QAQFF-AD QA/QC for Pharmaceutical and Food

Courses and Descriptions

Courses and Descriptions

(Click the course name to view the description of the course)
Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
COMM-1180Resume Development and Interview Skills
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This course provides students with the skills to conduct a job search, outline transferable skills, develop a resume, and adapt a resume to a job specific search. Students will also learn about different interview approaches, and through role-play activities will be able to experience and practice the interview process.

MBIO-1001Applied Microbiology
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This course is an introductory course designed to provide students with the basics of microbiology which leads into specific areas important in the pharmaceutical and food industry. Emphasis is placed on the fundamental basics of microbiology such as microbial plating, isolation, identification of microbes using the microscope and basic environmental monitoring.

PHAR-1050Laboratory and Report Writing
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This course focuses on the writing skills required of students for success. The course assists students in gaining confidence and proficiency in keeping notes, laboratory books, reports and audit documentation.

PHAR-1051Analytical Instrumentation 1
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Students will learn instrumental methods of analysis used in a testing laboratory. This course focuses on the following: electrochemical (potentiometry, conductometry, potentiometric titration) and spectrophotometric (ultraviolet, visible, infrared spectroscopy and atomic absorption spectroscopy) analysis. Experiments are based on testing standards used in the industry and are designed to simulate real work environments.

PHAR-1052Quality Control Analysis 1
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Students will acquire the fundamentals of quality control analysis, and the principles of laboratory control and compliance for the pharmaceutical, natural health, food, and cannabis industries. This course covers basic laboratory operations, records and statistical methods of data analysis relevant to QC activities. Students also learn pharmacopoeia requirements for raw materials testing.

PHAR-1053Quality Assurance for Pharma and Food Quality Systems 1
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Quality Assurance (QA) for Pharma and Food Quality Systems 1 provides and in-depth review of Good Documentation Practices (GDP), Data Integrity (DI) and Quality Systems (QS) such as Document Management, Standard Operating Procedures (SOP), and Investigations. This course focuses on providing students with hands-on QA experience applying regulations (GMP) and utilizing Quality Systems to complete industry level Quality Assurance activities such as creating, reviewing, and revising Standard Operating Procedures (SOPs) for drugs and APIs and investigating nonconformances such as deviations, out of specification products, and customer complaints using root cause analysis and quality risk management tools to determine corrective and preventative actions.

PHAR-1054Good Manufacturing Practices (GMP)
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This course provides an in depth review of the relevant Acts, Regulations - Good Manufacturing Practices (GMP) and associated guidelines for Drugs (sterile and non-sterile), Active Pharmaceutical Ingredients (API), Natural Health Products (NHP), Food and Cannabis. It is designed to introduce students to the fundamentals and application of regulation including personnel, training, qualification, sanitation, pest control, facilities, equipment, material control, manufacturing control, packaging/labeling control, shipping/receiving and storage.

PHAR-1055Applied Validation
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This course focuses on validation activities such as equipment qualification (DQ, IQ, OQ and PQ), cleaning validation, method validation, computer validation and process validation (non-sterile and sterile processes) to ensure consistency in processes, procedures, methods and products. This course provides hands on experience of validation activities such as protocol and report development, standard operating procedure writing, and change control assessment.

PHAR-1056Food Safety and Hazard Analysis and Critical Control Points (HACCP)
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This course provides an in depth review of relevant Food Safety Systems with a focus on HACCP. It is designed to introduce students to the fundamentals and application of food safety and HACCP including hazard identification and analysis, determination of critical control points and associated limits, monitoring, verification and record keeping. Students will also obtain hands on experience applying GMP, HACCP, and Food Safety systems by creating a prerequisite program, developing a HACCP Plan, designing an allergen control plan, developing a food defense plan and utilizing sensory evaluation to determine product shelf life.

PHAR-1057Facilitating Workplace Training
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This course develops an understanding of train the trainer programs. Students will learn the basic principles of training design, instruction, assessment, and evaluation through hands on activities in individual and group training situations.

PHAR-1058Professional Development and Capstone Project
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This is a capstone project based course that provides students with an industry partnered project that presents an opportunity to practice team building, conflict resolution, and project management skills.

PHAR-2051Analytical Instrumentation 2
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This course covers the following topics: fundamentals of analytical separation, planar and column chromatography, gas and liquid chromatography, and capillary eletrophoresis. Students use computer software associated with the instrumentation. Experiments are based on testing procedures used in the industry and are designed to simulate real work environments.

Prerequisites:
PHAR-2052Quality Control Analysis 2
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In this course students learn essentials of sampling, testing of raw materials and finished products. Testing methods of solid dosage and liquid products for potency, impurities and performance quality are discussed in detail. Students become familiar with specific statistical tools used in trend analysis and laboratory investigations. Students expand their knowledge of process control, adjustment, and finished product testing.

Prerequisites:
PHAR-2053Quality Assurance for Pharma and Food Quality Systems 2
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Quality Assurance for Pharma and Food Quality Systems 2 provides an in-depth review of Quality Systems (QS) such as Change Management, Standard Operating Procedures (SOPs), Recall Management, inspection/Audit Management, and Annual Product review. This course focuses on providing students with hands-on QA experiences applying regulations (GMP) and utilizing Quality Systems to complete industry level Quality Assurance activities. These include creating, reviewing, following and revising SOPs for Natural Health Products and Food including cannabis, creating and analyzing change control reports, conducting a recall from initiation to closure using a recall strategy, conducting an internal audit to identify areas of non-compliance and writing an audit report.

Prerequisites:
PROJ-1007Project Management Basics
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This course provides the fundamental aspects and principles of project management including life cycle, integration, planning, organization and communication. Students will learn about work breakdown structures, diagramming, and resource allocation. The course examines issues affecting project management including risk management, quality, conflict, and team building.

Page produced on 2019-11-22 03:56:27
Red River College endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.