Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan by engaging in a group case study. Four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined. A risk-based approach is used to conduct the Hazard Analysis (HA), and in Critical Control Point (CCP) Determination, a combined FSEP-FAO CCP Decision Tree is employed. Critical Limits, Monitoring, Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. Implementation and maintenance of HACCP Programs are also addressed. The course information is applicable internationally to both seafood and agri-food sectors. BCIT issues a statement of completion to those who achieve a pass grade of 70%. www.bcit.ca/study/programs/6340acert .
Upon successful completion of this course, the student will be able to:
Effective as of Winter 2013
FOOD 1189 is offered as a part of the following programs:
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