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Food Safety Management Systems

Course Code FST-324
Lecture hours per week 3
Lab hours per week
Course Availability: Open

The course introduces food safety for the food manufacturing industries. The course presents a general overview of food safety topics, establishing the desired product safety and reliability and the conditions necessary to achieve them; pre-requisite and HACCP; developing the HACCP plan, standard operating procedures (SOPs), HACCP audit, overall view of a HACCP program. It provides theoretical concepts and practical experience in the design of food safety systems, and exposes students to Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) approaches taken in food-producing organizations.