ACADEMIC CALENDAR
2018-2019
2018-2019
PROGRAM INFORMATION
Food Safety consists of four courses: one required (core) course and three electives chosen from an approved list with at least two electives selected from category A. Learning online will allow you to interact with a virtual community consisting of other food industry professionals and your instructor.
Required Course
Category A Elective Courses
Category B Elective Courses
The elective course selection will expand to include a wide range of disciplines as the program progresses.
This is a post-graduate-level program designed for students with a background in science or technology to gain knowledge of food safety. After completing the program, students will have gained an understanding of food safety principles and how they can be applied to their particular area of industry. Graduates from the program are expected to avail of careers in the private and public sectors.
MIPG 4100M - Quality Management - Practitioners in corporate settings will find the course a useful guide in understanding and implementing total quality in existing organizations. The course focuses primarily on the theories, principles, and various elements within the total quality approach to quality management.
Total Quality Approach to Quality Management; Quality and Global Competitiveness; Strategic Management; Planning and Execution for Competitive Advantage; Quality Management, Ethics & Corporate Social Responsibility; Partnering and Strategic Alliances; Quality Culture; Leadership and Change; Customer Satisfaction, Retention, and Loyalty; Employee Empowerment; Team Building and Teamwork; Effective Communication; Education and Training; ISO 9000 and Total Quality; The Relationship; Overview of Total Quality Tools; Continual Improvement; Implementing Total Quality.
Schedule - Web-based instruction: 39 hours
MIPG 4102M - Food Safety Systems - This course is designed to provide participants with an understanding of the various food safety systems that exist within the Canadian food industry.
Food Law; Food Plant Sanitation; Hazard Analysis Critical Control Point; Food Safety Enhancement Program; Quality Management Program; Food Recalls; Food Security; Food Traceability.
Schedule - Web-based instruction: 39 hours
MIPG 4104M - Quality Assurance in the Food Industry - This course is designed to provide participants with an understanding of the various elements necessary in the design and implementation of a quality assurance program for the food industry.
Quality and the Food Industry; Quality Assurance Program; Specifications; Raw Material/Ingredient Supplier Certification; Process Control; Product Quality Audits; Quality Assurance Documentation System; ISO and the Food Industry.
Schedule - Web-based instruction: 39 hours
MIPG 4105M - Introduction to Process Control - This course is designed to provide participants with an understanding of the various elements necessary in the design and implementation of process control.
Introduction to Statistical Quality Control; Statistical Methods Useful in Quality Control; Basic Methods of Statistical Process Control; Control Charts for Variables; Control Charts for Attributes; Process and Measurement System Capability Analysis; Acceptance Sampling.
Prerequisite - A College / University level Introductory Statistics Course
Schedule - Web-based instruction: 39 hours
MIPG 4106M - Project Management Fundamentals - This is a course in the fundamentals of the profession of Project Management. The objective of this course is to introduce students to the processes and tools involved in initiating, planning, executing, controlling, and closing projects.
The Project Management Context; Project Leadership; Scope Management; Risk Management; Selection and Budgeting; Cost Estimation; Project Scheduling; Resource Management; Project Performance Monitoring and Evaluation; Project Closeout and Termination.
Schedule - Web-based instruction: 39 hours
MIPG 4108M - ISO Management Systems - This course is designed to introduce internationally developed management systems to students. The course provides learning opportunities around the application of these systems and the procedures followed for their implementation in different firms and institutions.
Background; ISO 9000 Quality Management System; ISO 14000 Environmental Management System; OHSAS 18000 Occupational Health and Safety Management System.
Schedule - Web-based instruction: 39 hours
MIPG 4113M - Introduction to Food Safety - This course will introduce students to the fundamental control measures required to produce safe food as well as an overview of food safety regulation, food microbiology, food toxicology and an introduction to the safety of genetically modified foods.
Fundamentals of Food Safety; Food Microbiology and Food Safety; Food Toxicology and Food Safety; Genetically Engineered Foods and Food Safety.
Schedule - Web-based instruction: 39 hours
MIPG 4114M - Fundamentals of Canadian Food Laws and Regulations - This course is designed to introduce the major topics in Canadian food laws and regulations that are fundamental in the manufacturing and trade of safe and compliant food commodities. While Canadian food laws and regulations are the primary focus of this course, some international food laws and regulations will also be introduced.
Introduction to Canadian Legal System; Canadian Food Inspection Agency (CFIA); Federal Food Acts and Regulations; Additional Federal Departments and Agencies; Provincial Food Laws and Regulations; International Food Laws and Regulations; Genetically Engineered (GE) Food.
Schedule - Web-based instruction: 39 hours
MIPG 4115M – Foodborne Illness and Food ToxicologyThis course is designed to enable the student to gain knowledge of the biological and chemical hazards present in foods and their effect on human health.
Principles of Food Toxicology, Biotransformations, Chemical Carcinogenesis, Natural Toxicants in Animal Foodstuffs, Toxic Photochemicals, Environmental Toxicants, Animal Drug Residues, Food additives, Toxicants formed during Food processing, Important facts of Foodborne Diseases, Foodborne Intoxications, Foodborne Infections, Foodborne Toxicoinfections, Parasites and Algal Toxins, Food Insensitivities.
Schedule - Web-based instruction: 39 hours
MIPG 4116M - Food Hygiene and Food Safety - This course is designed to introduce students to the various aspects of food sanitation and to provide students the necessary tools to design, and implement an effective sanitation program.
Sanitation and the Food Industry; Microorganisms; Allergens; Personal Hygiene; Pest and Pest Control; Cleaning and Sanitizing; Food Plant and Equipment Design; Sanitation of Incoming Materials; Water Sanitation; Waste Treatment; Governmental Food Regulations.
Schedule - Web-based instruction: 39 hours
Evaluation: Students in the Post-graduate Certificate in Food Safety must obtain a passing grade of 65% or better in all program courses.
Students in the Post-graduate Certificate in Food Safety must obtain a passing grade of 65% or better in all program courses.
Students who have received a grade of less than 50% in any course will be required to withdraw from the program. Students who have received a grade of less that 65% (but 50% or greater) in more than one program course during a singe term will be required to withdraw from the program.
Students who have received a grade less than 65% (but 50% or greater) in one program course will be permitted to remain in the program, provided that course is retaken when offered and passed with a grade of 65% or better. Only one such repeat will be permitted per term. Failure to obtain a grade of 65% in the repeated course shall lead to termination of a student's program.
Professionals will enhance their careers in the private and public sectors specializing in food technology/ production, food safety, quality management, project management and quality assurance.