- 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 Developing Preventive Controls and HACCP Plans micro-credential. You can then take XFOD 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
- 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:
- 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 Spring/Summer 2022
Programs and courses are subject to change without notice.