CFIA learning catalogue

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.

This online course will focus on the Preventive Control Inspection (PCI) task type, one of the 3 inspection task types used in the food business line contained within the Standard Inspection Process (SIP).

This online course provides participants with information which describes the purpose and content of the Food Safety Emergency Response Functional Plan (FSERFP), the incident command structure that is used for a food safety issue, the communication and reporting relationships during a food safety emergency and how they differ from day to day business, the process used to assess and manage a food safety emergency.

This toolkit is for self-study by employees to familiarize themselves with the food safety investigation process when they are not required to take the I6B141 course. You will not receive a completion certificate. Please check with your Area Training Team to confirm whether you are required to take the I6B141 – Food Safety Investigation - Virtual Classroom course before using this toolkit.