Certificate of Achievement in Food Safety

The Certificate of Completion 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 certificate 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 certificate 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 certificate 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 Certificate of Achievement 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 certificate 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.

Program Student Learning Outcomes

By the completion of the certificate 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: 

• 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

0r

• 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