This module introduces HACCP principles and explains how food safety systems are designed to prevent hazards before they occur. Learners explore the purpose of HACCP and its importance in maintaining safe food production environments.

This section focuses on food safety laws and regulations relevant to Canada’s food industry. Learners understand legal responsibilities and compliance requirements for businesses handling food.

Learners study different types of food hazards including biological, chemical, and physical risks. The module explains how these hazards occur and their potential impact on consumer health.

This module explains how to begin developing a structured HACCP system. Learners explore preparation steps, team roles, and the importance of planning before implementation.

This module explains how to build a HACCP system by mapping food processes, identifying hazards, and setting control measures. Learners also understand how structured planning helps maintain consistent food safety in real operations.

This module introduces the first HACCP principle, focusing on identifying and evaluating potential hazards in food handling and production. Learners examine biological, chemical, and physical risks and understand how each stage of food preparation can introduce safety concerns that must be controlled.

Here, learners focus on determining critical control points (CCPs) within food processes. These are specific stages where hazards can be prevented, reduced, or eliminated. The module explains how identifying CCPs is essential to maintaining safe food production systems.

This section explores how to establish measurable safety boundaries such as temperature, time, pH levels, and storage conditions. Learners understand how critical limits act as safety thresholds that ensure food remains safe for consumption.

This module explains how monitoring procedures are used to ensure that each critical control point remains within safe limits. Learners study recording methods, inspection routines, and the importance of consistent supervision in food safety management.

Here, learners explore what steps must be taken when monitoring shows that a critical limit has been breached. The module explains corrective actions such as isolating products, adjusting processes, and preventing unsafe food from reaching consumers.

This module focuses on checking and confirming that the HACCP system is working effectively. Learners study verification activities such as audits, reviews, and testing procedures that ensure compliance and system reliability.

This section highlights the importance of accurate record keeping in food safety management. Learners understand how documentation supports traceability, legal compliance, inspections, and continuous improvement in food operations.

This module explains how HACCP systems are put into practice within real food business environments. Learners explore implementation steps, staff responsibilities, and how to maintain consistency across daily operations in catering and retail settings.

The final module introduces alternative food safety systems used in certain industries. Learners understand when different standards may apply and how businesses choose appropriate food safety frameworks depending on operational requirements and regulations.