HACCP & IMPLEMENTATION OF PREVENTIVE CONTROL PLANS / HACCP & MISE EN OEUVRE DES PLANS DE CONTRÔLE PRÉVENTIF

  • 23 Mar 2020
  • 9:00 AM
  • 25 Mar 2020
  • 3:30 PM
  • Yarmouth NS (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 February 24th, 2020. 

This workshop has been updated for Safe Food for Canadians Regulations.

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

Topics Covered

1) Introduction to HACCP
2) Hazards
3) Introduction to Preventive Control Plan (PCP) Elements

7) HACCP Plan

Instructors:

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

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

For More Information click here.

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!

Sujets abordés

1) Introduction 
2) Dangers
3) Introduction aux éléments du plan de contrôle préventif (PCP)
4) Plan HACCP   

Enseignants:

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

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


    Pour Plus d'Information Cliquez Ici

    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

    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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