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HACCP for Preventive Control Plans FOOD 1189

Food Technology Course

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Course details

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)

Credits

2.0

Cost

$774.30

Course offerings

Spring/Summer 2023

Below is one offering of FOOD 1189 for the Spring/Summer 2023 term.

CRN 68513

Duration

Tue Apr 25 - Thu Apr 27 (3 days)

  • 3 days
  • CRN 68513
  • $774.30
Class meeting times
Dates Days Times Locations
Apr 25 - Apr 27 Tue, Wed, Thu 08:00 - 16:30 Online
Instructor

TBD

Course outline

Course outline TBD — see Learning Outcomes in the interim.

Cost

$774.30

Important information
  1. Departmental approval needed
  2. All registrations must be approved by the Program Assistant, Doreen Lee (dlee523@bcit.ca) Deadline to register for this course is Friday, Apr. 7, 2023.
Status

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:

School of Health Sciences

  1. Food Safety
    Associate Certificate Part-time
  2. Food Safety Preventive Controls and HACCP Plans
    Microcredential Part-time

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