Food Safety and Quality Assurance - Food Processing

Program Overview:

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 advanced 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 and quality assurance. 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, HACCP principles, Project Management 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.

Admission Requirements:

• GPA: 60% or above

• IELTS: Overall 6.5 no band below than 6.0

• PTE: Overall 63 with no band below than 60

Tuition Fee: Click here

Learning Outcomes:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Career Outlook:

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.

Program Intake: January, May & September

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