Registration in a program is done on a course-by-course basis each term. The expected availability of courses is displayed below but may change throughout the year. Click on the arrows below to confirm upcoming course offerings and to add a course to your online shopping cart. For assistance, please use the inquiry form on this page or call 519-452-4277.
Overview
Microcredential Series Description
During the course of study, learners will apply traceability
techniques and identify and control food safety risks, according to
regulatory requirements. Completion of the Food Safety in
Agri-Business microcredential series will increase the learners
ability to correctly apply CanadaGAP and HACCP program requirements
in the workplace, and structure agricultural and manufacturing
practices in a way that maintains a safe food supply.
Courses
Microcredential Series Requirements
| XFS1 | ||||
| Take all of the following Mandatory Courses: | ||||
| AGRI-1000 | Food Safety Agricultural Practices | |||
| The legal requirements and food industry best practices are designed to ensure safety for consumers as food products transition from field to consumer. Learners will review safe agricultural practices important for food safety in primary production, and will develop a Food a Safety Plan for a farming operation. Learning Outcomes: 1. Manage an agri-business enterprise within the confines of established food safety requirements. 2. Apply Traceability techniques required when managing a modern agri-business 3. Identify Food Safety risks and protective processes over a range of sectors in agri-business 4. Apply Good Agricultural Practices while managing an agri-business venture Total class hours - 8. | ||||
| AGRI-1002 | Introduction to the CanadaGAP Program | View More Details about AGRI-1002 | ||
| The legal requirements and food industry best practices are designed to ensure safety for consumers as food products transition from field to consumer. Learners will review the 24 sections of the current CanadaGAP Program manuals, write and critique relevant policies, and develop a pre-assessment for either vegetable or greenhouse production. Learning Outcomes: 1. Manage an agri-business enterprise within the confines established CanadaGAP Program food safety requirements. 2. Apply Traceability techniques required when managing a modern agri-business 3. Identify Food Safety risks and protective processes over a range of sectors in agri-business Total class hours - 20. | ||||
| AGRI-1001 | HACCP Approach to Food Safety | View More Details about AGRI-1001 | ||
| Learn the seven principles of the Hazard Analysis Critical Control Point (HACCP) management system, and how they can help you to identify and control food safety risks. HACCP principles can be applied to every step of the food supply chain, across many different types of food businesses. The course begins with an overview of food safety regulations, including concepts and definitions. With this information, learners will then develop a prerequisite plan, complete a hazard analysis (HACCP plan), identify verification and maintenance requirements of the quality management program, and list record keeping needs. Learning Outcomes: 1. Manage an agri-business enterprise within the confines of established HACCP food safety requirements. 2. Apply Traceability techniques required when managing a modern agri-business 3. Identify Food Safety risks and protective processes over a range of sectors in agri-business 4. Apply Hazard Analysis Critical Control Points systems to production facilities Total class hours - 16. | ||||
| AGRI-1003 | Food Safety Manufacturing Practices | |||
| The legal requirements and food industry best practices are designed to ensure safety for consumers as food products transition from field to consumer. Learners will review sections of the current Codex Alimentarius, and learn general principles of food hygiene as it relates to manufacturing practices, then apply learning to a case study. Learning Outcomes: 1. Manage an agri-business enterprise within the confines of established food safety requirements. 2. Apply Traceability techniques required when managing a modern agri-business 3. Identify Food Safety risks and protective processes over a range of sectors in agri-business 4. Apply Good Manufacturing Practices while managing an agri-business venture Total class hours - 10. | ||||
