Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan for your preventive control plan by engaging in a case study. The four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined.
DurationCourse details
Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan for your preventive control plan by engaging in a case study. The four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined. A risk-based approach is used to conduct the Hazard Analysis (HA), and to determine the Critical Control Points (CCPs).
Critical Limits, Monitoring, Deviations and Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. Implementation and maintenance of HACCP Programs are also addressed.
BCIT issues a badge once you successfully complete this course with a grade of 70%. If you also completed XFOD 1179 Preventive Controls for Preventive Control Plans, you will receive the microcredential: Developing Preventive Controls and HACCP Plans. This badge can also be applied to the Food Safety Associate Certificate. ?
Since 1964, the British Columbia Institute of Technology (BCIT) has taught and trained experts, professionals, and innovators who shape our economy—across BC and around the world. We are proud to deliver an education that goes beyond textbooks and classrooms.
Our students gain the technical skills, real-world experience, and problem-solving ability needed to embrace complexity and lead innovation in a rapidly changing workforce.
Through close collaboration with industry, our network of alumni and partners continue to achieve global success. Our leadership empowers our people and guides us toward our goals.
We have a shared vision:
A strategy to drive us from our origins through to the future. The decisions we make and policies we implement help us achieve this vision.
This training program will help you access the GMP and HACCP guidelines in a well-structured way, and understand the step-by-step process of production and testing that ensures safe and quality products.
This course includes a full instructor-guided presentation, hands-on practicum, as well as familiarity with some fall protection, equipment/gear.
Foodsafe Level 1 explains why food poisonings occur and how to prevent them. This is important information for those in the food or care-giving industries, or anyone who values keeping food safe for themselves, their families, or others.
You need to do your part. Learn the safe practices and educate your staff on how to handle, prepare, cook and serve food safely. This course designed by BC center for disease control educates and certifies you and your staff to handle food safely in a commercial setting.
FoodSafe Level 2 is for foodservice owners, managers, kitchen managers, and executive chefs who have taken Level 1.
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