Food Processing Advanced Sanitation Practices (Part-time)
- Program Code:
- Engineering & Information Technology
About the ProgramThis program is designed to provide individuals interested or currently practicing in the Cleaning and Sanitation field in the food processing industry with the technical knowledge and skills to achieve effective results and manage the complex tasks associated with sanitary compliance.
This program consists of four mandatory courses that address specific technical issues relating to sanitary compliance. Courses are delivered in-class and online for a total of 138 hours of training.
- Ontario Secondary School Diploma (OSSD), or equivalent, or 19 years of age or older
- Minimum 2 years of experience in the food processing industry (supervisory experience in a food processing facility is an asset) OR completion of FOOD1240 Food Processing II
Note re: Admission Requirements
- Students must be able to receive instruction, respond and conduct research in the English language.
- Submit a completed Conestoga College Program Application Form.
- Submit a current resume.
- Attach proof of Admission Requirements. For experience in the industry the following constitutes proof:
- Letter of employment from your company (with contact information) OR a recommendation from a current or former Supervisor in the Food Processing Industry (with contact information).
- Final selection is made following an assessment of the admission requirements.
How to ApplyStudents may obtain a Conestoga College Program Application Form from any Conestoga College campus, OR by writing directly to the Registrar's Office, OR by using the college website at www.conestogac.on.ca/admissions/forms
Send completed applications to:
299 Doon Valley Dr
Canada N2G 4M4
How to Register for CoursesGo to How to Register for detailed registration information.
Prior Learning Assessment and Recognition (PLAR)Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.
Learn more about PLAR.
Graduate OpportunitiesSkills gained in this program will enable the graduate to fulfil responsibilities specific for a Cleaning and Sanitation Supervisor, Cleaning and Sanitation Lead Hand and Cleaning and Sanitation Manager.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
- Apply the appropriate food safety standards and guidelines specific to sanitary compliance in a food processing environment.
- Apply principles of chemistry specific to equipment and environmental cleaning and sanitation to improve the effectiveness of a sanitary compliance program.
- Develop Master Cleaning and Sanitation programs specific to industry sectors.
- Use process flow diagrams and other evaluation tools to assess compliance of processes to workplace and industry specific guidelines.
- Apply skills needed to train employees in basic food safety and health and safety procedures and practices.
- Assess the work environment for food safety violations and hazards.
- Perform supervisory duties, such as documentation review.
- Employ problem solving techniques to workplace cleaning and sanitation situations.
Click on the course code or title below for a full description of the course. If available for registration, clicking on "Details" in the status column will open a new browser tab or window in the Student Portal.
|Course Code||Course Title||Status|
|FOOD1075||Food Processing Basics
Description: This course will give students an introduction to the Food and Beverage Processing Industry, and also cover principles of food science and food composition and basic processing methods. Students will be introduced to food processing equipment.
|FOOD1120||Food Safety Level 1 - On-Line
Description: The Food Safety course is designed to provide the student with general knowledge of food safety including food safety hazards, good manufacturing practices and food safety systems, as well as basic knowledge of food plant security and of the impact of food manufacturing on the environment. The course covers food safety, food plant security and food manufacturing - environmental management. The content is based on the MTCU schedule of training for a Process Operator - Food Manufacturing apprenticeship program.
|FOOD1335||Effective Cleaning & Sanitation - Theory and Applications
Description: This course will give students in-depth knowledge of effective Cleaning and Sanitation in the food processing industry. Specific methods of treatment and elimination, main causes of environmental cleanliness failure, specific agents and the science base for choosing the most effective ways to perform and evaluate cleanliness, will be presented. Methods of detection and correction will be explored from a theoretical and practical point of view. Students will perform testing of cleaning agents, practice cleaning and sanitation tasks and assess the efficacy of cleaning and sanitation procedures by on-site visual inspections, microbiological and ATP testing, on actual food manufacturing lines. Students will create a Master Cleaning Schedule and SSOP's.
|OHS1120||Occupational Health and Safety for the Food Processing Industry - Condensed
Description: This course will address the need identified in the food processing industry for increased awareness to hazardous situations and the resulting reduction of workplace injuries and accidents. Upon completion of this course, students will have an understanding of the obligations, rights and responsibilities of employees, supervisors/managers and employers and how to effect change in their future workplaces toward Health and Safety regulatory compliance. The students will navigate the legislative framework specific to health and safety in the food manufacturing industry and incorporate techniques to address hazard recognition and potential for accidents. Students will be able to respond to and record the legal, economical, technical, and personal dimensions associated with hazard awareness in the food processing industry.
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.