Food Safety

The course deals with the general characteristics of bacteria and then goes into more detail about the types of microbes associated with foods that cause human illness, are used in the production of foods, and cause food spoilage. It addresses the intrinsic and extrinsic factors of foods that can be manipulated to control growth of microbes to both extend shelf life and help prevent foodborne illnesses. It also discusses other foodborne illness-causing organisms including Protista, Nematoda and Platyhelminthes phyla. It goes into detail regarding the microbiology of meats, the fundamentals of cleaning and sanitation, and the roles of management, personnel and building consideration as they pertain to microbiological control in food processing plants. BCIT issues a statement of completion to those who achieve a 70% pass grade. http://www.bcit.ca/study/programs/6340acert
Prerequisite(s):

• No prerequisites are required for this course.

If you are responsible for developing, implementing, or verifying a HACCP-based preventive control plan (or HACCP Program) in a food manufacturing establishment, this course will help you interpret and apply preventive controls (formerly Prerequisite Programs) which form the foundation of a food safety program that meets Safe Food for Canadians Regulations (SFCR). Standard Operating Procedures (SOPs) are presented as the primary means by which to implement these preventive controls (including those related to the facility, personnel, sanitation, equipment, shipping, receiving and storage, purchasing, recall, and allergens, among others). This course will also cover consumer protection measures including labelling, use of restricted ingredients and inputs, and grading requirements. The self-assessment quizzes, assignments, and discussion forums will build your confidence in SOP writing, monitoring, corrective action documentation, and verification activities. You will complete the course with practical examples of SOPs and related documents that are ready to employ in any food manufacturing establishment. Once you successfully pass this course with a 70% grade, BCIT issues a badge in the Food Safety Preventive Controls and HACCP Plans micro-credential. You can then take FOOD 1189 HACCP for Preventive Control Plans, the second badge in the micro-credential. This badge can also be applied to the Food Safety Associate Certificate: https://www.bcit.ca/programs/6365acert
Prerequisite(s):

• No prerequisites are required for this course.

Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan for your preventive control plan by engaging in a case study. The four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined. A risk-based approach is used to conduct the Hazard Analysis (HA), and to determine the Critical Control Points (CCPs). Critical Limits, Monitoring, Deviations and Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. Implementation and maintenance of HACCP Programs are also addressed. BCIT issues a badge once you successfully complete this course with a grade of 70%. If you also completed FOOD 1179 Preventive Controls for Preventive Control Plans, you will receive the microcredential: Food Safety Preventive Controls and HACCP Plans. This badge can also be applied to the Food Safety Associate Certificate.
Prerequisite(s):

• 70% in FOOD 1179

Learn to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. BCIT issues a statement of completion to those who achieve a pass grade of 70%.
Prerequisite(s):

• 70% in FOOD 1179
• Or certified Public Health Inspector

If you are part of developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you develop the Standard Operating Procedures (SOPs) and Work Instructions (WI) that are critical to ensuring HACCP Programs operate effectively. Class time is primarily spent working through group exercises that lead students through the full process of developing SOPs including developing the SOP framework, writing procedures and work instructions through to implementation and maintenance of the program. The material has been developed to meet the requirements of a business management system such as ISO 9001:2008. The course is applicable internationally, and to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: http://www.bcit.ca/study/programs/6340acert
Prerequisite(s):

• 70% in FOOD 1179

Internal Auditing is an essential tool for HACCP Program verification. Participants prepare and practice using an Audit Checklist by role-playing in a CCP operation audit interview scenario. Effective communication skills and questioning techniques are emphasized throughout the course. Audit finding and report writing is addressed in detail; non-conformities are discussed in a risk-based context. Targeted HACCP Program verification audit strategies are explored. Course content is based on ISO 19011:2011 Guidelines for Auditing Management Systems and is applicable to GFSI Recognized Standards. BCIT issues a statement of completion to participants who achieve a pass grade of 70%. http://www.bcit.ca/study/programs/6340acert
Prerequisite(s):

• 70% in FOOD 1189

Quality impacts every aspect of the operations of a company, therefore managing processes and the quality of their outputs is an essential responsibility of any organization that wants to succeed in business and provide true customer satisfaction. This course introduces the basic concepts and tools of quality management systems for manufacturing and service industries. Students learn a general overview of quality management topics and process approach: basic concepts of quality control and quality assurance; quality systems and their impact in an organization to ensure consistency of product and/or service reliability and quality; process definition and control; problem solving; standards for quality management systems; inspection operations; lean tools introduction; and quality costs. Using real case studies via in-class exercises and assignments, students will have the opportunity for practical application of concepts.
Prerequisite(s):

• No prerequisites are required for this course.

Introduces QC methods. The course will begin with basic descriptive statistics and some standard graphical tools such as histograms, Pareto charts and scatter diagrams. The concept of process capability and the use of common control charts. Procedures for inspection sampling plans.
Prerequisite(s):

• No prerequisites are required for this course.

Educates the student on the importance of managing operations across all industries by presenting the fundamentals in productivity improvement based on a systematic, scientific problem solving methods. Includes economic feasibility, recording techniques, assembly and analysis of data, critical examination, the development and selection of alternative solutions. Case materials explore applications to manufacturing, warehouse, office, materials management and general management. Students uncomfortable with basic algebra applications are encouraged to take OPMT 0199 prior to the course.
Prerequisite(s):

• No prerequisites are required for this course.