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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

$735.27

Fall 2018

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

CRN 39847

Tue Oct 02 - Thu Oct 04 3 Days

Class Meeting Times

Dates Days Times Locations
Oct 02 - Oct 04 Tue/Wed/Thu 08:00 - 16:30 BBY NE01 Rm. 242

Instructor

Lisa Weih

Course Outline

Cost

$735.27

Notes

  1. Departmental approval needed
  2. All registrations must be approved by [email protected] or phone 111.432.8723. FOOD 1189 is required to qualify for FOOD 2163 HACCP: Internal Auditing (scheduled Nov.13-15). Fee includes course materials which are handed out in class, and catered breaks. Registration deadline: Friday, September 21st. Room location: NE1-242.

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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