Programs

Ensuring the safety of the nation's food supply is a critical and growing need. These certificates provide skills and certification for those involved in food processing or inspection. The HACCP Certificate provides training that focuses on regulatory issues. The Food Safety Manager Certificate focuses on the scientific principles associated with food safety and food science.

Tier One (HACCP)

• FS 350 Introduction to Hazard Analysis and Critical Control Points (3 credit hours)
  
• FS 351 Sanitation Standard Operating Procedures (3)
  
• FS 353 Good Manufacturing Practices (3)

Tier Two (Food Safety Managers Certificate)

• FS 354 Food Sanitation (3)
• FS 407 Risk Analysis/Hazard Analysis in Food Safety (3)
• FS 352 Introduction to Microbial Foodborne Hazards (3)

No application for admission is required. Students must be in good academic standing to take undergraduate courses at NC State university. Students pursuing certificate programs are considered non-degree studies (NDS) students. Students desiring to earn the certificate should contact the certificate coordinator.

The HACCP Coordinator Certificate requires nine credit hours, and the Food Safety Manager Certificate requires 18 credit hours. Students proceed at their own pace. Students pursuing certificate programs are considered non-degree studies (NDS) students for the purpose of university registration; NDS students may register for a maximum of 6 credit hours per semester. Thus, the HACCP certificate will take two or three semesters to complete, while the Food Safety Manager Certificate will take three to six semesters to complete. All courses required for the certificate must be completed within five years. The courses may also be taken individually for general interest.

Click "How to Apply" to register to take courses without being admitted to a degree program. Students pursuing certificate programs are considered non-degree studies (NDS) students for the purpose of university registration.