Academic Calendar - Fisheries and Marine Institute - Memorial ...

POST GRADUATE CERTIFICATE - FOOD SAFETY
PROGRAM ENTRY
Please refer to the Admissions Section of this Calendar.
PROGRAM STRUCTURE
Food Safety consists of four courses: one required (core) course
and three electives chosen from an approved list with at least
two electives selected from category A. Learning online will allow
you to interact with a virtual community consisting of other food
industry professionals and your instructor.
Required Course:
• MIPG 4113 (Introduction to Food Safety)
Category A Elective Courses
• MIPG 4102 (Food Safety Systems)
• MIPG 4114 (Fundamentals of Canadian Food Laws and
Regulations)
• MIPG 4115 (Foodborne Illness and Food Toxicology)
• MIPG 4116 (Food Sanitation)
Category B Elective Courses
• • MIPG 4100 (Quality Management)
• • MIPG 4104 (Quality Assurance in the Food Industry)
• • MIPG 4105 (Introduction to Process Control)
• • MIPG 4106 (Project Management Fundamentals)
• • MIPG 4107 (EU Food Law)
• • MIPG 4108 (ISO Management Systems)
The elective course selection will expand to include a wide range
of disciplines as the program progresses.
COURSE DESCRIPTIONS
settings will find the course a useful guide in understanding
and implementing total quality in existing organizations. The
course focuses primarily on the theories, principles, and various
elements within the total quality approach to quality management.
Total Quality Approach to Quality Management; Quality and
Global Competitiveness; Strategic Management; Planning and
Execution for Competitive Advantage; Quality Management,
Ethics & Corporate Social Responsibility; Partnering and
Strategic Alliances; Quality Culture; Leadership and Change;
Customer Satisfaction, Retention, and Loyalty; Employee
Empowerment; Team Building and Teamwork; Effective
Communication; Education and Training; ISO 9000 and Total
Quality; The Relationship; Overview of Total Quality Tools;
Continual Improvement; Implementing Total Quality
Schedule - Web-based instruction: 39 hours
MIPG 4102M - Food Safety Systems - This course is designed
to provide participants with an understanding of the various food
safety systems that exist within the Canadian food industry.
Food Law; Food Plant Sanitation; Hazard Analysis Critical
Control Point; Food Safety Enhancement Program; Quality
Management Program; Food Recalls; Food Security; Food
Traceability
Schedule - Web-based instruction: 39 hours
MIPG 4104M - Quality Assurance in the Food Industry
- This course is designed to provide participants with an
understanding of the various elements necessary in the design
and implementation of a quality assurance program for the food
industry.
Quality and the Food Industry; Quality Assurance Program;
Specifications; Raw Material/Ingredient Supplier Certification;
Process Control; Product Quality Audits; Quality Assurance
Documentation System; ISO and the Food Industry
Schedule - Web-based instruction: 39 hours
MIPG 4105M - Introduction to Process Control - This course
is designed to provide participants with an understanding of the
various elements necessary in the design and implementation of
process control.
PROGRAM HIGHLIGHTS
This is a post-graduate-level program designed for students
with a background in science or technology to gain knowledge
of food safety. After completing the program, students will have
gained an understanding of food safety principles and how they
can be applied to their particular area of industry. Graduates
from the program are expected to avail of careers in the private
and public sectors..
Introduction to Statistical Quality Control; Statistical Methods
Useful in Quality Control; Basic Methods of Statistical Process
Control; Control Charts for Variables; Control Charts for
Attributes; Process and Measurement System Capability
Analysis; Acceptance Sampling
Prerequisite - A College / University level Introductory Statistics
Course
Schedule - Web-based instruction: 39 hours
MIPG 4106M - Project Management Fundamentals - This
is a course in the fundamentals of the profession of Project
Management. The objective of this course is to introduce
students to the processes and tools involved in initiating,
planning, executing, controlling, and closing projects.
The Project Management Context; Project Leadership; Scope
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