HACCP Essentials

This course provides background information on the Hazard Analysis Critical Control Point (HACCP) technique, describes the pre-requisite programs that provide the foundation for the HACCP system and explains the purpose and scope of HACCP training within the food processing industry. As part of this, the course reviews the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.

Part 1 of a 13-hour HACCP pairing. See Part 2: Applying HACCP

Learning Objectives:

At the end of the course students will:

• Know the federal departments that share the responsibility for ensure safe foods for Canadians.
• Know that foodborne illness is caused by contamination
• Understand that hazards can be biological, chemical or physical
• Know what is meant by Potentially Hazardous Foods (PHF)
• List some common bacteria, viruses and parasites that are responsible for infection
• Differentiate between infections and intoxications
• Define the term toxin, list common toxic bacteria and know the preventative measures necessary to avoid contamination
• Recognize common types of naturally toxic foods
• Know and understand the seven prerequisite programs necessary before developing your HACCP Plan
• Identify the seven HACCP principles and know which are pre-operational, which are operational, and which are related to managing the system
• Know what must be done to meet the criteria of each principle

Course Outline & Major Topics

• Introduction to HACCP
  • What Does HACCP Really Mean?
  • Management Commitment
• Foodborne Illness
  • Regulations Governing HACCP
  • Contamination, Hazards and Controls
• Introduction to Prerequisites and HACCP Elements
  • Prerequisites For HACCP
  • HACCP Principles
    • Principle 1. Conduct a Hazard Analysis
    • Principle 2. Identify Critical Control Points
    • Principle 3. Establish Critical Limit
    • Principle 4. Establish a Monitoring Procedure
    • Principle 5. Take Corrective Actions
    • Principle 6. Establish a Verification Procedure
    • Principle 7. Establish a Record Keeping System

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• HACCP Teams
• HACCP Coordinators
• Quality Assurance Teams
• Management and Supervisory
• Sanitation Teams
• Food Safety Teams

*Become a member to receive 20% off