HACCP-Food Safety and Quality

This program will provide students Knowledge of Regulatory Affairs & Labelling, and nutritional analysis.

DURATION

TBA

PRACTICUM DURATION

N/A

ACCREDITATION

Equal Accreditation

FINANCIAL AID

Financial aid may be available to those who qualify

CAMPUS

• Markham
• North York

Program Description

This program will provide students Knowledge of Regulatory Affairs & Labelling, nutritional analysis for both CFIA and USDA, GMP, SOP, GLP, various food processing technology. Students will also learn the basic knowledge of food chemistry, food analysis, food microbiology, food development.
All the students can practice in the lab to get hands-on knowledge of general methods of chemical, physical tests such as moisture, color, fat, ash, protein, etc. After studying this course you do not only have theory but also have practical knowledge.

Admission Requirement

Grade 12 level or above

HACCP Application

· Fish and fishery products
· Fresh-cut produces
· Juice and nectary products
· Food outlets
· Meat and poultry products
· School food and services

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