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FOOD 2162 - HACCP: Standard Operating Procedures

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

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

Prerequisite(s)

FOOD 1179

Credits

1.5

Cost

$528.00

Winter 2019

Below is one offering of this course for the Winter 2019 term.

CRN 79254

Tue Feb 12 - Wed Feb 13 2 Days

Class Meeting Times

Dates Days Times Locations
Feb 12 - Feb 13 Tue/Wed 08:00 - 16:30 NE01 Rm. 242

Instructor

Rebecca Robertson

Course Outline

TBD – see Learning Outcomes in the interim

Cost

$528.00

Notes

  1. Departmental approval needed
  2. 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.

Learning Outcomes

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

Related Programs

FOOD 2162 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate

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