Food Safety & Quality Management

 

Undergraduate Certificate | Food Safety & Quality Management

Program Format:   
Entrance Exam: Not required

The Food Safety & Quality Management Undergraduate Certificate provides individuals with basic skills and knowledge of food safety, quality control, and operations management concepts that are useful throughout the food manufacturing supply chain. It is available to non-degree seeking students and both undergraduate and graduate students at NC State University. Offered online, the 12-credit program includes three food science courses (9 credits) that address scientific principles and procedures associated with food safety and one elective course (3 credits) chosen from a number of fields. Each course is evaluated by the Quality Matters Rubric.

Eligibility

This certification is available to non-degree studies (NDS) students, as well as to degree-seeking undergraduate and graduate students at NC State University. To participate in the program, contact Dr. Clint Stevenson, Online and Distance Education Coordinator in Food Safety Education and Training.

Individuals residing outside of the United States are welcome to take our online courses. Please complete and submit the International Clearance Form – a statement indicating that you will be participating and completing the online course while residing in your home country.

Cost

This 12-credit undergraduate program includes four three-credit undergraduate courses. At 2019-20 tuition rates, the cost of these courses is $237 per credit for North Carolina residents and $916 per credit for non-residents. Thus, the total estimated cost for the program is $2,844 for North Carolina residents and $10,992 for non-residents. See Online and Distance Education Tuition and Fees for cost details.

Career Prospects

Ensuring the safety of the nation's food supply is a critical and growing need. This program provides skills and certification for those involved in food processing or inspection.

The program consists of four courses totaling 12 credit hours.
Required Courses
Three course, totaling 9 credits, are required, including:

FS 250 - Basics of Food Safety & Quality

Units: 3

This course examines the programs that maintain food safety and quality in food processing environments. It is based on international standards for food safety prerequisite programs in food manufacturing. Students will learn how to evaluate and manage pre-requisite programs for food safety. Examples include Good Manufacturing Practices [GMPs], Sanitation Standard Operating Procedures [SSOPs], Sanitation Control Procedures, and Preventive Controls.

Offered in Fall and Summer

Find this course:

2019 Fall Term 2020 Summer Term 1

FS 435 - Food Safety Management Systems

Units: 3

This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points [HACCP] system and then teaches the Hazard Analysis and Risk-Based Preventive Controls [HARPC] system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.

Offered in Fall Only

Find this course:

2020 Spring Term

FS 416 - Quality Control in Food and Bioprocessing

Units: 3

Organization and principles of quality control in the food and bioprocessing industries. Regulations and process control to maintain safety and quality. Evaluation of physical, microbiological, chemical, sensory, and stability testing for food and bioprocessed materials. Risk assessment, hazard analysis and critical control point [HACCP], process control, water quality, waste water analysis and reduction. Cleaning and sanitation and compliance inspection.

Offered in Spring Only

Find this course:

2019 Fall Term

Course Availability
Required courses are generally available to Food Safety & Quality Management certificate students as follows (course availability subject to change):
  • Summer 10-Week Session: FS 250
  • Fall Semester: FS 250, FS 435 (FS 250 is a prerequisite for FS 435)
  • Spring Semester: FS 416 (ST 311 is a prerequisite)
Elective Course
For their fourth course, students choose one of the following electives:

BUS 370 - Operations and Supply Chain Management

Units: 3

Concepts in planning, controlling, and managing the operations function of manufacturing and service firms. Topics include operations strategy, process choice decisions, forecasting, production planning and control, and trends in operations management. Common tools for informed decision-making in these areas.

Offered in Fall Spring Summer

Find this course:

2019 Fall Term 2020 Spring Term 2020 Summer Term 2

ENT 207 - Insects and Human Disease

Units: 3

This course is an introduction to the many interactions between insects, other arthropods and humans that result in disease, ranging from simple anxiety, phobias, discomfort and pain, to transmission of pathogenic organisms causing sickness and even death. Included will be an understanding of the special physical and chemical adaptations of insects that enable them to cause us harm. The major groups of insects, mites, ticks and related arthropods associated with human suffering and disease as well as an introduction to the diseases transmitted by them will be presented. Finally, the course will present information on how major outbreaks of disease transmitted by the insects have influenced human populations, demographics, warfare, religion, and societal structure throughout recorded history.

GEP: Global Knowledge

GEP: Interdisciplinary Perspectives

GEP: Natural Sciences

Offered in Spring Only

Find this course:

2020 Spring Term

FM 480 - Feed Quality Assurance & Formulation

Units: 3

Introduction to the principles of ingredient and feed quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of approved suppliers, ingredient specifications, feed manufacturing procedures, and formulation based on dynamic ingredient matrices.

Offered in Fall Only

Find this course:

2019 Fall Term

FS 421 - Food Preservation

Units: 3

Food preservation methods. Emphasis on thermal, freezing, drying and fermentation processes and corresponding physical, chemical and organoleptic changes to products. Application of preservation schemes to the development of an overall processing operation.

Offered in Fall Only

HS 462 - Postharvest Physiology

Units: 3

Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals.

Offered in Spring Only

Find this course:

2020 Spring Term

ISE 352 - Fundamentals of Human-Machine Systems Design

Units: 3

Introduction to work methods and ergonomics. Coverage of methods to improve operator performance and production process efficiency. Techniques include project evaluation and review, operator-machine ratios, line balancing, work sampling, time study, wage payment, and pre-determined time systems. Ergonomics component includes workstation and hand-tool design, and methods for designing cognitive work and work environment.

Offered in Fall and Spring

PO 425 - Feed Manufacturing Technology

Units: 3

Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture.

Offered in Fall and Spring

Find this course:

2019 Fall Term

PSY 307 - Industrial and Organizational Psychology

Units: 3

Surveys the application of psychological theories and methods to problems involving people in working settings. Topics include: organizational and management theory; work motivation and job satisfaction; job and organizational analysis; performance evaluation; personnel recruitment, selection, and placement; and personnel training and development.

Offered in Fall Spring Summer

Find this course:

2020 Spring Term

Elective Course Availability: Some elective courses have prerequisites. Not all elective courses are offered online; BUS 370 is available online for certificate students in summer terms. Students should check course availability and discuss elective course selection with the program coordinator.
Entry Semester Application Deadlines and Details
FallAugust 14, 2020
SpringJanuary 2, 2020
SummerMay 11, 2020

Dr. Clint Stevenson

Distance Education Coordinator, Food Safety Education and Training

College of Agriculture and Life Sciences

919.513.2065
cdsteve3@ncsu.edu