HACCPCanada Certified Training

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.