Food Safety for Processors of Molluscan Shellfish / Salubrité des Aliments pour les Transformateurs de Mollusques

  • 30 Sep 2019
  • 9:00 AM - 4:00 PM
  • Miramichi NB (venue to be determined)

Registration

  • Note- If you are a member of the association and are having difficulty registering at the member rate, please call our office and we'd be happy to assist. (506) 857-4255 10am-4pm Member registrations are linked to email addresses, we'll add you to the database.
  • Note- If you are a member of the association and are having difficulty registering at the member rate, please call our office and we'd be happy to assist. (506) 857-4255 10am-4pm Member registrations are linked to email addresses, we'll add you to the database.
  • 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!
  • 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!

All training must be paid for in advance. Deadline for payment is Feb 20, 2019
Register


   

Early Bird Discount ends August 30th, 2019. 

This food safety course provided by Bio|Food|Tech| is a comprehensive one day course covering all aspects of Food Safety for Processors of Mulluscan Shellfish. This course has been updated for safe food for Canadians Regulations.

Topics Covered

1) Introduction 
2) Food Safety Hazards associated with Molluscan Shellfish
3) Regulatory Framework
4) Emerging and innovative strategies for risk management
5) Biology and ecosystem for V.parahaemolyticus
6) Primary and secondary sources of Vp
7) Assessing risk and food safety management strategies, based on HACCP approach

Instructors:

Ebo Budu-Amoaka, Ph.D., Senior Microbiologist

Jim Landrigan, P.Eng., M.B.A., Technical Advisor


For More Information Click Here


Ce cours de sécurité alimentaire fourni par Bio|Food|Tech est un cours complet dèune journée couvrant tous les apsects de la Salubrité des aliments pour les tranformateurs de mallosuques.

Sujets abordés

1) Introduction
2) Dangers pour la salubrité des aliments associés aux mollusques
3) Cadre réglemantaire
4) Stratégies émrgentes et novatrices de gestion des risques
5) Biologie et écosystemèmes pour le vibrio parahaemolyticus
6) Sources primaires et secondaires du vibrio parahaemolyticus
7) Évaluation des stratégies de gestion des risques et de la salubrité des aliments fondée sur la méthode HACCP

Enseignants

Ebo Budu-Amoaka, Ph.D., microbiologiste principal

Jim Landrigan, img., M.B.A., conseiller technique

Pour Plus d'Information Cliquez Ici.

Note: Cette Formation Sera en Anglais

This workshop is made possible in part through funding from the Atlantic Canada Opportunities Agency. Cet atelier est offert en partie grâce au financement de l'Agence de promotion économique du Canada atlantique.

           

Food & Beverage Atlantic

36 Albert Street, Moncton, NB, E1C 1A9

(506) 857-4255

 

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