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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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