The program incorporates the specialized knowledge and skills required to implement the fundamental principles of quality assurance.

Food safety and quality managers typically make sure that all regulatory guidelines and requirements regarding food safety are followed. The manager may work in a variety of industries, including food-manufacturing facilities, food corporations or food warehouses. The food safety and quality manager is responsible for ensuring workers handle, process and package food according to government food standards. Other duties may include conducting safety audits, teaching employees or clients about food safety, solving problems and responding to safety emergencies.

Food quality is therefore seen as a prerequisite for success in an ever more competitive food market and is becoming a major source of competitive advantage.

The course aims to introduce students to the significant recent trends in safety and quality management in the food sector, both in the UK and internationally. Students have the opportunity to develop an extensive knowledge of food manufacture, while specialising in quality assurance and technical management, which includes areas such as hygiene, preservation and packaging, product and process development, leadership and performance monitoring across areas of quality, safety and legality.

Information Session

New students are invited to attend an information session.

Entry Requirements

The student must have an Ontario Secondary Diploma with a majority of senior credits at the College Preparation (C), University Preparation (U) or University/College Preparation (M) level.

Mature students (age 19 or older) with work experience are considered on that basis, but are advised to take College/University Prep to upgrade their knowledge in English, chemistry, biology and mathematics as required.

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Applied Food Microbiology

This course emphasizes the importance of micro-organisms in production of food, spoilage of food by unwanted organisms and pathogenic micro-organisms which can cause mild sickness to fatal death of humans. It also covers the role of microbes in different types of foods like raw food, ready to cook foods and ready to eat foods. Students are introduced to various methods of growing microbes under controlled conditions with lab experiments which include counting of micro-organisms and identification of some important bacteria from variety of foods. Students learn about Canadian and USA food regulations in regard to micro-organisms. (Lectures and Labs)

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Documentation/Communication for Food Manufacturing

Students acquire the professional communication skills required for the food manufacturing industry. Topics include: interpreting standards, regulations, commonly used documents and plans; writing plans, procedures and reports according to a template; responding to complaints; documentation requirements and standards of the food industry; and interpersonal communications.

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Quality Management in Food Manufacturing

The focus of this course is on quality management principles applied to food manufacturing/processing. Students explore the importance of quality, the related costs and benefits, as well as the many aspects of a complete and effective quality management approach. Topics include risk analysis, cost of quality, quality standards, quality tools, customer satisfaction, supplier relationships, continuous improvement and quality audits. (Lecture only)

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This course discusses the needs for and benefits of Hazard Analysis Critical Control Point System (HACCP). Principles, basic steps and learn responsibilities in the development of a HACCP plan are emphasized. This course also provides an introduction to steps in conducting a hazard analysis, identifying critical control points, establishing record keeping procedures, monitoring and corrective actions. Also discussed are food industry requirements in relation to HACCP Plans and how SOPs are necessary before developing a HACCP plan. (Lectures only)

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Program Outcomes

Upon completion of this program, students will be able to:

  1. Describe of Good manufacturing practices (GMPs) regulation that are necessary for the manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness.
  2. Identify sources of hazards in the food production and explain the purpose and principles of HACCP and its role in reducing food safety risks.
  3. Describe the recordkeeping requirements within the food manufacturing and food processing industry and write manufacturing procedures and SOPs clearly.
  4. Compare the roles and responsibilities of various personnel for quality control in food production.
  5. Compare various tests, standards and methods used in food production quality control programs.


Recognition of Achievement

Upon successful completion of the program requirements, please submit a Request for Recognition of Achievement Form to the Faculty of Continuing Education and Training. There is no cost for this and your Recognition of Achievement will be mailed to you.

Program Contacts

Contact us via this form or using the phone number(s) below it.

Rasika De Silva
Program Assistant

416-491-5050 ext.77290

Jai Bansal
Part-time Program Coordinator

416-491-5050 ext.24015

Information Session

New students are invited to attend an information session.