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. ?
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