National data — wages and growth are not published by state for this view.
Course · AL
Food Safety and Microbiology
Career and Technical Education, Alabama State Department of Education (ALSDE)
Median earnings
—
Cost
—
Duration
—
Completion
—
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
Compare and contrast early developments in food microbiology to current practicesObtain, evaluate, and communicate information about the positiveFormulate evidence-based solutions to American and global food safety concerns. and of FoodsObtain, evaluate, and communicate information to explain how bacteria, yeasts, and molds are classifiedUsing basic concepts of food virology, engage in an argument to justify the grouping of viruses in a category separate fUse models to compare and contrast the structures of microorganisms in foodsIdentify types of viruses, bacteria, yeasts, and molds in food processing; compareIdentify specific microorganisms which may cause food spoilage during preparation, processing, and storageFormulate an evidence-based explanation of methods to control food- and water-borne microorganisms in high risk foodsObtain, evaluate, and communicate information about how a host responds to food-borne viral and microbial infectionsClassify foods based on their perishability and risk level to public health, considering their acidityUse computer and mathematical modeling to estimate microbial growth in food productsUse principles of fermentation to create fermented food productsIdentify and analyze microorganisms in fermented foodsFormulate an explanation of the immunology of food-related allergies, intolerances, and hypersensitivitiesIdentify and communicate the role of foods in regulating host immune response, cancer immunologySelect and use appropriate methods of sanitation, heat treatment, irradiation, modified atmosphereDevelop and use a Hazard Analysis and Critical Control Point (HACCP) planGrade meat and produce according to guidelines published by the United States Department of Agriculture (USDA)Apply the principles of sampling and sample preparation in microbiological analysisAssess microbial activity in foods by qualitative and quantitative microbiological analyses