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
This is an online course that requires no course materials to be purchased. You have 6 months from the day you register to complete it at your own pace. There is no instructor or schedule. IF YOU ARE A SPONSORED STUDENT, DO NOT REGISTER ONLINE. Contact Sharon_Cameron@bcit.ca. The course takes a 45-hour study commitment: 3 exams.
Important course information will be sent to you immediately after registering.
Check your myBCIT email account to access this
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
FOOD 1026 is offered as a part of the following programs:
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