CFIA learning catalogue

By the end of this course, the learner will be able to use a systematic approach, to assess the employee’s ability to handle, stun and bleed animals, to assess levels of sensibility and the proper use of the equipment. They will also be able to objectively assess the written Preventive Control Plan for animal welfare and its implementation using appropriate tools for compliance verification.

This module is a review of basic microbiology concepts. You will look at these types micro-organisms: bacteria, viruses, parasites, fungi, toxins, and prions.

The training will guide Canadian Food Inspection Agency (CFIA) animal health and meat hygiene staff in the conduct of BSE surveillance activities.

This online course covers the steps required to complete a bulb inspection with a focus on pests, diseases and conditions commonly associated with bulbs.

This self-paced course is designed to introduce CFIA staff to the many resources and services available to you through the Canadian Agriculture Library, help you navigate the library systems, and debunk some common myths. Whether you’re new to the library or looking to enhance your skills, this course will guide you through the essentials of accessing and utilizing library resources effectively.

This course presents the requirements related to the certification and the clearance procedures to import edible meat products into Canada.

The online course provides CFIA employees with the tools required to effectively support CFIA's effort to respond to an incident or emergency.

This online course will provide participants with basic knowledge, guidance, best practices, and options in performing low-dollar value purchases.

This online course will provide you with information about the staffing program at the CFIA including the flexibilities, requirements and restrictions to enable appropriate and accountable decision-making.

This online course is intended to prepare insepctors conducting nursery stock inspections .

This course provides inspectors with the foundational knowledge and skills to verify compliance with the Food and Drugs Act, sections 4 and 7, as they pertain to the control of Listeria monocytogenes in ready-to-eat food manufacturing.

Important Note: Inspectors who have not previously had formal Listeria training must take the full course, “Control of Listeria in Ready-to-Eat Foods” (I6B367). To be enrolled in that course, inspectors should contact their supervisors. This course provides inspectors with a refresher of and updates to the foundational knowledge and skills required to verify compliance with the Food and Drugs Act, sections 4 and 7, as they pertain to the control of Listeria monocytogenes in ready-to-eat food manufacturing.