Allergens and Advanced Food Safety

The principles and standards of food safety are taught in this course. Particular focus is given to identifying the key allergens and determining how to avoid exposure through the prevention of cross contamination and the development of effective allergen policies. Students take the Canadian course for advanced food safety training, ADVANCED.fst, and learn the steps involved in creating a Hazard Analysis Critical Control Point (HACCP) plan. Students have the opportunity to practise the skills associated with food safety during a simulated audit performed during the semester.