This course covers the new SFCR regulations, outlining HACCP & PCP Standards. It is focused on teaching attendees how to develop and implement a strong HACCP Program. The most important aspect of HACCP is that it is a preventative system rather than end product inspection, so controlling the production process with HACCP offers the best approach. In addition, the framework will focus on the Safe Food for Canadians Regulations and their guidelines.

Course Objectives

  • Recognize the relationship between HACCP and food safety
  • Safe food for Canadians Regulations (SFCR) &  Food Safety Enhancement Program (FSEP)
  • Define and develop SSOPs/ SOPs / GMPs and PRPs (FSEP)
  • Define food safety hazards, impact and control
  • How to use HACCP principles
  • How to develop a HACCP Plan
  • Establish HACCP implementation, maintenance, verification. Define international regulatory bodies.

Course Batches

  • Group logo of Session 5

    Session 5

    Training Slides, FSEP/PCP/HACCP Program, Appendixes and Refreshments included Pa

    October 15, 2020
    October 17, 2020
    08:30 - 16:30
    1 Days
    Enroll Now ›
  • Group logo of Session 6

    Session 6

    Training Slides, FSEP/PCP/HACCP Program, Appendixes and Refreshments included Pa

    November 19, 2020
    November 21, 2020
    08:30 - 16:30
    1 Days
    Enroll Now ›

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Instructor

Oliden Herrera
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The first and only online course catalogue of food safety training courses for companies and professionals. We provide companies with flexible and affordable training solutions to become compliant and competitive in today’s food industry.