Food Safety, Associate in Science
Food Safety, Associate in Science
The Associate in Science Degree 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 degree 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.
Required Core: 18 Units
| Course ID | Title | Units/Hours |
|---|---|---|
| AG V31 | Food Safety - HACCP (Hazard Analysis and Critical Control Point) Training and Certification | 1 |
| AG V32 | Produce Safety Rule (PSR) Training | 1 |
| AG V33 | Food Safety Foreign Supplier Verification (FSVP) Program Training | 1 |
| AG V34 | Human Food PCQI (Preventive Controls Qualified Individual) Training | 2 |
| AG V35 | Animal Food PCQI (Preventive Controls Qualified Individual) Training | 2 |
| AG V36 | Introduction to Food Safety and Agricultural Practices for Food Safety | 3 |
| AG V37 | Food Safety Management Practices: Field and Facility | 3 |
| AG V38 | Agricultural Laws and Regulations for Food Safety | 3 |
| MICR V39 | Introduction to Food Microbiology | 2 |
Required Additional Core: 13 - 14 UNITS
| Course ID | Title | Units/Hours |
|---|---|---|
| AG V06 | Introduction to Plant Science (with Laboratory) | 3 |
| AG V04 | Introduction to Soil Science | 3-4 |
| or CHEM V20 | Elementary Chemistry | |
| AG V12 | Agriculture Economics | 3 |
| or AG V01 | Agriculture and Society: Agriculture as the Foundation for Modern Civilization | |
| MATH V44 | Elementary Statistics | 4 |
Plan of Study - Proposed 2-year Sequence
| Year 1 | ||
|---|---|---|
| Fall Semester | Units/Hours | |
| AG V31 | Food Safety - HACCP (Hazard Analysis and Critical Control Point) Training and Certification | 1 |
| AG V32 | Produce Safety Rule (PSR) Training | 1 |
| AG V36 | Introduction to Food Safety and Agricultural Practices for Food Safety | 3 |
| AG V12 or AG V01 | Agriculture Economics (GE Area B2 - doubled counted) or Agriculture and Society: Agriculture as the Foundation for Modern Civilization | 3 |
| GE Area B1 | 3 | |
| Units/Hours | 11 | |
| Spring Semester | ||
| AG V33 | Food Safety Foreign Supplier Verification (FSVP) Program Training | 1 |
| AG V37 | Food Safety Management Practices: Field and Facility | 3 |
| AG V38 | Agricultural Laws and Regulations for Food Safety | 3 |
| ENGL V01A | English Composition | 4 |
| GE Area C1 | 3 | |
| Units/Hours | 14 | |
| Year 2 | ||
| Fall Semester | ||
| AG V34 | Human Food PCQI (Preventive Controls Qualified Individual) Training | 2 |
| AG V35 | Animal Food PCQI (Preventive Controls Qualified Individual) Training | 2 |
| AG V06 | Introduction to Plant Science (with Laboratory) (GE Area A1 - Double counted) | 3 |
| GE Area C2 | 3 - 4 | |
| GE Area E1 | 3 | |
| Units/Hours | 13-14 | |
| Spring Semester | ||
| AG V04 or CHEM V20 | Introduction to Soil Science (GE Area A2 - Double counted) or Elementary Chemistry | 3 - 4 |
| MATH V44 | Elementary Statistics (GE Area D2 - Double counted) | 4 |
| MICR V39 | Introduction to Food Microbiology | 2 |
| GE Area E2 | 1 | |
| Units/Hours | 10-11 | |
| Total Units/Hours | 48-50 | |
Upon successful completion of this program, students will be able to:
- Identify and describe the agricultural practices/processes affecting food safety from production to processing.
- 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).
- 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.
- Identify local, state and federal government agencies responsible for Food Safety regulation and compliance.