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  1. Programs
  3. Food Safety

Food Safety

Ventura College

CertificateCIP: 01.1002

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Ventura, California

    4667 Telegraph Rd, Ventura, California, 93003-3872

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningCritical ThinkingScienceQuality Control AnalysisMonitoringActive LearningComplex Problem SolvingJudgment and Decision Making

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and ElectronicsMathematics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech RecognitionInformation OrderingCategory Flexibility

Tasks

  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc
  • Inspect food processing areas to ensure compliance with government regulations and standards for san
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
  • Test processing equipment to ensure products are produced according to specifications.

Technology

Web platform development softwareData base user interface and query softwareObject or component oriented development softwareGraphical user interface development softwareGraphics or photo imaging softwareAnalytical or scientific softwareSales and marketing softwareSpreadsheet software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometersAir sampling systemsAmino acid analyzersAmylographsAnaerobic growth chambersAnalytical balancesAtomic absorption AA spectrometersAutomatic dilutersAutosamplersBacterial identification systemsBatch fryersBenchtop nephelometersBiological safety cabinetsBioreactorsBlast freezersCarbon dioxide CO2 laboratory incubators

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Food Science Technicians19-4013.00
  • Food Scientists and Technologists19-1012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Flavor and aroma profiling — conduct independent sensory evaluations of food and beverage samples, documenting deviations from flavor specifications and escalating out-of-spec results to quality supervisors.
  • Container integrity testing — independently operate measurement instruments to assess hardness, strength, and dimensional tolerance of packaging materials and record findings without direct oversight.
  • Regulatory recordkeeping — maintain organized, accurate testing logs and compliance documents required by state and federal governing agencies, applying agency-specific formatting standards.
  • Temperature control management — monitor, adjust, and document product temperatures across multiple production lines using automated sensors and control software in a processing plant.
  • Test result classification — analyze multi-variable test data, apply deductive reasoning to classify product batches against specification standards, and flag borderline results for supervisory review.
  • Microscopic examination — routinely examine chemical and biological samples to identify cell structures, detect microbial contamination, and note extraneous material with growing independence in a food laboratory.
  • Equipment calibration and maintenance — perform scheduled inspection, calibration, and minor repair of laboratory instruments to maintain measurement accuracy across routine testing workflows.
  • Technical report preparation — compile test results into structured graphs, charts, and written reports using spreadsheet and office suite software for distribution to quality assurance teams.
  • Quality control analysis — apply quality control principles to identify recurring testing anomalies, trace potential sources of variance, and communicate findings clearly to production staff.
  • Time and task coordination — manage daily testing schedules across concurrent sample sets, prioritizing tasks to meet production deadlines in a fast-paced food science environment.

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

Auto-populated·from Scorecard + DOL
Completion Rate
38%
Placement Rate
14%