BCIT's Food Safety Associate Certificate program has been tailor-made to meet the needs of the food industry. We work with industry services to provide progressive training to our grads so they have the exact skills employers seek.
This program is for people who are already working in food industry, but are looking for career development, professional growth, and résumé relevancy. Students can complete the certificate or just take courses as they need.
This program is for individuals who:
Ready to take your career in the food industry to the next level? Visit Program Entry for details on applying.
Our Food Safety grads gain the tools and expertise to take the next step forward in their career. See Graduating and Jobs to find out how.
Check current availability of courses for this program.
|1. Required Courses:||Credits|
Introduction to Business and Technical Communication
This communication course teaches practical business communication techniques for planning, organizing, selecting, writing, and presenting information in business or industry. It covers routine memos, letters, request and reply letters, and oral presentations. NOTE: Students do not need to submit transcripts for entrance to this course. BUT, in the case of formal or informal grade appeals or reviews they will be asked to show proof of their English requirements. Students scoring below "C+" in English 12 should take COMM 1106 instead of COMM 1103. Students who wish to confirm their English level are strongly advised to take COMM 0015. Prerequisite: Students must have one of the following: 1) English 12 "67%" (C+) or equivalent (refer to BCIT's Admission page); 2) COMM 0015 score of 70 or better.
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. http://www.bcit.ca/study/programs/6340acert
HACCP: Prerequisite Programs
If you are responsible for developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you interpret and apply Prerequisite Programs which form the foundation of HACCP. Standard Operating Procedures (SOPs) are explored as a systematic and integrated means of preventing cross-contamination among all of the Prerequisite Programs (Premises, TPRSS, Equipment, Personnel, Sanitation & Pest Control, Recall, Allergen Control). Self-quizzes and assignments in the online format, or group activities in the workshop format, allow students to build confidence in SOP writing, monitoring, and corrective action documentation and verification activities. Criteria and rationale outlined in Section 3.1 of the Canadian Food Inspection Agency Food Safety Enhancement Program (CFIA-FSEP) Manual are used as a reference. The information is applicable internationally, to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this course with a 70% pass grade. Website: http://www.bcit.ca/study/programs/6340acert .
HACCP: Developing a HACCP Plan
Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan by engaging in a group case study. Four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined. A risk-based approach is used to conduct the Hazard Analysis (HA), and in Critical Control Point (CCP) Determination, a combined FSEP-FAO CCP Decision Tree is employed. Critical Limits, Monitoring, Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. Implementation and maintenance of HACCP Programs are also addressed. The course information is applicable internationally to both seafood and agri-food sectors. BCIT issues a statement of completion to those who achieve a pass grade of 70%. http://www.bcit.ca/study/programs/6340acert . Prerequisites: FOOD 1179
Food Safety for the Plant Worker
HACCP: Environmental Monitoring
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%. Prerequisite: FOOD 1179 HACCP: Prerequisite Programs or certified Public Health Inspector (EHO).
HACCP: Standard Operating Procedures
If you are part of developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you develop the Standard Operating Procedures (SOPs) and Work Instructions (WI) that are critical to ensuring HACCP Programs operate effectively. Class time is primarily spent working through group exercises that lead students through the full process of developing SOPs including developing the SOP framework, writing procedures and work instructions through to implementation and maintenance of the program. The material has been developed to meet the requirements of a business management system such as ISO 9001:2008. The course is applicable internationally, and to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1179
HACCP: Internal Auditing
Internal Auditing is an essential tool for HACCP Program verification. Participants prepare and practice using an Audit Checklist by role-playing in a CCP operation audit interview scenario. Effective communication skills and questioning techniques are emphasized throughout the course. Audit finding and report writing is addressed in detail; non-conformities are discussed in a risk-based context. Targeted HACCP Program verification audit strategies are explored. Course content is based on ISO 19011:2011 Guidelines for Auditing Management Systems and is applicable to GFSI Recognized Standards. BCIT issues a statement of completion to participants who achieve a pass grade of 70%. http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1179 and FOOD 1189
|2.Complete a minimum of 8.5 credits from the following list of electives:||Credits|
Business and Technical Reports
This communication course teaches the business writing skills needed to produce effective business and technical reports: inspection, trip, incident, and progress reports, proposals, feasibility studies, formal reports, oral reports, summaries and graphics. NOTE: Students scoring below "C+" in level 1 COMM are required to take COMM 2003 instead of COMM 2203. To make up for a full-time diploma program level 2 COMM course, students must take both COMM 2202 (or COMM 2002) and COMM 2203 (or COMM 2003). If you have BCIT full-time diploma program level 1 COMM course credit, email firstname.lastname@example.org to apply for approval to register. Prerequisite: Students must have one of the following: 1) a final grade of 70% or better in BCIT level 1 COMM (ie: COMM 1100 or COMM 1103 or COMM 1106 or COMM 1120; or 2) a score of 70 or better in COMM 0015; or 3) an OFFICIAL transfer credit granted for BCIT level 1 or level 2 COMM course with a final grade of 70% or better (refer to http://www.bcit.ca/admission/transfer/).
Introduces the technical aspects of dairy processing, and is the first component of required training for the Dairy Plant Worker License issued by the BC Centre for Disease Control. Topics include dairy chemistry and microbiology, on-farm production, raw milk receiving, fluid milk processing, cultured product manufacture, and sanitation. Principles of both vat and HTST pasteurization are examined. Responsibilities of dairy plant personnel in Hazard Analysis Critical Control Point (HACCP) plans, and the BC Milk Industry Act and Standards Regulation are highlighted throughout the course. Online course materials and quizzes facilitate student learning. The pass grade is 60%.
Dairy Processing Workshop
Building on the basic principles of dairy processing learned in FOOD 1151, this course furthers our understanding of pasteurization techniques and fail-safe design, and examines fluid milk, cheese, and other dairy product processes in detail. Equipment design and inspection, employee training, sanitation, and environmental monitoring are addressed (in a HACCP context) as a means of achieving product safety. Students are engaged in a variety of interactive lessons, laboratory exercises, demonstrations, and case study activities. A statement of completion is issued to those with a passing grade of 60%, and it allows one to apply for the provincial dairy plant worker licence ($20 fee). http://www.bcit.ca/study/programs/6340acert Prerequisites: FOOD 1151
Workplace Health & Safety
A practical course for those responsible for safety and health in an organizational setting, including managers, supervisors, shop stewards, safety committee members, members of the labour relations or human resources department. Topics include: Workers' Compensation Act; rules and regulations, safety program elements; the role of the committee; claim and disability management; due diligence; and union/management cooperation; other ways and means of getting this important job done.
Covers the importance of customer service. In today's service-oriented economy, excellent service is more than a competitive edge, it is a survival skill. Customer relations is designed to have a broad application for people at all levels in business and industry who will deal directly with customers, both internal and external. Students will benefit from the strategies and practical hands-on approach of this course. Covers defining quality service; developing excellent customer relations skills; effective communication techniques; problem-solving; listening/questioning skills; developing excellent people skills.
Quality Assurance Fundamentals
Introduces quality assurance for manufacturing and service industries. The course presents a general overview of quality management topics: establishing desired product and/or service quality and reliability and the conditions necessary to achieve them; quality planning; standards for quality management systems; economic factors; quality assurance and production; inspection and test operations; total quality control concepts. Class activities include videos, group discussions and in-class group exercises.
Introduction to Quality Control Methods
Introduces QC methods. The course will begin with basic descriptive statistics and some standard graphical tools such as histograms, Pareto charts and scatter diagrams. The concept of process capability and the use of common control charts. Procedures for inspection sampling plans.
Warehouse Management 1
Provides a basic understanding of the major factors in managing a warehouse and distribution system. Introduces the concepts and applications for the effective management and control of distribution channel, warehouse, and transportation management functions and processes. Includes channel network design, distribution inventory management, warehousing, materials handling functions, and transportation management.
This course is key to Supply Chain Management. It covers the purchasing role in implementing best value sources of goods and services as well as developing interlock with key stakeholders and decision makers. The student will learn and apply concepts in category management, strategic sourcing, competitive bidding, structured negotiations, supplier performance management, leadership and change management. The focus of the learning competencies is to increase the purchasing role contribution to bottom-line profitability and industry competitiveness.
Inventory Planning and Control
This course presents and examines inventory concepts as applied in manufacturing and distribution environments and the inter-relationships between them. It covers objectives, planning levels, demand types, forecasting, order point systems, MRP, different costing types, ABC analysis, order quantities, purchasing, capacity, DRP and warehouse control. Students will be encouraged to apply these concepts at their workplace.
Facility Planning and Design
Introduces students to the basic principles and techniques for planning and design of manufacturing, processing, and distribution facilities. Key aspects of the planning and design process from functional concept to architectural and engineering design are reviewed. Topics covered includes relationship programming, systematic layout planning, lean concepts, line balancing, workstation design, materials handling, building systems, WCB and Building Code requirements, and project management and budgeting.
Operations Management Fundamentals
Educates the student on the importance of managing operations across all industries by presenting the fundamentals in productivity improvement based on a systematic, scientific problem solving methods. Includes economic feasibility, recording techniques, assembly and analysis of data, critical examination, the development and selection of alternative solutions. Case materials explore applications to manufacturing, warehouse, office, materials management and general management. Students uncomfortable with basic algebra applications are encouraged to take OPMT 0199 prior to the course. Prerequisites: OPMT 0199
Introduction to Lean Concepts
This course is the first of 2 courses (also OPMT2710 - Lean Leadership) that will give the student the basic understanding of lean. Combined the two courses will deliver the Lean Body of Knowledge that prepares the student to write the ASQ/AME/Shingo Institute/SME Lean Bronze Certification exam. Lean used to be referred to as "Lean Manufacturing". It has since been proven that Lean is not just a "shop floor" thing. Lean applies in every type of business. This first course introduces the student to Lean Enterprise concepts, how and why it evolved and many of the tools used within a Lean Environment.
Business Process Improvement
Continuous improvement is an organized approach to identifying opportunities for improvement that can help an organization meet its goals for increasing profits, reducing costs, and accelerating innovation. The approach is also used to enhance the quality of a product or service, and to improve safety. This course presents to Business Operations Management students & Project Management students basics of continuous process improvement via PDCA methodology. PDCA (Plan, Do, Check, Act) is a systematic approach to an ongoing review of workflows and outcomes to identify ways to improve them both. An emphasis will be placed on team problem solving approaches and the development of teamwork skills. This course provides an ideal foundation for students aspiring to pursue further education in continuous improvement via Lean, Kaizen or Six Sigma. Prerequisites: OPMT 1198
Quality Management Systems
This course explores the key requirements of a quality management system using the ISO 9000 International Standards for quality management and quality assurance systems. The series consists of ISO 9000, 9001 and 9004. In addition, the course will define and explain the current ISO 9001:2015 standard with emphasis on the high-level clauses of Annex SL. Topics include the purpose and requirements of the ISO Standards, assessment of existing company operations relating to the standards, and steps required for implementation and registration to the ISO 9001 Standard.
International Trade 1
Examines how the operating environment affects trade and trading relationships. The course of studies covers topics related to the location of markets, the infrastructure necessary for a successful market, current trade patterns and future trends in trading. Emphasis will be placed on explanations of how the operating environments affect production, transportation and marketing.
Transportation Systems (CITT)
Formerly Distribution 1. This course provides an overview of Canadian transportation modes (water, rail, road, air and pipelines), intermediate transportation agencies (including small transport and transportation brokering), domestic and international intermodal movements and warehousing and materials handling (including the use of unitization devices). Course fee includes the CITT exam.
Canada Customs and Free Trade Agreements
Introduces students to the harmonized system of exporting and importing and details many of the commonly encountered situations at Canada Customs. The USA, EEC and most OECD countries use the same documentation and valuation system for customs purposes. This course also introduces students to the basic Free Trade Agreements that impact Canadian businesses.
This course provides an understanding of the major economic issues involved in the provision of transportation services. The course will analyze the factors which determine the supply and demand for these services. Both practical and theoretical aspects of transportation economics, including both the domestic and international scenes, will be undertaken. Emphasis will be placed on applying these economic concepts to transportation problems. This course is 36 hours in the classroom and 12 hours online using the BCIT Learning Hub system
International Trade 2
Focuses on the importance of the customer. As a continuation of International Trade 1 (TDMT 1104), the student will be exposed to the comprehensive planning necessary for international markets. Topics include ownership, marketing, transportation, technology transfer and intercompany linkage strategies. Prerequisites: TDMT 1104
Logistics Processes (CITT)
Formerly Distribution 2. Provides an overview of physical distribution, contracts and bills of lading, damage prevention and claims, dangerous goods transporation, marine cargo insurance, Canadian Customs, INCOTERMS and the North American Free Trade Agreement, (NAFTA), transportation computer applications, Canadian transportation regulations and an introduction to the field of logistics. Course fee includes the CITT exam fee. (Textbook not included)
Business logistics is a set of activities involved in the flow of materials and products through an organization and a supply chain to the market. Therefore it is vital to the economy and the individual firm and other firms in a supply chain network. The management functions include materials management (The raw materials into and through the firm) and the physical distribution (The channels of supply form the firm) to the ultimate customer. Logistics activities absorb a substantial portion of operating costs and are a key factor in supporting regional and global trade. Efficient management of the logistics functions is essential for a firm to attain and maintain a competitive advantage.
Check current availability of courses for this program.
Do you have credits from another BC/Yukon post-secondary school? Do you want to know if they transfer to courses here at BCIT? Check out BCIT's Transfer Equivalency Database to find out.
Because our program is customized to the food industry, you are able to use your new training directly at your workplace from the start. We prepare you to work more effectively in your existing role and get the skills needed to move your career forward.
Apply your new skills to your current role by applying your course knowledge and improving quality assurance at your workplace.
BCIT's Food Safety program gives you the necessary training to appeal to employers and seek higher level positions. Opportunities include:
Note: This program does not ladder into the Food Technology diploma program.
Upon successful completion of all program requirements, complete an Application for BCIT Credential [PDF] and submit it to Student Information and Enrolment Services.
Allow approximately six to eight weeks for processing.
All financial obligations to the Institute must be met prior to issuance of any credential.
Rebecca Robertson, BSC
Acting Program Head
Acting Program Head
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