Course Overview
This course introduces preventive control programs including preventive control plans (also known as Hazard Analysis and Critical Control Point (HACCP plans)) and preventive controls as described in the Safe Food for Canadians Regulations (SFCR). Students will be guided to use their own experience with food preparation to develop a preventive control plan and to identify the necessary preventive controls for controlling the hazards identified in the plan. Standard Operating Procedures (SOPs) and related Work Instructions will be introduced as the method by which preventive control programs are implemented. Students will demonstrate good personal hygiene practices and basic four-step sanitation procedures. Introductory food product commercialization techniques will also be introduced.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
5.0
- 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 it is important for food manufacturers to have a food safety management system in place.
- Describe the manufacturing processes in a food manufacturing facility.
- Explain the function of the Safe Food for Canadians Act and Regulations.
- Outline the preventive controls that are part of a food safety management system.
- Develop a HACCP Plan and identify appropriate preventive controls for controlling the identified hazards for a given food product.
- Describe the five high risk conditions that are associated with critical control points (CCPs).
- Explain the role of standard operating procedures (SOPs) and Work Instructions in a food safety management system.
- Write a SOP and a Work Instruction for a given process.
Effective as of Fall 2023
Related Programs
Introduction to Food Safety (FOOD 1155) is offered as a part of the following programs:
- Indicates programs accepting international students.
- Indicates programs eligible for students to apply for Post-graduation Work Permit (PGWP).
School of Health Sciences
- Food Processing, Safety, and Quality
Diploma Full-time
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