• 3 Dec 2018
  • 9:00 AM
  • 5 Dec 2018
  • Dieppe. Holiday Inn Express, 425 Adelard Savoie Blvd. Dieppe NB E1A 7E6


  • Non-members, did you know you could save up to 25% on your registration fees for any FBA event if you became a member? Often what you save on your registration fees pays for your membership!

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 This HACCP training course conducted by BIO|FOOD|TECH is a comprehensive three day course covering all aspects of the Hazard Analysis Critical Control Point (HACCP) concept as it relates to all sectors of food processing. Covers the requirements for Canadian QMP and FSEP programs. This is a hands on course with 50 % of the course time spent preparing a HACCP plan for a product chosen by the participants.


Ebo Budu-Amoako, Ph.D., Senior Microbiologist
Ebo is an internationally recognized food microbiologist having worked with international organizations in world-level consulting assignments. He has developed and delivered Food Safety training in Canada and internationally for the past 15 years. Recently, he has been assisting with the development and implementation of food inspection and HACCP systems in various Caribbean countries.

Jim Landrigan, P.Eng., M.B.A., Technical Advisor
As well as providing numerous training workshops on food safety and quality systems for BIO|FOOD|TECH clients during the last ten years, Jim has implemented several Food Safety (HACCP) and Quality Management (ISO 9000) programs for small to medium sized food processors. He has also developed and delivered national food safety and quality training programs for one of the largest management consulting groups in Canada. Jim was also a Sessional Instructor at Holland College and taught Strategic Crisis Management and Management of a Diverse Workforce courses in the Applied Degree in Culinary Operations program. 

Topics Covered

1) Introduction to HACCP
2) Hazards
3) Prerequisite Programs with emphasis on the control of Listeria
4) Product formulation to prevent the growth of L. monocytogenes
5) Treatment of products to destroy viable cells of L. monocytogenes
6) Ingredient and Raw Materials
7) HACCP Plan with emphasis on the control of Listeria
8) Environmental Monitoring to detect locations that harbor Listeria
9) Corrective actions if you detect Listeria species on critical surfaces or areas or in product.

For More Information

Please Note: A minimum number of participants are required to have any training courses and falling short of that will cause the event to be canceled. You will be notified and a refund will be issued.  Register early!

Le cours Analyse des risques et maîtrise des points critiques (Hazard Analysis Critical Control Point ou HACCP) donné par BIO|FOOD|TECH est un cours complet de trois jours couvrant tous les éléments du concept d’analyse des risques et de la maîtrise des points critiques qui concernent tous les secteurs de la transformation des aliments. Le cours aborde notamment les exigences du Programme de gestion de la qualité et du Programme d’amélioration de la salubrité des aliments du gouvernement du Canada. C’est un cours pratique dans lequel on consacrera 50 % du temps à l’élaboration d’un plan HACCP pour un produit choisi par les participants.

Inscrivez-vous sans tarder! 


Ebo Budu-Amoako, Ph.D., microbiologiste principal
Jim Landrigan, ing., M.B.A., conseiller technique

Sujets abordés

  • 1)    Introduction au système HACCP
    2) Risques
    3) Programmes préalables avec accent sur le contrôle de la bactérieListeria
    4) Formulation de produits pour prévenir la croissance de L. monocytogenes
    5) Traitement des produits pour détruire les cellules viables deL. monocytogenes
    6) Ingrédients et matières premières
    7) Plan HACCP avec accent sur le contrôle de Listeria
    8) Surveillance de l’environnement pour déceler les endroits qui peuvent abriter Listeria
    9) Mesures correctives à prendre si vous décelez des espèces de Listeriasur des surfaces critiques ou des zones ou dans le produit.

Pour Plus d'Information

Attention : Si le nombre de participants est insuffisant, le cours sera annulé. Vous serez alors avisé et remboursé. Inscrivez-vous sans tarder!

Note: Cette Formation Sera en Anglais


Food & Beverage Atlantic

36 Albert Street, Moncton, NB, E1C 1A9

(506) 857-4255


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