grammar is important, as well as spelling. Points will be deducted on assignments that demonstrate a persistent pattern of poor grammar and misspelled words.

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Students enrolled for college credit, please note the grading scale, (we do use the +/- system).

For Students taking this course for University credit 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 OBJECTIVE

This course will focus on basic microbiology concepts and their application to food safety. At the completion of this course, students will be aware of fundamental microbiological concepts, including bacterial characterization, factors affecting microbial growth, sources of microbes in foods, and mechanisms of bacterial transmission. Students will also learn about foodborne illness and important pathogens including viral agents. Students will learn about government food safety agencies, regulation, and policy. Finally, students will be familiar with recent topics associated with food safety including ready-to-eat (RTE) foods, minimally processed foods, and emerging food safety challenges. The goal of the course is to provide students with essential knowledge of the dynamics of pathogenic microorganisms, human hosts, and the environment in which they exist and interact.

Lesson 1: The roles of microorganisms in the food industry, positive and negative. Types of microorganisms in foods (yeast, bacteria, molds, viruses) and their possible roles (fermentation, bioreactors, disease, spoilage).

Lesson 2: Basic bacterial characteristics: Gram negative/Gram positive, morphology, etc.

Lesson 3: Microbial growth in foods: intrinsic parameters

Lesson 4: Microbial growth in food: extrinsic parameters and means of control (food formulations, cooking, preservatives, Hurdle Concept)

Lesson 5: Foodborne disease: infections, poisoning, toxico-infections

Lesson 6: Sources and transmission of bacteria in foods: human, animal, and environmental reservoirs; cross-contamination; food associations

MIDTERM EXAM - covers Lessons 1 - 6 (see course calendar for dates)

Lesson 7: Pathogens-Infections: Salmonella, Listeria, Campylobacter, E. coli O157:H7

Lesson 8: Pathogens-Sporeformers, Viruses, and Intoxications: NLV, HAV, S. aureus, C. botulinum

Lesson 9: Microbial detection and indicator organisms: approach and techniques; pathogen indicators

Lesson 10: Government Agency and Food Safety Policy: Government Branches (FDA, CDC, USDA and how they work to control food safety), HACCP, Risk Assessment

Lesson 11: New pathogens and emerging foodborne diseases

Lesson 12: Current Food Safety Topic: antibiotic resistance

FINAL EXAM - covers Lessons 7 - 12 (see course calendar for dates)

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:

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.

ACKNOWLEDGMENTS

This course was developed through the combined efforts of Dr. Donn Ward and Christina Moore and JoAnna Foegeding. Special thanks to Dr. Lee-Ann Jaykus for content contributions and suggestions.