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Food Safety & Science Certification
endorsed by the American Meat
Science Association

 
 

About the Certification

The Food Safety & Science Certification endorsed by American Meat Science Association provides students with an in-depth knowledge of food safety procedures and standards in the food industry. 

In addition, concepts such as chemical properties and processes, food handling and storage, foodborne illnesses and principles of HACCP are covered. The certification consists of 18 modules and a 100-question final certification exam.

startquotesbl.png Our partnership with CEV is a strategic part of the American Meat Science Association’s efforts to recruit and equip the next generation of meat scientists. Our member scientists have worked closely with CEV to ensure high quality, accurate, science based training materials for the food safety certification. endquotebl.png

Thomas Powell, Ph.D., CAE
Executive Director
American Meat Science Association

Learning Objectives

  • Gain knowledge and understanding of physical and chemical changes which occur in cooking and storage of foods.
  • Identify acids and bases and explain how they relate to food science and production.
  • Analyze different chemical processes in food science such as fermentation, leavening, retrogradation, syneresis and gelatinization.
  • Gain in-depth knowledge of food microbiology, safe handling practices and proper storage techniques.
  • Understand the importance of food preservation, and gain knowledge of food packaging and its importance in the food industry.
  • Examine food industry safety standards and practices, and identify causes of foodborne illnesses and methods of prevention.
  • Introduce principles of HACCP, and examine methods of HACCP implementation in the food industry.
  • Identify hazards and critical control points in food processing and demonstrate the process of establishing and monitoring critical limits.
  • Demonstrate the processes of establishing verification, recordkeeping and documentation procedures for a HACCP program.

Certification Lessons

1: Scientific Principles: Chemical Properties 10: It’s Alive!: Foodborne Illnesses
2: Acids & Bases in Food Science 11: Sanitation & Safety Procedures in Food Production
3: Scientific Principles: Solutions & Emulsions 12: Principles of HACCP: Introduction
4: Scientific Principles: Enzymes 13: Principles of HACCP: Identifying Hazards in Food Processing
5: Chemical Processes in Food Science 14: Principles of HACCP: Conducting a Hazard Analysis
6: The Science in Food Handling & Storage 15: Principles of HACCP: Identifying Critical Control Points
7: The Science in Food Preservation 16: Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
8: Food Packaging Options & Guidelines 17: Principles of HACCP: Establishing Verification Procedures
9: Food Industry Safety 18: Principles of HACCP: Recordkeeping