Introduction to HACCP & Food Safety
Duration: 1 day, 9:00 am – 5:30 pm (Virtual/Instructor-led)
Course Fee: $395.00 CAD ($295.00 USD)
| Dates Offered | Duration | Delivery | Location |
|---|---|---|---|
| Feb 24,, 2025 | 1 day (Mon) | Instructor-led / Virtual | Zoom Classroom |
| May 25, 2025 | 1 day (Mon) | Instructor-led / Virtual | Zoom Classroom |
| Aug 25, 2025 | 1 day (Mon) | Instructor-led / Virtual | Zoom Classroom |
| Nov 24, 2025 | 1 day (Mon) | Instructor-led / Virtual | Zoom Classroom |
Course Description
This one-day HACCP training courses will help participants understand:
- Chapter 1 – HACCP and Food Safety Plan Overview
- Chapter 2 – Regulation Overview and Regulatory Impact on Food Safety
- Chapter 3 – Introduction to Good Manufacturing Practices (GMPs) and Prerequisite Programs
- Chapter 4 – Preliminary Steps in Developing a HACCP Plan
- Chapter 5 – Understanding Food Safety Hazards (Biological, Chemical and Physical Hazards)
- Chapter 6 – Conduct Hazard Analysis (HACCP Principle 1)
- Chapter 7 – Determine Critical Control Points (CCP) (HACCP Principle 2)
- Chapter 8 – Procedures to Establish Critical Control Limits (HACCP Principle 3)
- Chapter 9 – Establish Monitoring Procedures for Each CCP Identified (HACCP Principle 4)
- Chapter 10 – Deviation and Corrective Action Procedures (HACCP Principle 5)
- Chapter 11 – Verification Procedures (HACCP Principle 6)
- Chapter 12 – Documentation and Recording Keeping Procedures (HACCP Principle 7)
Upon successful completion, each participant will received a certificate of completion.
Registration
The course fee listed includes all course materials and a Certificate of Completion.
To facilitate an effective online live (Virtual/Instructor-led) training, participants will need a computer equipped with webcam, microphone, speaker and internet connection.
If you wish to have the training at your preferred location / on-site, please contact us.
