Course Overview
For those responsible for ensuring the safety and quality of food, especially those involved in HACCP coordination, QA, production, sanitation and management. This course will guide the participant through developing and implementing a HACCP system. Verficiation and validation of HACCP systems will also be covered. A statement of completion is issued to those with a passing grade of 80% or better.
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:
- Describe the HACCP system, its principles and components.
- Describe the link between the HACCP system and its prerequisite programs.
- Work with each of the 10 components of the HACCP system.
- Understand how to determine critical control points as well as monitor and verify their control.
- Be able to commence development of a HACCP plan for a food plant.
- Understand how HACCP integrates with Total Quality Management and ISO 9000.
- Validate and verify the HACCP system.
Effective as of Winter 2007
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.