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HACCP for Preventive Control Plans XFOD 1189

Food Safety Course

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International Fees

International fees are typically three times the amount of domestic fees. Exact cost will be calculated upon completion of registration.

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 XFOD 1179 Preventive Controls for Preventive Control Plans, you will receive the microcredential: Developing Preventive Controls and HACCP Plans. This badge can also be applied to the Food Safety Associate Certificate. ​

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 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 Spring/Summer 2022

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