Identifying Hazards and Controls During a SIP PCI Inspection – OJT
Overview
Delivery method
Virtual classroom
Duration
6 hours
Audience
Employees
Description
Please note that this course does not have an open enrollment option. Registration for this course is managed through Operations Branch Area Training Coordinators. For more information on course deliveries in your area, please contact your Area Training and Organizational Development Coordinator (ATODC).
This virtual classroom course is the first part of the Identifying Hazards and Controls during a SIP PCI Inspection suite of training products. The full suite will prepare food staff to evaluate an operators controls during a SIP PCI inspection with a focus on the regulations that apply, hazards identification and analysis, preventative control measures, evidence to support control measure and inspection of preventative control plans.
SIP element 1.1, focussed on inspection of the process, will be used as the example to demonstrate the concepts. In this product students will focus on the theory of what are hazards and controls and the relevant regulations.
This course is part of the preventive controls section of the learning path for all food inspectors (including slaughter inspectors).
