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FOOD 6255 - Management and Regulatory Affairs

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

This course addresses how to assist in the management of a food processing facility. Emphasis is placed on the use and importance of Total Quality Management and Statistical Process Control, together with Good Manufacturing Practices. Learners develop a quality management system based on ISO 9000 standards and discuss government regulations, environment issues, and sustainability concerns. They also explore management practices appropriate for a food processing facility, including basic human resource management and financial administration.


BUSA 7250 and FOOD 5255 and OPMT 5343



This course isn't currently offered through BCIT Part-time Studies. Please check back next term or subscribe to receive email updates.

Learning Outcomes

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

  • Analyze the impact of individual and group work activities on quality and regulatory compliance in a food production company.
  • Describe the importance of intellectual property and related issues.
  • Develop a quality system based on ISO 9000 principles.
  • Describe the laws, regulatory agencies and bodies that are responsible for regulating food product, NHP development, and the introduction of novel foods resulting from biotechnology and genetically engineered organisms.
  • Analyze the impact of ethical issues on business and management practices.

Effective as of Fall 2014

Related Programs

FOOD 6255 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Learning   Bachelor of Science


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