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Food Safety for the Plant Worker FOOD 1301

Food Technology Course

International Fees

International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.

Course details

Designed for the food processing plant worker, it covers basic concepts of food safety concerns relating to the plant worker. Topics include basic microbiology, food-borne illnesses, allergens, personal hygiene and handling, GMPs and HACCP. BCIT issues a statement of completion to those who achieve a pass grade of 70%. Required for the course: internet access; operating system Windows XP, Vista, Windows 7, Mac OS X or Mac OS X v10.7 (Lion); video minimum resolution of 1024 x 600; internet speed of 56K or greater; JavaScript enabled; cookies enabled.


  • No prerequisites are required for this course.



This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.

Learning Outcomes

Upon successful completion, the student will be able to:

  • Describe factors which affect microbial growth in foods.
  • List several key microorganisms which may cause food borne diseases.
  • List potential allergens and describe their control.
  • Relate good personal hygiene practices to control food borne illnesses.
  • Describe good personal hygiene practices (including proper handwashing techniques).
    • Discuss illness policies.
    • Describe the control of 'cross-contamination.'
  • Define and describe GMPs.
    • Describe basic components of an effective sanitation program.
    • Explain the importance of sanitation and pest control.
  • Give an overview of HACCP principles.

Effective as of Fall 2003


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