Introduction to Preventive Control Plans

$ 199

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Time

3.0 Hours

Modules

12 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Prevention is the heart of food safety. This course introduces you to Preventive Control Plans (PCPs)—the essential systems that protect food products, ensure compliance, and maintain consumer trust. You’ll learn how to identify hazards, assess risks, and apply control measures that prevent contamination and safety breaches before they occur. Designed for professionals in food processing and manufacturing, this course helps you understand the structure and documentation needed to meet Canadian Food Inspection Agency (CFIA) requirements. A well-designed PCP keeps your operation efficient, compliant, and trusted by customers.

Skills you will learn:

  • PCP fundamentals
  • Hazard risk control
  • CFIA compliance
  • Preventive documentation

Learning Objectives

Upon completing this course, you will be able to:
  • Lead food safety with confidence by explaining core concepts, key terminology, and the real public-health impact of contaminated food.
  • Navigate compliance and oversight in Canada by understanding laws, regulations, government agencies (including CFIA), and how inspections work from start to finish.
  • Strengthen preventive control programs by applying food safety management principles, PCP requirements, corrective actions, labeling accuracy, and pest prevention.
  • Stay future-ready with modern food safety tools by describing evolving risks, supply-chain impacts, outbreak drivers, and the latest lab and tracking technologies (including DNA fingerprinting and global monitoring).

Who Should Take This Course?

  • Quality assurance and compliance professionals in food processing.
  • Supervisors and production managers responsible for safety programs.
  • Employees seeking to understand regulatory requirements and food safety systems.

Course Outline & Major Topics

  1. The Importance of Food Safety
  2. The Impact of Contaminated Food
  3. Emerging Food Safety Issues
  4. Food Safety & Shared Responsibility
  5. Food Safety & Your Business
  6. Food Safety Culture
  7. The Roles of Food Inspections
  8. The Scope of the Inspection (Case Study)
  9. Conducting the Inspection (Case Study)
  10. The Science of Pathogens
  11. Changing populations & Emerging Risks
  12. Monitoring Food Outbreaks

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

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This course is available in the following languages:

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