Course Overview
This online, self-directed course is designed to provide periodic or annual retraining for all personnel working with HACCP-based Food Safety Programs. Using interactive exercises and examples, this course reviews the importance and components of the hazard analysis and emphasizes its importance when determining Critical Control Points (CCPs). The role of the Prerequisite Programs and Preventive Controls is examined and implementation of the food safety program through Standard Operating Procedures is reviewed. Monitoring, verification and validation procedures are defined and their relationship to CCPs and Preventive Controls is examined. Finally, this course explains how to maintain a HACCP-based food safety system and to identify when the system must be re-examined.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
0.0
- 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 this course, the student will be able to:
- Explain why a refresher course covering HACCP-based food safety systems is important.
- Describe the role of prerequisite programs and preventive controls in a HACCP-based food safety system.
- List and explain the 7 HACCP Principles.
- Discuss how the Hazard Analysis is used for determining Critical Control Points and Preventive Controls.
- Describe how Standard Operating Procedures are used to implement HACCP-based food safety systems.
- Compare and contrast monitoring, verification and validation procedures.
- Explain how to maintain a HACCP-based food safety system.
- Identify when the food safety system must be re-examined.
Effective as of Spring/Summer 2019
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.