Centre for Professional Development and Lifelong Learning

Health, Safety and Biosecurity

Barbados and the OECS face a health care environment that is becoming increasingly complex and costly to maintain.  The challenges presented by the health care environment demand that medical personnel engage in continuous learning, and that average citizens play a greater role in personal and familial and community health management.  As a response to societal needs and concerns, the Centre for Professional Development and Lifelong Learning at the Cave Hill Campus offers a suite of continuing education and professional development courses to doctors, nurses and therapists, while offering beginners’ courses in the management of non-communicable diseases such as diabetes and hypertension to the general public. The Centre also offers courses in health and safety, and sustainable building concepts for the building sector, as well as courses in Biosecurity and its relevance in the Caribbean context.

Health

Hazard Analysis Development for Food Services and Food Processing

Hazard Analysis Development for Food Services and Food Processing

Overview

This course is an internally recognised and certified course using the FSPCA course curriculum. Delegates will learn how to develop a HACCP plan and understand the new Codex Good hygiene regulations, using best practices and case study examples, in a collaborative and interactive eLearning environment.

What will I Learn?

On successful completion of the short course, delegates will be able to:

• Discuss the preventive controls, recordkeeping, verification and validation procedures, and food safety hazards applicable to food safety regulations.

• Apply risk-based preventative controls that meet Codex standards.

• Develop a Hazard Assessment plan for their organisation

Who Should do this Course

• Food Safety, Quality Assurance and Operations personnel in the food industry

• Food industries looking to export to the USA

• SQF Practitioners 

• BRC Professionals

• HACCP Coordinators

• Food Safety Technicians/ Auditors

• Chemistry /Food Science Graduates

• Hospitality Graduates

Important Information

The purpose of the short course is to enhance delegates’ knowledge of preventive controls, recordkeeping, verification and validation procedures, and food safety hazards so they can create a Hazard Assessment plan.

At a Glance

  • Admissions Term: 2023/2024 Semester II
  • Registration: Open
  • Date: June 4th- 14th, 2024
  • Time: 5:30pm - 7:30pm AST
  • Duration: 2 weeks (16 hours)
  • Certificate Awarded: Professional Development Certificate of Competence
  • Capacity: 30
  • Cost: BDS $1100.00 / US $550.00

The following topics will be addressed:  

• Introduction to Course 
• Codex and HACCP Overview
• Good Hygienic Practices & Other Prerequisite Programmes
• Biological Food Safety Hazards
• Chemical, Physical and Economically Motivated Food Safety Hazards
• Preliminary Steps in Developing a HACCP plan
• Resources for Preparing HACCP Plans
• Hazard Analysis & CCP Determination
• Hazard Monitoring • Verification & Validation Procedures
• Record-Keeping Procedures
• Recall Plan
• Regulation Overview: cGMP, Hazard Analysis

This course will be delivered synchronously online. Participants will be engaged through online lectures, PowerPoint presentations, discussions, group exercises, and case studies.

Nadine Benn-Greaves SCM, CFS

Mrs. Benn-Greaves holds a M.Sc. in Project Management, a M.Sc. in Food Science & Technology and a B.Sc. Chemical & Process Engineering, in addition to a number of professional development certifications as a trainer in agro-food processing and food safety. Mrs. Benn-Greaves, an internationally certified Food Scientist, was also publicly recognized for her service and contribution as a food scientist and was awarded a Silver Crown of Merit Award in 2015.