Food Sanitation is a distance education course administered through the Food Science Department. The course is a three credit hour class that is designed for traditional college students as well as satisfies continuing education requirements for distance education learners in an industry setting. This course provides an introduction to hygienic practices, requirements for sanitation programs and modern sanitation practices in food processing facilities.
This course is self-directed. It will require students to take responsibility for course outcomes. Students must be committed to learn to use the technology required to participate in a world wide web course. This includes using e-mail as well as cutting & pasting between e-mail, the web, and word-processing software.
Each module (learning modules 4 & 5 as well as 15 &16 are the exceptions) is designed to be completed in one week with a time requirement of approximately 6 to 9 hours. This includes reading the module content from the web, reading any assigned text material, taking the lesson quiz and completing the required lesson assignment. Therefore, maintaining the proper pace is essential.
Principles of Food Sanitation, 5th ed. 2006, Norman G. Marriott and Robert B. Gravani
ISBN # for the textbook is 0387250255
The text for this course is the most recent and standard text for sanitation in the food industry. This book is required for the course, and most of the course material placed on the web will follow the text. The text will be quite helpful for some assignments as well as it will serve as a reference for future needs. The text book can be purchased at many bookstores or at outlets such as http://www.amazon.com or http://www.barnesandnoble.com.
Supplemental material will be included in the course from various other sanitation texts and various food and food processing trade magazines. These materials are not required, but may be used to help in assignments or increase subject matter content.
If electronic/computer problems cause submission problems of quizzes, they can be faxed to NCSU at (919) 515-7124 with a cover page stating the class, quiz, and Dr. Green as the instructor and Heather Hickman as the course assistant.
Each module has a written assignment to be completed. Assignment due dates are listed below in the course schedule as well as on the course calendar. The majority of these focus on collecting and synthesizing information needed in development of a sanitation program for a specific food processing operation (e.g., homogenization of milk, peeling of vegetables, chilling of raw poultry, etc.). It is required that each assignment be done in logical progression.
In addition, 1-2 class/course discussions will be assigned in which each student will be asked to participate via the discussion tool.
INSTRUCTOR'S POLICIES on LATE ASSIGNMENTS and INCOMPLETE GRADES:
The instructor expects all work to be complete and submitted on the dates requested. If students encounter a problem, they must notify, in advance, the instructor and accommodations may be negotiated. Otherwise, late assignments will be reduced by one letter grade for each day it is 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 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 will be assigned, per university policies. The student and instructor will negotiate dates for submission of all missed assignments.
The end-of-semester class evaluations which are campus wide, will be available for you to complete approximately the last two weeks of classes. Visit http://classeval.ncsu.edu/ during that time to complete the evaluation.
Students will also be asked to complete one other
evaluation after completing their final exam. This evaluation will be
released to students the day of the final and accessed on the course's
home page. This evaluation allows us to collect more specific information
concerning the course and therefore use the results to improve it for
future semesters. Students will be required to fill out and submit this
evaluation before their grades will be released to them. The departmental
undergraduate coordinator assistant will receive these evaluations. The
professor nor any assistant will see these evaluations until after grades
are due and submitted to registration and records. Also, anything that
could identify any student is removed before the professor or any
assistant views these evaluations.
Grades will be determined based on the following:
Plusses and minuses will be utilized to differentiate achievement as deemed necessary by the instructor. The grading scale is as follows:
Anything below 60% is an F.
Questions regarding grading or course requirements should be addressed to...
This course requires each student to maintain an appropriate pace in order to complete learning modules, quizzes and assignments by the scheduled exams.
Course Schedule - FS 354 Food Sanitation
follows the University Auditing Policy. Those auditing
the course are not required to complete the learning module quizzes
and assignments nor to take the midterm or final exam. Those taking the
course as Pass/Fail are still required to complete the
learning module quizzes and assignments as well as take the midterm and
final exams. Please be aware that in order to pass, students must make at
least a C- in the course.
expected to adhere to the guidelines for academic integrity as found in
the Code of Student Conduct at:
STUDENTS WITH DISABILITY POLICY:
accommodations will be made for students with verified disabilities. In
order to take advantage of available accommodations, students must
register with Disability Services for Students at 1900 Student Health
Center, Campus Box 7509, 919-515-7653.
Last Modified November 11, 2008