If you’re planning to pursue a career in food and nutrition management, understanding the value of CSNM accreditation is a vital first step. In healthcare, long-term care, and institutional food service settings, the role of a nutrition manager is both critical and complex. These professionals aren’t just responsible for what goes on the plate; they oversee entire food service operations, ensuring safety, quality, and compliance with health regulations. To succeed in this field, credentials matter. And that’s where CSNM accreditation comes in. It’s more than a credential; it’s a mark of professional readiness that opens doors to certification, credibility, and.. READ MORE »
In nursing homes, the quality of care goes beyond medical treatment and physical support. It includes the essential role of food and nutrition training in daily meal provision. With proper food nutrition training, staff can help ensure that the food residents eat supports their health, comfort, and overall well-being. That’s why nutrition management is vital in long-term care settings. From ensuring dietary compliance to promoting overall well-being, the way food is planned, prepared, and served has a direct impact on residents’ health and quality of life. Professionals with the right food and nutrition training are key to creating safe, effective,.. READ MORE »
Food production is one of the most regulated industries, requiring strict adherence to food safety protocols to ensure public health and compliance with government standards. If you’re considering food safety training, a career as a Production Associate could be a great fit. Our food science institute offers specialized food safety courses that equip students with the skills to thrive in this field. In this blog, we’ll explore the role of a production associate and how food safety training prepares professionals for success in the industry. What Does a Production Associate Do? A Production Associate handles food processing, ensuring product consistency.. READ MORE »
Food safety initiatives ensure our food is safe, nutritious, and free from harmful contaminants. In Canada, food safety legislation is enforced at multiple levels—municipal, provincial, and federal—each with its scope and responsibilities. Understanding these legislative frameworks is essential if you’re pursuing a career in food safety or considering food safety training. This blog explores the role of food safety legislation across these levels, with a special focus on the federal responsibilities led by the Canadian Food Inspection Agency (CFIA). Federal Oversight: The Role of the CFIA At the federal level, the Canadian Food Inspection Agency (CFIA) plays a central role.. READ MORE »
Everyday food items and innovative new products rely on a dedicated team working behind the scenes. A key player in this process is the Product Development Technologist, whose role is crucial in bringing new food products to life. But what does a Product Development Technologist actually do? In this blog post, we’ll dive into their responsibilities and essential skills, showing how professionals in this role bring new products to life and ensure their success. What Is a Product Development Technologist? A Product Development Technologist works on the front lines of innovation, researching, designing, and developing new products or improving existing.. READ MORE »
According to the World Health Organization (WHO), an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food, and 420,000 die every year. Food safety and food safety training are of paramount importance globally, making the contributions of professionals in this field vital. Among these professionals are microbiologist technicians, who ensure our food supply is safe, nutritious, and free from harmful microorganisms. These professionals work diligently in laboratories and on-site to analyze food samples, identify potential hazards, and contribute to the development of safer food production processes. This blog explores microbiologist.. READ MORE »
Food safety, highlighted by comprehensive food safety training, remains a pressing concern in food processing and preparation. Every year, millions of tons of food are wasted due to the activities of harmful, spoilage-causing microorganisms and bacteria, which are responsible for significant food-borne illnesses, some of which can be deadly. With antibiotic resistance continuing to pose a severe healthcare challenge, it is clear that tackling food safety issues at source remains the most effective way to combat threats. Necessity drives innovation, and in the food industry, innovation is relatively constant, marked by technological advancements that are revolutionizing how we handle food… READ MORE »
Professionals with food safety training are responsible for identifying, preventing, and managing all types of food production and handling risks. Their work helps secure public health by reducing food contamination and foodborne illnesses. Food safety training equips these professionals with the knowledge, skills, and resources to carry out their duties effectively. One of these duties is identifying and eliminating food hazards before they threaten the public’s welfare. However, not all food hazards are the same. While some can be easily measured and removed, others require more intricate actions. Here’s a look at four distinct types of food hazards that food.. READ MORE »
Food safety is of utmost importance to those working in the food industry. The BRCGS Global Standard for Food Safety is a highly valued standards that govern food safety practices. Recently, this standard underwent significant changes with the release of Issue 9. In this blog post, we’ll explore the critical changes to BRCGS Issue 9 and their impact on food safety training and practices. Understanding BRCGS Brand Reputation through Compliance (BRC), is a globally recognized trade association established in 1992 to serve the UK food retail industry. Over the years, it has set the benchmark in food safety and quality.. READ MORE »
Food safety training introduces participants to essential practices and regulations that ensure the safety and quality of food. A key part of this training involves understanding microbiology’s role and microscopic organisms’ impact on food safety. Microbiology is critical in various aspects of the food industry, including food safety, production, processing, preservation, and storage. Microorganisms, such as bacteria, moulds, and yeasts, are harnessed in producing various food items, such as wine, beer, bakery products, and dairy items. The proliferation and contamination of spoilage and pathogenic microorganisms are recognized as leading contributors to the deterioration and waste of food products in today’s.. READ MORE »
