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 .
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. IF YOU ARE A SPONSORED STUDENT, DO NOT REGISTER ONLINE. Contact Sharon_Cameron@bcit.ca.
Important course information will be sent to you immediately after registering.
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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
FOOD 1179 is offered as a part of the following programs:
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