Post-Graduate Certificate - Food Safety (Courses)

Post-Graduate Certificate - Food Safety (Courses)

To be eligible for the Post Graduate Certificate in Quality Management, candidates must successfully complete the following program of study:

  • one required course and three electives with at least two electives selected from Category A
  • registered students with full time employment should be able to complete this fully online program in one academic year

Core Course (required by all)

MIPG 4113 Introduction to Food Safety

This course will be designed to provide an overview of factors affecting food safety and food safety systems essential for the production and distribution of safe foods intended for human consumption.

Topics include:

  • Fundamentals of Food Safety
  • Food Microbiology and Food Safety
  • Food Toxicology and Food Safety
  • Genetically Engineered Foods and Food Safety

Category A Elective Courses

MIPG 4102 (Food Safety Systems)

This course is designed provide participants with an understanding of the various food safety systems that exist within the Canadian food industry.

Topics include:

  • Food Law
  • Food Plant Sanitation
  • Hazard Analysis Critical Control Point
  • Food Safety Enhancement Program
  • Quality Management Program
  • Food Recalls
  • Food Security
  • Food Traceability

MIPG 4114 Fundamentals of Canadian Food Laws and Regulations

This course is designed to introduce the major topics in Canadian food laws and regulations that are fundamental in the manufacturing and trade of safe and compliant food commodities. While Canadian food laws and regulations are the primary focus of this course, some international food laws and regulations will also be introduced.

Topics include:

  • 1.0 Introduction to Canadian Legal System
  • 2.0 Canadian Food Inspection Agency (CFIA)
  • 3.0 Federal Food Acts and Regulations
  • 4.0 Additional Federal Departments and Agencies
  • 5.0 Provincial Food Laws and Regulations
  • 6.0 International Food Laws and Regulations
  • 7.0 Genetically Engineered (GE) Food

MIPG 4115 (Foodborne Illness and Food Toxicology)

This course will introduce students to the concepts of foodborne illness and food toxicology.

MIPG 4116 (Food Sanitation)

This course is designed to provide students with detailed information concerning sanitation and good hygiene practices. The course will enable students to set policies and design cost-effective programs.

Topics include:

  • Sanitation and the Food Industry
  • Microorganisms
  • Allergens
  • Personal Hygiene
  • Pest and Pest Control
  • Cleaning and Sanitizing
  • Food Plant and Equipment Design
  • Sanitation of Incoming Materials
  • Water Sanitation
  • Waste Treatment
  • Governmental Food Regulations

Category B Elective Courses

MIPG 4100 (Quality Management)

Practitioners in corporate settings will find the course a useful guide in understanding and implementing total quality in existing organizations. The course focuses primarily on the theories, principles, and various elements within total quality approach to quality management.

Topics include:

  • Total Quality Approach to Quality Management
  • Quality and Global Competitiveness
  • Strategic Management: Planning and Execution for Competitive Advantage
  • Quality Management, Ethics & Corporate Social Responsibility
  • Partnering and Strategic Alliances
  • Quality Culture: Leadership and Change
  • Customer Satisfaction, Retention, and Loyalty
  • Employee Empowerment
  • Team Building and Teamwork
  • Effective Communication
  • Education and Training
  • ISO 9000 and Total Quality: The Relationship
  • Overview of Total Quality Tools
  • Continual Improvement
  • Implementing Total Quality

MIPG 4104 (Quality Assurance in the Food Industry)

This course is designed to provide participants with an understanding of the various elements necessary in the design and implementation of a quality assurance program for the food industry.

Topics include:

  • Quality and the Food Industry
  • Quality Assurance Program
  • Specifications
  • Raw Material/Ingredient Supplier Certification
  • Process Control
  • Product Quality Audits
  • Quality Assurance Documentation System
  • ISO and the Food Industry

MIPG 4106 (Project Management Fundamentals)

This is a course in the fundamentals of the profession of Project Management. The objective of this course is to introduce students to the processes and tools involved in initiating, planning, executing, controlling, and closing projects.

Topics include:

  • The Project Management Context
  • Project Leadership
  • Scope Management
  • Risk Management
  • Selection and Budgeting
  • Cost Estimation
  • Project Scheduling
  • Resource Management
  • Project Performance Monitoring and Evaluation
  • Project Closeout and Termination

MIPG 4107 (EU Food Law)

This course will provide participants with a thorough and in-depth understanding of the elements of European (EU) Food Law including aspects of food science, health, law, ethics, policy, economics and politics.

Topics include:

  • European Union and Principles of EU Food Regulatory Affairs
  • Trade and Free Movement of Food in the EU
  • International Influences on EU Food Law
  • European Food Safety Authority
  • Precautionary Principle
  • EU Food Hygiene, Food Safety Legislation and Food Quality
  • EU Food Standards, Food Labeling and Naming of Foods
  • Nutritional Food Law in the EU
  • Food Additives
  • Food and Health - Functional Foods
  • Genetic Modification of Foods
  • Organic Food Production
  • Artisan and Specialty Foods

MIPG 4108 (ISO Management Systems)

This course is designed to introduce internationally developed management systems to students. The course provides learning opportunities around the application of these systems and the procedures followed for their implementation in different firms and institutions.

Topics include:

  • Background
  • ISO 9000 Quality Management System
  • ISO 14000 Environmental Management System
  • OHSAS 18000 Occupational Health and Safety Management System