Course Overview
Introduces the principles of HACCP, and the development of a HACCP Plan within CFIA's FSEP (Food Safety Enhancement Program) for agri-food products and QMP (Quality Management Program) for seafood products. Includes: HACCP prereq. programs, standard operating procedures, preliminary steps to HACCP, and the seven HACCP Principles. You will develop a product description, process flow diagram and floor plan (including raw and final product flow, and employee traffic flow), and be required to complete sections of a HACCP Plan for at least one product example. These sections include Hazard Analysis, Critical Control Point, Critical Limits, Monitoring, Corrective Action, Verification and Records, procedures for submission, implementation, and maintenance of a HACCP Plan. BCIT issues a statement of completion to those who achieve a minimum final grade of 70%. www.bcit.ca/study/programs/6340acert
Prerequisite(s)
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, the student will be able to:
- Define HACCP, prerequisite programs, and standard operating procedures.
- Develop a product description, process flow diagram and a floor plan for a selected product.
- Describe the seven HACCP principles.
- Carry out a hazard analysis on specific processing steps for a selected product.
- Determine critical control points at specific processing steps for a selected product.
- Establish critical limits at specific processing steps for a selected product.
- Establish monitoring, corrective action, verification and records activities at specific processing steps for a selected product.
- Describe the procedures for submission, implementation, and maintenance of a HACCP plan.
Effective as of Fall 2007
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.