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

Risk Analysis / Hazard Analysis in Food Safety is developed with the educational needs of industry personnel in mind. However, considering industry demand for university-level graduates, this course is being offered on a course credit basis. All students will be required to have access to an active internet connection in order to complete the course.

No text is required. All required reading material is contained within the course or is available through the World Wide Web. 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

All students will be required to read every lesson and complete any assignments located within lessons. There will be 3 on-line exams and a cumulative final exam, each counting 20%. The remaining 20% will be based on your posted and submitted assignments. While referring back to the course material during the 3 exams is not prohibited, the exams are timed (30 minutes) and you should review the lessons and know the material well before beginning. Your final will contain essay questions.

Please note the grading scale, (we do use the +/- system).

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 is a course designed to give the student a basic understanding of the Risk Analysis process and some of the ways it could relate to Hazard Analysis Critical Control Point Systems (HACCP) and Food Safety Objectives (FSOs).

Lesson 1 - Introduction

Why is Food Safety Important?
Aspects of Risk and Risk Perception
Purpose and History of Risk Analysis and its components

Lesson 2 - Why is Regulation Important?

Key Governing Agencies and Global Interest
Sanitary Phytosanitary Measures (SPS)
How is Risk Analysis useful in Regulations

Lesson 3 - Risk Analysis: Concept and Applications

Risk Assessment - Quantitative and Qualitative
Hazard Identification

Lesson 4 - Exposure Assessment

Lesson 5 - Exposure Assessment….continued

Lesson 6 - Modeling

Lesson 7 - Hazard Characterization

Lesson 8 - Risk Assessment Examples

Lesson 9 - Risk Characterization

Lesson 10 - Risk Management and Risk Communication

Lesson 11 - Relationship of Risk Analysis to HACCP

Lesson 12 - Relationship of Risk Analysis to Food Safety Objectives

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 JoAnna Foegeding. Special thanks to Christina Moore and Dr. Lee-Ann Jaykus for their contributions.