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Course Description

Radishes being cleaned under water sprayers

Food safety systems are studied in four modules. (1) A brief review of plant hygiene and HACCP principles. Students with insufficient background will do supplemental study in these areas; (2) HACCP implementation and verification; (3) HACCP-based food safety programs in Canada; and (4) International Food Safety Management Systems.

Learning Outcomes

By the end of the course, the learner should be able to:

  1. explain the importance of food safety management systems and different regulatory frameworks across the globe.
  2. identify and apply requirements for completing documentation for implementing a prerequisite program.
  3. discuss and interpret elements of food safety management systems.
  4. demonstrate how to complete documentation in accordance with the Food Safety Enhancement Program (FSEP).
  5. describe the need to modernize food safety regulations and elements of a food safety plan.
  6. describe the principles and elements of a Food Safety Plan along with relation to Global Food Safety Initiative.
  7. appraise a HACCP plan by developing and implementing an audit using standards provided by GFSI certification scheme.
  8. demonstrate knowledge of the background and application on food safety management systems.

Course Topics

  • Sanitation
  • Audit and Food Safety Culture
  • Critical Control Points
  • Federal vs. Provincial Programs
  • On-Farm HACCP
  • International Food Safety Systems


Assessment Item Weight Learning Outcomes
Discussions (4 x 2.5%) 10% 2, 3, 4
Module Summaries (4 x 2.5%) 10% 1, 3, 5, 6, 8
Assignment 1 5% 2, 3, 4
Assignment 2 20% 4
Assignment 3 15% 4
Assignment 4 15% 5, 6, 7
Take-Home Final Exam 25% 1, 2, 3, 4, 5, 6, 7, 8
Total 100%  


Technical Requirements

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*Course details are subject to change.

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Section Title
Food Safety Systems Management
January 09, 2023 to April 10, 2023
Contact Hours
Delivery Options
Course Fee(s)
Domestic Tuition Fee (0.5 units) $1,660.34 Click here to get more information
Available for Credit
0.5 units
Reading List / Textbook
Note: The Food Safety Culture book is available through the ARES listing in CourseLink or may be accessed by free download online.
Section Notes

Note:  If you are in a degree program at the University of Guelph, please DO NOT register using the link above.  You must register through WebAdvisor.

Section Materials
  • Textbook (Confirmed) (Mandatory) The Certified HACCP Auditor Handbook  by John G. Surak, Steven Wilson © 2014 ASQ  3rd Edition edition ISBN 9780873898683
  • Textbook (Confirmed) (Mandatory) Food Safety Culture by Frank Yiannas © 2009 Springer ISBN 9780387728667
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