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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Become one of the thousands of food service workers who have obtained their food handler certification through Canadian Food Safety’s food handler course.
The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. The course meets the requirement of the Manitoba Health Food Handler Requirements.
The Food Service Worker program at Sault College provides the student with the knowledge and skills to be an effective member of a food service team.
Learn about microorganisms, safe food-handling practices to prevent foodborne illnesses, maintaining a safe and sanitary work environment and ensuring quality in foodservice operations.
You will complete the course with practical examples of SOPs and related documents that are ready to employ in any food manufacturing establishment.
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