CFIA learning catalogue

This online course will provide participants with information on aseptic sampling techniques

This online course will introduce participants to the materials and methods associated with cleaning and sanitizing food-processing equipment in Canadian food processing facilities.

This online course provides participants with foundational knowledge on gram negative rod bacteria to help minimize the potential for foodborne illnesses caused by these pathogens.

This online course provides participants with information on gram positive rods and cocci bacteria and to understand approaches that help minimize the potential for foodborne illnesses caused by these pathogens.

This online course is provides participants with the information required to help you identify characteristics, transmission methods, and controls for foodborne viruses.

This online course will show participants how foodborne parasites are transmitted, identify some effective control measures for foodborne parasites, and recognize some of the characteristics of foodborne parasitic protozoa and parasitic worms.

This online training will provide an introduction to the use of pH, water activity, chemical inhibitors, and packaging as controls to microbial growth in food processing.

This online course will help participants identify the importance of and methods for cooling heat treated foods.

This online course provides participants with information on the use of heat processing to control foodborn pathogens transmitted through cooked food.

This online course provides inspectors with basic background knowledge of retort processing theory.

This online course provides participants with information on technical food processes, including irradiation, electric fields, ultraviolet light, high-pressure processing, ohmic heating, and ozone processing.

This online course provides participants with the information required to help identify natural toxins that may be found in shellfish, finfish and other marine animals, agricultural products, mushrooms, and honey. Participants will also learn to recognize basic characteristics of some natural toxins and identify control measures for these toxins.