The high-level objective of Introduction to Food Microbiology is to increase awareness and knowledge of food safety and safe food handling procedures as they relate to the principles of food microbiology. The Introduction to Food Microbiology course content emphasizes food safety awareness practices as found within the food service and food processing industries, to make it as practical and relevant for learners as possible.
Background knowledge in food microbiology is identified as one of the eligibility requirements for instructors teaching MarketSafe and FOODSAFE levels 1 and 2 (in addition to possessing a strong familiarity with the food service industry, through being involved in occupations such as chef, public health inspector, etc.). Very few standalone courses are available that satisfy the former condition, and not all FOODSAFE instructors have graduate studies or post-graduate-level specialization in the area of food microbiology.
Upon starting, we provide access for 90 days to:
Extensions are only provided for extenuating circumstances, such as death in the family or hospitalization. Contact us before your course end date to explain your need for an extension.
This information is collected by Open School BC under section 26(c) of the Freedom of Information and Protection of Privacy Act (BC) and will be used to provide you with a user account. Contact us if you have questions regarding the collection of this personal information.
The BC Ministry of Health is collecting your personal information under the Freedom of Information and Protection of Privacy Act for the purposes of tracking FOODSAFE and MarketSafe course participation. If you have any questions with regards to the collection of your personal information please contact HP-PHW@gov.bc.ca.