Online HACCP Training

August 1, 2014, 11:14 am

≫ Next: FS 295 Basics of Food Safety & Quality – About the Instructor

Online HACCP Certification

This online course teaches students how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system, which was designed by the Food and Drug Administration (FDA) as a food safety management system for controlling food hazards. By completing this course, students will earn a HACCP certification. They will learn the 12-step process for developing and implementing a HACCP plan and how to manage both HACCP and pre-requisite programs in a way they may have confidence that their food products will be safe and wholesome. This HACCP Alliance approved course is intended for both industry personnel seeking HACCP certification. It is a sixteen-week online course consists of videos, an online textbook, quizzes, activities and discussion forums. The next session will begin on August 20, 2014; students will earn their a certificate of completion from the International HACCP Alliance upon completion of the course.

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FS 295 Basics of Food Safety & Quality – About the Instructor

August 1, 2014, 11:51 am

≫ Next: FS 350 Intro to HACCP – Course Preview

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Clint Stevenson, Ph.D.

Academic Degrees

B.S. in Food Science, University of Idaho
M.S. in Food Science, Purdue University
Ph.D. in Food Science, North Carolina State University

Other Qualifications

Certified HACCP Auditor
Certified HACCP Trainer
Certified International HACCP Alliance Lead Instructor
NC State University Certificate of Accomplishment in Teaching

Stories about Dr. Stevenson

Service Activities

Chair-Elect, Institute of Food Technologists Education, Extension and Outreach Division
Member, National FFA Association Food Science Career Development Event Steering Committee
Faculty Advisor, Nu Chapter of the Alpha Gamma Rho chapter

Teaching Activities

Coordinating and teaching a distance education Food Safety Certificate Series and continuing education program development.

Extension & Outreach Activities

Developing and delivering online training for food quality assurance professionals.

Research Interests

Assessing the effectiveness of various teaching methods and instructional design, determining the education, training and workforce needs in food safety and quality assurance, and applied quality control research projects.

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FS 350 Intro to HACCP – Course Preview

August 1, 2014, 12:12 pm

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FS 350 Intro to HACCP – About the Instructor

August 1, 2014, 12:14 pm

≫ Next: Free Online HACCP Training – Course Preview

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Clint Stevenson, Ph.D.

Academic Degrees

B.S. in Food Science, University of Idaho
M.S. in Food Science, Purdue University
Ph.D. in Food Science, North Carolina State University

Other Qualifications

Certified HACCP Auditor
Certified HACCP Trainer
Certified International HACCP Alliance Lead Instructor
NC State University Certificate of Accomplishment in Teaching

Stories about Dr. Stevenson

Service Activities

Chair-Elect, Institute of Food Technologists Education, Extension and Outreach Division
Member, National FFA Association Food Science Career Development Event Steering Committee
Faculty Advisor, Nu Chapter of the Alpha Gamma Rho chapter

Teaching Activities

Coordinating and teaching a distance education Food Safety Certificate Series and continuing education program development.

Extension & Outreach Activities

Developing and delivering online training for food quality assurance professionals.

Research Interests

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Free Online HACCP Training – Course Preview

August 1, 2014, 12:28 pm

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FS 350 Intro to HACCP – Get Certified

August 4, 2014, 9:59 am

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HACCP Alliance Online Certification

In previous years, students of our Intro to HACCP (Hazard Analysis & Critical Control Points) course received 3 college credits upon successful completion of the course. Now they can also earn a certificate of completion from the International HACCP Alliance. This means FS 350 Intro to HACCP was approved by an extensive review that ensured its compliance with the International HACCP Alliance standards. The International HACCP Alliance was formed in 1994 to ensure uniform application of HACCP and the safety of food products.

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Get Certified

August 5, 2014, 5:16 am

≫ Next: Online HACCP Training Sign Up

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HACCP Alliance Online Certification

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Online HACCP Training Sign Up

August 5, 2014, 6:32 am

≫ Next: Learning Through the Howling Cow Case Study

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Online HACCP Training Signup

Step 1 of 2

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Learning Through the Howling Cow Case Study

August 7, 2014, 7:13 am

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Upcoming Acidified Foods Manufacturing School SEGMENT 2 Dates

August 7, 2014, 10:38 am

≫ Next: Online HACCP Training – About the Instructor

≪ Previous: Learning Through the Howling Cow Case Study

September 15, 2014 – Shelby, NC

Where
NC Cooperative Extension Cleveland County Center
130 South Post Rd., Suite 1
Shelby, NC 28152
704-482-4365

When
Class hours are 9:00 am to 5:30 pm.

October 24, 2014 – Asheville, NC

Where
Holiday Inn Asheville
Biltmore West
435 Smokey Park Hwy
Asheville, North Carolina
828-665-2161

When
Class hours are 9:00 am to 5:30 pm.

January 30, 2015 – Raleigh, NC

Where
NCSU Campus
Schaub Hall Room 40
400 Dan Allen Drive
Raleigh, NC 27695
919-515-2760

When
Class hours are 9:00 am to 5:30 pm.

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Online HACCP Training – About the Instructor

August 21, 2014, 2:50 pm

≫ Next: Charcuterie School

≪ Previous: Upcoming Acidified Foods Manufacturing School SEGMENT 2 Dates

Clint Stevenson, Ph.D.

Academic Degrees

B.S. in Food Science, University of Idaho
M.S. in Food Science, Purdue University
Ph.D. in Food Science, North Carolina State University

Other Qualifications

Certified HACCP Auditor
Certified HACCP Trainer
Certified International HACCP Alliance Lead Instructor
NC State University Certificate of Accomplishment in Teaching

Stories about Dr. Stevenson

Service Activities

Chair-Elect, Institute of Food Technologists Education, Extension and Outreach Division
Member, National FFA Association Food Science Career Development Event Steering Committee
Faculty Advisor, Nu Chapter of the Alpha Gamma Rho chapter

Teaching Activities

Coordinating and teaching a distance education Food Safety Certificate Series and continuing education program development.

Extension & Outreach Activities

Developing and delivering online training for food quality assurance professionals.

Research Interests

The post Online HACCP Training – About the Instructor appeared first on Food Safety Education and Training.

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Charcuterie School

May 2, 2016, 7:08 am

≫ Next: Demonstrations Gallery

≪ Previous: Online HACCP Training – About the Instructor

NC State Charcuterie School 2017

Two workshops will be offered in 2017.

Session 1 will be held January 23, 30, February 6 & February 13
Session 2 will be held February 27, March 13, March 20 & March 27

This short course is designed for the professional chef or anyone in the food industry that wants to learn the art and science of make high quality cured meats. The main focus will be how to combine elements of salt and time to create love!

To accommodate your busy schedule, this workshop will be held on Monday afternoons from 1:00 pm – 5:00 pm. Enrollment will be limited to 15 people, so you will have ample opportunity to interact with the instructors. North Carolina State University’s Processed Meat Laboratory has the equipment to demonstrate the various techniques to make high quality and safe charcuterie.

Topics will include:
• Basic meat science and pork carcass cutting
• Classification of different sausages
• Microbiology and chemistry of dry and semidry sausage
• Use of starter cultures
• Production of various fresh, dry and semi-dry sausages
• Introduction to dry cured whole muscle specialty meats
• Development of a HACCP plan and variance for NCREHS

Use the links below to register:
NC State Charcuterie School Session 1 – (Starting date of January 23, 2017)
https://commerce.cashnet.com/NCSUCALS?ITEMCODE=CALS-CS1

NC State Charcuterie School Session 2 – (Starting date of February 27, 2017)
https://commerce.cashnet.com/NCSUCALS?ITEMCODE=CALS-CS2

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Demonstrations Gallery

May 2, 2016, 12:24 pm

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You must consent to the terms provided below before viewing the gallery

Disclaimer
The information in these videos, photographs, panotours, and virtual reality images and videos (collectively “Content”) are provided for educational purposes only. The Content is not intended for official use or legal reference. You should not solely rely on the information provided herein. NC State makes no warranties, expressed or implied, representation or guarantee as to the Content, sequence, accuracy, timeliness, or completeness of any information provided therein. NC State assumes no responsibility or liability associated with the validity, use or misuse of the Content. The Content may not be used for any other purpose without NC State’s permission. In consideration for accessing the Content, you agree to indemnify, defend, and hold harmless NC State and the food companies shown in the multimedia assets and their affiliates, directors, officers, employees, and agents, from and against any and all claims or liability, including costs and attorneys fees, arising from or in connecting with your use of the Content or failure to abide by applicable law. The above Content does not constitute or imply an endorsement by NC State of the product, process, or service, or its producer or provider. Copyright NC State University 2016
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Immersive multimedia for building competencies

June 3, 2016, 11:47 am

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Demo

June 16, 2016, 11:13 am

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Panopress

June 20, 2016, 1:29 pm

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Back to the Panopress Gallery

Panopress Gallery

Howling Cow Food Safety Tour

Take a tour of the Howling Cow dairy processing plant. Learn about food safety practices along the way.

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FBNS Virtual Tour

June 26, 2016, 2:21 pm

≫ Next: Protected: Dean Foods

≪ Previous: Panopress

Virtual Tour of the Department of Food, Bioprocessing and Nutrition Sciences

Click here to access the FBNS Department Virtual Tour in full screen

Take a tour of the Howling Cow dairy processing plant. Learn about food safety practices along the way.

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Protected: Dean Foods

July 13, 2016, 1:38 pm

≫ Next: How to Access and Review the Food Safety Basics for Artisan Cheesemakers Course

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How to Access and Review the Food Safety Basics for Artisan Cheesemakers Course

February 4, 2017, 12:44 pm

≫ Next: Artisan Cheese Food Safety Course | Beta Modules

≪ Previous: Protected: Dean Foods

Step 1: Create an Account with Reporter

Go to https://reporter.ncsu.edu/link/instanceview?courseID=CALS-FS-ONL-CHEE&deptName=CALS&instanceID=000001
Click “Enroll Now”
Click “Proceed to Cart”
Click “Checkout”
Click on “No account? Sign up here”
Create an account by entering your e-mail address and a password

Step 2: Purchase the Course Using a 100% Discount Code

Sign into reporter.ncsu.edu by using the your e-mail address as the username and your password. Use the “Non-Unity Login” field instead of “Unity Login.”
Enter the discount code, CHEESE (all upper caps), and click “Apply,” and then click “Ok”
Check the box, “I have read and agree to the registration policies”
Click “Checkout”
Click “Go to My Course”

Step 3: Log into the Course

The username for logging into the course will be DIFFERENT than the one you used to purchase the course in Step 2 above. Check your e-mail for a message from “Moodle Administrator.” This message will provide your username and password for logging into the course.
Go to https://moodle-projects.wolfware.ncsu.edu
Click on “Guest Login” (do NOT click on “Student/Faculty/Staff Login”)
Log in using the username and password that were provided in the e-mail from Moodle Administrator
Enter the course by clicking the link, “Food Safety Basics for Artisan Cheesemakers”

Step 4: Review the Course

Begin with the “Orientation and Directions.” Provide any feedback you have by clicking the link on the course homepage (https://moodle-projects.wolfware.ncsu.edu/course/view.php?id=3170) that says “Click here to provide feedback on items other than the lessons and quizzes.”
Click “Lesson 1” to review it.
“Quiz 1” will become available after you complete the entire module for Lesson 1, which means you must navigate all the way through the very last slide.
Provide feedback on Lesson 1 by clicking “Click here to provide feedback on Lesson 1”
Repeat steps 2-4 for Lessons 2-4
Please note the following:
- The course is designed so students must complete Lesson 1 before you can attempt Quiz 1, which means students must navigate all the way through the very last slide. Then students may attempt Quiz 1. Lesson 2 will become available after students pass Quiz 1 with a grade of 70% or higher, and they may attempt Quiz 1 as many times as they need to. The same pattern applies throughout the rest of the lessons and quizzes. Participants will get an e-mail with a PDF of their certificate after they successfully complete all five lessons five quizzes.
- Lesson 5 and Quiz 5 are in development and will be ready for review soon.
- We need your help in writing questions for Quizzes 1-4. Ideally, we would like to have a question bank of > 20 questions for each quiz. This way, we can make each quiz pulls 5-10 randomly selected questions for each quiz.