HACCP Certification Course
Hazard Analysis and Critical Control Point (HACCP) is the management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is as a preventative system that puts measures into place in food production chain from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption to prevent, reduce, eliminate, or
or control hazards that could harm consumers before they occur. Knowledge and experience of HACCP prove to be basic requirement for both employers and employees in the food industry.
Canadian College of Food and Health (CCFH) offers both in-class and online HACCP training.
Why take HACCP training?
With food safety being a growing concern, it is essential for food suppliers to be equipped with knowledge and expertise to proactively control hazards. HACCP is considered one of most internationally recognized and trusted safety programs in the food industry. The CCFH’s HACCP & Food Safety Certificate Program is intended for both industry personnel seeking HACCP certification and employers hoping to strengthen capability of marketing competition.
For individuals, the CCFH’s HACCP & Food Safety Certificate Program can be your first step to being part of the food industry and will open doors to many career opportunities in this growing area. It will position you to take on the role of HACCP Coordinator and can lay the foundation for those interested in becoming a Quality Assurance/Quality Control Technician or Manager.
For food processors, having a globally recognized functional HACCP system can help you and your organization attain higher productivity, improve the reliability of a safe food supply, thus enhance the marketability of your products in the international marketplace. The HACCP & Food Safety Certificate Program offers training to your employees to initiate and successfully manage your HACCP Food Safety system to consistently ensure product safety.
The HACCP & Food Safety Certificate Program is conducted by Dr. Lee Yao who created first HACCP certification training at university/college level in North America since 2003 and has trained hundreds of professionals working in food and pharmaceutical industries across the world.
This program will introduce participants to different types and sources of food hazards and factors affecting the safety of food products. Special emphasis will be given to the development, implementation, and maintenance of the HACCP program.
The program is comprised of 20 topics divided into 3 stages. You can choose to be trained in all topics to obtain a certificate or individual stages for knowledge upgrade.
- Stage 1: HACCP Overview & Building Blocks - 5 topics
Provides an overview of a food safety system, starting from an introduction of HACCP to the principles of a functioning HACCP system.
- Stage 2: Prerequisite Programs - 7 topics
Provides detailed information on each of the 7 prerequisites under the CFIA HACCP system (FSEP), including food safety concerns specific to each prerequisite, as well as how to verify that the prerequisite is complete.
- Stage 3: Developing HACCP Plans - 8 topics
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 (#1-10), with examples of forms and written documents.
All training components of the course are in compliance with the Canadian Food Inspection Agency's HACCP Curriculum Guidelines for training professionals. Each participant successfully finishing the course will receive a certificate of completion.