Post Grad, Food Safety and Quality Assurance - Food Processing Program. About the Program. The Food Safety and Quality Assurance - Food Processing program is a two- semester, full- time graduate certificate program designed for students having a previous degree or diploma in science, food or engineering, and who want to be prepared for a career in the food processing industry in the area of food safety. The program offers a suite of courses designed to enhance skills and knowledge gained in previous education stages for direct applicability in the food processing environment with respect to food safety and quality assurance. The Food Safety and Quality Assurance program is unique in Ontario because students apply their learning in Conestoga's pilot plant facility, enabling learners to incorporate theoretical knowledge in quality assurance and food safety to the practical environment of food manufacturing. Upon completion, graduates will have practical experience in food safety applications in the industrial processing environment, a strong understanding of Canadian and international food safety regulations, and knowledge of the inter- dependence between cleaning and sanitation principles, food safety concepts and quality assurance and quality control elements typical of the food processing sector. For more information contact the Program Coordinator at ifpt@conestogac. Applicants will be ranked based on an assessment of their academic background, including: length of program and type of credential; area of study and its affinity with the Food Safety and Quality Assurance program; overall academic performance. Program Requirements Applicants possessing degrees/diplomas from institutions where the language of instruction was not English will be required to provide test scores as evidence of their English language proficiency. Test scores, if required, would be a minimum of TOEFL i. BT 8. 8; IELTS 6. CAEL 7. 0 with no sub- test band scores less than 6. PTE Academic 5. 8; Conestoga English Language Test (CELT) Band 6; or equivalent scores in other recognized standard tests of English. Conestoga offers a language program for students whose English language skills are below the standard required for admission but all other admission criteria have been met. Students will be eligible for admission to the graduate program after completion of level 4 of the General Arts and Science - English Language Studies (ELS) program with an overall grade average of 8. Placement in the ELS program is determined by scores on an in- house English language test or TOEFL or IELTS. Tuition & Fees. Tuition fee details for the 2. Standard operating procedures (SOPs) for management practices in the VBP program are designed to reduce or eliminate the possibility of a food safety concern on a beef cattle operation. This month's featured SOP is Feed and. The Guide to Food Safety is a voluntary tool that provides the Canadian food industry with generic guidance on how to design, develop and implement effective preventive food safety control systems. The Associate Certificate in Food Safety is intended for employees in the food industry with no formal food science background wishing to upgrade their knowledge (examples: production supervisors and plant managers. Food Safety Systems Producer. Note: During the potential Canada Post mail service interruption, applications for this program will also be accepted by email ([email protected]) and courier. Business as usual (as per T&Cs. PrimusGFS One of the most rigorous audits we offer, the PrimusGFS scheme is focused on food safety of fresh or minimally processed products from the agricultural sector that are designated for human consumption. Canadian hog farmers are dedicated to the highest quality standards. Through the national CQA program, registered producers demonstrate their compliance with national standards for food. Each year, 1 in 6 Americans get sick from eating contaminated food. CDC tracks foodborne illnesses and collaborates with state and local health departments and other federal agencies to investigate foodborne outbreaks. General information about the Canadian beekeeping industry, including research, legislation, and food safety. Listings of Canadian associations, and industry contacts.Books and supplies are additional. Domestic Fees. Estimated fees based upon the previous academic year (2. Food Safety and Quality Assurance - Food Processing - Program # 1. Cambridge - Fall 2. Level 1 & 2 (Program Start: 2. Student Priority Fee$4. Recreation/Athletics Fee$6. Graduation/Alumni Services Fee$2. Administration Fee$2. Technology Enhancement Fee$1. CSI Capital Development Fee$6. CSI Association Fee$1. CSI - CSA$4. 5. 6$4. Program Tuition Fee (ACR)$2. CSI Health Plan Fee$2. ONE Card Fee$1. 2. Session Total$3. 14. Year Total $6. 00. Cambridge - Winter 2. Level 1 & 2 (Program Start: 2. Student Priority Fee$4. Recreation/Athletics Fee$6. Graduation/Alumni Services Fee$2. Administration Fee$2. Technology Enhancement Fee$1. CSI Capital Development Fee$6. CSI Association Fee$1. CSI - CSA$4. 5. 6$4. Program Tuition Fee (ACR)$2. CSI Health Plan Fee$1. ONE Card Fee$1. 2. Session Total$3. 05. Year Total $5. 91. International Fees. Estimated International fees based upon the previous academic year (2. Food Safety and Quality Assurance - Food Processing - Program # 1. Cambridge - Fall 2. Level 1 & 2 (Program Start: 2. International Program Tuition$5. Student Priority Fee$4. Recreation/Athletics Fee$6. Graduation/Alumni Services Fee$2. Administration Fee$2. Technology Enhancement Fee$1. CSI Capital Development Fee$6. CSI Association Fee$1. CSI - CSA$4. 5. 6$4. ISR$3. 75. 0. 0$3. International Health Fee$5. ONE Card Fee$1. 2. Session Total$7. 27. Year Total $1. 40. Cambridge - Winter 2. Level 1 & 2 (Program Start: 2. International Program Tuition$5. Student Priority Fee$4. Recreation/Athletics Fee$6. Graduation/Alumni Services Fee$2. Administration Fee$2. Technology Enhancement Fee$1. CSI Capital Development Fee$6. CSI Association Fee$1. CSI - CSA$4. 5. 6$4. ISR$3. 75. 0. 0$3. International Health Fee$4. ONE Card Fee$1. 2. Session Total$7. 12. Year Total $1. 38. Financial Assistance. The Ontario Student Assistance Program (OSAP) is a needs- based program designed to help Ontario students cover the cost of post- secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post- secondary studies through direct financial assistance for educational costs and living expenses. These interest- free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. In addition to these, career path opportunities include food safety manager, quality assurance manager and industry consultant. For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http: //www. Pathways & Credit Transfer. Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions. Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga. Other methods of assessment may be available depending upon the nature of the course objectives. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program. This course provides in- depth coverage of the fundamental concepts of food safety, Prerequisite Programs (PRP's or Good Manufacturing Practices, GMP's) and how they assist in controlling the likelihood of introducing food safety hazards to the food product through the work environment and operational practices. Students will be introduced to the knowledge and skills required to enable them to establish and implement Prerequisite Programs. This course will provide a strong foundation for the later studies in hazard analysis and critical control points (HACCP), and other globally recognized food safety management systems. This course provides in- depth coverage of the basics of food safety according to the Food Safety Enhancement Program (CFIA), Codex Alimentarius Basic Texts (WHO) and the Global Food Safety Initiative. Students will be introduced to the resources necessary to enable them to customize prerequisite programs (PRP's) to meet industry specific requirements and regulations and industry best practices. The learner will be introduced to the skills required to identify, document and communicate food safety responsibilities for different job categories and the need for involvement and interactions between departments in a food organization (i. This course provides knowledge of the characteristics of common microorganisms of concern in the food industry, which will build a strong foundational knowledge to assist the students for later studies in conducting hazard analysis and risk assessments in developing HACCP plans. This course will also familiarize the learner with key information required to plan the design for construction of a food safety laboratory; purchase equipment; reagents and tools; develop documented procedures and microbiological food sampling plans for in- house testing for the food manufacturing industry. Total Aerobic Plate Count, Coliform Plate Count, E. Participants will learn how to choose an independent accredited laboratory and how to send out food and swab samples for tests that are not performed in- house. Participants will become familiar with microbiological testing protocols to meet regulatory requirements and industry best practices for the food industry. Hours: 4. 5Credits: 3. Pre- Requisites: Co. Requisites: FOOD8. Quality Assurance Management Systems. Description: This course will provide the students with practical knowledge and experience in food quality management systems. Quality programs will be explored with a focus on product compliance from Supplier to customer. Specific methods for determining soils and choosing the best chemical agents for treatment and elimination, main causes of environmental cleanliness failure and the science base for choosing the most effective ways to perform and evaluate sanitary conditions will be presented. Proper use of and safe handling of chemicals, along with overall safety in sanitation will be practiced throughout the course. Methods of detection and correction will be explored from both a practical and theoretical point of view. Students will be assigned sanitation tasks and will use the knowledge gained to test various cleaning agents and different techniques to determine their efficacy by means of on- site inspections, microbiological and ATP swabbing on actual food manufacturing lines. Assignments will include the creation of a Master Sanitation Schedule for the pilot plant and SSOPs for the equipment. Hours: 3. 0Credits: 2. Pre- Requisites: Co. Requisites: FOOD8. Canadian and International Food Safety Law and Regulations. Description: This course will provide the learners with tools useful for understanding food laws and regulations. The food laws of various countries and regions are studied, with particular emphasis on laws that apply in Canada, the U.
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