The AMSA Food Safety & Science Certification was developed to provide formal training opportunities to enhance and expand education for a future generation of meat and food scientists
The certification addresses industry valued and accepted standards produced by the American Meat Science Association (AMSA), and the certification serves as a validation of knowledge and skills needed to thrive in any culinary industry. Those who earn the certification are more qualified and prepared to enter a variety of careers, specifically those that involve the selection and preparation of meat. Additionally, the certification allows employers to connect with more skilled candidates.
The certification exam consists of 100 questions and assesses knowledge and concepts from the following industry standard areas.
Knife Care & Use
Knife Sharpening Procedures
Mise en place
Proper Storage Practices
MEAT SCIENCE & FOOD SAFETY PRINCIPLES
Nutritional Composition of Meat
Meat Storage & Handling Procedures
Meat Purchasing Specifications
Food Microbiology Practices
MEAT & POULTRY OVERVIEW
Culinary Meat Fabrication Procedures (beef, pork)
Meat Cookery Techniques
Culinary Poultry Fabrication Procedures (chicken, duck, turkey)
BEEF GRADING PROCEDURES
USDA Quality Grading
USDA Yield Grading
RETAIL CUT IDENTIFICATION
Beef Retail Cut Identification
Pork Retail Cut Identification
Lamb Retail Cut Identification
Variety Meats Identification
Poultry Parts & Products Identification
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.
AMSA is an individual membership organization of more than 1,000 meat scientists representing major university research and teaching institutions and meat processing companies in the United States and internationally. 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. For more information, visit www.meatscience.org.
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: firstname.lastname@example.org or 1-800-922-9965