Intro to PCP ENG Product RISE

Introduction to Preventive Control Plans


In this course, we’ll explore various technical terms and concepts associated with food safety, accompanied by industry-specific real-life examples. Our focus will be on the distribution of responsibility for food safety, and we’ll provide you with practical guidance on developing successful food safety cultures, implementing preventative control plans, and navigating the federal inspection process.

This course is an excellent option for those who are federally registered or export outside of Canada and want to refresh their knowledge. Stay informed about the latest trends and scientific findings in food safety by reaching out to us if you have any questions or concerns.

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The PCP course is an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Having a written Preventive Control Plan can increase food safety alignment within international standard. This interactive self-paced course will increase your awareness and understanding of the proposed Safe Food for Canadians Regulations, its impact on your business, and Preventive Control Plans (PCP). Learn about why Food Safety and Traceability are the foundation of all HACCP-based plans, and how we all share a greater responsibility to insure the safety of our food.

This course will introduce you to the concept of preventive food safety controls, what they are, how they fit in with your business, and if your business is required to have a PCP. We will cover how controls are developed and how to approach implementation of the new or updated plan. This is a great course for food businesses, importers, exporters, processors, retailers, food safety experts, consultants and those who need an overall understanding of both the new proposed CFIA regulations, licensing, and origin-based concept of PCPs. This course will provide you with practical training on how to get started.

Learning Objectives:

Completion of the Introduction to Preventive Control Plans course, participants will gain and develop the following knowledge, and skills:

  • The importance of food safety and preventive controls
  • Develop a working knowledge of Proposed Safety food for Canadians Act and Regulations
  • Understanding the concept and requirements for food traceability under the proposed SFCR
  • Understanding preventative Food Safety Controls relating to People, Facility and Plans
  • Understand what a Preventive Control Plan is and how to determine if a PCP is required for their business
  • Understand how to develop, implement and maintain a Preventative Control Plan
  • Using techniques for gathering information through interviews, phone calls, text documents and electronic sources

The goal of this training is to provide knowledge on food safety, understand the Safe Food for Canadians Act, develop and understand Preventative Controls Plans and how to maintain and implement them.

Course Outline & Major Topics

  • Introduction to Preventive Control Plans
  • Introduction to Food Safety
  • What do These Definitions Mean to Me and My Business?
  • Food Safety: A Shared Responsibility
  • Suppliers Food Safety Culture – Scenario
  • The Proposed Safe Food for Canadians Act and Regulations
  • Would My Food Business Need a License?
  • Understand Preventive Food Safety Controls Relating to Your People, Your Facility and Your Plans
  • Pest Control
  • Write Procedures
  • Key Preventive Food Safety Controls
  • What is a Preventive Control Plan and How to Determine if Your Business Requires a PCP
  • Developing a Preventive Control Plan
  • Identifying and Describing Hazards
  • Process Flow Diagrams
  • Implementing a Preventive Control Plan
  • Implementing PCP: Records
  • Inspection Process – 5 Steps
  • Maintaining a Preventive Control Plan

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

  • Team Members & Leaders
  • Supervisory & Management
  • Business Owners
  • Front Line Workers
  • New Hires
  • Sanitation Team
  • Production Personnel

*Become a member to receive 20% off