Program Details

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:

• 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.

• 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.

• 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.

• 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.

• 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.

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

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.