MICRO-CERTIFICATE PROGRAM: FOOD SAFETY MANAGEMENT
What is the Micro-certificate in Food Safety Management?
This online program includes three flexible micro-courses that will elevate your skills as a quality assurance expert in the food production industry. The courses require approximately 12 hours/week of online learning and synchronous meetings, and run for a duration of either 3 or 5 weeks.
Why should I enroll?
Are you interested in making food and beverages safe for consumers? Do you want an exciting career in the food industry in B.C.?
The Food Safety Management micro-courses provide you with job-ready skills to meet the high demand for quality assurance experts. Across B.C., there are 2500 companies making value-added protein, dairy, fruit and vegetable products; condiments; baked goods; and beverages such as wine, beer, and soft drinks. There is a growing need for well-trained food safety professionals who work in-house, as consultants or external auditors.
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How does the program work?
Each micro-course is completed from the comfort of home, blending independent online learning with synchronized meetings where students have the opportunity to interact with teachers and subject matter experts. The only exception is Internal Auditor Training where students are required to visit a food production location.
Individual courses must be completed over a specific period (within a 3- or 5-week period), and involve approximately 12 hours/week of online learning in the form of readings, video lectures, and problem sets. The teaching team will schedule a weekly synchronized meeting inviting all course participants to join, giving students the chance to ask questions and hear from industry experts.
Students who successfully complete all three courses will earn a non-credit Micro-certificate in Food Safety Management.
Watch a Previous Information Session
Learn more about the micro-courses and how they can lead to diverse careers in the industry. Watch our most recent information session.
View past presentations here.
What qualifications are needed to take these micro-courses?
- Minimum high school diploma
- English proficiency
- Experience in food production industry is not required
- Background in a science or engineering discipline is not required, but can be an asset
If you have questions about qualifications to enroll in the micro-courses, you can email: firstname.lastname@example.org.
You may qualify for the B.C. Employer Training Grant
If you think this program is a good fit for your workplace, your employer can apply for the B.C. Employer Training Grant. The province is committed to training and developing its workforce and is offering employers up to $10,000 of funding per employee (up to a maximum of $300,000).
The B.C. Employer Training Grant provides funding to small, medium and large enterprises to support skills training for their workforces, including prospective new hires.
For more information, click here.
Course Offerings – Fall/Winter 2022
Students need to complete 4 out of 5 courses (3 mandatory courses and one elective course) to obtain a program certificate:
- Mandatory courses: FoodCert010, BCIT FOOD1179 course, FoodCer020
- Elective courses: BCIT Internal Auditor Training course, FoodCert030
For those who are new to the food industry or who want to upgrade their knowledge on safe food production, this is a foundational course. Students will learn the principles of food science and how the Canadian food system works. Topics include food processing and production principles and technologies commonly employed in the Canadian food industry to produce safe and high-quality products. In addition, students will gain an understanding of food chemistry, microbiology and toxicology, and learn how these impact the safe production and storage of food. No prerequisites required.
This course is mandatory.
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).
FOOD 1179 is a continual entry and students have 26 weeks to complete it.
This course is mandatory.
Click here for more information on BCIT's website.
Learn how to design, develop and implement traceability procedures from ingredient, packaging materials and processing aids receiving to finished product distribution. Learn how to validate your traceability procedures.
Students learn the rules governing safety standards in food production in Canada and B.C., including HACCP (Hazard Analysis and Critical Control Program), Safe Food for Canadian Regulations (SFCR), and the role of Health Canada’s Canadian Food Inspection Agency (CFIA). Also students will learn about the Global Food Safety Initiative (GFSI). Using a case study approach, students develop a food safety plan that meets the needs of the food processor as it grows from a small entrepreneur using a shared kitchen to a large company with national distribution. Other topics include manufacturing principles to ensure allergen control, supplier management, and optimal cleaning and sanitation in food production. No prerequisites required; this course is required for Course 3: Internal Auditor Training.
This course is mandatory.
This course will prepare food plant personnel to perform internal audits to determine if the food manufacturer's food safety and quality program is being implemented such that it effectively meets required standards. The student will learn how to prepare the audit, collect audit evidence, evaluate the audit evidence to determine conformance, write the final audit report and prepare Corrective Action Requests for the management team. Prerequisite for this course: Food Safety Management Principles, Laws and Regulations.
Registration is not yet open. If you are interested in the fall session, please sign up for our mailing list.
UBC is pleased to provide a 10% discount for those who register for both UBC courses in groups of 3 or more people.
These micro-courses are co-delivered by two institutions with a strong history of training food production and safety professionals: UBC and the BC Institute of Technology. In addition, UBC and BCIT are partnering with the B.C. food industry to provide an opportunity for students to conduct onsite audit testing.