Food Centre Training: Good Manufacturing Practices
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HACCP & Food Safety Certificate Program
Stage 1 HACCP Overview & Building Blocks (click for more detail)
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
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
Preview of the Certificate Program
How This Course Works
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.
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.
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:
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:
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.
Review & Final Exam
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
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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