- International Fees
International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.
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.
- 70% in FOOD 1179
Below is one offering of FOOD 1189 for the Fall 2023 term.
Tue Oct 17 - Thu Oct 19 (3 days)
- 3 days
- CRN 49658
Class meeting times
|Oct 17 - Oct 19||Tue, Wed, Thu||08:00 - 16:30||Online|
- Departmental approval needed
All registrations must be approved by the Program Assistant, Doreen Lee (email@example.com) Course delivery will be online in a workshop format. Each participant will require a computer with internet access, webcam and microphone. Deadline to register for this course is Friday, Sept. 29th
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
HACCP for Preventive Control Plans (FOOD 1189) is offered as a part of the following programs:
School of Health Sciences
Interested in being notified about future offerings of HACCP for Preventive Control Plans (FOOD 1189)? If so, fill out the information below and we'll notify you by email when courses for each new term are displayed here.
Programs and courses are subject to change without notice.