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  1. Programs
  3. Food Safety and Microbiology

Food Safety and Microbiology

Career and Technical Education, Alabama State Department of Education (ALSDE)

Course

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Food Safety and Microbiology is a specialized area of study focusing on pathogens and spoilage microorganisms in foods, the conditions under which they grow, and conditions under which they are commonly inactivated, killed, or made harmless; principles involved in food fermentation; the role of food in immunology; effective sanitation practices to control pathogen and microbial growth in food; principles involved in food preservation; grade classifications of meat and produce; and microbial anal

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

  • Program Pathway to Agriculture, Food and Natural ResourcesFrom Career and Technical Education, Alabama State Department of Education (ALSDE)
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Program Details

Detailed information about this program

Food Safety and Microbiology is a specialized area of study focusing on pathogens and spoilage microorganisms in foods, the conditions under which they grow, and conditions under which they are commonly inactivated, killed, or made harmless; principles involved in food fermentation; the role of food in immunology; effective sanitation practices to control pathogen and microbial growth in food; principles involved in food preservation; grade classifications of meat and produce; and microbial analysis to determine food quality.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

  • Compare and contrast early developments in food microbiology to current practices
  • Obtain, evaluate, and communicate information about the positive
  • Formulate evidence-based solutions to American and global food safety concerns. and of Foods
  • Obtain, evaluate, and communicate information to explain how bacteria, yeasts, and molds are classified
  • Using basic concepts of food virology, engage in an argument to justify the grouping of viruses in a category separate f
  • Use models to compare and contrast the structures of microorganisms in foods
Career Pathways

Occupations this program prepares you for

  • Food Science Technicians19-4013.00
  • Food Scientists and Technologists19-1012.00
  • Agricultural Inspectors45-2011.00
  • Biologists19-1029.04
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Course)

  • Sensory evaluation samples — conduct basic taste and smell assessments under direct supervision to verify that food and beverage flavors align with written product specifications.
  • Container measurement procedures — follow established protocols to measure, weigh, and test bottles and cans for dimensional compliance on a production floor with technician guidance.
  • Laboratory records — enter test data and results into logbooks or spreadsheets under supervisor review to satisfy state and governing agency documentation requirements.
  • Product temperature monitoring — observe and log temperature readings for food products at scheduled intervals using calibrated thermometers in a food processing environment.
  • Standard reference tables — compare single-variable test results against provided specification tables to assign basic pass or fail classifications under direct oversight.
  • Microscope operation — prepare and examine biological or chemical samples to identify basic cell structures or locate visible contaminants under supervision in a food science laboratory.
  • Laboratory equipment cleaning — follow written sterilization and cleaning checklists to maintain glassware, instruments, and work surfaces between testing cycles.
  • Data entry and simple graphs — transcribe numerical test results into spreadsheet software and generate basic charts for inclusion in routine lab reports.
  • Safety and quality protocols — read and apply standard operating procedures and regulatory guidelines relevant to food testing tasks in a supervised laboratory setting.
  • Active listening in lab briefings — receive and accurately apply verbal instructions from senior technicians regarding daily testing assignments and sample handling procedures.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported