What is HACCP and why it’s important for your operations
Hazard Analysis and Critical Control Point or HACCP (pronounced hassip) is a management system by which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
The Food Centre also offers classroom training and online HACCP training.
This course will assist participants in learning how to analyze, develop, implement and maintain effective Prerequisite Programs and HACCP plans into their operations.
All training components of the course are in compliance with the Canadian Food Inspection Agency’s HACCP Curriculum Guidelines for training professionals. For more information, click here.
This online training course focuses on the process of implementing an FSEP-based HACCP system in a food plant, including how to set up a solid foundation for HACCP (the prerequisites) and how to complete the 7 principles of HACCP that identify, monitor and validate that hazards are being controlled.
The HACCP & Food Safety Certificate Program is International HACCP Alliance accredited. For more information on program details, click here.