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AMSA

AMSA 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.

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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 the 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.

 

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Discover job opportunities aligned with the skills acquired through this certification.

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According to the U.S. Bureau of Labor Statistics, the food safety field is expected to grow at a rate of 6 – 8% over the next decade, a faster average than all other occupations.

Related Occupations

  • Food Scientists & Technologists
  • Food Science Technicians
  • Food Prep Workers

Industry Standards

The certification exam consists of 100 questions and assesses knowledge and concepts from the following weighted industry standards:

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Food Chemistry Principles
  • Chemical Properties of Food
  • Chemical Changes Related to Cooking & Food Processing
  • Food Production Processes

20%

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Food Handling, Packaging & Storage Procedures
  • Sanitary Food Handling Practices
  • Food Packaging Regulations
  • Cold Food Storage Methods
  • Food Additives
  • Food Preservation Techniques
  • Food Packaging & Labeling Guidelines

15%

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Food Safety & Sanitation Methods
  • Workplace Safety Procedures
  • Food Industry Inspections
  • Foodborne Illness Prevention Strategies
  • Sanitation Procedures
  • Sanitation Laws & Regulations

15%

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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%

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Ensure Learner Success

Our comprehensive, optional prep materials for iCEV-hosted certifications ensures your learners master the material and earn their credentials.

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Featured Support Letters

View letters from businesses and organizations expressing their support of the certification.

About the American Meat 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.

"Our partnership with iCEV is a strategic part of the American Meat Science Association’s efforts to recruit and equip the next generation of meat scientists. Our member scientists have worked closely with iCEV to ensure high quality, accurate, science-based training materials."

Deidrea Mabry, M.S.
Chief Operating Officer
American Meat Science Association

 

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