Introduction to HACCP, GMPs, SSOPs, Food Sanitation, Microbiological Foodborne Hazards and Risk Analysis / Hazard Analysis in Food Safety are online food safety courses being taught by The Department of Food, Bioprocessing and Nutrition Sciences. These online courses are offered in a two tiered approach, with each leading to an individual Certificate in Food Safety. Food Safety Courses may be taken on an individual, as needed basis, without plans for completing them all in order to receive a certificate.

• Detailed registration instructions and forms for taking online courses - NOTE: If you are not an NCSU student enrolled in a degree program, you are considered a Life Long Education Student (LLE) or Non-Degree Student. Please follow instructions for your particular group. Most of our students are from Industry and fall under the Non-Degree LLE category. If you have any questions or need help with registration, please contact JoAnna Foegeding at 919-513-2090 or joanna_foegeding@ncsu.edu.
  
  
• How much does it cost? View current Cost of Courses (Both in-state and out-of-state tuition rates)
  
  
• International Students: Individuals residing outside of the United States are welcome to take our online courses. Simply visit this link http://distance.ncsu.edu/registration/international_out_of_usa.html and submit a statment indicating that you will be participating and completing the Distance Education course while residing in your home country.
  
  Be sure to visit our FAQ section for additional information and important registration steps.

Tier 1: HACCP Coordinator Certificate

Three-course certificate program focusing on regulatory issues.

FS 350 Introduction to HACCP ( 3 credits)
Dr. Dana Hanson, Associate Professor, Food, Bioprocessing and Nutrition Sciences - Course Assistant, Joanna Foegeding

FS 351 (formerly FS 495W) Sanitation Standard Operating Procedures - SSOP's ( 3 credits)
Dr. Donn Ward,Professor and Department Head, Food, Bioprocessing and Nutrition Sciences- Course Assistant, Joanna Foegeding

FS 353 (formerly FS 495R) Good Manufacturing Practices - GMP's ( 3 credits)
Dr. Donn Ward,Professor and Department Head, Food, Bioprocessing and Nutrition Sciences - Course Assistant, Joanna Foegeding

Certificate: A HACCP Coordinator Certificate will be awarded to each student that successfully completes the three courses in tier one. The awarding of this certificate signifies that the student has performed all of the required elements for each course and has passed each course with a grade of at least 80% - B- or better.
What if I have already taken a HACCP course?
If you can show proof that you have successfully completed an Internationally approved HACCP Alliance course with a test score of 80 or above, you can complete the remaining courses in Tier One for a HACCP Coordinator Certificate. Please fax in your workshop/training certificate when you register, so we can have it on file.

Tier 2: Food Safety Management Certificate
Three-course certificate program focusing on the scientific principles associated with Food Safety and Food Science.

Certificate: A Food Safety Managers Certificate will be awarded to each student who successfully completes the three courses in Tier two as well as the three courses in Tier one. The awarding of this certificate signifies that the student has passed each course with a grade of at least 80%.
Can I complete Tier 2 without completing Tier 1?
Yes, you can take courses in any order you wish (FS 350 is a prerequisite for FS 407). However, you can not be awarded a Tier Two Food Safety Management Certificate without first completing all courses in Tier One and receiving the Haccp Coordinator Certificate.