If you are part of developing, implementing, or verifying a HACCP Plan in a food processing plant, this course will help you develop the Standard Operating Procedures (SOPs) and Work Instructions (WI) that are critical to ensuring HACCP Programs operate effectively. Class time is primarily spent working through group exercises that lead students through the full process of developing SOPs including developing the SOP framework, writing procedures and work instructions through to implementation and maintenance of the program. The material has been developed to meet the requirements of a business management system such as ISO 9001:2008. The course is applicable internationally, and to both seafood and agri-food sectors. BCIT issues a statement of completion to each participant who successfully completes this workshop with a pass grade of 70%. Website: www.bcit.ca/study/programs/6340acert
All registrations must be approved by Sharon_Cameron@bcit.ca or phone 604.432.8723. Course fee includes course materials which are handed out in class. You must complete FOOD 1179 before you can register in FOOD 2162. Workshop will be held in NE1-242. Deadline for registration and refund (85%): Friday, Feb.1st.
Upon successful completion of this course, the student will be able to:
Demonstrate the role of SOPs and Work Instructions in a HACCP Program.
Explain how the business model informs the SOP Program.
Construct a SOP framework.
Write a SOP for managing each Prerequisite Program and the HACCP Plan.
Identify SOP/WI users and what these users need from a SOP/WI.
Develop three different Work Instructions.
Write procedures for developing, implementing and maintaining a SOP program.
Write a workplan to develop, implement and maintain Prerequisite Programs in their workplace.
Effective as of Fall 2011
FOOD 2162 is offered as a part of the following programs:
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