INFOFACTS - FS 353 601 SPRG 2009

SPRG 2009

Good Manufacturing Practices
FS 353 - 601 INTERNET
Prerequisites:	FS 201
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. Donn R. Ward
Address:	Box 7624
E-mail:	joanna_foegeding@ncsu.edu
Phone:	919-515-2951
Fax:	919-515-4694

Course Description: This course explores the requirements of Current Good Manufacturing Practices regulations and what they mean to the manufacturer. This course should be especially useful for supervisory personnel and those persons who are in QA or HACCP coordinator positions and are in charge of the sanitation and Food Safety programs in the processing plant and its environment, The GMP regulation requires that responsibility for assuring compliance by all personnel with all requirements of the regulation shall be clearly assigned to competent supervisory personnel. In addition it recommends that personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food.

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 :	None.

NCSU Campus Visits : All course materials can be accessed via the Internet and the text book. 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 - 30%, mid term exam - 20%, two writing assignments - 15% each, final exam - 20%

Course Materials:

CGMP's Food Plant Sanitation by Gould, Wilbur A.. 2nd Edition. 1994. ISBN# 0930027213

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