Hazard Analysis and Critical Control Points System
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The course covers the principles of Hazard Analysis and Critical Control Points System (HACCP), a process control system designed to identify and prevent microbial, chemical and physical hazards in food production and processing.   It also covers Good Manufacturing Practices (GMPs), Food Safety Enhanced Program (FSEP), HACCP plan development, CCPs determination, validation, verification and maintenance of HACCP programs, and HACCP audit. It is a step-by-step approach for developing and documenting your HACCP plan for Canadian food processing plants.

Curriculum
Good teachers are the foundation of education
HACCP Overview
Verification of Prerequisite Programs (GMP)
CCP Verification and Validation
HACCP System Verification
HACCP Plan Validation
HACCP Regulatory Requirements (CFIA, FDA, etc.)
Global Food Safety Initiative (GFSI)
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Class Schedule

Total duration：

10 weeks

Class：

Weekend 6 hours

Total class hours：total 60 hours

Delivery Methods：Online,Onsite

Instructors
1
Henry Tang
Senior  QA Manager
MSc. CQE, CQA, CHA, CSSBB
Senior QA Manager
2
Jessica Hwang
Ph.D., QA Manager
SQF Internal Auditor, BRC Internal Auditor
QA Manager
3
Muhammad Khan
Ph.D., QA Manager
Food Scientist
Food Scientist
3
Senior  QA Manager
enior QA Manager
Sherry Zhao
4
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