Ensure Food Safety by Developing a HACCP Program The Level 2 Advanced Food Safety Program, offered by the Thunder Bay District Health Unit, uses a combination of teaching methods; including theory instruction, demonstration, audio-visual materials and group workshops.
Managers, operators or supervisory personnel (key food handlers) of food service operations in either the public or private sector should attend.
Participants receiving 60% or better in the examination receive a certificate of completion and a wallet card from the Thunder Bay District Health Unit.
Next Advanced courses are:
TBA
To learn about the Level 2 Food Safety Program available at the Thunder Bay District Health Unit, choose a topic from below:
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The advanced course builds upon basic food safety knowledge taught in the Level 1 course. The focus is to implement a comprehensive food safety program, called HACCP (Hazard Analysis Critical Control Points) in your establishments.
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HACCP was originally developed by the Pillsbury Company in 1971, for NASA touse in the space program. Its purpose was to develop a system for monitoring food preparation to ensure that the food eaten by astronauts in space was completely safe. The system was judged a success, and was seen to have value for use in commercial food production. Since then, HACCP has been used extensively in the commercial food processing industry, and has been modified for use in food service operations.
HACCP food safety systems combine up-to-date technical information with step-by-step procedures to evaluate and monitor the flow of food from receiving to serving through your entire establishment.
From receiving to service HACCP provides a system to reduce the risk of Foodborne Illness by identifying, preventing and correcting problems throughout the Flow of Food.
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Identify foods, hazards, and processes most likely to cause foodborne illnesses.
Develop control points through the flow of food to reduce risks of food borne illness outbreaks.
Set critical limits.
Monitor and verify food safety in your operation.
Learn methods for training employees to run the system.
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Food Safety Hazards:
This section explains why you should establish a food safety system, refreshes your knowledge of biological, chemical, and physical hazards, and provides you with the requirements for a food safety system.
Developing Standard Operating Procedures (SOPs):
This section familiarizes participants with the general standard operating procedures (SOPs) that can serve as models for setting food safety requirements when a food safety system is implemented.
Developing an Integrated Pest Management (IMP) program:
An integrated pest management (IMP0 program is a system designed to prevent pests form infesting your establishment and to get rid of any pests that are present. In an IPM program, you work closely with a licensed and registered pest control operator (PCO) to safely use various up-to-date pest control methods.
Healthy Menu Choices:
This section familiarizes food handlers with the basic principles of good nutrition and with special diets. A review of relevant data on the nutrition status of Thunder Bay District residents and on consumers' interest in nutrition.
Facilities and Equipment:
This section covers designing facilities and choosing equipment, cleaning and sanitizing, and arranging for careful handling of garbage and solid waste.
Hazard Analysis Critical Control Points (HACCP) system:
In this section you will learn the steps to implement a HACCP food safety system. We will help you establish your HACCP system by providing general HACCP food safety guidelines for various types of foods, sample recipes and flowcharts for specific foods, as well as abbreviated written HACCP systems.
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A well-designed HACCP program protects your employees, customers and clients. Your operation's reputation will be secure. Repeat business from customers and clients and increased job satisfaction among employees can lead to higher profits and better service.
You may benefit directly from reduced or minimized insurance costs. You will most likely benefit by reducing health code violations and becoming less open to lawsuits claiming injury and negligence. In general, serving safe food is vital to your success.
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To make your HACCP system work, you need wholehearted participation from management, well-trained employees, and ongoing monitoring. Day-to-day food safety requires many people working as a team, but the unifying principle is simple: when owners managers and supervisors are committed to food safety, the employee tends to follow this positive example.
To be effective, your system must help you and your employees recognize, anticipate, and prevent foodborne illnesses. In addition, your system should help you monitor food safety throughout your operation.
The importance of HACCP implementation can NOT be overlooked in quality food production and service. Knowledge improves practice and the Thunder Bay District Health Units Advanced Food Safety course provides that opportunity for us to excel in our service industry.
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"The importance of HACCP implementation can NOT be overlooked in quality food production and service. Knowledge improves practice and the Thunder Bay District Health Units Advanced Food Safety course provides that opportunity for us to excel in our service industry."
Cathy Paroschy-Harris, Supervisor Nutrition & Food Services Production
Cook/Chill
Pioneer Ridge City Homes for the Aged
"The HACCP system we have helps us to control and eliminate factors that cause foodborne illness. By using product flow charting, we are able to breakdown the production/preparation process of food in our stores. By examining each step, we can reduce or eliminate the risk of foodborne illness to the consumer. I recommend all food premises to have a HACCP system. The Health Unit's course reinforces HACCP concepts for our employees."
Mark Jurcik, Franchisee
A & W Restaurants
"Most airlines have made a mandatory requirement that there inflight meals are prepared from establishments that have a HACCP system in place. Our hotel developed a HACCP system to meet this demand and we are expanding it into our restaurant and catering operations. The HACCP system we developed for our facility was made easier with consultation with the health inspector and the training our staff received though the Advanced Food Safety course."
Tom Simpson, General Manager
Travellodge Airlane Hotel
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