Certificate of HACCP-Food Safety and Quality

Program objective

This program will provide students Knowledge of Regulatory Affairs & Labelling, nutritional analysis for both CFIA and USDA, GMP, SOP, GLP, various food processing technology. Students will also learn the basic knowledge of food chemistry, food analysis, food microbiology, food development.
All the students can practice in the lab to get hands-on knowledge of general methods of chemical, physical tests such as moisture, color, fat, ash, protein, etc. After studying this course you do not only have theory but also have practical knowledge.

Admission Requirement
Grade 12 level or above

HACCP application
· Fish and fishery products
· Fresh-cut produces
· Juice and nectary products
· Food outlets
· Meat and poultry products
· School food and services