British Columbia Institute of

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FOOD 2161 - HACCP: Environmental Monitoring

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

Learn to implement and value an active environmental monitoring plan to achieve product safety and confidence. Building on the basic principles of HACCP, microbiology, and processing found in FOOD 1179, environmental monitoring plans, and current and past practices are examined in detail, including bacterial enumeration, data trending and recording, good manufacturing practices (GMPs), and sanitation. Workshop format allows participants to engage in a variety of interactive lessons, lab exercises, demonstrations, and case study activities. BCIT issues a statement of completion to those who achieve a pass grade of 70%.


FOOD 1179 HACCP: Prerequisite Programs or certified Public Health Inspector (EHO).





Fall 2018

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

CRN 39408

Tue Oct 30 - Wed Oct 31 2 Days

Class Meeting Times

Dates Days Times Locations
Oct 30 Tue 08:00 - 16:30 BBY NE01 Rm. 242
Oct 31 Wed 08:00 - 16:30 BBY NE01 Rm. 242


Rebecca Robertson

Course Outline




  1. Departmental approval needed
  2. All registrations must be approved by or phone 604.432.8723. FOOD 1179 is required to qualify for FOOD 2161. Fee includes course materials (handed out in class) and catered coffee breaks. Registration deadline: Friday, October 19th. Room location: NE1-242.

Learning Outcomes

Upon successful completion of this course, the student will be able to:

  • Apply the principles of HACCP and sanitation to the development of an environmental monitoring plan.
  • Summarize and provide rationale for the process steps in an environmental monitoring plan.
  • Categorize a processing facility into four zones.
  • Identify sources of microbial contamination in a food processing environment.
  • Demonstrate the use of swabs and sponges for microbial detection in a processing line.
  • Compare and contrast the importance of an effective environmental plan vs. finished product testing.
  • Explain the purpose of commando swabbing.
  • Describe how the business model informs data interpretation and the corrective actions.
  • Illustrate the advantages of a root cause analysis as a tool to investigate a breakdown in process in a manufacturing facility.
  • Interpret microbiological data and results from lab test on ACC and Listeria spp. and record results on an excel spread sheet.
  • Construct a pivot chart and a graph from documented microbial results.

Effective as of Fall 2011

Related Programs

FOOD 2161 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate


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Registration News

Registration is currently open for the Fall 2018 term.

The sneak preview for the Winter 2019 term starts Fri, Oct 19 at 8:30 am (PDT).

Students may register for Winter 2019 term courses online, by phone, mail or in-person starting Wed, Oct 24 at 9:00 am (PDT).

Classroom Locations

Classroom locations are subject to last minute changes. Please check the Part-time Studies Classroom Locations listing at on the first day of any course you are registered for.

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