Course Overview
Through group learning activities, managers and supervisors will examine their food safety responsibilities by working with their company HACCP Program. Particular emphasis will be placed on using Corrective Actions to enable continuous improvement, and understanding how the HACCP Program is verified. Addresses the managerial training commitments required by GFSI Recognized Schemes. BCIT issues a statement of completion to each participant who successfully completes this workshop with a minimum final grade of 70%.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
0.5
- Not offered this term
- This course is not offered this term. Notify me to receive email notifications when the course opens for registration next term.
Learning Outcomes
Upon successful completion of the course, the student will be able to:
- Provide rationale for HACCP Programs in the food industry.
- Outline how Hazard Analysis affects company procedures and policies.
- Describe the food safety responsibilities for managers and supervisors.
- Explain how Corrective Action procedures enable continuous improvement.
- Examine SOPs for verification of Prerequisite Programs, HACCP Plans, and the HACCP Program.
Effective as of Fall 2015
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.