Course Descriptions Home

This course is designed to provide general guidelines useful for a wide range of inspection activities for monitoring the safety and quality of foods.

Overview of Food Safety; General Inspection Approach; Sampling; Consumer Reactions to Food Safety Crises; Subjective and Objective Methods; Special Investigations; Evidence Development; Risk Management; Export-Import Surveillance; Foreign Bodies in Food.

Duration - 13 weeks

Lectures - 3 hours per week = 39 hours total

Laboratories - 3 hours once per week = 39 hours total

This course is designed to provide students with an detailed information concerning sanitation and good hygiene practices.

The course will enable students to set policies and design cost-effective programs.

Introduction; Regulations and Buyer Drive Programs Affecting Food Sanitation; Microbiology; The Control of Microorganisms; Cleaning and Sanitization Practices; Pest Control; Industry Specific Sanitation Considerations; Elements of an Effective Sanitation Program; Facility Design, Maintenance and Construction.

Duration - 13 weeks

Lectures - 2 hours per week = 26 total hours

Laboratories - 2 hours once per week = 26 total hours

This course is designed as an introduction to water and wastewater treatment systems to provide a foundation for further study in the subject.

Water Process Treatment Train; Wastewater Process Treatment Train.

Duration - 7 weeks

Lectures - 2 hours/week

This introductory course is designed to provide students with a basic understanding of food processing.

The course covers the history of food processing and provides an overview of processing in the meat, poultry and egg, dairy, seafood, grains, and fruits and vegetables sectors of the food industry.

It also covers food preservation methods and packaging considerations, two vital and integral components relevant to all sectors of the food processing industry.

History of Food; Meat Processing; Poultry and Egg Production/Processing; Dairy Processing; Seafood Processing; Cereals, Grains and Starches; Fruits and Vegetables; Food Preservation Methods; Packaging.

Prerequisites - None

Duration - 13 weeks

Lectures - 4 hours per week = 52 total hours

Laboratories - 2 hours once every 3 weeks (during weeks 3, 6 and 9 in the schedule) = 6 total hours

This course is designed to enable the student to develop knowledge of the biological and chemical agents associated with foods and their effects on human health.

Overview of Toxicology and Foodborne Disease; Toxicology and Foodborne Disease; Food Toxicology and Food Safety; Biological Agents of Foodborne Disease and Toxicology; Analytical Methods in Foodborne Disease and Food Toxicology

Prerequisites: SC 1807 (Safety in Science Lab (Lab Safety)) and SC 1808 (WHMIS)

Duration: 13 weeks

Lectures: 3 hours per week = 39 hours total

Laboratories: 3 hours once per week = 39 hours total

This course is designed to provide participants with an introduction to various Regulatory Food Safety Systems existing within Canada.

It provides an overview of the Safe Foods for Canadians Act and Regulation (SFCAR) requirements for Preventive Control Programs (PCPs), as well as the previously mandated CFIA, Quality Management Program (QMP), Food Safety Enhancement Program (FSEP), and principles of Hazard Analysis Critical Control Points (HACCP).

Safe Foods for Canadians Regulation and PCPs; Hazard Analysis Critical Control Point (HACCP); Development of a Preventative Control Plan; Quality Management Program (QMP) as a PCP; Food Safety Enhancement Program (FSEP) as a PCP

Prerequisites - None

Duration - 28 hours (Instructional Time)

This is an industry training course providing competencies relevant to thermal processing operations.

Principles of HACCP require that personnel be appropriately trained for roles in food processing establishments.

Acts and Regulations enforced by the Canadian Food Inspection Agency require control over food contamination.

The regulations state that "The designated person in control of the retort operations has successfully completed a recognized course in thermal processing and retort operation."

Introduction to Site Microbiology; Product Preparation; Processing Equipment and Procedure; Container Integrity; Post Container Handling; Incubation; Regulations and Codes of Practice

Prerequisites - High School graduation OR recommended by employer

Duration - 5 days (35 hours)

This course provides participants with an understanding of the concepts, requirements, terminology, and skills required for the implementation, certification and maintenance of a third-party food manufacturing food safety standard within food processing establishments.

Global Food Safety Initiative (GFSI); Governance of the Food Safety Standards; British Retail Consortium Standard (BRC); Safe Quality Food Standard (SQF); Food Safety System Certification 22000 (FSSC 22000); Global Red Meat Standard (GRMS); International Features Standard (IFS)

Duration - 3 days