Food Safety Instructor Certificate Program - Graduate - 2015 University Catalog

Coordinator: Ann Schurmann
Office: University Hall, Room 4159
Phone Number: (973) 655-7681
Email: schurmanna@mail.montclair.edu

The main goal of the program is to train the professionals in the health field to design, develop, implement and evaluate educational programs for teaching individuals involved in the preparation, distribution or serving of food, and the proper methods and procedures for the safe handling of food. To achieve this goal, the program will provide the applicants with the educational experiences to develop the following competencies:

  • Demonstrate knowledge and understanding of the nature, causes and spread of food borne illnesses
  • Demonstrate knowledge and understanding of the methods and procedures for the safe handling of food to prevent the spread of food borne illnesses
  • Design and develop food safety programs for meeting the needs of various population groups working in the food industry
  • Teach food safety courses using instructional strategies and materials appropriate to the backgrounds and needs of various population groups
  • Assess the effectiveness of educational programs in improving the food safety knowledge and practices of participants in the program
  • Develop policies and procedures for improving food safety at various food industries and establishments, and propose plans for evaluating the effectiveness of such policies and procedures.

 


FOOD SAFETY INSTRUCTOR CERTIFICATE

Complete 12 semester hours including the following 4 requirement(s):

  1. Complete 3 semester hours from the following list

    HLTH 520 Foundations and Methods in Health Education (3 hours lecture) 3
    HLTH 526 Curriculum Development in Health Education (3 hours lecture) 3
  2. Complete 3 semester hours from the following list

    HLTH 560 Human Diseases (3 hours lecture) 3
    HLTH 565 Foundations of Epidemiology (3 hours lecture) 3
  3. Complete 3 semester hours from the following list

    NUFD 557 Food Safety (3 hours lecture) 3
    NUFD 573 Food and Nutrition Regulations and Compliances (3 hours lecture) 3
  4. Complete 1 course not previously taken from the following:

    HLTH 520 Foundations and Methods in Health Education (3 hours lecture) 3
    HLTH 526 Curriculum Development in Health Education (3 hours lecture) 3
    HLTH 560 Human Diseases (3 hours lecture) 3
    HLTH 565 Foundations of Epidemiology (3 hours lecture) 3
    NUFD 557 Food Safety (3 hours lecture) 3
    NUFD 573 Food and Nutrition Regulations and Compliances (3 hours lecture) 3

Course Descriptions:

HLTH520: Foundations and Methods in Health Education (3 hours lecture)

Study of the scientific historical foundations and the instructional methodologies in health education and health promotion with opportunity for practical application of various methodologies for the achievement of specific objectives. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH526: Curriculum Development in Health Education (3 hours lecture)

Explores educational theories and methodologies as they apply to Health Education. The main focus is on planning, design, implementation, and evaluation of health curricula for a variety of circumstances and groups with strong emphasis on the development of skills and techniques in these areas. Appropriate teaching methods, materials and evaluation procedures are considered. Students explore comprehensive curricula that are appropriate for diverse settings including schools, communities, workplaces and the health care system. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH560: Human Diseases (3 hours lecture)

Presents a contemporary view of the major infectious and chronic/degenerative diseases with an emphasis on the principles of causation, process, diagnosis, prevention, and management. Important past and present medical developments are discussed in the context of continuing change, methods and inferences of epidemiologic investigation are studied and the implications of ongoing research are considered. Concludes with an instructional component which addresses methodology and disease specific information resources. 3 sh.

Prerequisites: A basic course in biology. Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH565: Foundations of Epidemiology (3 hours lecture)

Provides an understanding of the epidemiologic method of identifying disease-causing agents. Emphasizes the generation of hypotheses based on descriptive epidemiologic data, the testing of hypotheses by analytical epidemiologic research design, the determination of causality and value of epidemiologic research in developing disease prevention programs. 3 sh.

Prerequisites: Restricted to Public Health w/conc in Community Health Education (PUBC) MPH, Health Education (HLPE) MA & CER and Nutrition and Food Science (NUFS) MS majors only.

NUFD557: Food Safety (3 hours lecture)

This course is offered for those who must understand food sanitation and safety for effective food management and production. The course emphasizes the understanding of food safety and food sanitation risk management and microbial food contaminants as it encompasses changing federal and state compliance regulations including Hazard Analysis Critical Control Point (HACCP), good manufacturing practices and Safe, Sanitary Operational Procedures (SSOP). 3 sh.

NUFD573: Food and Nutrition Regulations and Compliances (3 hours lecture)

This course will provide an in-depth understanding of the legal and regulatory compliances of food and dietary supplement products in the United States. Topics will cover issues such as food and food safety regulation, regulatory compliance, Hazard Analysis Critical Control Points (HACCP), International Standards Organization (ISO), the regulation of Genetically Modified Organisms (GMOs), food additives, food labeling, dietary supplements and, more recently, the protection of the food supply from bio or chemo terrorism or "food security." 3 sh.