FOOD*4310 - Food Safety Management Systems

Course Description

Participants will learn and apply principles of food safety management and the systems involved. The course is organized in four modules. (1) A brief review of plant hygiene and HACCP principles; (2) HACCP implementation and verification; (3) HACCP-based food safety programs in Canada; and (4) International Food Safety Management Systems.

The course will provide a detailed overview of the components of food safety management systems encountered in current day food chains (farm to fork). The course is divided into four modules as follows:

1. Module 1 Regulatory Frameworks, History of HACCP and Prerequisite Programs (units 01 to 04)
2. Module 2 The HACCP Plan (units 05 to 08)
3. Module 3 The Food Safety Modernization Act (units 09 and 10)
4. Module 4 Auditing Food Safety Systems (units 11 and 12)

What You'll Learn

Upon successful completion of this course, you will be able to:

• Explain the importance of food safety management systems and different regulatory frameworks across the globe
• Identify and apply requirements for completing documentation for implementing a prerequisite program
• Discuss and interpret elements of food safety management systems
• Demonstrate how to complete documentation in accordance with the Food Safety Enhancement Program (FSEP)
• Describe the need to modernize food safety regulations and elements of a food safety plan
• Describe the principles and elements of a Food Safety Plan along with relation to Global Food Safety Initiative
• Appraise a HACCP plan by developing and implementing an audit using standards provided by GFSI certification scheme
• Demonstrate knowledge of the background and application on food safety management systems

Note:

Applies Towards the Following Certificates

• Certificate in Food Science : Electives