Curriculum

The Public Health Certificate in Food Protection requires 14 credits for completion.

Students must take all of the following:

  • PubH 7210, Global Food Systems: various topics e.g. dairy, poultry, beef, fresh produce, eggs, processed foods (0.5 cr each) (student must take at least one course)
  • PubH 7213, Applications of Microbiology to Food Monitoring (1 cr)
  • PubH 7214, Principles of Risk Communication (1 cr)
  • PubH 7215, Food Safety: Risk Assessment and Risk Management (1 cr)
  • PubH 7233, Food System Defense: Vulnerabilities in the Food System (1 cr)
  • PubH 6181, Surveillance of Foodborne Diseases and Food Safety Hazards (2 cr) (on-campus or online) OR PubH 7231 Surveillance of Foodborne Pathogens in Humans (1 cr)

AND

  • PubH 7200 Surveillance of Zoonotic Pathogens in Animals (1 cr)
  • PubH 6711 Public Health Law (2 cr) OR PubH 6182 Emerging Infectious Disease: Current Issues, Policies and Controversies (3 cr) (on-campus, spring semester only)

Students select from various electives to complete the required number of credits as well; most of these are earned during the Public Health Institute and are subject to change each summer term.

Competencies

Three sets of competencies are incorporated into the school’s degree programs:

Core Competencies

All MPH and MHA programs require that students meet the Association of Schools of Public Health Core Competencies in five core public health areas, including administration, behavioral science, biostatistics, environmental health, and epidemiology, plus an additional requirement in ethics. These competencies are met through the SPH core courses.

Major Competencies

Each major program has a set of competencies that are mapped to learning and evaluation opportunities. These represent competencies that are unique to the specialty area of study. See the Public Health Certificate in Food Safety and Biosecurity Major Competencies.

Cross-Cutting Competencies

The cross-cutting competencies identified by the ASPH address areas increasingly important for effective public health practice including diversity and culture, professionalism, systems thinking, leadership, communication and informatics, public health biology and program planning. They map the competencies to course and experiential opportunities in the school for all MPH and MHA professional degrees.

Sample Courses

  • PubH 7210:Global Food Systems: Pork
  • PubH 7210 Global Food Systems: Produce
  • PubH 7213: Applications of Microbiology to Food Monitoring
  • PubH 7214: Principles of Risk Communication
  • PubH 7215: Food Safety Risk Assessment
  • PubH 7216: Food Safety Risk Management
  • PubH 7217: Advances in Molecular Epidemiological Analysis
  • PubH 6181: Surveillance of Foodborne Diseases and Food Safety Hazards
  • PubH 7231: Surveillance of Foodborne Diseases in Humans
  • PubH 7232: Surveillance of Foodborne Diseases in Animals and Plants
  • PubH 6711: Public Health Law
  • PubH 7200: The Politics of Policy: Turning Good Ideas into Better Health
  • PubH 7200: Food Labeling and Nutrition and Law
  • PubH 6282: Emerging Infectious Disease: Current Issues, Policies and Controversies
  • PubH 7230: Topics in Infectious Disease: Pandemic Influenza Readiness- Past Lessons, New Challenges and Promising Practices
  • PubH 7221: Planning for Urgent Threats
  • PubH 7200: Epidemiology and Ecology of Mycobacterial Diseases
  • PubH 7200: Global Studies in Infectious Disease
  • PubH 7200: Understanding the Emergence of Zoonotic Diseases

Sample Schedule

The following sample schedule enables students to complete the Public Health Certificate in Food Protection by attending two Public Health Institutes full time. All students have four years to complete the PHCert-FP.

Public Health Institute (6.5 credits)

Week 1:
Principles of Risk Communication (1 cr – required)
Public Health Law, Part I (2 cr – required)
Global Food Systems: Produce (0.5 cr)

Week 2:
Topics in Infectious Disease: Emerging and Re-emerging Diseases (1 cr –  elective)
Public Health Law, Part II (Part I offered  in week 1) – required

Week 3:
Food System Defense: Vulnerabilities in the Food System and How to Close Them (1.5 cr)
Global Food Systems: Produce (0.5 cr)

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