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DTSTART:20190101T000000
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DTSTART;TZID=UTC:20190923T090000
DTEND;TZID=UTC:20190924T170000
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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
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