Course Overview
This course will prepare students to develop and implement an environmental monitoring program for a food processing plant. Students will also design and perform a microbiological shelf life validation study, including data analysis, for an appropriate food product. Molecular microbiological methods will also be introduced and compared to traditional methods.
- Not offered this term
- This course is not offered this term. Notify me to receive email notifications when the course opens for registration next term.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Develop and implement an environmental monitoring program.
- Explain how to assess the readiness of a food plant to perform pathogen swabs on food contact surfaces.
- Demonstrate how to interact with a commercial microbiological laboratory.
- Explain how microbiological procedures are used to monitor and verify the effectiveness of a food safety and quality program.
- Perform appropriate microbiological procedures for verifying the safety of a given food process.
- Identify the conditions in a food processing environment that may lead to foodborne illness.
- Describe how to respond to a microbiological result that does not meet specifications.
- Explain where to find regulatory microbiological methods and guidelines.
- Perform and interpret a microbiological shelf life validation study for a given food product.
- Compare molecular microbiological methods with traditional methods.
Effective as of Winter 2022
Related Programs
Food Microbiology 2 (FOOD 2120) is offered as a part of the following programs:
- Indicates programs accepting international students.
- Indicates programs eligible for students to apply for Post-graduation Work Permit (PGWP).
School of Health Sciences
- Food Processing, Safety, and Quality
Diploma Full-time
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.