Course Overview
The course deals with the general characteristics of bacteria and then goes into more detail about the types of microbes associated with foods that cause human illness, are used in the production of foods, and cause food spoilage. It addresses the intrinsic and extrinsic factors of foods that can be manipulated to control growth of microbes to both extend shelf life and help prevent foodborne illnesses. It also discusses other foodborne illness-causing organisms including Protista, Nematoda and Platyhelminthes phyla. It goes into detail regarding the microbiology of meats, the fundamentals of cleaning and sanitation, and the roles of management, personnel and building consideration as they pertain to microbiological control in food processing plants. BCIT issues a statement of completion to those who achieve a 70% pass grade. www.bcit.ca/study/programs/6340acert
Prerequisite(s)
- No prerequisites are required for this course.
Credits
4.0
Domestic fees
$877.51
International fees are typically 3.4 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Recognize that microbial food spoilers and those that cause illness are of equal importance to the food processor.
- List the various types (both bacterial and nonbacterial) of organisms associated with food and their importance as to causing illness, causing spoilage or actual use in producing various foods.
- Describe the general characteristics of each of these organisms and the foods with which they are typically associated.
- Explain the multiple ways of preventing contamination and growth, and the methods of destruction of organisms in food.
- Briefly explain the various methods of enumerating microbes in foods and why or when one method is chosen over the other.
- Describe the concept of Food Safety Indicators (FSIs) and why Coliforms and Fecal Coliforms are the most commonly used FSIs.
- Explain the need for stronger destruction procedures for microbes that produce spores.
- Analyze the difference between cleaning and sanitation in food processing plants.
- Discuss the various materials used in cleaning and sanitation, and why they are used.
- Explain the responsibilities of management, personnel, housekeeping, and in-house microbiological control programs for extending the shelf life of food to make it as safe as possible.
- Apply the characteristics of in-plant equipment to reduce contamination and allow easy cleaning and sanitation.
Effective as of Winter 2016
Related Programs
Food Microbiology (FOOD 1026) 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 Business + Media
- Bachelor of Business Administration
Bachelor of Business Administration Full-time/Part-time
School of Health Sciences
- Food Safety
Associate Certificate Part-time
Course Offerings
Fall 2026
Below is one offering of FOOD 1026 for the Fall 2026 term.
CRN 42637
Dates
Start any time Loading
- CRN 42637
- $877.51 Domestic fees
Continuous Entry, Distance or Online
This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.
Duration
26 weeks
Instructor
Keith Turner
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Important information
- Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.
- Register any time to start this online course. You have 26 weeks from the day you register to complete it at your own pace. This course is based on 45 hours of study time. FOOD 1026 contains 3 exams.
Confirmation
Required
To proceed with registration and add this course to the cart, please confirm:
Status
Winter 2027
Below is one offering of FOOD 1026 for the Winter 2027 term.
CRN 83582
Dates
Start any time Loading
- CRN 83582
- $877.51 Domestic fees
Continuous Entry, Distance or Online
This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.
Duration
26 weeks
Instructor
Keith Turner
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Important information
- Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.
- Register any time to start this online course. You have 26 weeks from the day you register to complete it at your own pace. This course is based on 45 hours of study time. FOOD 1026 contains 3 exams.
Confirmation
Required
To proceed with registration and add this course to the cart, please confirm:
Status
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.