Course Overview
Students are taken step-by-step through the process of developing a food safety program for a fish plant based on the CFIA’s Quality Management Program (QMP) requirements. The purpose of the seven QMP elements (Management Roles and Responsibilities, Background Product and Process Information, Prerequisite Plan, Regulatory Action Point (RAP) Plan, HACCP Plan, Verification and Maintenance, and Record-keeping) are examined. For the HACCP Plan, a risk-based approach is used to conduct the Hazard Analysis, and identify Critical Control Points (CCPs). Critical Limits, Monitoring, Corrective Actions, and Verification are examined through the development of Standard Operating Procedures. Implementation and maintenance of the QMP are also addressed. BCIT issues a statement of completion to those who achieve a pass grade of 70%.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
0.0
- Not offered this term
- This course is not offered this term. Notify me to receive email notifications when the course opens for registration next term.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Provide rationale for QMP Programs in the fish industry.
- Explain the purpose of the 7 elements of a QMP Plan
- Describe the programs that underlie the Prerequisite Plan and RAP Plan
- Carry out a Hazard Analysis using Risk Assessment Principles.
- Describe the major components of a Standard Operating Procedure
- Outline the Standard Operating Procedures needed to implement a QMP Plan
- Establish monitoring, corrective action, and verification activities through the development of Standard Operating Procedures.
- Apply procedures for the implementation and maintenance of a HACCP Program.
Effective as of Spring/Summer 2018
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.