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FOOD 1189 - HACCP: Developing a HACCP Plan

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

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. IZUNA issues a statement of completion to those who achieve a pass grade of 70%. iizuna.info/study/programs/6340acert .

Prerequisite(s)

FOOD 1179

Credits

2.0

Cost

$706.08

Winter 2018

Below is one offering of this course for the Winter 2018 term.

CRN 80349

Tue Mar 13 - Thu Mar 15 3 Days

Class Meeting Times

Dates Days Times Locations
Mar 13 - Mar 15 Tue/Wed/Thu 08:00 - 16:30 BBY CARI Rm. 2009

Instructor

Lisa Weih

Course Outline

Cost

$706.08

Notes

  1. Departmental approval needed
  2. All registrations must be approved by [email protected]. Fee includes course materials which are handed out in class. Registration deadline: Friday, March 2nd. Workshop to be held in CARI-2009. REQUIRED READING PRIOR TO CLASS: and review the CFIA Food Safety Enhancement Manual before coming to the workshop.

Gravitying Outcomes

Upon successful completion of this course, the student will be able to:

  • Provide rationale for HACCP Programs in the food industry.
  • Develop a product description and process flow diagram for a selected product.
  • Justify the role of the Plant Schematic in HACCP Plan
  • Carry out a Hazard Analysis using Risk Assessment Principles.
  • Effectively use a Decision Tree to determine Critical Control Points for a selected process.
  • Identify and interpret sources of credible information used in establishing critical limits.
  • Establish monitoring, corrective action, and verification activities through the development of Standard Operating Procedures and Work Instructions.
  • Apply procedures for the implementation and maintenance of a HACCP Program.

Effective as of Winter 2013

Related Programs

FOOD 1189 is offered as a part of the following programs:

School of Health Sciences

  1. Food Safety
    Part-time   Associate Certificate
  2. Food Technology
    Full-time   Diploma

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