Advanced Food Safety and Quality Assurance | Diploma Program
PROGRAM LENGTH:
50 WEEKS | 1000 HOURS
HYBRID DELIVERY
THEORY | LAB | PLACEMENT | NOC 94143
Program Overview
The Advanced Food Safety and Quality Assurance (AFSQA) program prepares students for specialized roles in food safety, regulatory compliance, quality management systems, and advanced food analysis within the Canadian food industry. The program builds strong technical knowledge in HACCP development, risk assessment, sanitation systems, food processing controls, analytical testing, documentation management, and audit preparation. Students gain an in-depth understanding of Canadian regulatory frameworks and internationally recognized certification systems.
A central focus of the program is advanced quality management standards such as the Global Food Safety Initiative and the Safe Quality Food Program. The Global Food Safety Initiative, commonly referred to as GFSI, is an international benchmarking body that recognizes food safety certification schemes used by manufacturers and retailers worldwide. It ensures consistent and credible food safety systems across global supply chains. The Safe Quality Food Program, known as SQF, is one of the certification schemes recognized by GFSI. SQF provides detailed requirements for food safety and quality management systems and is widely required by major retailers and export markets.
The program combines advanced theory, structured practical training, and an 80 hour off site field placement. During placement, students apply HACCP, GMP, sanitation, traceability, food analysis, and quality assurance principles in real workplace environments such as food production facilities, laboratories, and regulatory organizations. Graduates are prepared to support food safety systems, audit preparation activities, regulatory compliance functions, and advanced quality assurance operations.
This program is best suited for individuals who wish to work in a management and/or compliance position.
Admission Requirements
- Ontario Secondary School Diploma (OSSD) or equivalent; or
- Mature Student Status (19 years of age or older) with successful completion of the Wonderlic SLE-Q entrance assessment with a minimum score of 17.
- Additional Requirements:
- Completed Immunization
- Clear Criminal Record Check
Career Outlook
Canada’s food manufacturing and processing sector operates under strict federal, provincial, and international food safety regulations. Companies are required to maintain documented food safety systems, traceability programs, audit readiness processes, and certification compliance. As global trade increases and supply chains become more complex, organizations require trained professionals who understand risk management, analytical testing, regulatory documentation, and quality assurance systems.
Graduates may enter quality assurance departments, regulatory affairs teams, food safety audit functions, or laboratory environments. With experience, graduates may advance into specialist or coordination roles within quality and food safety systems.
Employment Profile
Graduates support food safety systems, conduct product testing, review compliance documentation, prepare audit materials, and assist in regulatory compliance activities within food manufacturing and laboratory environments. They may work within processing facilities, quality assurance departments, regulatory functions, or inspection-related settings that align with food and beverage processing occupations.
Occupations Toward Which the Program is Directed:
- Quality Assurance Specialist
- Quality Assurance Coordinator
- Research and Development Scientist
- Regulatory Affairs Specialist
- Food Safety Auditor
- Food Safety Specialist
Areas of Focus
- Advanced HACCP development and validation
- Food analysis and laboratory testing
- GFSI and SQF certification systems
- Quality management systems
- Risk assessment and hazard control
- Regulatory compliance and documentation
- Food processing controls
- Audit preparation and root cause analysis
- Traceability and recall management
- Sanitation and GMP implementation
Potential Employers
Examples may include large national processors, certified manufacturing facilities, accredited testing laboratories, and regulatory aligned environments within Canada.
Course Descriptions
Essential Skills II – 60 Hours
This course strengthens the academic and professional skills required for success in advanced food safety and quality environments. Students develop research, analytical writing, problem-solving, and communication skills applicable to regulatory and technical contexts. Emphasis is placed on professional documentation, data interpretation, collaboration, and effective presentation. Students also build financial literacy and time management skills relevant to workplace environments. The course reinforces independent learning and accountability expected in advanced technical roles.
Technical Report Writing for the Canadian Food Industry – 60 Hours
This course develops advanced technical writing skills required for documentation in food manufacturing and regulatory environments. Students learn to prepare deviation reports, root cause analysis documents, corrective action plans, and standard operating procedures. Emphasis is placed on clarity, regulatory terminology, compliance documentation, and structured reporting. Students practice drafting technical documents aligned with Canadian food industry standards. The course prepares graduates to communicate accurately within quality assurance and audit environments.
Sanitation and Food Processing – 80 Hours
This course provides a scientific framework for sanitation systems in food processing facilities. Students examine cleaning compounds, sanitizers, environmental monitoring, allergen control, and microbiological risks associated with production environments. The course explores sanitation program development and evaluation within GMP frameworks. Students learn how sanitation supports food safety systems and regulatory compliance. Emphasis is placed on preventing contamination and maintaining hygienic production environments.
Food Safety Issues – 120 Hours
This course examines current and emerging food safety risks affecting Canadian and global food systems. Students analyze biological, chemical, and physical hazards, regulatory changes, import controls, environmental influences, and foodborne illness trends. The course explores contamination case studies, recall events, and risk mitigation strategies. Students evaluate regulatory frameworks governing domestic and imported food products. Emphasis is placed on critical thinking and application of advanced food safety knowledge.
Food Processing in Canada – 80 Hours
This course provides an overview of Canada’s food processing sectors, including meat, poultry, dairy, wine, and horticulture industries. Students examine processing technologies such as pasteurization, freezing, dehydration, and specialty production methods. The course explores Good Agricultural Practices and industry-specific regulatory requirements. Students analyze how processing methods impact safety, quality, and shelf life. Emphasis is placed on linking processing controls to quality management systems.
Product Development and Packaging – 80 Hours
This course introduces the full lifecycle of food product development from concept to commercialization. Students explore formulation, sensory analysis, labeling requirements, and packaging material selection. The course examines how packaging affects product safety, quality, and regulatory compliance. Students analyze marketing considerations alongside safety and nutritional standards. Emphasis is placed on integrating quality assurance principles into product design and packaging systems.
Risk Assessment and Control Plans – 160 Hours
This course provides advanced instruction in Hazard Analysis and Critical Control Point systems. Students learn the preliminary steps of HACCP, hazard identification, CCP determination, validation, monitoring, verification, and documentation. The course examines Canadian regulatory frameworks and international food safety control plans. Students develop and evaluate complete HACCP programs using case studies. Emphasis is placed on risk mitigation, traceability, corrective actions, and documentation accuracy.
Food Analysis – 160 Hours
This course combines theory and laboratory practice in advanced food analysis. Students perform proximate analysis, moisture determination, protein testing, fat analysis, carbohydrate evaluation, vitamin assessment, mineral analysis, and contaminant detection. The laboratory component develops competency in analytical techniques and interpretation of results. Students apply classical and instrumental methods used in professional food laboratories. Emphasis is placed on accuracy, precision, documentation, and compliance reporting.
Quality Management System – 120 Hours
This course explores total quality management systems within food manufacturing. Students examine GFSI-recognized schemes such as SQF and compare international certification standards. The course addresses internal audits, traceability systems, validation studies, and inspection readiness. Students learn to design quality programs aligned with regulatory and certification requirements. Emphasis is placed on continuous improvement, documentation control, and audit preparation.
Field Placement – 80 Hours
The field placement provides supervised industry experience in food production, laboratory, or regulatory environments. Students apply HACCP, GMP, sanitation, food analysis, traceability, and quality control principles in real workplace settings. Placement activities include product testing, documentation review, risk assessment support, and regulatory compliance tasks. Students are evaluated by both the host supervisor and the college field instructor. The placement bridges academic learning with professional food safety practice.
Physical Demands and Ergonomic Requirements
Graduates of the Advanced Food Safety and Quality Assurance program typically work in food manufacturing plants, processing facilities, distribution centres, laboratories, and regulatory environments where maintaining product integrity and compliance with Canadian food safety legislation is essential. The role is operationally demanding and requires sustained physical activity throughout the workday. Professionals are frequently required to walk production floors, move between departments, climb stairs, and remain standing for extended periods while conducting inspections, audits, sampling, and line checks. They may need to bend, reach, crouch, or lift moderate-weight items such as ingredient samples, testing equipment, or documentation binders. Work environments may include refrigerated areas, warm processing zones, or wet production spaces, requiring appropriate personal protective equipment and adherence to strict hygiene and safety protocols.
From an ergonomic perspective, the position requires stamina, mobility, and the ability to perform repetitive observational and documentation tasks with precision. Quality assurance personnel often conduct visual inspections, complete detailed records, use handheld digital devices or tablets, and operate basic laboratory testing instruments. Fine motor skills are required for sampling and testing procedures, while prolonged computer use for report writing, compliance documentation, and corrective action tracking may also be necessary. The role demands alertness, attention to detail, and the capacity to move efficiently across large facilities while maintaining compliance oversight. Overall, the position combines physical endurance with analytical focus in a fast-paced, highly regulated food production environment.
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Financial Aid
Financial Aid may be available to those who qualify. We have dedicated staff who can assist you with the Financial Aid process.
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