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Course Description

Two laboratory workers inspecting cut cucumbers

An integrated approach to factors affecting food safety and quality including microbial and chemical contamination is provided. Major food-borne disease outbreaks are studied as examples. Modern methods of quality management to minimize contamination of processed foods is discussed.

Learning Outcomes

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

  1. Appreciate the roles and perspectives of industry, government and consumers as stakeholders in food safety issues;
  2. Identify and describe biological and chemical hazards in foods;
  3. Describe conventional and non-conventional means of controlling hazards in foods;
  4. Understand Hazard Analysis Critical Control Point (HACCP) as an important quality management system;
  5. Describe the general principles of the epidemiology, pathogenesis, detection, and risk assessment of food-borne organisms;
  6. Gain an awareness of the challenges and complexities of food safety policy issues, with an appreciation of the conflicting agendas that need to be balanced; and
  7. Gain a general overview of the major Canadian and international bodies involved in global standards for food safety and trade.

Course Topics

  • Food safety basics
  • Introduction to food safety and quality assurance
  • Food safety epidemiology and surveillance
  • Foodborne illness outbreak investigations and emergency response 
  • Bacterial pathogenesis
  • Microbial detection
  • Hazard Analysis and Critical Control Point (HACCP)
  • Food safety risk analysis
  • Food processing and packaging
  • Natural toxicants

Assessment

Assessment Item Weight Learning Outcomes
Unit discussions 20% 1, 2, 3, 5, 6, 7, 8
Food Safety Assignment 20% 1, 2, 3, 4, 5, 6, 7, 8
Midterm exam 25% 1, 2, 3, 4, 5, 6, 7, 8
Final research paper 35% 1, 2, 3, 4, 5, 6, 7
Total 100%  

 

Note:

Additional Technical Requirements

This course will use the following:

  • Respondus tool to invigilate one or more exams. 
  • Zoom as a video communication tool.  A Webcam, a microphone to record video, and headphones/speakers to play back the recording are also needed. 

Please view the Technical Considerations for each.

 

Technical Requirements

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*Course details are subject to change.

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Section Title
Principles of Food Safety and Quality Assurance
Type
Online
Dates
September 08, 2022 to December 02, 2022
Contact Hours
36.0
Delivery Options
Online  
Course Fee(s)
Domestic Tuition (0.5 units) $2,500.00 Click here to get more information
International Tuition (0.5 units) $3,857.00 Click here to get more information
Available for Credit
0.5 units
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 (Unconfirmed) (Mandatory) This course does not use a textbook.
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