GMP and Basics of HACCP Course

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GMP and Basics of HACCP

Identify the importance of personal hygiene and good manufacturing practices, understand chemical usage and sanitation policies and describe appropriate actions in their jobs, to reduce the potential for cross contamination and enhance Food Safety. Learn the key elements of a HACCP program, including Prerequisites and HACCP plans.

Course Curriculum

Introduction to Food Safety

  • What is Food Safety
  • Consequences of Unsafe Food.
  • Examples of incidents

Cleaning and Sanitation

  • Tools and Personal Protective Equipment
  • Steps in cleaning and Sanitation
  • Sanitation Standard Operating Procedures
  • Pre-Operational Inspection

Food Safety Hazards.

  • Physical Hazards
  • Biological Hazards
  • Chemical Hazards
  • Allergens

Basic Food Microbiology

  • Various microbes
  • Pathogens and Spoilage microorganisms
  • Factors affecting growth of microbes

Introduction to Prerequisites & HACCP Elements

  • Seven Pre-requisite programs
  • Monitoring procedures
  • Deviation procedures
  • Record keeping
  • HACCP Plan- Introduction

Introduction to Regulations

  • Food and Drugs Act
  • Safe Food for Canadians Act
  • Consumer Packaging and labelling Act

Program Details

Duration 37.5 Hours
Tuition Please call 416.850.1456 or email [email protected] for more information.
 © Canadian College for Higher Studies, 2020