Increasing interest and demand by consumers around the world for safe, high-quality foods are pressuring food processors to develop and implement food safety programs that identify, control, and eliminate food safety hazards for the foods that they produce.
The recent enforcement of the Safe Food for Canadians Regulations made significant changes to the country’s food safety system. This further requires food business operators to have preventive control programs in place. An effective HACCP-based food safety program* can address the demands and food safety requirements of various stakeholders. HACCP is an internationally recognized and recommended approach to ensure food safety.
This 2-day workshop will assist participants in learning how to analyze, develop, implement, and maintain effective Prerequisite Programs and HACCP plans in their operations.
Each participant successfully finishing the course will receive a certificate of completion.
*A HACCP (Hazard Analysis and Critical Control Point) system is a preventative system that puts measures into place in food production operations to prevent, reduce, eliminate, or control hazards that could harm your consumer before they occur.
WHO SHOULD ATTEND
Quality Assurance & Quality Control Manager • HACCP Coordinators • HACCP Team Members • Employees operating in critical control areas • Plant Management • Other interested parties from food production/processing facilities • Associations or government agencies
FOOD CENTRE INSTRUCTORS
Erin Hiebert, Food Safety & Skills Development Manager
Elmer Peralta, Food Safety SpecialistRegister for Event