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HACCP and Food Industry

Course Code HACC-100
Lecture hours per week
Lab hours per week
Course Availability: Open

Hazard Analysis Critical Control Point (HACCP) is an important food safety management system commonly used in food processing to ensure quality. Students are guided step-by-step through the development and implementation of a HACCP plan. The five preliminary steps to HACCP, including product description and process flow, will be reviewed. A risk assessment approach is used to conduct the Critical Control Point (CCP) determination, which is based upon the Canadian Food Inspection Agency’s (CFIA)

Food Safety Enhancement Program (FSEP). Critical Limits, Monitoring, Corrective Actions and Verification are explored through the development of Standard Operating Procedures. The Maintenance and Audit of HACCP Programs are also covered.