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Course Outlines

FOOD 1026

Food Microbiology

School School of Health Sciences
Program Food Technology
Course Credits 4
Minimum Passing Grade 70%
Start Date September 01, 2021
End Date March 31, 2022
Total Hours 45
Total Weeks 26
Hours/Weeks 1.73
Delivery Type Other
CRN 42637

Acknowledgement of Territories

The British Columbia Institute of Technology acknowledges that our campuses are located on the unceded traditional territories of the Coast Salish Nations of Sḵwx̱wú7mesh (Squamish), səl̓ilwətaɁɬ (Tsleil-Waututh), and xwməθkwəy̓əm (Musqueam).

Instructor Details

Name Keith Turner
E-mail Instructor to provide
Office Hours Instructor to provide

Course Description

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.

Course Learning Outcomes/Competencies

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.

Learning Resources

This is a D2L course where all course material will be found online thru D2L

Evaluation Criteria

Criteria % Comments
Exam 133Modules 1 thru 4
Exam 233Modules 5 thru 7
Exan 334Modules 1 thru 10 (Cummulative exam)

Attendance Requirements

As this is a self paced course not attendance is monitored. Students have 26 weeks (6 months) to complete the course. If a student fails to complete within this time frame their name will be removed from the class list. It is advised that when the student receives confirmation of successful enrollment they make a note of the required finish date.

Other information

If the same exam is submitted by two different students within the same time frame they MAY receive a failing grade if there is evidence of cheating.

Course Schedule and Assignments

There are no assignments to be marked. There are questions at end of each module and quidance on where to find all answers.

Course topics

Foodborne illness causing organisms

Food spoilage causing organisms

Organisms used in the production of various food products. (Beneficial organisms)

Food Equipment and it sanitation protocols

Methods of detecting and/or enumerating organisms in food or on surfaces of foods and equipment.

Methods of cleaning and sanitizing equipment

BCIT Policy

Any student who needs special assistance in the event of a medical emergency or building evacuation (either because of a disability or for any other reason) should promptly inform their course instructor(s) and Accessibility Services of their personal circumstances.

Human Rights, Harassment and Discrimination:
The BCIT community is made up of individuals from every ability, background, experience and identity, each contributing uniquely to the richness and diversity of the BCIT community as a whole. In recognition of this, and the intrinsic value of our diversity, BCIT seeks to foster a climate of collaboration, understanding and mutual respect between all members of the community and ensure an inclusive accessible working and learning environment where everyone can succeed.

Respect, Diversity, and Inclusion is a supportive resource for both students and employees of BCIT, to foster a respectful learning and working environment. Any student who feels that they are experiencing discrimination or harassment (personal or human rights-related) can confidentially access this resource for advice and support. Please see Policy 7507 – Harassment and Discrimination and accompanying procedure.

Students should make themselves aware of additional Education, Administration, Safety and other BCIT policies listed at

Guidelines for School of Health Sciences

No school specific policies, please refer to main BCIT Policy.


I verify that the content of this course outline is current.
Keith Turner, Instructor
August 27, 2021

I verify that this course outline has been reviewed.
Erin Friesen, Associate Dean
September 03, 2021

I verify that this course outline has been reviewed and complies with BCIT policy.
Jennifer Elliott, Associate Dean
September 03, 2021

Note: Should changes be required to the content of this course outline, students will be given reasonable notice.