Food Centre Training: Good Manufacturing Practices

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HACCP & Food Safety Certificate Program

Program Details

The HACCP & Food Safety Certificate Program is is comprised of 20 modules separated into 3 stages.  Choose to train all modules to obtain a certificate or individual stages for knowledge upgrade.

 
Module 1: Introduction to HACCP
Module 2: Introduction to Regulations
Module 3: Food Safety Hazards
Module 4: Basic Food Microbiology
Module 5: Introduction to Prerequisites & HACCP Elements
 
Stage 2 Prerequisite Programs (click for more detail)
Module 6: Premises Prerequisite
Module 7: Transportation, Receiving & Storage Prerequisite
Module 8: Equipment Prerequisite
Module 9: Personnel Prerequisite
Module 10: Sanitation & Pest Control Prerequisite
Module 11: Recall Prerequisite
Module 12: Allergen Control
 
Stage 3 Developing HACCP Plans (click for more detail)
Module 13: Steps to Implement & HACCP Plan Development
Module 14: Principle 1 Identify Hazards
Module 15: Principle 2 Determine Critical Control Points (CCPs)
Module 16: Principle 3 Establishing Critical Limits
Module 17: Principle 4 Establish Monitoring Procedures
Module 18: Principle 5 Establish Deviation Procedures
Module 19: Principle 6 Establish Verification Procedures
Module 20: Principle 7 Establish Record Keeping Systems

Testimonials

Because of a customer requirement to develop a HACCP plan, I took your online course. I knew nothing about food safety and how it was regulated or monitored.  I found it to be informative, detailed and easy to navigate. I would recommend this to anyone wanting to gain knowledge on food safety.  Because of my training, I now feel confident in writing a HACCP plan for a commercial tank wash that is branching into food grade cleaning. - Doug, Kentucky. Graduated September 2017

I found the online certificate very interesting and a great addition to all my other credentials.  I definitely recommend the training to whoever is working in the food industry and looking at implementing HACCP system within their programs. - Frank, Quebec. Graduated March 2013

I am really enjoying the course. It just got me a job! I have been searching since September, and I was hired based mostly on the fact that I was working on getting this Certificate. - Samantha, Ontario. Received March 2010

I’d like to let you know that yesterday I registered for the Certificate Program. I started reading and I found it very interesting and easy to follow. I have spent over 6 years in University and I have not found such a perfectly structured and very well done teaching system.

I highly recommend this course to everyone interested in this field. I have had a great time while I was studying, which is amazing. - Susan, British Columbia. Graduated April 2009

I am pleased with the knowledge, I am a nurse and my husband bought a federal meat plant and I use the information to do the verification and validation of the HACCP plan. - Jennifer, Ontario. Graduated April 2009 


 

How This Course Works
Review & Final Exam
 
Resources
HACCP Workbook Binder & Templates
Computer System Requirements
Course Fee 
Registration

Preview of the Certificate Program
To assist in your decision to register with the HACCP & Food Safety Certificate Program, contact the HACCP Online Instructor by email:
haccp@foodcentre.sk.ca to obtain access information to our "demo" site.

How This Course Works
The HACCP & Food Safety Certificate Program works two ways.  You can choose to do the Certificate Training or Stage Training.  Certificate Training involves completion of all 3 Stages (in consecutive order) which includes passing the quizes and final exam.  Stage Training gives you the option to train on desired Stages and passing the quizes at the end of each module.  No certificate of completion is issued in Stage Training.  However, you can change your mind from Stage Training to Certificate Training at any time.   

Each module contains detailed information on the topic, real applications, knowledge checks, pictures, quizzes, fun activities and message board to share concerns and ideas. After reviewing module materials, a short quiz at the end will test what you have learned. A passing grade of 70% must be obtained in each quiz to earn 1 credit and you must pass all module quizzes before advancing to the next Stage. Once you’ve completed all 3 Stages, you can take the final exam of which you must obtain a passing grade of 70% to receive your HACCP & Food Safety Certificate.

Throughout this course, you will be able to see and download "forms" that are routinely used with HACCP, including the written prerequisites, Standard Operating Procedures (SOPs), check sheets, records and more.

The HACCP & Food Safety Certificate Program is designed to be completed at your own pace. You can jump between modules within each Stage. However, if you are registered for the Certificate Program, you must complete each Stage before advancing to the next.

Whether you choose the Certificate Training or Individual Stage Training, all training must be completed within 12 months of registering. Each module can be reviewed in 1-2 hours. Quizzes should take 5-10 minutes each.

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There are interactive pages throughout the modules. To be able to view the interactives, you will need Flash Player installed in your computer. Click here to check on minimum system requirements. Click here for free download.

You will need Adobe Reader to view and print PDF files. Click here for free download.

Course Fees

  CERTIFICATE TRAINING
(Register for certificate training to train in Stage 1, 2 and 3 and SAVE $$)
REGULAR: $1,595 (CDN$ plus applicable taxes)
Special Rate: $1,195 (CDN$ plus applicable taxes)

 STAGE TRAINING 
select the individual stage(s) you wish to train

STAGE 1
REGULAR: $475 (CDN$ plus applicable taxes)
Special Rate: $345 (CDN$ plus applicable taxes)

STAGE 2
REGULAR: $650 (CDN$ plus applicable taxes)
Special Rate: $525 (CDN$ plus applicable taxes) 

STAGE 3
REGULAR: $650 (CDN plus applicable taxes)
Special Rate: $525 (CDN$ plus applicable taxes)

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Registration
Registration is quick and simple. Once completed and submitted, a Username and temporary password is automatically sent via email. When you are ready to start your training, log in using the username and password provided to you. You will be prompted with a request for online payment before starting. Personalized password selection and a secure server ensure that test data and all other personal information remain secure.

 
HACCP & Food Safety Certificate Program Detail Overview

Stage 1 - HACCP Overview
This provides an overview of the HACCP food safety system, starting from an introduction to HACCP through to the principles of a functioning HACCP system.
It contains 5 modules with information on:
    1. Module 1: Introduction to HACCP
      Here you’ll learn about the history of HACCP, how HACCP is implemented in food plants, the components that make up HACCP and the benefits of HACCP  
    2. Module 2: Introduction to Regulations
      Here you’ll learn about various food regulations and regulatory bodies – for both general food processing and for specific food commodities, as well as who oversees and regulates HACCP in food plants.  
    3. Module 3: Food Safety Hazards
      This module will introduce you to the three classes of food safety hazards, including their sources, and how to control and test for them in your food products and plant. 
    4. Module 4: Basic Food Microbiology
      This module is broken into two sections:
      I) Introduction to Food Microbiology provides an overview of the common food pathogens of concern for food plants, and 
      II) Control Methods and Testing for food microbes. 
    5. Module 5: Introduction to Prerequisites & HACCP Elements
      Here, you’ll learn how prerequisites lay the foundation for HACCP, with specific information on the prerequisites that are part of the Canadian HACCP system. As well, you’ll be given an introduction into the common elements that are needed to implement and maintain a HACCP system, such as monitoring, verification and record keeping. 
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Stage 2 -  Prerequisites
This stage provides detailed information on each of the six Prerequisites under the CFIA FSEP system, including food safety concerns specific to each prerequisite, as well as how to implement and verify that the prerequisite is complete. The 6 prerequisite modules each have a written prerequisite example as well as a sample “check sheet” that supports the prerequisite. 
 
 The seven Prerequisite modules are:
    • Module 6: Premises Prerequisite
    • Module 7: Transportation, Receiving & Storage Prerequisite
    • Module 8: Equipment Prerequisite
    • Module 9: Personnel Prerequisite
    • Module 10: Sanitation & Pest Control Prerequisite
    • Module 11: Recall Prerequisite 
    • Module 12: Allergen Control
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Stage 3 HACCP Plans
This stage provides detailed information for each of the 12 steps of HACCP implementation, including the 7 Principles of HACCP. These modules provide step by step instructions on how to complete HACCP Forms, and examples of required forms.
 
    • Module 13: Steps to Implement & HACCP Plan Development
      This module describes the preliminary steps needed to implement HACCP, including selecting a HACCP Coordinator, as well as the “5 initial steps” of completing the first four HACCP forms.   
    • Module 14: Principle 1 - Identify Hazards
      This module takes you through identifying hazards with your products, your process and your plant design, and you’ll learn where hazards are controlled in your operations. Here, you’ll see how to complete Forms 5, 6 & 7.   
    • Module 15: Principle 2 - Determine Critical Control Points (CCPs)
      This module teaches you how to determine if hazards are controlled through CCPs or elsewhere, and the importance of risk assessment. You’ll understand the process for going through the CCP Decision Tree, also using Forms 8 & 9.   
    • Module 16: Principle 3 - Establishing Critical Limits
      Here, you’ll learn about the scientific and other basis for setting critical limits for each control point, and how to support these limits through the use of measuring equipment and observations. You will begin to complete Form 10, which carries through the next 4 modules.   
    • Module 17: Principle 4 - Establish Monitoring Procedures
      Monitoring procedures are defined including types of monitoring activities, where and how it’s recorded, who monitors and what to do with the information collected.   
    • Module 18: Principle 5 - Establish Deviation Procedures
      This module will teach you what to do when monitoring finds that everything is not in control, including what to do immediately with the product and how to avoid future problems.  
    • Module 19: Principle - 6 Establish Verification Procedures 
      Here, you’ll learn how to verify and validate that your HACCP plan is working by checking the records and people that are monitoring your system. You’ll complete Form #10 with the last column describing your verification procedures.   
    • Module 20: Principle 7 - Establish Record Keeping Systems
      This module will summarize how you can assure that your HACCP system is functioning, and is relevant for your product and process. You’ll learn about the importance of assessing your HACCP system and different ways to conduct audits.

Review & Final Exam 
At the end of the three Stages, you can take a Practice Exam before choosing to proceeding with the Final Exam. At any time you can also go back and review materials in any of the modules.

Resources
In addition to the content in the modules, you will have access to a wide variety of supplemental materials that will help you understand regulations and other systems that are required with food processing. This includes Quality Control, Statistical Process Control, Package & Nutrition Labelling, Plant security, Kosher, and much more.

A comprehensive Resources section also includes links to other HACCP support, such as: government sites, food associations, journals, trade magazines, companies that supply sanitation/testing materials and books on a food safety topics.

HACCP Workbook Binder & Templates
When you register for the Certificate Training, you will receive, by mail, a binder which you can use to store printed information for future reference.  This can be course materials, pdfs, examples, etc. 

The HACCP Workbook Binder also contains a CD of HACCP templates that are examples of HACCP documents (FSEP-based) and records you can customize when developing a HACCP system for your company. 

Some forms have written information so you can see how they are usually completed and some are blank for you to fill in company specific information. The format is a word document to allow you to alter information to suit your company's manufacturing. The HACCP Workbook Binder gives you the tools needed to get started on your own HACCP system.

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