BRC HACCP - Hazard Analysis Critical Control Point HACC-100
|Course Name||BRC 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 & (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.
You will receive a BRC HACCP certificate upon successful completion of the exam.
Please copy and paste the following link into your web browser, to view a detailed course description: https://lumarfoodsafetyservices.com/training/training-courses/brc-food-course-brc-haccp
|Notes||Register : Call 416-289-5300 or online at https://secure.centennialcollege.ca/webreg
email at appliedscience.PT@centennialcollege.ca
|Section||Cost||Semester||Start Date||End Date||Meeting Times||Campus|
|Legend for Days
M - Monday T - Tuesday W - Wednesday R - Thursday F - Friday S - Saturday U - Sunday
TBA - To Be Announced