Food Safety and Quality Assurance | Diploma Program
PROGRAM LENGTH:
50 WEEKS | 1000 HOURS
HYBRID DELIVERY
THEORY | LAB | PLACEMENT | NOC 94143
Program Overview
The Food Safety and Quality Technologist program prepares students to work in food production and processing environments where safety, consistency, and regulatory compliance are essential. Students learn how to properly sample and handle food, conduct routine testing, support quality control processes, and follow structured food safety systems such as HACCP. The program builds practical knowledge in food science, microbiology, sanitation, food chemistry, and Canadian food regulations so graduates understand both the scientific and regulatory sides of the industry.
Throughout the program, students develop strong documentation, reporting, and data interpretation skills that are required to support audits, inspections, and internal quality reviews. Emphasis is placed on identifying potential hazards, preventing contamination, and maintaining accurate production records. Students also learn how quality assurance teams work within food manufacturing facilities and how different departments collaborate to ensure safe food reaches consumers.
The program combines theory with structured practical training to build workplace readiness. The PMT and QAQC rooms are used for hands-on learning activities such as food sampling, basic analysis exercises, sanitation verification practice, quality checks, and simulated inspection procedures. By the end of the program, graduates are prepared to enter entry-level roles that support food safety systems, laboratory functions, and quality monitoring activities in food processing environments.
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
This program is designed to support entry-level readiness in food safety and quality environments where employers commonly expect knowledge of:
- HACCP-based food safety systems
- Good Manufacturing Practices (GMP) and sanitation expectations
- Documentation standards used in audits and inspections
Graduates may find opportunities in food manufacturing, food processing, packaging operations, and quality departments where routine testing, monitoring, and documentation are required. Employment opportunities are often tied to facilities that must meet regulatory requirements and demonstrate consistent food safety controls. Entry-level roles commonly support quality teams, production teams, or lab staff and may lead to advancement in quality assurance or food safety coordination over time.
Employment Profile
Occupation(s) toward which the program is directed:
- Quality Control Technician
- Chemistry/Microbiology Laboratory Assistant
- Quality Assurance Assistant
- Food Safety Technician
- Production Technician
- Packaging Technician
- Food Handler
Graduates support food safety and quality activities by helping monitor products and processes in food production environments. They may collect samples, complete basic testing tasks, and record results using standard workplace forms and templates. Graduates may also support sanitation checks, packaging inspections, and routine quality monitoring during production. They often work as part of a quality team and help maintain consistent documentation for audits and inspections.
Areas of Focus
- Food sampling and safe handling procedures
- Basic food testing methods and equipment use
- Proximate analysis foundations
- Food microbiology awareness and environmental monitoring concepts
- HACCP principles and preventative controls
- Cleaning and sanitation expectations in food operations
- Food law, labelling, and regulatory compliance basics
- Data interpretation, reporting, and documentation
Potential Employers
Course Descriptions
Essential Skills II (60 hours)
This course helps students build the core habits needed to succeed in post-secondary study and the workplace. Students learn how to research, write, and present information in a clear and organized way. They practice time management, test-taking, and note-taking strategies that support success in a demanding program. Students also develop teamwork and communication skills needed for professional environments. Financial literacy is included through the Enriched Academy program, helping students understand budgeting and personal money management.
Canadian Food Safety Law and Regulation (120 hours | Online synchronous)
This course introduces the laws and regulations that guide food safety, food labelling, and consumer protection. Students learn how regulations shape daily operations in food production and how compliance affects business practices. The course covers how food rules are enforced and how organizations prepare for inspections and audits. Students also learn the purpose of key Canadian frameworks such as the Safe Food for Canadians Act and related regulations. Practical assignments build awareness of documentation, terminology, and workplace compliance expectations.
Principles of Food Science (160 hours | Online synchronous)
This course introduces the basic science behind food, including biological, chemical, and physical properties. Students learn how processing can change food and how additives and preservatives support safety and shelf life. Topics include nutrition basics and how food quality impacts consumer health. Students also explore sensory evaluation and how food characteristics affect customer acceptance. The course builds a foundation for later learning in food analysis and quality assurance work.
Food Chemistry (80 hours | In person and online synchronous)
This course teaches the chemistry of food components such as water, carbohydrates, proteins, and fats. Students learn how chemical reactions affect food during processing, storage, and preparation. The course includes lab activities where students practice basic techniques related to food chemistry and observation of food properties. Students also learn how to interpret findings and communicate results through assignments and presentations. Practical activities support readiness for quality and testing environments.
Hazard Analysis and Preventative Controls (60 hours | Online synchronous)
This course introduces hazard-based food safety systems and how risks are controlled in food operations. Students learn how biological, chemical, and physical hazards are identified and managed through structured planning. HACCP principles are taught in a practical way with emphasis on critical control points and corrective actions. Students also learn the importance of verification, monitoring, and accurate documentation. The course prepares students to understand how food facilities build and maintain strong safety programs.
Food Microbiology (80 hours | In person and online synchronous)
This course focuses on microorganisms that affect food safety and quality. Students learn how bacteria, molds, yeasts, and viruses can enter food systems and how growth is influenced by conditions such as temperature and moisture. The lab component builds basic skills in handling samples and applying routine microbiology techniques used in food settings. Students also learn about foodborne illness and strategies for prevention. Reporting and communication of results are emphasized to support workplace readiness.
Principles of Food Safety and Quality Assurance (160 hours | Online synchronous)
This course introduces quality assurance concepts used to support safe food production. Students learn why systems, documentation, and collaboration across departments are required to protect consumers and meet standards. The course includes food safety culture, GMP expectations, and the importance of consistent processes. Students also develop basic audit awareness and learn how organizations maintain compliance. The course supports readiness for entry-level roles in quality departments.
Cleaning and Sanitation (80 hours | Online synchronous)
This course teaches sanitation principles used in food processing environments. Students learn about different types of soils, cleaning compounds, sanitizers, and how sanitation programs are designed and evaluated. Chemical handling and safety are addressed to support safe workplace practice. Students also learn how sanitation supports food safety controls and reduces contamination risk. Course learning supports inspection readiness and daily production expectations.
Food Safety Engineering (120 hours | Online synchronous)
This course introduces how engineering and process design support food safety in modern production environments. Students learn how food systems are monitored and how technologies are used to reduce microbial and chemical risks. Topics include contamination prevention, traceability concepts, and monitoring methods used in processing environments. Students also explore how packaging and facility design can support safety/quality outcomes. The course builds awareness of modern food safety tools used in industry.
Placement (80 hours | Off-campus practicum)
This placement gives students real workplace experience in food safety and quality environments. Students apply their learning under supervision and practice working within real production and quality expectations. They may assist with monitoring, documentation, basic testing support, and routine quality activities depending on the placement site. Students build professional communication skills and learn how quality and safety work is carried out in daily operations. Placement is evaluated through attendance and a formal performance evaluation.
Physical Demands and Ergonomic Requirements
Graduates of the Food Safety and Quality Technologist program typically work in food processing plants, packaging facilities, warehouses, distribution centres, commercial kitchens, and laboratory environments. The role requires consistent mobility throughout the shift, including walking production floors, moving between processing lines, and conducting inspections across multiple operational areas. Technologists are frequently required to stand for extended periods while monitoring production activities, verifying sanitation procedures, collecting samples, and performing in-line quality checks. The position may involve bending, reaching, crouching, climbing short ladders or stairs, and occasionally lifting moderate-weight items such as raw material samples, finished product cases, or testing equipment. Work may occur in variable environmental conditions, including refrigerated storage areas, humid processing rooms, or noisy manufacturing environments, requiring the use of appropriate personal protective equipment.
From an ergonomic standpoint, the role demands physical stamina combined with precision and sustained attention to detail. Technologists perform repetitive inspection tasks, utilize handheld tools such as thermometers, pH meters, and sampling devices, and enter data into digital systems or quality management software. Fine motor skills are required for laboratory testing and sample preparation, while prolonged periods of computer work may be necessary for documentation, deviation reporting, and compliance tracking. The position requires visual acuity for identifying defects, contamination risks, or non-conformances, as well as the ability to maintain focus in fast-paced production settings. Overall, the occupation combines moderate physical exertion with analytical and documentation responsibilities in a highly regulated food production environment.
Why Choose Oxford College?
Career-Focused Education
All of the diploma programs are designed for long-term careers in high-growth industries, offering you a superior fast-track education.
Expert Instructors
Our faculty consists of experienced and well-trained staff, who will give you industry-relevant knowledge along with your career training.
Modern Facilities
The state-of-the-art classrooms and labs are compliant with industry standards and allow for an emphasis on practical training.
Easy Campus Access
All our six campuses are located along transit hubs making travel easy and conveniences accessible.
Flexible Start Dates
Flexible program start dates allow you to plan and begin your new career training at any time.
Financial Aid
Financial Aid may be available to those who qualify. We have dedicated staff who can assist you with the Financial Aid process.
★ ★ ★ ★ ★
Joining Oxford College was one of the greatest decisions I have made and I feel so fortunate to be one of your students. I’m really enjoying your virtual classes, you are an amazing and inspiring mentor. The style and method of your teaching tells me that I’m on the right track towards my potential career.
Personalized, Lifelong Career Counselling Services
At Oxford College, our support does not end after you graduate. Even after you earn your Diploma, our Career Service Advisors will continue working with you and help you build your career path together, for the long term.
Financial Aid
Many people need extra financial aid to attend school. At Oxford College, we believe that finances should not be a barrier for anyone seeking higher education. That’s why we have many funding programs in place, including OSAP, Second Career, and private student loans, to name a few. We will also collaborate with you to set up manageable monthly payment plans.
Sit down with a Financial Aid Advisor today. They will assess your situation.
And create a funding plan that works for you.
Get More Info…
If you’re interested in learning more about Oxford College and exploring if this is the right career path for you, fill out the form on this page to receive more information.
For immediate questions, call 1-866-604-5739