Developed in collaboration with the American Meat Science Association, the Food Safety & Science Certification provides students with an in-depth knowledge of food safety procedures and standards in the food industry.



Certification Overview

The Food Safety & Science Certification covers concepts such as chemical properties and processes, food handling and storage, foodborne illnesses and principles of HACCP. The certification consists of 18 modules and a 100-question final certification exam.

"Our partnership with CEV 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 CEV to ensure high quality, accurate, science based training materials for the food safety certification."

Thomas Powell, Ph.D., CAE
Executive Director
American Meat Science Association


  • Agricultural Science
  • Family & Consumer Sciences


  • Gain knowledge and understanding of physical and chemical changes which occur in cooking and storage of foods.
  • Identify acids and bases and explain how they relate to food science and production.
  • Analyze different chemical processes in food science such as fermentation, leavening, retrogradation, syneresis and gelatinization.
  • Gain in-depth knowledge of food microbiology, safe handling practices and proper storage techniques.
  • Understand the importance of food preservation and gain knowledge of food packaging and its importance in the food industry.
  • Examine food industry safety standards and practices and identify causes of foodborne illnesses and methods of prevention.
  • Introduce principles of HACCP and examine methods of HACCP implementation in the food industry.
  • Identify hazards and critical control points in food processing and demonstrate the process of establishing and monitoring critical limits.
  • Demonstrate the processes of establishing verification, recordkeeping and documentation procedures for a HACCP program.


  • Scientific Principles: Chemical Properties
  • Acids & Bases in Food Science
  • Scientific Principles: Solutions & Emulsions
  • Scientific Principles: Enzymes
  • Chemical Processes in Food Science
  • The Science in Food Handling & Storage
  • The Science in Food Preservation
  • Food Packaging Options & Guidelines
  • Food Industry Safety
  • It’s Alive!: Foodborne Illnesses
  • Sanitation & Safety Procedures in Food Production
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Establishing Verification Procedures
  • Principles of HACCP: Recordkeeping