FOOD 306

Food safety: microbial pathogens and HACCP

Course overview

A comprehensive overview of micro-organisms and toxins involved in foodborne disease and spoilage, environmental hazards that threaten food safety and principles of HACCP.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Principles and Application of Microbial Fermentation, FERM-202


  • restriction Food Safety and Microbiology, FOOD-202

Available semesters Semester 1 2024
Credits 15
Domestic fees $1,063.00

What you will learn

After successfully completing this course, you'll be able to:

  • Describe the major risks to human health from pathogenic microorganisms in contaminated foods
  • Identify key points in the food production chain whereby foodborne pathogens may be found
  • Apply HACCP principles to food preparation and production to mitigate the risks of foodborne illness
  • Conduct laboratory experiments to illustrate important principles related to the detection and enumeration of microorganisms in food
  • Describe the major risks to human health from hazardous chemicals in contaminated foods.        

Course examiners

Stephen On

Professor Stephen On

Associate Dean of Research

Department of Food, Wine and Molecular Biosciences