COURSE DETAILS
Learning ObjectivesContamination Prevention:
- Identify the three main types of food contaminants.
- List ways on how to avoid food contamination.
- Describe good work practice in preventing contamination of products.
Food Fraud
- Define food fraud.
- Identify types of food fraud.
- Explain how food fraud occurs.
- Describe measures to be taken to prevent food fraud.
- Understand the requirements that your facility utilizes to protect against food fraud.
HACCP
- Explain the meaning and purpose of HACCP.
- Explain the process required to develop a HACCP plan.
- Explain the roles of pre-requisite programs.
- Define a critical control point.
- Identify individual responsibilities.
- Understand how validation and verification are implemented into food safety programs.
- Describe the different approaches for Validation and different types of Verification.
Corrective Action
- Describe the purpose of corrective and preventative actions.
- Distinguish the differences between corrective and preventative actions.
- Identify the seven steps of the corrective action process.
Admission
- Recommended CLB 7 (Canadian Language Benchmark)—Equivalent to IELTS 6 or TOEFL 77-99
- Have access to a device that meets the system requirements to use Northwest Skills Institute online courses.
