Course Overview
his course examines the assessment of risk – primarily from a food safety standpoint, as well as the management of those risks. Using HACCP, learners apply scientific principles to determine the risks that may arise, by examining the microbiological, chemical, and physical hazards that may develop. The financial results of such hazards coming to reality are also discussed.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
2.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course the student will be able to:
- Audit a situation to determine presence of risk.
- Perform a basic SWOT analysis.
- Apply HACCP principles to determine potential food safety risks to consumers.
- Determine risk levels from the company as well as the consumer point of view.
- Develop a risk management procedure based on ISO 31000.
- Suggest risk treatment strategies.
- Participate in conducting a financial risk assessment.
Effective as of Winter 2014
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.