1.2.1 Introduction to HACCP and Food Safety
1.2.2 History of HACCP
1.2.3 Benefits of implementing a HACCP system
1.2.4 Relationship between Prerequisite Programs and HACCP
1.2.5 Learning objectives
 

1.3.1 Key factors for successful HACCP implementation
1.3.2 Practical steps to HACCP Plan implementation
1.3.3 Establish employee training program

1.4 PREREQUISITE PROGRAMS (GMPs) DOCUMENTATION

1.4.1 Premises
1.4.2 Transportation, Receiving and Storage
1.4.3 Equipment
1.4.4 Personnel
1.4.5 Sanitation and Pest Control
1.4.6 Recall
1.4.7 Components of Standard Operating Procedures (SOPs)

1.5 HACCP PRELIMINARY TASKS

1.5.1 Assemble the HACCP Team
1.5.2 Describe the food and its distribution
1.5.3 Describe the intended use and consumers of the food
1.5.4 Develop a flow diagram which describes the process
1.5.5 Verify the flow diagram

1.6 FOOD SAFETY HAZARDS AND CONTROL
 

1.6.1 Introduction to food microbiology and laboratory technique
1.6.2 Definition of hazards
1.6.3 Food safety hazard categories
1.6.4 Hazard control measures

1.7 DEVELOPING ALLERGEN CONTROL PLAN

1.7.1 Allergen overview
1.7.2 Sources of food allergens
1.7.3 Develop an allergen control plan
 

1.8.1 Conduct a hazard analysis
1.8.1.1.1 Identify potential hazards
1.8.1.1.2 Evaluate the severity and risk of hazards
1.8.1.1.3 Document rationale for hazard selection.
1.8.1.1.4 Determine significant from non-significant hazards
1.8.1.1.5 Hazard control measures
1.8.2 Identify Critical Control Points (CCPs)
1.8.2.1 The definition of CCPs and examples
1.8.2.2 Deference between control point and critical control points (CCPs)
1.8.2.3 Identify CCPs by using decision tree
1.8.2.4 Examples of CCP determination
1.8.3 Establish critical limits
1.8.3.1 The definition of a critical limit
1.8.3.2 Establish critical limits relevant to food safety
1.8.3.3 Criteria for the selection of critical limits
1.8.3.4 Sources of information on critical limits
1.8.3.5 Typical examples of critical limits
1.8.3.6 Relationship between critical limits and operational limits
1.8.4 Establish monitoring procedures
1.8.4.1 Importance of monitoring
1.8.4.2 Develop monitoring procedures (who, when, what, how)
1.8.4.3 Methods and equipment for monitoring
1.8.5 Establish corrective actions to be taken
1.8.5.1 Definition of corrective actions
1.8.5.2 Purpose of corrective actions
1.8.5.3 Key elements of corrective actions
1.8.5.4 Production disposition
1.8.6 Establish verification procedures
1.8.6.1 Importance of verification
1.8.6.2 Verification activities
1.8.6.3 Establish verification procedures
1.8.6.4 Difference between verification and validation
1.8.7 Establish record-keeping and documentation procedures
1.8.7.1 Types of HACCP records
1.8.7.2 Component of CCP records
1.8.7.3 Develop records for documenting HACCP activities
1.8.7.4 Records review and retention

1.9 DEVELOPING SPECIFIC HACCP PLAN / CFIA-FSEP FORMS

1.9.1 Product description (Form 1)
1.9.2 List of product ingredients and incoming material (Form 2)
1.9.3 Create process flow diagram (Form 3)
1.9.4 Develop Plant Schematic (Form 4)
1.9.5 Biological Hazard identification (Form 5)
1.9.6 Chemical Hazard identification (Form 6)
1.9.7 Physical Hazard identification (Form 7)
1.9.8 Critical control point (CCP) determination (Form 8)
1.9.8.1 List of typical critical control points (CCPs)
1.9.9 Hazards not controlled by the establishment (Form 9)
1.9.10 HACCP Plan form (Form 10)
1.9.10.1 Process step and description of hazard(s) to be controlled
1.9.10.2 Critical control points and limits
1.9.10.3 Monitoring, deviation and verification procedures
1.9.10.4 Record keeping
 

1.10.1.1 Definition of validation
1.10.1.2 Regulatory requirements
1.10.1.3 Difference between verification and validation
1.10.1.4 Elements of validation
1.10.1.5 Examples of HACCP plan validation

1.11 MAINTENANCE AND REASSESSMENT OF THE HACCP SYSTEM

1.11.1 Changes on HACCP system
1.11.2 Factors that significantly impact the change of a HACCP plan
1.11.3 Maintenance procedures
1.11.4 Benefits of implementing maintenance procedures
1.11.5 HACCP system reassessment
1.11.6 Reassessment Procedures

1.12 REGULATORY IMPACTS ON FOOD SAFETY

1.12.1 Regulatory framework
1.12.2 Overview food safety regulations in Canada and USA
1.12.3 Impact from Federal, Provincial and municipal on food safety
1.12.4 Introduction to Ontario’s Advantage HACCP Programs (OMAFRA)

1.13 AUDITING HACCP SYSTEM

1.13.1 Auditing Fundamentals
1.13.2 Audit Process
1.13.3 Steps to CFIA Regulatory System Audit and CFIA Verification of FSEP
1.13.4 Conduct internal audit
1.13.5 How to prepare a ASQ Certified HACCP Auditor (ASQ-CHA) examination

1.14 WORKING GROUP EXERCISES

1.14.1 Complete seven (7) exercises on the selected process/product
1.14.2 HACCP plan workbook
 

1.15.1 HACCP generic models
1.15.2 Prerequisite Programs template
1.15.3 CFIA Reference Database for Hazard Identification