- Identify chemical and biological threats and control prevention measures to food safety in agricultural, professional, and occupational settings and learn how to control them.
- Interpret state and federal regulations as it applies to food safety.
- Assess the risk of contamination in various food processing departments.
- Assess the risk of food processing environments in relation to employee safety.
- Implement and evaluate food safety, hygiene, and occupational health programs.
Food Safety and Quality Technician
Food Safety and Quality Technician Certificate of Achievement 2021-2022
(Major #C.5690.CA)
The certificate program in food safety will provide students with the ability to: identify chemical and biological threats to food safety in agricultural, professional, and occupational settings; interpret state and federal regulations as it applies to food safety; assess risk of contamination in various food processing environments; assess risk of food processing environments with relation to employee safety; implement and evaluate food safety, hygiene, and occupational health programs; learn about control of microorganisms that pose a threat to food safety.
These classes are designed for employees that are either currently working for food processing organizations or people interested in entering a career in food processing. This certificate could also provide needed supplemental training to professional, scientific and technical services, educational services, auditors, biological scientists and technicians, technical workers, management analysts, managers, and business operations specialists.
Complete the following program of study. Requirements (16.5 units minimum).
| Course | Course Description | Units |
|---|---|---|
| COUN 47 | Learning Strategies | 2 |
| FSAP 130 | Introduction to Food Safety | 1.5 |
| FSAP 131 | Agricultural Practices for Food Safety | 1.5 |
| FSAP 132 | Food Safety Management | 1.5 |
| FSAP 133 | Facility Management for Food Safety | 1.5 |
| FSAP 134 | Environmental Effects on Food Borne Pathogens | 1.5 |
| FSAP 1 | Introduction to Food Microbiology | 4 |
| FSAP 2 | Food Processing, Packaging, and Agricultural: Laws and Regulations | 3 |
