HACCPCanada is the recognized leader for HACCP Certification in Canada
Typical Course Content:
The course is divided into accessible, interactive modules and includes an exam at the end.
Introduction to HACCP – Introduction to HACCP and key terms, history of HACCP, HACCP and the law.
Types and Sources of Contamination – microbial, physical, chemical and allergenic contamination and their sources, controlling food borne illness.
Pre-requisite Programs – introduction to pre-requisite programmes, examples, how to make them effective and assessment procedures.
Developing HACCP-Based Systems – the 7 principles of HACCP, the commercial benefits of implementing HACCP, how to assemble a HACCP team, hazard analysis.
Control Measures – introduction to control measures, determining critical control points, decision trees, establishing, setting and achieving critical limits.
Monitoring, Reviewing and Maintenance – monitoring critical control points, corrective action procedures, benefits of HACCP auditing, HACCP review and maintenance.
See course registration site for specific curricullum details.
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