HACCP AND THE IMPLEMENTATION OF GOOD MANUFACTURING FOR MICRO-BREWERIES/HACCP ET LA MISE EN OEUVRE D'UNE BONNE FABRICATION POUR LES MICRO-BRASSERIES

  • 25 Sep 2019
  • 9:00 AM
  • 27 Sep 2019
  • 3:30 PM
  • Moncton, NB (Holiday Inn Express, 425 Adelard Savoie Blvd. Dieppe NB)

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 26th, 2019. 

This HACCP training course conducted by Bio| Food| Tech is a comprehensive two day course covering all aspects of Hazard Analysis Critical Control Point (HACCP) as it relates to all sectors of food processing. The purpose of this workshop is to assist microbrewers, inspectors and interested persons in understanding the food safety and quality control aspects related to the microbrewing process to make beer and other fermented products.


Topics Covered

1) Good Manufacturing Practices 
2) Process Hygiene Control in Beer-Production and Dispensing
3) Introduction to HACCP

4) Hazards
5) HACCP Plan

Instructors:

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

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


For More Information Click Here

L’atelier a pour but d’aider les microbrasseurs, les inspecteurs et les personnes intéressées à comprendreles aspects de la salubrité et du contrôle de la qualité des aliments liés au procédé de microbrassage de la bière et d’autres produits fermentés.  

Sujets abordés

1) Pratiques exemplaires en matière de fabrication.
2) Contrôle de l’hygiène des procédés de production et de distribution de la bière. 
3) Introduction au système HACCP 
4) Dangers
5) Plan HACCP 

Enseignants

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

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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