HACCP - Hazard Analysis Critical Control Point HACC-100

Course Code HACC-100
Course Name HACCP - Hazard Analysis Critical Control Point
Category Engineering Technology & Applied Science
Description Hazard Analysis Critical Control Point (HACCP) is an important food safety management system commonly used in food processing to ensure quality. Students are guided step-by-step through the development and implementation of a HACCP plan. The five preliminary steps to HACCP, including product description and process flow, will be reviewed. A risk assessment approach is used to conduct the Critical Control Point (CCP) determination, which is based upon the Canadian Food Inspection Agency's (CFIA) Food Safety Enhancement Program (FSEP). Critical Limits, Monitoring, Corrective Actions, and Verification are explored through the development of Standard Operating Procedures. The Maintenance and Audit of HACCP Programs are also covered.
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email at appliedscience.PT@centennialcollege.ca
Contact Telephone 416-289-5207
Contact E-mail ce@centennialcollege.ca
Associated Certificates
Section Cost Semester Start Date End Date Meeting Times Campus
There are no sections for this course at this time.
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M - Monday T - Tuesday W - Wednesday R - Thursday F - Friday S - Saturday U - Sunday
TBA - To Be Announced