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Viewing: FS 435 : Food Safety Management Systems

Last approved: Thu, 01 Sep 2016 08:01:44 GMT

Last edit: Thu, 01 Sep 2016 08:01:44 GMT

Formerly Known As: ANS 350 , FS 350 , PO 350


Change Type
Major
FS (Food Science)
435
000552
Dual-Level Course
Yes
535
Cross-listed Course
No
Food Safety Management Systems
Food Safety Management Systems
College of Agriculture and Life Sciences
Food Bioprocessing and Nutrition (11FS)
Term Offering
Fall Only
Offered Every Year
Spring 2016
Previously taught as Special Topics?
No
 
Course Delivery
Distance Education (DELTA)

Grading Method
Graded with S/U option
3
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture3.0
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Clint Stevenson
Assistant Professor and Distance Education Coordinator
Assoc

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Delivery FormatPer SemesterPer SectionMultiple Sections?Comments
LEC5050NoN/A
Prerequisite: FS 250
Is the course required or an elective for a Curriculum?
No
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.

We are redesigning this course based on two findings:



  1. Undergraduate students pursuing food safety careers need to be competent with more subject matter in food safety management due to recent changes to food safety regulations. We updated this course to reflect these regulatory changes and believe the course should be taught at the 400-level instead of a 300-level course due to this increase in subject matter and complexity. The Food Safety Modernization Act of 2011 has resulted in an overhaul of the regulations concerning food safety management systems. No longer is hazard analysis and critical control points (HACCP) the only standard food safety management system. Now hazard analysis and risk-based preventive controls (HARPC) is a new requirement for all food processors who were not previously required to comply with the HACCP regulations, which only included juice, seafood, and red meat and poultry food manufacturers.

  2. There has been significant demand for graduate students to get college credit for this course. This is why we propose a dual enrollment 435/535 course. 


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

College(s)Contact NameStatement Summary
College of Veterinary MedicineDr. Sam JonesThis course is well justified and should move forward within the approval process.
This is a course redesign project that will not require any additional or new resources. It is part of Dr. Clint Stevenson's teaching responsibilities.

The objective of this course is to prepare students to enter the food industry with the competencies and experiences necessary to successfully manage food safety systems. The goal is for students to be able to apply theoretical concepts in food safety management such as preliminary tasks, hazard analysis, and the management of food safety pre-requisite programs, critical control points, and preventive controls. 


Students enrolled in FS 535 will be expected to complete a service learning project that entails working with a local food company in the development and implementation of its food safety management system (in which case they will also complete service learning assignments in which they reflect upon what they learned, how the learned it, why this learning is important, and its implications for the personal career goals).


Student Learning Outcomes

  1. Identify and describe foundations and principles of food safety management systems.

  2. Identify and describe supply-chain driven standards applicable to food safety management systems.

  3. Develop food safety management plans for various products.

  4. Discuss the ethical implications throughout the food safety management system process.

  5. [Graduate level and Honors sections] Audit a food safety management plan of a local business 


Evaluation MethodWeighting/Points for EachDetails
Quizzes30Undergraduate: A total of 15 weekly quizzes
Discussion20Undergraduate: Weekly discussion forums (15 total)
Project40Undergraduate: Weekly assignments for gaining experience in drafting plans for drafting and managing food safety management systems
Participation10Undergraduate: Participation in weekly interactive modules
Quizzes20Graduate: A total of 15 weekly quizzes
Discussion10Graduate: Weekly discussion forums (15 total)
Project20Graduate: Service learning project working with a local company in the development and/or implementation of its food safety management system
Project40Graduate: Case Study - Weekly assignments for gaining experience in drafting plans for drafting and managing food safety management systems; audit of plant
Participation10Participation in weekly interactive modules
TopicTime Devoted to Each TopicActivity
History of Food Safety Management systemsWeek 1Mini module that includes an interactive lesson and video, quiz and discussion forum.
Basic Components of Food Safety Management SystemsWeeks 2-3 Interactive module that discusses Pre-requisite programs (e.g. Good Manufacturing Practices, Preventive Controls, SSOPs etc.), steps of HACCP and HARPC, framework for supply chain standards and government requirements. A discussion forum, quiz, interactive video, and case study assignment will be required.
Preliminary TasksWeek 4Interactive module about the preliminary tasks for developing food safety plans. Required activities include a discussion forum, quiz, written assignment, and a case study project assignment.
Food Safety Hazard AnalysisWeeks 5-6Interactive module about the food safety hazards and how to conduct a hazard analysis. Required activities include a discussion forum, quiz, written assignment, and the continuation of a case study project.
Hazard Analysis and Critical Control PointsWeeks 7-10Interactive module about the Hazard Analysis and Critical Control Points food safety management system. Required activities include a discussion forum, quiz, written assignment, and the continuation of a case study project.
Hazard Analysis and Risk-Based Preventive ControlsWeeks 11-14Interactive module about the Hazard Analysis and Risk-Based Preventive Controls food safety management system. Required activities include a discussion forum, quiz, written assignment, and the continuation of a case study project.
Record-Keeping, Inspections and AuditsWeek 15Interactive module about the record-keeping requirements of food safety management systems. Required activities include a discussion forum, quiz, written assignment, and the continuation of a case study project.
Syllabus from Spring semester FS 350 Intro to HACCP course attached. We are redesigning this course (syllabus also attached) during this Fall semester and wish to teach the redesigned version for the first time in the Spring semester.

mlnosbis 11/23/2015: CBS 554 discusses food safety, but this course has not been offered in the past 5 years. Consult with CBS needed?

ghodge 12/08/2015 Ask instructor to edit syllabus to explain the evaluation methods for graduate students. As shown above it seems that there are different quizzes, class discussion, projects, etc. just for graduate students. Also, ask for a consult from CBS.

mlnosbis 3/7/2016: Instructor updated syllabus and CAF. Consultation note has been added.

ABGS Reviewer Comments:
-Clear up the grading descriptions. The syllabus seems to indicate that students in the graduate course will be graded on a scale that totals 115%, which is 15% higher than the undergraduate portion (CAF shows 100%). Also, it's not clear that the grading percentages on the syllabus and course action match on a number of items. RESOLVED.
sla (Sun, 20 Sep 2015 18:17:19 GMT): Rollback: Clint, You will need the revised syllabus before this can be approved. You will need to submit the old and the new to show how it has changed (and why it is now a 400-level class). Make sure you are using the syllabus tool and following the guidelines at https://policies.ncsu.edu/regulation/reg-02-20-07 especially for the electronically-hosted components. You also should not include the outcomes for the 500-level class in this form since it is only being reviewed as an undergraduate course.
sla (Mon, 21 Sep 2015 12:09:48 GMT): Changed first three learning outcomes to be in assessable language. Also fixed reference to FS 450/550 in justification. When this course is taught on-line is it actually administered through DELTA or just set up as an on-line course through Moodle?
sla (Mon, 21 Sep 2015 12:11:38 GMT): Rollback: Two final issues: I fixed the first 3 learning outcomes so they are in Bloom's language but could not make the changes on the syllabus. Also, see the comment re the hosting via DELTA or just on-line. Otherwise I think it's ready to go!
Key: 197