FOOD SAFETY & SCIENCE CERTIFICATION
The American Meat Science Association (AMSA) Food Safety & Science Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry.
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 1,000 meat scientists. AMSA represents major university research institutions and prominent meat processing companies, such as Tyson, 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 connect with more skilled candidates, filling gaps in the labor market and jump-starting individuals’ careers.
According to the U.S. Bureau of Labor Statistics, the food safety field is expected to grow at a rate of 27 percent over the next decade. In 2016 alone, more than 21 million people were employed in food safety, fraud and security jobs, which accounted for over 11 percent of total U.S. employment.
Industry Standards
The certification exam consists of 100 questions and assesses knowledge and skills from the following weighted industry standards:
FOOD CHEMISTRY PRINCIPLES
Chemical Properties of Food
Chemical Changes Related to Cooking & Food Processing
Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling)
20%
FOOD HANDLING, PACKAGING & STORAGE PROCEDURES
Sanitary Food Handling Practices
Food Packaging Regulations
Cold Food Storage Methods
Food Additives
Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing)
Food Packaging & Labeling Guidelines
15%
FOOD SAFETY & SANITATION METHODS
Workplace Safety Procedures
Food Industry Inspections
Foodborne Illness Prevention Strategies
Sanitation Procedures
Sanitation Laws & Regulations
15%
HAZARD 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
50%
About the American Meat Science Association
The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops and disseminates its collective meat science knowledge to provide leadership, education and professional development. Their passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. They accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.
Employer Certification Verification
If you are an employer looking to verify a potential applicant's credentials, please fill out the form to the right. We will contact you with the status of the certification number you provide.
If you do not have a certification number, please contact our customer support team to verify your candidate at: customersupport@cevmultimedia.com or 1-800-922-9965.