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:
CB01: Course Dept # | CB02: Course Title | Annual # Sec | Annual Enroll Total | Annual # Sec | Annual Enroll Total |
---|---|---|---|---|---|
AG V31 AG V32 AG V33 AG V34 AG V35 AG V36 AG V37 AG V38 MICR V39 | HACCP (Hazard Analysis and Critical Control Point) Training and Certification Produce Safety Rule (PSR) Training Food Safety Foreign Supplier Verification Program (FSVP) Training Human Food PCQI (Preventive Controls Qualified Individual) Animal Food PCQI (Preventive Controls Qualified Individual) Intro to Food Safety and Ag Practices for Food Safety Food Safety Mgmt Practices: Field and Facility Agricultural Laws and Regulations for Food Safety Introduction to Food Microbiology | 1 1 1 1 1 1 1 1 1 | 20-25 20-25 20-25 20-25 20-25 20-25 20-25 20-25 20-25 | 2 2 2 2 1 1 1 1 1 | 40-50 40-50 40-50 40-50 20-25 20-25 20-25 20-25 20-25 |
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:
Proposed Sequence:
TOTAL UNITS: 18 UNITS
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TOTAL UNITS: 18 UNITS
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
AG V31 AG V32 AG V33 AG V34 AG V35 AG V36 AG V37 AG V38 MICR V39 | HACCP (Hazard Analysis and Critical Control Point) Training and Certification Produce Safety Rule (PSR) Training Food Safety Foreign Supplier Verification Program (FSVP) Training Human Food PCQI (Preventive Controls Qualified Individual) Animal Food PCQI (Preventive Controls Qualified Individual) Intro to Food Safety and Ag Practices for Food Safety Food Safety Mgmt Practices: Field and Facility Agricultural Laws and Regulations for Food Safety Introduction to Food Microbiology | 1 1 1 2 2 3 3 3 2 | Yr 1, Fall Yr 1, Fall Yr 1/2, Fall Yr 1, Spring Yr 1, Spring Yr 1, Fall Yr 1, Spring Yr 1/2, Fall Yr 1/2, Spring |
Dorothy M Farias · 11/21/19
Also being submitted as a COC and AS program
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Votes were certified on 01/17/20
Robert Cabral · 01/13/20
Vote: Recommend
John Cascamo · 01/13/20
Vote: Recommend
Debbie Newcomb · 01/13/20
Vote: Recommend
Harriett Happel · 01/21/20
Vote: Recommend
Alan Price · 01/21/20
Vote: Recommend
Laureano Flores · 01/21/20
Vote: Recommend