The curriculum emphasizes scientifically-focused studies in microbiology, risk assessment, environmental sanitation, food chemistry, statistical process control, and communication. The focus of the Food Safety Education Program is directed toward the needs of FSIS food inspectors in red meat and poultry slaughter and processing plants. Each class consists of a maximum of 30 students. Strategically configured participant teams also foster student facilitated learning. Group identification, morale, study, and overall program administration benefit from this structured scheduling procedure.
All course work is completed on campus during the four week session.
The University is aware of the fact that many of the FSIS participants may be entering or returning to a college campus after several years of employment and may need some special guidance and encouragement as they pursue the Fundamentals of Food Safety Science curriculum. Select TAMU personnel provide specific, regularly scheduled hours for counseling and tutoring participants who are in need of assistance. Student performance is evaluated through standard University testing procedures at the discretion of the faculty. No partial credit is awarded. Course work is recorded on a transcript showing grade, credit hours and grade points earned.