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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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.

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. 

• 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

• 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.

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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