Bcit public health inspector program

He loves his profession and is focused on improving his skills and knowledge about environmental public health issues. He loves spending time with his beautiful family—daughters Eman and Nadia, and twin boys Hasan and Emad. Hammad Shakeel is a passionate public health inspector who loves to promote and protect individual and community health through education, enforcement, and taking actions to reduce the incidence of communicable disease and health hazards in the community.

Outside of work, Hammad enjoys the outdoors and travel, provided there is no risk of being buried in tonnes of snow. A CIPHI member for more than 15 years, and a CoPE member since , she joined CoPE because she believes that the science of the environmental public health profession is ever-changing, and a strong CPC program is necessary to ensuring that environmental public health professionals continue to protect the health of Canadians.

Beth loves gardening, reading, and sci-fi TV. She joined CoPE to support the objectives of the CPC program by supporting public health inspectors in maintaining standards for their CPHI designation and keeping up the integrity of the profession. Debbie enjoys spending time with family and friends, cycling, and travelling.

She has visited two of the seven wonders of the world, and intends to see them all. Go Debbie! She sees the CPC program and its emphasis on continuing professional development as a key component of CIPHI membership, and joined the council to meet other environmental public health professionals from across Canada. Career highlights include mentoring an environmental health officer candidate in the summer of , and working as an environmental health officer during the COVID pandemic.

Karen has a dog, Toby, who is the size of a small horse. It almost won the Kentucky Derby unconfirmed fact. She values CIPHI for representing environmental public health professionals in the field of public health as it continues to expand and evolve, and joined CoPE so she could be involved with the process and development of core competencies.

Karen loves challenging her culinary skills, camping, hiking, fishing, and hunting, so she probably has a recipe for braised moose that will knock your socks right off.

If you have previously completed part of this program at BCIT and wish to re-enter the program at an advanced level, you can apply for re-admission. Ready to submit your application? Apply now. If you are new to the program but have completed an equivalent part of it at BCIT or elsewhere and want to apply to an advanced level, you can apply for direct entry.

Credential evaluation reports from other Canadian services may be considered. These reports must include course-by-course evaluations and GPA calculations. Still have questions? Financial assistance may be available for this program. For more information, please contact Student Financial Aid and Awards.

Topics include chemical bonding, stoichiometry, formula writing, solution preparation, oxidation and reduction, acid-base theory, titration calculations and buffer solutions. Laboratory exercises consist of qualitative and quantitative analysis. This introductory communication course is designed to give you basic listening, writing, and speaking skills, which are required for effective professional communication in the food industry and related fields. You will learn how to communicate well with industry personnel, your peers, and your instructors.

The course will cover planning, organizing, and presenting information orally and in writing. Specific assignments will include memos, emails, a team report and an informative presentation for a food technology audience. The factors that affect microbial growth are identified and the relationship between microbial growth and the microbial spoilage of food, food borne illness and food fermentations is examined. Sources of microbial contamination in the food processing environment will be studied and methods for controlling these microorganisms explored.

Students will be guided to use their own experience with food preparation to develop a preventive control plan and to identify the necessary preventive controls for controlling the hazards identified in the plan. Standard Operating Procedures SOPs and related Work Instructions will be introduced as the method by which preventive control programs are implemented.

Students will demonstrate good personal hygiene practices and basic four-step sanitation procedures. Introductory food product commercialization techniques will also be introduced. This course introduces the field of food science and technology. The BC food industry is described; nutritive and regulatory aspects of food are discussed; and students will be introduced to basic laboratory techniques and laboratory report writing.

Time management and critical thinking practices that can be used throughout the rest of the Food Technology program are also introduced. Introduction to microcomputers using MS Excel. The relevance of these operations will be related to Food Technology. This course introduces students to basic organic chemistry. Major topics include hydrocarbons, alcohols, phenols, organohalogen compounds, amines, aldehydes, ketones, carboxylic acids, stereochemistry, carbohydrates, lipids, amino acids, and proteins.

Laboratory exercises consist of quantitative and qualitative analyses, separation of organic compounds, and isolation and identification of natural products. Prerequisite s : CHEM Students are introduced to Standard Operating Procedure format and to the process of reviewing literature on a Food topic. This course expands the scope, complexity, and format of communication skills learned in first term. The course will cover compiling a professional career package resume, application letter, and answers to typical job interview questions , writing reports in the workplace, and giving oral presentations.

You will continue to develop your ability to work effectively as a member of a team: solving workplace problems, resolving conflicts, and running and taking part in meetings. Prerequisite s : COMM This course introduces the fundamentals of food processing including thermal processing, freezing, dehydration, fermentation, preservation and packaging. The concept of quality will be introduced and these food processing fundamentals will be taught through a food safety and quality lens.

The regulations and best practices associated with these fundamental food processes will be identified. Students will develop a preventive control plan for a thermal process, write associated Standard Operating Procedures SOP , and perform the plan's identified monitoring and verification procedures.

This course will prepare students to develop and implement an environmental monitoring program for a food processing plant. Students will also design and perform a microbiological shelf life validation study, including data analysis, for an appropriate food product.

Molecular microbiological methods will also be introduced and compared to traditional methods. The course covers the organization and graphical representation of data, frequency distributions, measures of central tendency, variation, and other measures; probability theory and laws, random variables, discrete and continuous probability distributions; sampling, estimation and hypothesis testing with both large and small samples; application to population means, proportions, difference of population means, paired differences; method of least squares, linear regression and correlation, goodness- of-fit tests and a brief introduction to analysis of variance.

Prerequisite s : MATH This course introduces students to a wide variety of physical principles emphasizing the applications of Physics that are relevant to Food Technology. The course also concentrates on skills development for handling equipment, and recording and analyzing data and summarizing results in written reports.

In particular, the labs show students how to accurately make measurements, properly analyze data and follow good experimental technique. The general topics covered in lectures include measurement theory, units and significant figures, kinematics and dynamics, work and energy, fluids, temperature, heat and heat transfer, waves and light. This course examines food manufacturing processes in the areas of raw food of animal origin RFAO , fruits and vegetables, cereals, grains, nuts and pulses, and fats and oils with an emphasis on their food safety and quality aspects.

Students will also compare the food safety risks associated with these food manufacturing processes. Ingredients and formulations specific to food processing will be introduced and examined. Mass balance calculations will be performed on a given set of formulations as part of learning about the traceability and recall procedures outlined in the Safe Food for Canadians Regulations SFCR.

Prerequisite s : FOOD This course introduces the responsibilities and organizational structure of a quality control QC department that meets the requirements of a Global Food Safety Initiative GFSI standard.

Students will learn about the regulatory environment for producing packaged foods as well as monitoring and verifying methods to demonstrate that the regulatory requirements have been met. In addition, students will learn quality control methods including statistical process control, sampling, objective measurements of colour, viscosity and texture.

Students will learn how to distinguish between a quality problem and food safety problem, and how to identify the severity of the problem.

Students will also learn how to apply a continuous improvement approach to solving problems and techniques for presenting information to the management team.

Basic data analysis techniques will also be performed. This course examines the components of a research process in food industry.

During this course, each student will select an industry-sponsored project, meet with the industry sponsor to discuss project details and set up the non-disclosure agreement NDA , develop a clear statement of the research problem, produce a project outline and perform a literature review.

Prerequisite s : All courses in Level 1 and Level 2. This course builds on the basic microcomputer skills developed in MATH and the comprehensive coverage of basic statistical inference methods presented in MATH to familiarize the student with more sophisticated applications of spreadsheet programs to more sophisticated methods of statistical analysis. The course includes an introduction to experimental design issues, one-way analysis of variance, multiple regression, factorial analysis, by implementing the computations in a spreadsheet from scratch, and using various built-in tools.

Emphasis is given to interpretation of results. This course will give students a basic understanding of how operations management is applied in modern food manufacturing and service industries to improve operational performance. The student will do field studies in the food industry to evaluate how an existing company defines, plans, measure and manages productivity and other key performance indicators.

Introduces the basic concepts of the management process required to bring a food product from recipe to market. Topics covered include: organizational structure, financing, marketing including promotion and sales , manufacturing, staffing, and planning. It creates opportunities for the student to develop analytical, problem solving, teamwork, and communications skills necessary for an entrepreneur in food processing.

This course expands the scope, complexity, and format of communication skills learned in previous courses. Students will practice oral presentation skills, and work on a variety of home and in-class assignments including literature review that will lead to the production of a substantial formal report.

Students should be enrolled in both courses at the same time to help them achieve success in their industry project. In this course, a dairy pasteurizing process is used to demonstrate how various types of equipment work together to achieve a finished product that meets food safety, quality, and regulatory requirements.

Students will develop a preventive control plan PCP , including a risk assessment, for the pasteurizing process.

Prerequisite s : Post-secondary Math. This course examines the disposal of solid and hazardous waste. Topics in the solid waste section include the design of a sanitary landfill site, monitoring a disposal site, land reclamation, and dealing with illegal disposal sites.

Special wastes such as septage and agricultural wastes are considered. The hazardous waste section includes topics such as the design, monitoring, and inspection of a hazardous waste management facility. Potential health risks are discussed. In addition to developing core competencies in environmental health, this course enables students to enhance their critical thinking, problem solving, communication, and interpersonal skills.

Prerequisite s : BHSC Provides the knowledge and skills required to protect public health in matters relating to food processing, handling, storage, and food facility design and equipment.

Emphasizes progressive enforcement including education vs. Includes an off-campus practicum requirement. This course examines in detail the contemporary and complex interrelationships of man, his health, and the environment in relationship to maintaining, securing, and delivering an adequate and safe supply of drinking water for small and large scale water supply and distribution systems.

Chemical and bacteriological sample results are interpreted. The steps used in investigating and controlling a waterborne illness are also presented. This course builds on the knowledge gained from the ENVH course with the goal to bridge the gap between the theoretical aspects of environmental health legislation and the practical realities of enforcing these laws using the judicial system and other avenues. Topics covered include: administrative law, procedural fairness, due diligence, collection and presentation of evidence, preparation of information, ambiguities, liability, appeals, freedom of information, the use of ticketing, the Charter of Rights and Freedoms regarding the rights of entry and privacy, injunctions and other remedies.

Actual case studies will be used to illustrate the importance of these topics. Prerequisite s : ENVH Role playing exercises and case studies are used to examine effective behaviors and interactive techniques. Prerequisite s : COMM Examines chemical, physical and biological factors relating to indoor air quality. Through lecture and lab exercises, builds on the concepts introduced in ENVH Discusses the sources of gases and vapours, particulates and microorganisms in homes, commercial premises and facilities.

Addresses issues relating to survey design and data interpretation. Examines options for improving indoor air quality. This course addresses the public health risks associated with outdoor air quality at the local, regional and global level.

Types and sources of air pollutants are described and classified. Climate change, stratospheric ozone depletion and acid deposition are discussed. Standards and regulations regarding outdoor air quality are also evaluated. Students are equipped with the skills and knowledge to interpret air quality monitoring data and recommend measures to protect public health.

Fosters abilities and values required for ethical decision making at work. Develops skills in logical analysis, a working knowledge of moral principles and theories, and the ability to diagnose and resolve moral disagreements commonly found at work. Examines and applies moral principles to historically famous cases in manufacturing, human resources, management, engineering, health care, and computing. Introduces the health concerns associated with swimming pools and bathing beaches.

Examines the operational characteristics and requirements of different pool types in order to gain the necessary knowledge and skills to protect the public health. The section on recreational bathing beaches focuses on assessment and monitoring of the beach water and its surrounding environment. Examines the various provincial regulations and national standards governing these topics. Students will apply problem-solving skills and quality decision making in scenario-based learning exercises in a variety of topic areas including health hazards, housing, institutional and community care facilities, personal services establishments, communicable disease investigations, and emergency measures.

This course equips the student with the skills to assess food processing operations for potential health hazards. A wide range of food processing and preservation techniques relative to the survival and growth of microorganisms in food are addressed. Examples of foods that are potentially hazardous are discussed in detail. Legislation pertaining to the commercial food industry is examined. The operation, maintenance, cleaning, and disinfection of common food facility equipment are described.

Applies critical research skills in examining sources and uses of epidemiologic data for public health field work and health services planning, evaluation and administration. Provides practical experience in outbreak investigation using case studies. Explores data collection methods, designs for applied research studies, techniques for data analysis, and scientific communication. Provides the skills to conduct field investigations under supervision, and to assess the validity of scientific reports.

Enhances problem solving, critical thinking, reading and communication skills within the context of epidemiology and biostatistics. Prerequisite s : Post-secondary Biostatistics preferred or Statistics. Students apply the principles of adult education to the design and presentation of an educational program and evaluate the educational programs presented by their classmates. They also design an evaluation process to determine the effectiveness of educational programs in general, recognizing the importance of evidence-based service delivery.

Examines the components of the research process. Under the guidance of faculty advisors, students work independently to select a research topic in public health and develop a detailed research proposal for the project to be conducted in ENVH Applied Research Project. In addition to developing core competencies in the research process, students will enhance their communication, problem-solving, critical thinking, reading, evidence-based decision making and statistical skills.

Profiles selected industries in terms of technological processes, environmental pollutants and chemical wastes generated. Examines treatment or detoxification methods employed to reduce the amount of toxic pollutants released into the environment. Assesses physical and chemical properties that determine the transport, fate and effects of hazardous waste substances. Concepts in redox, solution equilibria and organic chemistry are applied.

Prerequisite s : Post-secondary chemistry, organic chemistry preferred. Introduces pests of public health significance. Examines the concepts of risk assessment, environmental assessment and health impact assessment, as they relate to the environmental health field. Using case studies, applies communication, problem solving, critical thinking and teamwork skills. Prerequisite s : CHEM The student is introduced to concepts, principles, and terminology employed in land use planning including zoning and Official Community Plans.

Relationships between land use planning and the resulting social and built environments and population health are examined.

Social determinants of health are discussed in terms of how obstacles to healthy living can be removed through well-designed aspects of the social and built environment. Students also utilize research evidence to evaluate the key factors of a healthy built environment and to make recommendations on how to positively affect the health of a community.

This directed studies course focuses on the application and integration of knowledge and skills acquired in ENVH Research Methods. Provides a faculty supervisor to monitor work with a sponsoring agency to independently complete the research project, prepare a formal research report and present research findings. Focuses on the application and integration of environmental health concepts and principles in a real-life work situation off-campus practicum.

Enhances skills in critical thinking, problem solving, decision-making, communication and interpersonal relationships through participation in a variety of programs within an environmental health or other approved agency. Twelve weeks long, requires hours of work as assigned by the agency.

Do you want to know if they transfer to courses here at BCIT? The scope of interest covers food hygiene, insect and rodent control, communicable disease investigation, public accommodation, community care facilities, public recreational facilities, water supply and waste disposal systems, occupational health and safety and environmental pollution — air, water, soil and noise. To meet these demands, the candidate must be a mature, practical person and possess excellent communication skills, as well as considerable tact and discretion in working with people at all levels within the community.

Proficiency is required in problem-solving and decision-making. This program prepares students to enter the field of environmental health as professional, effective members of a multi-disciplinary health team. Graduates will be able to recognize, evaluate, and manage environmental factors that impact on human health. They will have the knowledge and skills needed to meet a growing range of environmental health roles and responsibilities, specifically:.

General studies in health and the health engineering sciences, liberal studies, health care management, math, and the physical and social sciences are included. Instructional modes include lectures, labs, guided learning, field trips, directed studies, and practical experiences. Practical experience is a significant component of this educational program. It consists of field trips, projects, hands-on activities, and a three month practicum off-campus at an appropriate health agency.

The Practicum may require relocation due to limited Vancouver-area positions. In addition, the Practicum:.