Food Safety, Associate in Science
Food Safety, Associate in Science
The Associate in Science 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 program 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.
| Course ID | Title | Units/Hours |
|---|---|---|
| Required Core Courses | ||
| AG V01 | Agriculture and Society: Agriculture as the Foundation for Modern Civilization | 3 |
| AG V10 | Introduction to Agriculture Business | 3 |
| AG V12 | Agriculture Economics | 3 |
| AG V13 | Agricultural and Industrial Computer Applications | 3 |
| 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 |
| AG V39 | Introduction to Food Microbiology | 2 |
| AG V96 | Work Experience Education in Agriculture | 4 |
| STAT C1000 | Introduction to Statistics | 4 |
| Required Core Units | 31 | |
| Required Additional Courses | ||
List A: Select 2 courses from the following: | ||
| 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 |
List B: Select 2 courses from the following: | ||
| AG V14 | Agricultural Accounting | 3 |
| BUS V45 | Business Communications | 3 |
| BUS V57 | Data Analytics for Business Decisions | 3 |
List C: Select 2 courses from the following: | ||
| AG V04 | Introduction to Soil Science | 3 |
| AG V06 | Introduction to Plant Science (with Laboratory) | 3 |
| AG V30 | Plant Propagation and Production | 3 |
| Required Additional Units | 14-15 | |
| --------------------- | ||
| Total Required Units | 45-46 | |
| --------------------- | ||
| VCCCD General Education Units | ||
| Required Major Units | 45-46 | |
| VCCCD General Education Units | 24 | |
| Double-Counted Units | (9) | |
| Elective Units | 0 | |
| Total Units for the A.S. Degree | 60-61 | |
Plan of Study - Proposed 2-year Sequence
| Year 1 | ||
|---|---|---|
| Fall Semester | Units/Hours | |
| AG V01 | Agriculture and Society: Agriculture as the Foundation for Modern Civilization | 3 |
| AG V10 | Introduction to Agriculture Business | 3 |
| AG V13 | Agricultural and Industrial Computer Applications | 3 |
| AG V36 | Introduction to Food Safety and Agricultural Practices for Food Safety | 3 |
| Select course . . . . VCCCD GE Area 1b | 3 | |
| Units/Hours | 15 | |
| Spring Semester | ||
| AG V37 | Food Safety Management Practices: Field and Facility | 3 |
| ENGL C1000 | Academic Reading and Writing ((VCCCD GE Area 1A)) | 4 |
| STAT C1000 | Introduction to Statistics ((Double Counts for VCCCD GE Area 2)) | 4 |
| Select course from List A . . . . Degree-applicable course | 1-2 | |
| Select course from List B . . . . Degree-applicable course | 3 | |
| Units/Hours | 15-16 | |
| Year 2 | ||
| Fall Semester | ||
| AG V12 | Agriculture Economics ((Double Counts for VCCCD GE Area 4)) | 3 |
| Select course from List A . . . . Degree-applicable course | 1 | |
| Select course from List B . . . . Degree-applicable course | 3 | |
| Select course from List C . . . . Degree-applicable course (Double Counts for VCCCD GE Area 5) | 3 | |
| Select course . . . . VCCCD GE Area 3 | 3 | |
| Select course . . . . VCCCD GE Area 6 | 3 | |
| Units/Hours | 16 | |
| Spring Semester | ||
| AG V38 | Agricultural Laws and Regulations for Food Safety | 3 |
| AG V39 | Introduction to Food Microbiology | 2 |
| AG V96 | Work Experience Education in Agriculture | 4 |
| Select course from List C . . . . Degree-applicable course | 3 | |
| Select minimum 3 unit course . . . . VCCCD GE Area 7 | 3 | |
| Units/Hours | 15 | |
| Total Units/Hours | 61-62 | |
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.