Course Overview
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 FOOD 1179 Preventive Controls for Preventive Control Plans, you will receive the microcredential: Food Safety Preventive Controls and HACCP Plans. This badge can also be applied to the Food Safety Associate Certificate.
Prerequisite(s)
- 70% in FOOD 1179
Credits
2.0
Registration requirements
Departmental approval is required to register for this course. Departmental approval is required for this course. You will not be able to register without it.
Domestic fees
$823.47
International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Define HACCP, preventive controls, and Standard Operating Procedures.
- Develop a product description and process flow diagram for a selected product.
- Discuss the importance of the plant schematic to a HACCP Plan.
- Conduct 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 implementation, and maintenance of a HACCP plan.
Effective as of Fall 2022
Related Programs
HACCP for Preventive Control Plans (FOOD 1189) is offered as a part of the following programs:
- Indicates programs accepting international students.
School of Health Sciences
- Food Safety
Associate Certificate Part-time
- Food Safety Preventive Controls and HACCP Plans
Microcredential Part-time
Course Offerings
Spring/Summer 2026
Below is one offering of FOOD 1189 for the Spring/Summer 2026 term.
CRN 68513
Dates
Jun 02 - Jun 04 Loading
- CRN 68513
- $823.47 Domestic fees
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Jun 02 - Jun 04 | Tue, Wed, Thu | 08:00 - 16:30 | Online |
Duration
3 days
Instructor
Rebecca Robertson
Course outline
Course outline TBD — see Learning Outcomes in the interim.
Important information
- Important course information will be sent to you prior to your course start date. Check your myBCIT email account to access this information.
- This is not a self-paced course. Students are expected to be available and online on the posted days and times shown on your registration schedule. To access the course content and participate in classes, students must have a stable internet connection, webcam, and microphone. All registrations must be approved by the Program Assistant, Olivia Lau (olivia_lau@bcit.ca). Deadline to register for this course is Friday, May 16th, 2025.
Confirmation
Required
To proceed with registration and add this course to the cart, please confirm:
No approval yet? Request approval Departmental approval is required for this course. You will not be able to register without it.
Status
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.