Food Science and Food Safety

The Food Science and Food Safety Program prepares students for entry-level positions in food production, quality control, sanitation, safety, processing, and product development. Students will gain industry work experience and receive training in Hazard Analysis Critical Control Point (HACCP) analysis and management, Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs) and general compliance requirements for the Food Safety Modernization Act (FSMA). Students will receive FDA standard curriculum training in the FSMA Produce Safety Rule and may earn national HACCP and Preventive Quality Control Individual (PCQI) certifications. Student Learning Outcomes: 1. Students will demonstrate understanding of the agencies, laws and regulations governing the food safety industry and food production. 2. Given a food safety scenario, students will identify microbiological, chemical and/or physical food hazards and develop, describe and implement a corresponding food safety program to include budget considerations. 3. Students will demonstrate the application of the principles of food science and microbiology to improve food safety practices. 4. Students will develop, describe and implement an effective food safety program for a given scenario to include HACCP principles, GAPs and GMPs as appropriate. 5. Students will plan, prepare and conduct an audit of a food safety management system. 6. Students will demonstrate competency with regard to Produce Safety Training and HACCP and PCQI certification.

25 enrollment 20 completers (2 year program)

The goals of the Food Science and Food Safety Program are to: A. Provide knowledge, skills and abilities and food safety training and certifications to successfully advance their careers in the food production and processing industries. B. Prepare students with the knowledge, skills and abilities and food safety training and certifications necessary for entry-level positions in food quality control, sanitation, safety, processing, and product development. C. Prepare students with the knowledge, skills and abilities necessary to successfully pursue a food science and/or food safety baccalaureate degree. The preceding goals will be met through the following student-performance objectives: A. Students will demonstrate critical thinking and problem-solving skills, verbal and written communication skills and economic and environmental sustainability in proposing management solutions to specific food safety scenarios. B. Students will gain general knowledge of food science, chemistry and microbiology as applicable to production, processing, storage and transportation of foods. C. Students will describe and demonstrate the use of Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis Critical Control Point management and general food safety principles. D. At least 50% of students will have had food safety work experience (e.g., internship, employment) upon completion of the program. E. At least 75% of students will obtain national food industry certification (e.g., HACCP, PCQI) upon completion of the program. This program will prepare students for transfer to a four year institution to pursue a BS degree in Food Science and Food Safety. It also prepares students for entry-level employment with food processing and production operations, local, state and federal food inspection services, food sanitation and public health services, and food research and development companies.

Area A Course Name Category/Credit COM 1 Elements of Speech General Ed/3 ENG 1A Composition and Reading General Ed/3 PHIL 2 Introduction to Logic General Ed/3 *MATH 25 Statistics General Ed/4 Area B *CHEM 2A Introduction to Chemistry General Ed/4 *BIO 10 Fundamentals of Biology General Ed/3 Area C Area C Req Choice of Arts course General Ed/3 Area C Req Choice of Humanities General Ed/3 ENG 1B Liter./Critical Think & Writing General Ed/3 Area D HIST 17A History General Ed/3 POLSCI 1 Political Science General Ed/3 Area D Req Choice of Social Science General Ed/3 Area E HE 35 Personal Health & Hygiene General Ed/3 Total GE 41 units * denotes units that are also FSS Core Core Courses Title Units FSS 5 Food Safety Management with Application to Production Systems 3 FSS 15 Microbiology of Foods 4 FSS 20 Agriculture Laws & Regulations 2 FSS 25 Principles of Hazard Analysis and Critical Control 3 FSS 30 Audits, Preventive Controls and Produce Safety 3 FSS 35 Principles of Food Science 3 Total Core Courses 18 In addition to the core courses, the student must take at least 3 units from the following courses: Elective Courses Title Units FSS 10 Food Chemistry 3 FSS 40 Facility Food Management 3 Total Elective Courses 3 Total Units Required for Degree 62 Display of Proposed Sequence First Semester Units ENGL 1A 3 AREA D 3 PHIL 2 3 FSS 5 3 FSS 20 2 Area C 3 Total 15 Second Semester Units COM 1 3 Area C 3 CHEM 2A 4 FSS 25 3 FSS 30 3 Total 16 Third Semester Units HIST 17A 3 FSS 35 3 ENGL 1B 3 BIO 10 3 FSS 15 4 Total 16 Fourth Semester Units POLSCI 1 3 FSS 20 2 Area E 3 MATH 25 4 FSS Elective 3 Total 15