iCEV offers optional study materials designed to prepare individuals for the American Meat Science Association Food Safety & Science Certification exam. The preparation materials consist of a playlist, which includes a combination of video and PowerPoint® lessons created in collaboration with our industry partners to teach and reinforce the industry standards tested for by the certification. Explore the preparation materials below.
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.
This presentation explores the basis and purpose of various food handling and storage practices in the industry, as well as in home kitchens. Food spoilage, food intoxications and infections, along with food pathogens, food microorganisms and food additives are also discussed. The application and importance of proper storage methods, such as freezing, vacuum packaging and dehydrating, are introduced and explained.
Without safe and healthful practices, the food industry can cause many injuries and illnesses. Therefore it is extremely important for members of the food industry to understand food and workplace safety. This presentation will allow students to learn about and analyze regulations, systems and practices which promote safety in the food industry.
This presentation describes the differences between cleaning and sanitizing a food contact surface. Also described are various government laws and guidelines regarding sanitation and cleanliness in a food production facility. This presentation will also explain why regular cleaning and maintenance schedules are important to keep a facility free from contaminants.
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