- International Fees
International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Course Overview
If you are responsible for developing, implementing, or verifying a HACCP-based preventive control plan (or HACCP Program) in a food manufacturing establishment, this course will help you interpret and apply preventive controls (formerly Prerequisite Programs) which form the foundation of a food safety program that meets Safe Food for Canadians Regulations (SFCR). Standard Operating Procedures (SOPs) are presented as the primary means by which to implement these preventive controls (including those related to the facility, personnel, sanitation, equipment, shipping, receiving and storage, purchasing, recall, and allergens, among others). This course will also cover consumer protection measures including labelling, use of restricted ingredients and inputs, and grading requirements. The self-assessment quizzes, assignments, and discussion forums will build your confidence in SOP writing, monitoring, corrective action documentation, and verification activities. You will complete the course with practical examples of SOPs and related documents that are ready to employ in any food manufacturing establishment. Once you successfully pass this course with a 70% grade, BCIT issues a badge in the Food Safety Preventive Controls and HACCP Plans micro-credential. You can then take FOOD 1189 HACCP for Preventive Control Plans, the second badge in the micro-credential. This badge can also be applied to the Food Safety Associate Certificate: www.bcit.ca/programs/6365acert
Prerequisite(s)
- No prerequisites are required for this course.
Credits
2.0
Domestic fees
$818.15
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Provide rationale for preventive control plans in the food industry.
- Summarize the role each preventive control in cross-contamination prevention.
- Justify the purpose of standard operating procedures (SOPs), work instructions, and records in implementing preventive controls.
- Distinguish between monitoring, corrective action, and verification.
- Interpret and apply criteria from the Safe Food for Canadians Regulations (SFCR) to SOP development.
- Create SOPs, work instructions, and records for preventive controls.
- Identify SOPs, work instructions, and forms required for meeting SCFR traceability and consumer protection measures requirements.
Effective as of Fall 2022
Related Programs
Preventive Controls for Preventive Control Plans (FOOD 1179) is offered as a part of the following programs:
- Indicates programs accepting international students.
School of Health Sciences
- Food Safety
Associate Certificate Part-time
- Food Safety Preventive Controls and HACCP Plans
Microcredential Part-time
Course Offerings
Winter 2026
Below is one offering of FOOD 1179 for the Winter 2026 term.
CRN 90695
Dates
Start any time Loading
- CRN 90695
- $818.15 Domestic fees
Continuous Entry, Distance or Online
This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.
Duration
26 weeks
Instructor
Crystal Cinq-Mars Majerski
Course outline
Important information
- Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.
- International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
- Register any time to start this online course. You have 26 weeks from the day you register to complete it at your own pace. This course requires completion of 5 assignments, participation, and 1 exam. SPONSORED STUDENTS - Please follow the instructions on the registration page to have your sponsor arrange payment. Additional information can be found by visiting the following link: www.bcit.ca/admission/tuition-fees/sponsorship/
Status
Programs and courses are subject to change without notice.