INFOFACTS - FS 350 601 SPRG 2009

SPRG 2009

Introduction to HACCP
FS 350 - 601 INTERNET
Prerequisites:	None.
Credit Hours:	3. credit(s)
Corequisites:	None.
Required Lab:	None.
Restrictions:	NONE
	Restrictions may be on all or some of the seats. For information visit: http://distance.ncsu.edu/registration/restrictions.html

Instructor:	Dr. Dana Hanson
Address:	Box 7624
E-mail:	dana_hanson@ncsu.edu
Phone:	919-515-2958
Fax:	919-515-7124

Course Description: Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants.

Course Informational Video :	None.
Primary Delivery Format :	Internet
Course Website :	http://vista.ncsu.edu ** Access to the website may be restricted to registered students or not available until the start of the semester.
Learning Management System :	Vista
Additional Technology Requirements :	Unity E-mail (http://webmail.ncsu.edu)
Lab Information :	Please contact the instructor for information.

NCSU Campus Visits : All course materials can be accessed via the Internet. Communication between instructor and students is typically through e-mail or phone. Students are welcome to schedule individual conferences with the instructor during the semester.

Other Attendance Requirements : For more information about the online Food Science courses in Food Safety, please visit our Food Safety Certification Program Website at: http://www.foodsafetytraining.info

Course Requirements: Students are required to complete each lesson as it is presented on the Web. Students must successfully complete all lessons, quizzes and assignments to receive credit for the course. Grading: Lesson quizzes - 25%, Assignments - 25%, HACCP Plan – 25%, Final Exam – 25%

Course Materials: None required.

Miscellaneous Information: For more information, please visit the course syllabus at: http://www.ces.ncsu.edu/depts/foodsci/distance/haccp/syllabus.htm


Tuition & Fees: The Tuition and Fees for Distance Education classes (section 601 and above) are calculated on a per credit hour basis and are not included as a part of on-campus tuition and fees. The fees paid by Distance Education students allow them to have full access to D.H. Hill Libraries, Math Labs, and Unity Computer Labs. Services such as the Student Health Center and the NC State Gymnasium are NOT available. For complete Tuition and Fees information please visit: http://distance.ncsu.edu/tuition/

For registration information, please visit: http://distance.ncsu.edu/registration/ or call 919-515-9030 or toll-free 866-467-8283.