||Iowa State University
||FS HN 525
||2 credit hours - $580 per credit
||August 20, 2018 - December 14, 2018
This course is a comprehensive study of the Hazards Analysis and Critical Control Point (HACCP) System and its application in the food industry. In this course, students will develop a HACCP plan, complete 5 online quizzes and take 2 proctored exams. Throughout the semester, there are deadlines to submit components of the HACCP plan. These components will be reviewed and returned to the student with comments so that there is an opportunity to make revisions. While these components are not given a letter grade when submitted, students receive points for turning them in. At the end of the semester, students are required to submit their completed HACCP plan and it is this finished plan that will be assigned a grade.
For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>
Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
Students will receive course information and a welcome letter about 3 weeks prior to the start of class. Then approximately one week before the first day of class at Iowa State University, the ISU campus coordinators (Katie Mott
and Casey Smith
) will email course access instructions to students for courses taught by Iowa State.
This course does not require an exam proctor.
This course does not include synchronous components.