Food Safety and Quality Assurance - Food Processing
- Credential:
- Ontario College Graduate Certificate
- Program Code:
- 1446
- School:
- Engineering & Information Technology
- Academic Year:
- 2019 / 2020
- Accelerated Delivery?
- No
About the Program
The Food Safety and Quality Assurance - Food Processing program is a two-semester, full-time graduate certificate program designed for students having a previous degree or diploma in science, food or engineering, and who want to be prepared for a career in the food processing industry in the area of food safety. The program offers a suite of courses designed to enhance skills and knowledge gained in previous education stages for direct applicability in the food processing environment with respect to food safety and quality assurance. The Food Safety and Quality Assurance program is unique in Ontario because students apply their learning in Conestoga's pilot plant facility, enabling learners to incorporate theoretical knowledge in quality assurance and food safety to the practical environment of food manufacturing. Upon completion, graduates will have practical experience in food safety applications in the industrial processing environment, a strong understanding of Canadian and international food safety regulations, and knowledge of the inter-dependence between cleaning and sanitation principles, food safety concepts and quality assurance and quality control elements typical of the food processing sector.For more information contact the Program Coordinator at ifpt@conestogac.on.ca.
Program Information
Length: One-year Ontario College Graduate Certificate programDelivery Sequence:
Cambridge - September/2019 - Fall | Winter
Cambridge - January/2020 - Winter | Spring/Summer
Location: Cambridge (Fountain Street)
Start: September and January
First-Year Capacity: 45 September, 45 January
Admission Requirements
- Three-year diploma or a degree from an accredited college or university in food technology, engineering or a science-related field.
- Applicants with documents (transcripts) from an educational institution from a country other than Canada must have their documents evaluated for equivalency at an approved provider of credential evaluation services. Applicants to this program require a Comprehensive or Course-by-Course Report. Please see How to Apply for more information.
Note re: Admission Requirements
- Applicants with transcripts from institutions where the language of instruction is not English must demonstrate English language proficiency with a minimum test score on one of the following language proficiency tests or equivalent scores from another internationally recognized English language test:
- IELTS overall band of 6.5 with no band less than 6.0
- TOEFL iBT 88
- CAEL 70, no sub-test band score less than 60
- PTE Academic 58
- Conestoga English Language Test (CELT) Band 6
- Conestoga offers a language program for students whose English language skills are below the standard required for admission but all other admission criteria have been met. Students will be eligible for admission to the graduate program after completion of level 4 of the General Arts and Science - English Language Studies (ELS) program with an overall grade average of 80% and no grade less than 75%. Placement in the ELS program is determined by scores on an in-house English language test or TOEFL or IELTS.
Admission Procedures
- Submit proof of admission requirements.
- Applicants will be ranked based on an assessment of their academic background, including:
- length of program and type of credential;
- area of study and its affinity with the Food Safety and Quality Assurance program;
- overall academic performance.
Tuition & Fees
Tuition fee details for the 2018-2019 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.
Domestic Fees
Estimated fees based upon the previous academic year (2018 / 2019) for Food Safety and Quality Assurance - Food Processing - Program # 1446
| Description | Fall 2018 | Winter 2019 |
|---|---|---|
| Student Priority Fee | $50.65 | $50.65 |
| Recreation/Athletics Fee | $70.50 | $70.50 |
| Graduation/Alumni Services Fee | $28.45 | $28.45 |
| Administration Fee | $25.90 | $25.90 |
| Technology Enhancement Fee | $142.75 | $142.75 |
| CSI Capital Development Fee | $72.65 | $72.65 |
| CSI Association Fee | $110.00 | $110.00 |
| CSI - Advocacy Fee | $5.75 | $5.75 |
| Program Tuition Fee (ACR) | $2530.00 | $2530.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ONE Card Fee | $12.75 | $12.75 |
| CSI Legal Protection | $28.00 | $0.00 |
| Session Total | $3372.40 | $3049.40 |
| Year Total | $6421.80 |
| Description | Winter 2019 | Spring 2019 |
|---|---|---|
| Student Priority Fee | $50.65 | $50.65 |
| Recreation/Athletics Fee | $70.50 | $70.50 |
| Graduation/Alumni Services Fee | $28.45 | $28.45 |
| Administration Fee | $25.90 | $25.90 |
| Technology Enhancement Fee | $142.75 | $142.75 |
| CSI Capital Development Fee | $72.65 | $72.65 |
| CSI Association Fee | $110.00 | $110.00 |
| CSI - Advocacy Fee | $5.75 | $5.75 |
| Program Tuition Fee (ACR) | $2530.00 | $2530.00 |
| CSI Health Plan Fee | $206.50 | $0.00 |
| ONE Card Fee | $12.75 | $12.75 |
| CSI Legal Protection | $18.76 | $0.00 |
| Session Total | $3274.66 | $3049.40 |
| Year Total | $6324.06 |
International Fees
Estimated International fees based upon the previous academic year (2018 / 2019) for
Food Safety and Quality Assurance - Food Processing - Program # 1446
| Description | Fall 2018 | Winter 2019 |
|---|---|---|
| International Program Tuition | $6000.00 | $6000.00 |
| Student Priority Fee | $50.65 | $50.65 |
| Recreation/Athletics Fee | $70.50 | $70.50 |
| Graduation/Alumni Services Fee | $28.45 | $28.45 |
| Administration Fee | $25.90 | $25.90 |
| Technology Enhancement Fee | $142.75 | $142.75 |
| CSI Capital Development Fee | $72.65 | $72.65 |
| CSI Association Fee | $110.00 | $110.00 |
| CSI - Advocacy Fee | $5.75 | $5.75 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ISR | $375.00 | $375.00 |
| ONE Card Fee | $12.75 | $12.75 |
| CSI Legal Protection | $28.00 | $0.00 |
| CSI International Health Fee | $485.00 | $0.00 |
| Session Total | $7702.40 | $6894.40 |
| Year Total | $14596.80 |
| Description | Winter 2019 | Spring 2019 |
|---|---|---|
| International Program Tuition | $6000.00 | $6000.00 |
| Student Priority Fee | $50.65 | $50.65 |
| Recreation/Athletics Fee | $70.50 | $70.50 |
| Graduation/Alumni Services Fee | $28.45 | $28.45 |
| Administration Fee | $25.90 | $25.90 |
| Technology Enhancement Fee | $142.75 | $142.75 |
| CSI Capital Development Fee | $72.65 | $72.65 |
| CSI Association Fee | $110.00 | $110.00 |
| CSI - Advocacy Fee | $5.75 | $5.75 |
| CSI Health Plan Fee | $206.50 | $0.00 |
| ISR | $375.00 | $375.00 |
| ONE Card Fee | $12.75 | $12.75 |
| CSI Legal Protection | $18.76 | $0.00 |
| CSI International Health Fee | $324.95 | $0.00 |
| Session Total | $7444.61 | $6894.40 |
| Year Total | $14339.01 |
Financial Assistance
The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.For more information, please visit Financial Services/Awards.
Graduate Opportunities
Students graduate with the skills and hands-on experience necessary to develop, implement and monitor food safety and quality assurance systems in the food and beverage manufacturing industry. Typical positions for graduates of this program include food safety supervisors, HACCP coordinators, quality assurance and control technicians. In addition to these, career path opportunities include food safety manager, quality assurance manager and industry consultant.On average, 83% of graduates from the last three years (2015 to 2017) found employment within six months of graduation.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
Pathways & Credit Transfer
Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
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.
Program Courses
| Course Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| FOOD8020 | Principles of Food Safety and Quality Assurance
Description: This course will introduce the student to food safety hazards, their negative impact on the food industry and the benefits of developing strong food safety control programs to assure safe food production. This course provides in-depth coverage of the fundamental concepts of food safety, Prerequisite Programs (PRP's or Good Manufacturing Practices, GMP's) and how they assist in controlling the likelihood of introducing food safety hazards to the food product through the work environment and operational practices. Students will be introduced to the knowledge and skills required to enable them to establish and implement Prerequisite Programs. This course will provide a strong foundation for the later studies in hazard analysis and critical control points (HACCP), and other globally recognized food safety management systems. This course provides in-depth coverage of the basics of food safety according to the Food Safety Enhancement Program (CFIA), Codex Alimentarius Basic Texts (WHO) and the Global Food Safety Initiative. Students will be introduced to the resources necessary to enable them to customize prerequisite programs (PRP's) to meet industry specific requirements and regulations and industry best practices. The learner will be introduced to the skills required to identify, document and communicate food safety responsibilities for different job categories and the need for involvement and interactions between departments in a food organization (i.e. production management, maintenance, engineering, sanitation, product development, quality control, marketing, sales, production employees). |
| FOOD8030 | Food Chemistry
Description: This course will provide the learner with current understanding of the fundamental relationship between molecular structure and function for food proteins, carbohydrates, lipids and other food ingredients. It provides knowledge about how chemical systems behave in order to better control them to improve the quality, nutritional value, safety and presentation of food across the manufacturing chain from ingredients to manufacturing and storage. Lectures, laboratories and assignments will help the learner gain in-depth understanding of chemical and bio-chemical phenomena specific to the food processing industry. |
| FOOD8040 | Food Microbiology
Description: This course combines lecture and hands on work in the laboratory and food manufacturing pilot plant facility. This course provides knowledge of the characteristics of common microorganisms of concern in the food industry, which will build a strong foundational knowledge to assist the students for later studies in conducting hazard analysis and risk assessments in developing HACCP plans. This course will also familiarize the learner with key information required to plan the design for construction of a food safety laboratory; purchase equipment; reagents and tools; develop documented procedures and microbiological food sampling plans for in-house testing for the food manufacturing industry. This course offers ample time for participants to develop the skills to become competent at a variety of microbiological food testing and environmental swabbing methods (e.g. Total Aerobic Plate Count, Coliform Plate Count, E. coli, ATP testing), which are commonly applied in an in-house food manufacturing lab. Participants will learn how to choose an independent accredited laboratory and how to send out food and swab samples for tests that are not performed in-house. Participants will become familiar with microbiological testing protocols to meet regulatory requirements and industry best practices for the food industry. |
| FOOD8055 | Quality Assurance Management Systems
Description: This course will provide the students with practical knowledge and experience in food quality management systems. Through case scenarios, product evaluations and audit examples complemented with theory sessions, students will learn the regulations and standards including enforcement through various audits. Students will be able to develop Standard Operating Procedures, product specifications, with an emphasis on process controls and techniques to minimize variation. Quality programs will be explored with a focus on product compliance from Supplier to customer. Methods of detecting issues, correcting them, and developing an effective Quality system tools will be explored from a theoretical and practical point of view. |
| FOOD8065 | Cleaning and Sanitation
Description: This course will give students an in-depth knowledge of effective Cleaning and Sanitation practices in the food and beverage manufacturing industry. Specific methods for determining soils and choosing the best chemical agents for treatment and elimination, main causes of environmental cleanliness failure and the science base for choosing the most effective ways to perform and evaluate sanitary conditions will be presented. Proper use of and safe handling of chemicals, along with overall safety in sanitation will be practiced throughout the course. Methods of detection and correction will be explored from both a practical and theoretical point of view. Students will be assigned sanitation tasks and will use the knowledge gained to test various cleaning agents and different techniques to determine their efficacy by means of on-site inspections, microbiological and ATP swabbing on actual food manufacturing lines. Assignments will include the creation of a Master Sanitation Schedule for the pilot plant and SSOPs for the equipment |
| Level 2 | |
| FOOD8075 | Canadian and International Food Safety Law and Regulations
Description: This course will provide the learners with tools useful for understanding food laws and regulations. The food laws of various countries and regions are studied, with particular emphasis on laws that apply in Canada, the U.S and Europe. Some of the topics cover current regulatory initiatives, the regulation of food safety, the impact of genetic modification or bio-engineering of food on regulations, rules about additives, liability for food fraud, food, labelling regulations and other issues of concern |
| FOOD8080 | Hazard Analysis and Preventative Control Plans
Description: This course provides the framework and principles for effectively managing the safety of the food supply chain. In this course students learn the components of examining and controlling food safety risks by applying Hazard Analysis Critical Control Point (HACCP) principles, risk assessments, and using multiple government and organizational perspectives (such as the Canadian Food Inspection Agency (CFIA), the US Food and Drug Administration (FDA), United States Department of Agriculture (USDA), the World Health Organization (WHO) and others). In depth knowledge and application of the process used to develop, implement and maintain a food safety preventative control plan is provided to the learners through lectures and group work. Emphasis is placed on the importance, benefits and approaches of an effective traceability system in different industry sectors. |
| FOOD8090 | Applied Food Safety Management Systems
Description: This course will provide students the opportunity to create and document key components of an effective Food Safety Management system by applying their knowledge of the Global Food Safety Initiative (GFSI) benchmarked food safety standards (such as SQF, BRC, and FSC22000). Students will develop and perform validation studies for a food safety system in the IFPT pilot plant and execute mock traceability exercises. |
| FOOD8100 | Good Agricultural Practices
Description: This course provides the learner with detailed knowledge of food safety principles as they apply on a farm setting. Similarities and differences between practices specific to agricultural operations and further processing activities are discussed. The course is based on the Canada GAP body of knowledge, and it makes references to other GAP practices world-wide. Through lectures, workshops or field trips, students study real-life examples and application of these practices in Ontario. |
| FOOD8110 | Food Safety Applications in the Processing Environment
Description: This practical course will provide the learner with ample opportunity to apply the knowledge developed in the previous courses to the Pilot Plant environment. Students will practice environmental sampling and testing, collection and processing of specific product, water and air samples as well as in-depth assessment of the cleaning and sanitation effectiveness. |
| MGMT8550 | Introduction to Project Management
Description: This course provides the tools to manage and monitor the progress of complex projects across cross-functional teams of employees in multiple departments. The project management tools include clear definition of goals, outlining specific tasks and components, status reporting, the use of MS Project, and holding employees accountable for completion of project milestones. This managerial skill will help establish priorities and effectively manage projects to drive business results. |
Program Outcomes
- Apply scientific concepts of chemistry and microbiology to the development, monitoring and maintenance of food safety and quality assurance systems specific to the food processing industry.
- Evaluate the effectiveness of practical applications of food safety and quality assurance system elements in a real food manufacturing environment, across the logistics chain from the farm to the consumer.
- Analyze law and regulations applicable to food processing from the perspective of food safety and quality assurance and their effects on operational activities in a food manufacturing facility.
- Create and modify food safety and quality assurance system components such as policies, procedures, and instructions, based on scientific principles and in line with pertinent regulations and laws, using clear communication and appropriate terminology.
- Recommend means to mitigate and control risks through cleaning and sanitation, traceability, HACCP, Good Manufacturing and Good Agricultural Practices, and other quality assurance and food safety elements based upon food safety risk assessments of food manufacturing activities.
- Recommend changes to processes and procedures by employing quality system audit tools (i.e. GFSI, ISO) that inform compliance of food processing operations to laws and regulations.
- Collect, prepare and test food and environmental samples using appropriate laboratory techniques.
- Analyze, interpret and report on the results of sampling programs and studies relative to food safety and quality assurance processes to draw conclusions and make recommendations that align with regulations and established industry practices.
Program Advisory Committees
The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.For a list of the current members, please visit our Program Advisory Committees.
Program Handbook
Apply Now
Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3
Detailed steps on the application process may help you to apply.
International students should apply online using the Conestoga College International Application Portal. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.
Disclaimer
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.
