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Course Description

Students learn the rules governing safety standards in food production in Canada and B.C., including HACCP (Hazard Analysis and Critical Control Program), Safe Food for Canadian Regulations (SFCR), and the role of Health Canada’s Canadian Food Inspection Agency (CFIA). Also students will learn about the Global Food Safety Initiative (GFSI). Using a case study approach, students develop a food safety plan that meets the needs of the food processor as it grows from a small entrepreneur using a shared kitchen to a large company with national distribution. Other topics include manufacturing principles to ensure allergen control, supplier management, and optimal cleaning and sanitation in food production. No prerequisites required; this course is required for BCIT course: Internal Auditor Training.

Applies Towards the Following Certificates

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