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 .
Below is one offering of this course for the Winter 2018 term.
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This is an online learning course. Start any time. You have 26 weeks from the date you register to complete this course.
Crystal Cinq-Mars Majerski
Upon successful completion of this course, the student will be able to:
Effective as of Fall 2011
FOOD 1179 is offered as a part of the following programs:
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