2000153 - Cheese Safety and Quality Assurance
Course Description
This course is intended to equip cheese makers with a working knowledge of food safety concepts and how to implement food safety preventive control plans. The class will learn how to assess the risk associated with various cheese making processes, and how to mitigate risk via good manufacturing practices (pre-HACCP) including effective cleaning and sanitation protocols, and HACCP based hazard control. The technical principles of quality assurance in the cheese industry will also be discussed. Finally, the course includes training on the regulations and policies that govern cheese making in Canada.
Learning Outcomes
By the end of this course, you should be able to:
1. Characterize biological, physical and chemical hazards associated with particular cheese varieties and cheese making processes during class exercises.
2. Understand the basic elements of preventive control programs and quality assurance programs for cheese making facilities and for particular cheese manufacturing processes through class presentation, exercises and home assignment.
3. Use some elements of the preventive control plan and HACCP plan as it applies to cheesemaking
4. Apply the principles of food safety to plan and execute cheese plant cleaning and sanitation programs
5. Interpret regulations and policies relevant to the cheese industry, and to their own cheese making operations during class discussions
6. Give original examples of activities that can lead to a positive food safety culture, and stressless implementation and evaluation of the FSQA programs within the organization.
Course Topics
- Introduction to Dairy Safety
- Cheese risk assessment. Biological, Chemical and Physical hazards
- Preventive Control Plan
- HACCP
- Prerequisites
- Cleaning and Sanitation
- Policy and Regulation
Job Market Overview
Additional Requirements
Prerequisites: None. However, previous knowledge of basic microbiology principles and dairy chemistry are desired. Introduction To Cheese Technology is a recommended course to precede this course.Assessment
| Assessment Item | Weight |
|---|---|
| End-of-unit 5-minute quizzes | 20% |
| Participation in online discussions | 20% |
| 1 home assignments | 60% |
| Total | 100% |
Please note that the course assessment is subject to change.
Applies Towards the Following Certificates
- Cheese Maker Certificate : Core Courses
Technical Requirements
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*Course details are subject to change.