Associate in Science in Food Safety

The Associate in Science Degree in Food Safety is designed to prepare students to develop the critical skills necessary to meet the needs and challenges of food safety regulations and compliance. This degree combines core concepts of business with the additional skills and knowledge necessary to ensure state and federal food safety regulations are implemented and followed in all aspects of food production, from the field to the retailer.  

Students who complete this degree will be prepared for in-demand careers in food safety compliance, inspection, auditing, oversight and management of food safety programs on farms and in processing facilities.Likewise students have the opportunity to receive industry required certifications in HACCP (Hazard Analysis and Critical Control Point), PCQI (Preventive Controls Qualified Individual), and FSVP (Foreign Supplier Verification Program). 

Program Student Learning Outcomes

By the completion of the degree the student will be able to:

1. Identify and describe the agricultural practices/processes affecting food safety from production to processing.
2. Identify local, state and federal government agencies responsible for Food Safety regulation and compliance.
3. Evaluate the conditions of a food borne illness hazard situation, propose a solution, and develop standard operating procedures (SOPs), good Manufacturing Practices (GMPs) to prevent a future occurrence.
4. Differentiate between required certifications in food safety, such as HACCP (Hazard Analysis and Critical Control Point), PCQI (Preventive Controls Qualified Individual), and FSVP (Foreign Supplier Verification Program).

The Associate in Science Degree in Food Safety prepares students for careers within the agriculture industry with an emphasis on food safety. Through hands-on experiential learning and curriculum designed to engage students in various aspects of agriculture production and processing, students will be prepared to enter the growing food safety sector which ensures the safe growing, harvesting, handling, transportation, and processing of food products. Students will be trained in highly sought after skills critical to the agricultural and food manufacturing industries.

Professionals in this industry bring strengths from the integration of business, regulatory compliance, science, and technology. This A.S. degree combines core concepts of business with the additional skills and knowledge necessary to ensure state and federal food safety regulations are implemented and followed in all aspects of food production, from the field to the retailer. Risk analysis, decision-making, communication, and technology skills will allow students to be prepared for careers in food safety compliance, inspection, auditing, oversight and management of food safety programs on farms and in processing facilities. Graduates are valuable employees in the agricultural industry and career opportunities are expected to continue to experience high demand and strong growth.

The program is designed to provide educational courses for students to develop a better understanding of food safety, its importance, and those who enforce it. In addition, the courses are designed to increase awareness of food safety hazards, learn how to control those hazards, create and implement preventive controls, standard operating procedures (SOPs), and understand personal hygiene, safe food handling, and the flow of food from the field to the consumer.

The program aims to deliver food safety education to those within the vast local food and agriculture industry so that they may remain in compliance with federal and state food safety regulations, which protects public health.

Program Student Learning Outcomes

By the completion of the degree the student will be able to:

1. Identify and describe the agricultural practices/processes affecting food safety from production to processing.
2. Identify local, state and federal government agencies responsible for Food Safety regulation and compliance.
3. Evaluate the conditions of a food borne illness hazard situation, propose a solution, and develop standard operating procedures (SOPs), good Manufacturing Practices (GMPs) to prevent a future occurrence.
4. Differentiate between required certifications in food safety, such as HACCP (Hazard Analysis and Critical Control Point), PCQI (Preventive Controls Qualified Individual), and FSVP (Foreign Supplier Verification Program).

Proposed Sequence for Required Core: 

• Year 1, Fall:
  • AG V31
  • AG V32
  • AG V36
• Year 1, Spring:
  • AG V34
  • AG V35
  • AG V37 
• Year 2, Fall:
  • AG V33
  • AG V38
• Year 2, Spring:
  • MICR V39 

TOTAL UNITS: 18 UNITS

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• Year 1, Fall:
  • AG V31
  • AG V32
  • AG V33
  • AG V36
  • AG V38
• Year 1, Spring:
  • AG V34
  • AG V35
  • AG V37
  • MICR V39

TOTAL UNITS: 18 UNITS