NCCEH and BC Centre for Disease Control (BCCDC) - Risk-Based Inspection of Food Premises (online course)
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This self-directed online course offers a comprehensive approach to the inspection of food premises and focuses on the systematic identification, assessment, and control of risk factors that contribute to food-borne illness. The course is designed to support food safety training and professional development of both new and experienced public health inspectors across Canada. Participants who successfully complete the course will receive a Certificate of Completion and will be credited 15 Professional Development Hours (PDHs) by the Canadian Institute of Public Health Inspectors (CIPHI) (approval # CPC-2012-31).
The course consists of nine modules and includes narrated slideshows with quizzes and exercises to reinforce the learning objectives of each module. It includes components on prerequisite programs, risk analysis of premises and foods, food safety plans, inspection planning, communication with food premises operators, and assessment of food safety risks based on the principles of Hazard Analysis and Critical Control Points (HACCP).
Estimated completion time: 15 – 20 hours.
Continuing Education Credits: 15 PDHs
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