Micro-certificate program: Food Safety Management


What is the Micro-certificate in Food Safety Management?

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 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.

Registration is now open for Internal Auditor Training (course runs May 30-June 30 and is offered by BCIT). See below for more information.

Interested in joining our mailing list? Sign up for our registration mailing list for more information.

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.

See our Information Session presentation

Learn more about the micro-courses and how they can lead to diverse careers in the industry – view our PowerPoint presentation from our Information Session held on March 16, 2022, led by program manager Dr. Farahnaz Fathordoobady.

Download the presentation, click 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: farah.fathordoobady@ubc.ca.

Course Offerings – Spring 2022

Note: Fall 2022 dates to be posted shortly.

For those new to food production, this is a foundational course to learn the principles of food science. Students gain an understanding of food chemistry, microbiology and toxicology, and learn how these impact the safe production and storage of food. No prerequisites required.

Students learn the rules governing safety standards in food production in Canada and B.C., including HACCP (Hazard Analysis and Critical Control Program), Food Safe for Canadians Act, the role of Health Canada’s Canadian Food Inspection Agency (CFIA), etc. 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.

REGISTRATION IS NOW OPEN - Register at the link below! 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 System Principles, Laws and Regulations.

Registration and Fees

Fundamentals of Food Science for Professionals.
If you are interested in the fall session, please email us using the Update form below.

Food Safety Management System Principles, Laws and Regulations.
If you are interested in the fall session, please email us using the Update form below.

Registration is now open for Course 3: Internal Auditor Training offered by BCIT.
This course will run from May 30-June 20, a five week period. Click here to register.

UBC is pleased to provide a 10% discount for those who register for both UBC courses in groups of 3 or more people.

Career opportunities

  • Internal Auditor in a food processing facility
  • Government Health Inspection Officer
  • Quality Assurance and Quality Control Technician
  • Continuous Improvement Manager
  • Consultant
  • Food Safety Specialist

For the latest updates about registration, sign up to our mailing list below.


Anubhav Pratap-Singh food safety management

Dr. Anubhav Pratap-Singh holds the Endowed Professor in Food & Beverage Innovation, and chairs the Food Hub Network Academic Coordination Committee. Dr. Pratap-Singh is the Academic Director for this Micro-certificate Program. Dr. Pratap-Singh’s research group in the Food Nutrition and Health Program of the Faculty of Land & Food Systems explores novel technologies for preservation and quality extension of food products. Dr. Pratap-Singh serves on the Executive Board of the British Columbia Food Technologists’ Association (BCFT), and on the Section Advisory Council of the Canadian Institute of Food Science & Technology (CIFST) Association. Dr. Pratap-Singh also represents the Faculty of Land & Food Systems at the UBC Vancouver Senate and serves on the UBC Academic Policy Committee and the UBC Research & Scholarship Committee.

Farahnaz Fathordoobady food safety management

Dr. Farahnaz Fathordoobady is a Research assistant/ Instructor in Food, Nutrition & Health program, Faculty of Land and Food Systems, University of British Columbia. She is the program manager of this Micro-certificate program. Dr. Fathordoobady is supervising the Food Process Engineering Pilot Plant and is experienced in developing advanced processing techniques (thermal/non-thermal) to control the activity of pathogenic microorganism for food-safe production. She is the Lab instructor of “Advances in Food Process Science” (FOOD 524) for “Master of Food Science” program at UBC. Dr. Fathordoobady has also been working on developing innovated plant-based food additive formulations such as encapsulated natural food colorant with potential antioxidant activity, stable nano-emulsion systems and packaging films containing fruit puree, to enhance the product shelf-life and preserve the quality of food and beverage products. She is also a member of Highly Qualified Personnel (HQP) of Nanomedicines Innovation Network (NMIN).

Nancy Ross

Nancy Ross, BSc (Food Science), MAgr., University of Guelph. Nancy has enjoyed a variety of experiences in her career as a food scientist, working for the past 25 years in Vancouver as an independent food consultant. She has worked with a wide range of companies and assisted the owners of many micro- and small-scale food processors. Nancy also helped design the Commissary Connect Laurel Street facility – BC’s first regional full scale food innovation and processing hub. Nancy was a director for the Small-Scale Food Processors Association (SSFPA) for many years and now serves as chair of the Agrarians Foundation. Nancy is a faculty member at UBC in the role of sessional instructor for two courses. FNH 403 Food Law, Regulations and Quality Assurance is a prerequisite course for Food Science graduates that provides basic HACCP food safety training. A second course that is part of the MFS curriculum (FOOD 512, HACCP and Food Safety Management) provides a more in-depth analysis of food safety principles and techniques. Her extensive background and varied experiences provide her students with a variety of real-world experiences and much food for thought.

Rebecca Robertson

Rebecca Robertson, BSc (Microbiology), MSc (Food Science). Rebecca has extensive industry experience having provided technical consulting to the food and natural health product industry over the last 25 years. She is a Food Technology instructor and Research Associate for the Natural Health Products and Food Research Group at BCIT (British Columbia Institute of Technology). In 2020, she completed a master’s degree at the University of British Columbia during which her research focused on the use of continuous improvement tools to improve food safety and quality programs in the food manufacturing sector. Her projects combine science and business as this is the key to offering practical, economical solutions that work in a business context. This practical approach is embedded into all the food safety courses that Rebecca teaches including food technology courses, food safety courses for industry, and a new course for UBC, Food Safety and Quality Management.


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.

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