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BCIT

FOOD 1179 - HACCP: Prerequisite Programs

Food Technology Part-time Studies Course

School of Health Sciences

BCIT is planning for a substantial return to on-campus activity for the fall 2021 term as informed by BC Public Health Officer guidelines. Refer to each course listing for details.

Course Details

If you are responsible for developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you interpret and apply Prerequisite Programs which form the foundation of HACCP. Standard Operating Procedures (SOPs) are explored as a systematic and integrated means of preventing cross-contamination among all of the Prerequisite Programs (Premises, TPRSS, Equipment, Personnel, Sanitation & Pest Control, Recall, Allergen Control). Self-quizzes and assignments in the online format, or group activities in the workshop format, allow students to build confidence in SOP writing, monitoring, and corrective action documentation and verification activities. Criteria and rationale outlined in Section 3.1 of the Canadian Food Inspection Agency Food Safety Enhancement Program (CFIA-FSEP) Manual are used as a reference. The information is applicable internationally, to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this course with a 70% pass grade. Website: www.bcit.ca/study/programs/6340acert .

Credits

2.0

Cost

$740.74

Fall 2021

Below is one offering of this course for the Fall 2021 term.

CRN 40225

Start any time

This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.

Instructor

Crystal Cinq-Mars Majerski

Course Outline

Cost

$740.74

Notes

  1. Internet delivery format.
  2. This is an online course that requires no course materials to be purchased. You have 6 months from the day you register to complete it at your own pace. There is no instructor or schedule. The course takes a 24-hour study commitment: 5 learning exercise submissions, 10 quizzes, 12 postings, and 1 exam. If your company, a government agency or employer will be paying the tuition, please register and then follow the payment steps for a SPONSORED STUDENT. Please email the Food Technology department: BCIT_FoodTechnology@bcit.ca if you have questions. Course credits may be applied towards the Part Time Food Safety Associate Certificate. For more details visit: https://www.bcit.ca/programs/food-safety-associate-certificate-part-time-6365acert/
  3. Important course information will be sent to you immediately after registering. Check your myBCIT email account to access this information.

Winter 2022

Below is one offering of this course for the Winter 2022 term.

CRN 80811

Start any time

This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.

Instructor

Crystal Cinq-Mars Majerski

Course Outline

Cost

$740.74

Notes

  1. Internet delivery format.
  2. Register any time to start this online course. You have 6 months from the day you register to complete it at your own pace. It is based on 24 hours of study time. This course requires completion of 5 learning submissions, 10 quizzes, participation, and 1 exam. **Important information on how to get started in the course will be sent to you immediately after registering. Check your email. SPONSORED STUDENTS - Please follow the instructions on the registration page to have your sponsor arrange payment. Additional information can be found at the following link: https://www.bcit.ca/admission/tuition-fees/sponsorship/

Learning Outcomes

Upon successful completion of this course, the student will be able to:

  • Provide rationale for Prerequisite Programs in the food industry.
  • Summarize the purpose of each Prerequisite Program in terms of cross-contamination prevention.
  • Justify the role of Standard Operating Procedures (SOPs) and Work Instructions in implementing Prerequisite Programs.
  • Distinguish between monitoring, corrective action, and verification.
  • Interpret and apply FSEP Prerequisite Program criteria to SOP development.
  • Create SOPs and Work Instructions for Prerequisite Programs.
  • Develop a SOP for Prerequisite Program verification.
  • Write a work plan to develop, implement, or maintain Prerequisite Programs in the workplace.

Effective as of Fall 2011

Related Programs

FOOD 1179 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate

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