_edited.jpg)
Meeting the Industry Need
The certification assesses industry-valued and industry-recognized standards produced by AMSA, an internationally-known organization with a membership of more than 2,000 meat scientists. AMSA represents major university research institutions and prominent meat processing companies, such as Tyson Foods, Cargill and Maple Leaf Foods.
The certification validates the expertise and skills needed to enter meat and food industries. Those who earn the certification are more qualified and prepared to begin a variety of food handling, food storage and food safety careers. Additionally, the certification allows employers to identify and connect with more skilled candidates, filling gaps in the labor market and jumpstarting individuals’ careers.
Food Safety & Science Certification
FOOD CHEMISTRY PRINCIPLES
Chemical Properties of Food
Chemical Changes Related to Cooking & Food Processing
Food Production ProcessesFOOD HANDLING, PACKAGING & STORAGE PROCEDURES
Sanitary Food Handling Practices
Food Packaging Regulations
Cold Food Storage Methods
Food Additives
Food Preservation Techniques
Food Packaging & Labeling GuidelinesFOOD SAFETY & SANITATION METHODS
Workplace Safety Procedures
Food Industry Inspections
Foodborne Illness Prevention Strategies
Sanitation Procedures
Sanitation Laws & RegulationsHAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEMS
Hazards in Food Processing
Hazard Analysis Process
Critical Control Points Identification
Establishing Critical Limits
Monitoring of Critical Limits
Methods for Taking Corrective Actions
Establishing Verification Procedures
Recordkeeping Procedures