Sign Up for Email Updates

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 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%  



Additional Technical Requirements

This course uses Zoom as a video communication tool. A Webcam, a microphone to record video, and headphones/speakers to play back the recording are also needed. In order to use Zoom, you must meet the following technical requirements:

  1. An internet connection – broadband wired or wireless (3G or 4G/LTE)
  2. Speakers and a microphone – built-in or USB plug-in or wireless Bluetooth
  3. A webcam or HD webcam - built-in or USB plug-in

This course will use the Respondus tool to invigilate one or more exams. In order to use Respondus LockDown Browser and Monitor, you must meet the following technical requirements:

  1. Operating Systems: Windows 10, 8, 7; Mac OS X 10.10 or higher.
  2. Memory: Windows 2 GB RAM; Mac 512 MB RAM.
  3. For Mac users: Safari must function properly on the computer.
  4. Mac users must have Adobe Flash Player installed to Safari, even if a different browser is normally used.
  5. A broadband Internet connection. It is recommended that you access the Internet via a wired connection.


Technical Requirements

You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date (results will be displayed in a new browser window).

*Course details are subject to change.


Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrolment. Please complete a Course Inquiry so that we may promptly notify you when enrolment opens.

Required fields are indicated by .