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 .
All registrations must be approved by [email protected]. Fee includes course materials which are handed out in class. Registration deadline: Friday, March 1st. Workshop to be held in REQUIRED READING PRIOR TO CLASS: and review the CFIA Food Safety Enhancement Manual before coming to the workshop.
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
FOOD 1189 is offered as a part of the following programs:
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