British Columbia Institute of


FOOD 1301 - Food Safety for the Plant Worker

Food Technology Part-time Studies Course

School of Health Sciences

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.





Fall 2018

Below is one offering of this course for the Fall 2018 term.

CRN 33112

Start any time

This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.


Anne McCannel

Course Outline




  1. Internet delivery format.
  2. No additional course material needs to be purchased. You have 6 months from your date of registration to complete this self-paced online course. There are 3 assignments and 1 final quiz. The course is based on 15 houirs of study time. IF YOU ARE A SPONSORED STUDENT, DO NOT REGISTER ONLINE. Questions? Contact
  3. Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.

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

Related Programs

FOOD 1301 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate


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