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DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20190916T090000
DTEND;TZID=UTC:20190916T170000
DTSTAMP:20260429T055654
CREATED:20190731T003057Z
LAST-MODIFIED:20210525T202506Z
UID:10929-1568624400-1568653200@aapswebsite.schools.consulting
SUMMARY:Review of the Safe Food for Canadians Regulations and Developing Preventative Control Plans for Domestic Businesses\, Importers and Exporters Workshop
DESCRIPTION:Review of the Safe Food for Canadians Regulations and Developing Preventative Control Plans for Domestic Businesses\, Importers and Exporters Workshop	\n	\n		\n	Register online          Download Registration Form (PDF) \n\n\nDates Available\nSeptember 16\, 2019 \nTime\n9:00 a.m. – 5:00 p.m. \nCost\nCAD $585.00 + HST \nLocation\nOnline \n\n\n\n\n\nCourse Overview\nThe Safe Food for Canadians Regulations (SFCR) came into force on January 15\, 2019. This 1 day training will provide in-depth guidance to the food industry on the regulatory changes introduced by the SFCR. At the end of the training\, participants will be able to understand the regulatory requirements that need to be met\, apply for licence\, develop and implement Preventative Control Plans (PCPs) to meet the Canadian Food Inspection Agency’s (CFIA’s) requirements. \nBenefit of the SFCR:\nFor trading partners abroad\, it means that they can continue to buy with confidence\, knowing that food produced in Canada meets internationally recognized safety standards.\nFor industry\, the SFCR’s outcome-based regulations mean innovation and the production of safer food. Businesses can better avoid costly recalls\, be more competitive at home and abroad\, and increase their growth potential by accessing an even greater number of international markets. \nCourse Outline\n\nIntroduction to Safe Food for Canadians Act (SFCA) & Regulations (SFCR)\nWhat are the regulatory changes introduced by the SFCR?\nWhat is expected of the regulated parties/food industries?\nHow can the food industries meet the new regulations?\nWhich sectors are being affected?\nWhat are the licensing requirements?\nHow to apply for licence?\nWhat are Preventative Control Plans (PCPs)?\nDiscussion on PCP elements: Process control\, Product control\, Import\, Export\, Sanitation\, Biosecurity\, Pest controls\, Chemicals\, Hygiene\, Employee training\, Equipment design and maintenance\, Premises\, Building\, Water\, ice and steam\, Waste disposal\, Receiving\, Transportation\, Storage\, Traceability and Complaints.\nHow to develop PCPs for domestic food businesses and importers?\nPCP templates for domestic food businesses and importers\nHow to conduct hazard analysis\, determine critical control points\, determine critical limits?\nHow to develop monitoring procedures\, corrective actions procedures\, verification procedures and record keeping procedures?\nHow to make changes to the existing HACCP plan to meet the SFCR requirements?\nHow to meet Biosecurity and Traceability requirements under SFCR?\nUnderstand the requirements for Importers.\nUnderstand the requirements for Exporters.\nImplementation timelines for licensing\, PCPs and traceability\nCFIA’s new inspection model\n\nNote: Course outline is subject to change without notice. Please check back regularly for updates. \nWho Should Attend\n\nAuditors\nConsultants to the food and cannabis edible industries\nPersonnel working in the food manufacturing\, processing\, import and export\nCannabis Edible industry\nOwners/Operators of Food Businesses\nFacility Managers & Directors\nFood Safety Personnel\nHACCP Team Members\nQA/QC Managers\, Technicians & Supervisors\nSupply Chain Managers\n\nRegistration Fee Includes\nPresentation Materials\, Luncheon\, Refreshment and Free Parking (Please indicate any special Dietary requirements when registering for the course) \n\n Note: Registration closes one week prior to the start of workshop. \nCertificate of Attendance and Course Material\n\nAll participants will receive a certificate of attendance upon completion of the course.\nThe participants will be receiving specially prepared course manual.
URL:https://aapswebsite.schools.consulting/event/review-of-the-safe-food-for-canadians-regulations-and-developing-preventative-control-plans
LOCATION:AAPS Training Center\, 200 Consumers Road\, Suite 200\, Toronto\, Ontario\, M2J 4R4\, Canada
CATEGORIES:Onsite Training
ATTACH;FMTTYPE=image/jpeg:https://aapswebsite.schools.consulting/wp-content/uploads/img-featured-default.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20190921T090000
DTEND;TZID=UTC:20190921T170000
DTSTAMP:20260429T055654
CREATED:20190731T003715Z
LAST-MODIFIED:20220120T180549Z
UID:10935-1569056400-1569085200@aapswebsite.schools.consulting
SUMMARY:Cannabis Extraction Workshop for the Canadian Industry
DESCRIPTION:Cannabis Extraction Workshop	\n\n\n       \n	\n\nLive interactive and instructor led\n\nDistinguished Faculty\nMr. Jacob Santia\n\nI enrolled in Biomedical engineering technology – Equipment and Devices. I felt the cannabis industry was leaning towards more automation and machinery to produce various products such as extraction systems\, formulations\, and emulsions. \nI’ve followed the regulations of legal cannabis since the MMAR. \nAs a person with gastrointestinal issues\, understanding how cannabis is researched in a medical framework is extremely exciting to me. Being able to see a refined product that innovates the science behind cannabinoids is what drives my passion for extraction. Providing this experience to upcoming students I believe will help shape the future of cannabis research. \n\nAbstract\nCannabis Extraction is a method of selective separation of cannabinoids and other desired compounds from the plant matter using physical or chemical techniques.  \nCovering supercritical\, hydrocarbon and ethanol extraction\, this workshop will guide the attendee through the solvent extraction processes\, the infrastructure requirements\, and how to properly use and store these compounds. \nHere you will: \n\nLearn about extraction technologies and a summary of each type\nLearn about subcritical & supercritical phases of CO2 and its use as an extraction solvent\nPerform a simulation of common extraction processes\, such as weighing and preparing concentrated cannabinoid samples for HPLC preparation\, and other downstream post-extraction processes\nGain understanding of regulations surrounding infrastructure and safety\nStudy hydrocarbon components\, systems\, and how they operate\nAcquire knowledge of how ethanol is produced and what makes it an efficient solvent\nGain understanding of temperatures surrounding extraction and what compounds are desirable\nVisualize post processes such as filtration\, solvent recovery\, colour remediation\, and final packaging\n\nCourse Outline\n\nAnatomy of cannabis and how it relates to extraction\nExtraction technologies and a summary of each type\nSubcritical & Supercritical phases of CO2 and how they are different\nExtraction principles such as polarity\, solubility\, and viscosity\nExtraction equipment and their role in the extraction process\nSafety and good production practices in your role as an extraction technician\, including labeling conventions of chemical items in the laboratory\nPrerequisite steps prior to extraction and downstream processes post extraction\nHydrocarbons – Different types of Alkanes\nInfrastructure Requirements – Class 1 Division 1\nPPE and Safety regulations\nButane Extraction Components and basic procedure\nFinal products of hydrocarbon extraction\nEthanol source\, storage and other operational considerations\nSolvent extraction using ethanol and filtration\nTemperature considerations regarding solvent extraction\nExtraction equipment and basic procedure\nSolvent recovery devices\nFlashpoints\nCo-solvent extraction\n\nWho Should Attend\nThis course is intended for those who are enthusiastic about alcohol solvent extraction\, either as someone who would like to gain insight on this aspect of their business or to gauge whether extractions could be a potential career option. The course covers a wide and general overview of extraction sciences\, and as such\, no previous scientific background is required. \nCertificate of Attendance and Course Material\n\nAll participants will receive a certificate of attendance upon completion of the course.\nThe participants will be receiving specially prepared course manual.
URL:https://aapswebsite.schools.consulting/event/cannabis-extraction-workshop
LOCATION:AAPS Training Center\, 200 Consumers Road\, Suite 200\, Toronto\, Ontario\, M2J 4R4\, Canada
CATEGORIES:Onsite Training
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20190923T090000
DTEND;TZID=UTC:20190924T170000
DTSTAMP:20260429T055654
CREATED:20190731T003843Z
LAST-MODIFIED:20210525T202343Z
UID:10937-1569229200-1569344400@aapswebsite.schools.consulting
SUMMARY:GMP and HACCP Workshop in Food Industry
DESCRIPTION:GMP and HACCP Workshop in Food Industry	\n	\n		\n	A TWO-Day COMPREHENSIVE & INTERACTIVE COURSE\nReceive a HACCP Certificate & a Credit toward the Diploma in Food Safety and Quality\nRegister onlineDownload Registration Form (PDF) \n\n\nDates Available\nSeptember 23-24\, 2019 \nTime\n9:00 a.m. – 5:00 p.m. \nCost\nCAD $745.00 + HST \nLocation\nOnline \nDistinguished Faculty\nMr. Pirouz Yousefian\, M.Sc. \n\n\nPirouz Yousefian has over 17 years experience in the food industry working in various positions such as plant and operations manager\, PD and Quality Assurance manager. He has been teaching Quality Assurance\, Food Processing\, Food Plant Sanitation\, and Food Chemistry in Ontario Colleges and Universities. He provides consulting and technical support to food and allied industries. \nHis previous employment includes: Seneca College\, Centennial College\, University of Ryerson\, Max Soy Canada\, Kisko Products and Novopharm. He holds a M.Sc. in Food Science from University of Guelph. \nCourse Outline\n\nOverview of Food Safety Programs\nPrinciples of Quality Management System\nDefinition of quality terms\nprinciples of Prerequisite Program (GMPs):\n\nPremise – design\, construction\, lighting\, water supply\, utilities\nEquipment – design\, installation\, maintenance\, calibration\nSanitation & Pest Control (Food Plant Sanitation)\nTransportation & Storage – raw materials\, in-process\, finished products\nPersonnel-hygiene\, training\, cleanliness\, communicable diseases\nRecall and Traceability\n\n\n\n\nIntroduction to HACCP\n\nHazard Analysis Critical Control Point (HACCP) Principles\nHACCP Applications  in Food Industry\n\n\n\n\nHACCP development\n\nElements of a HACCP Quality Plan\nDeveloping a HACCP Team\nPerforming Hazard Analysis\nIdentifying Critical Control Points (CCPs) and Critical Limits\n\n\n\n\nHACCP Implementation and Maintenance\n\nHACCP Forms and Constructing Flow Diagrams and\nMonitoring System for CCPs\nEstablishing Documentation and Record Keeping\nQuality Standards and Specifications in food Industry\n\n\n\n\nAllergen Control\nCFIA/OMAFRA Guidelines for the Application of the HACCP System\nPlant Audit and Inspection\nCase study and Q&A\n\nWho Should Attend\nThis two-day course is valuable for all persons employed in food and food related businesses that need to have a good understanding of HACCP. This course is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are\, or intend to become members of HACCP teams. HACCP training is also recommended for staff who are involved in internal audits of quality systems. \nCertificate of Attendance and Course Material\n\nAll participants will receive a certificate of attendance upon completion of the course.\nThe participants will be receiving specially prepared course manual.\n\nRegistration Fee Includes\nPresentation Materials\, Luncheon\, Refreshment and Free Parking \nNote: Please indicate any special Dietary requirements when registering for the course
URL:https://aapswebsite.schools.consulting/event/gmp-and-haccp-workshop-in-food-industry
LOCATION:AAPS Training Center\, 200 Consumers Road\, Suite 200\, Toronto\, Ontario\, M2J 4R4\, Canada
CATEGORIES:Onsite Training
ATTACH;FMTTYPE=image/jpeg:https://aapswebsite.schools.consulting/wp-content/uploads/img-featured-default.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20190930T090000
DTEND;TZID=UTC:20190930T130000
DTSTAMP:20260429T055654
CREATED:20190801T225555Z
LAST-MODIFIED:20210525T202203Z
UID:11247-1569834000-1569848400@aapswebsite.schools.consulting
SUMMARY:Food and Edible recall program under Safe Food for Canadians Regulations Workshop
DESCRIPTION:Food and Edible recall program under Safe Food for Canadians Regulations Workshop	\n	\n		\n	Register onlineDownload Registration Form (PDF) \n\n\nDates Available\nSeptember 30\, 2019 \nTime\n9:00 a.m. – 1:00 p.m. \nCost\nCAD $385.00 + HST \nLocation\nOnline \n\nLearning Outcomes\nThe participants will reliably demonstrate the ability to: \n\nExplain the importance of a Food Recall program and process\nIdentify and apply requirements for completing documentation for implementing a Food Recall program\nDiscuss and interpret elements of Food Recall program\nDemonstrate how to implement and complete documentation in accordance with the Food Recall Food Safety Enhancement Program (FSEP)\nFood Safety Management System\nFood Recall definitions\nFood Recall and Food Safe for Canadians Regulation (SFCR) Requirements\nFood Recall Triggers\nFood Recall Classifications\nRole of the Food Industry\nTraceability\nFood Recall Management Team\nMock Food Recall\nHow to Implement a Food Recall – Steps and Stages\nImplementing Tracking of Product\nWhy Record keeping?\nExample of Forms Required for implementing a Food Recall\nAnnexes\n\nWho Should Attend\n\nQA/QC\nProduction Supervisors/Managers\nFood Safety Associates\n\n \nRegistration Fee Includes\nPresentation Materials\, Refreshment and Free Parking \n\n Note: Registration closes one week prior to the start of workshop.
URL:https://aapswebsite.schools.consulting/event/food-and-edible-recall-program-under-safe-food-for-canadians-regulations-workshop
LOCATION:AAPS Training Center\, 200 Consumers Road\, Suite 200\, Toronto\, Ontario\, M2J 4R4\, Canada
CATEGORIES:Onsite Training
ATTACH;FMTTYPE=image/jpeg:https://aapswebsite.schools.consulting/wp-content/uploads/img-featured-default.jpg
END:VEVENT
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