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; and
• 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.