February 24 & 25, 2015
9:00 am – 5:30 pm
54 Innovation Boulevard
U of S Campus
Increasing interest and demand by consumers around the world for safe, high quality foods are pressuring food processors to develop and implement food safety programs that identify, control, and eliminate food safety hazards for the foods that they produce. Aside from this consumer pressure, national and international market requirements by large chain stores and other retailers plus Canadian and international regulations are having an identical influence on processors. A well-implemented HACCP system can effectively alleviate much of these pressures.
A HACCP (Hazard Analysis and Critical Control Point) system is a preventative system that puts measures into place in food production operations to prevent, reduce, eliminate, or control hazards that could harm your consumer before they occur.
This course will assist participants in learning how to analyze, develop, implement and maintain effective Prerequisite Programs and HACCP plans into their operations.
All training components of the course are in compliance with the Canadian Food Inspection Agency's HACCP Curriculum Guidelines for training professionals. Each participant successfully finishing the course will receive a certificate of completion.
Rhonda Martens, Specialist – Food Safety & Skills Development, Food Centre
Who should attend:
– Quality Assurance & Quality Control Managers
– HACCP Coordinators
– HACCP Team member
– Employees operating in critical food control areas
– Plant Management
– Other interested parties from food production/processing facilities
– Associations or government agencies
$575.00 per person (plus GST)
Registration fee includes refreshment breaks, lunch and course materials.
Registration form (pdf)
(SFPA Members receive 10% discount!)
Payment MUST be received by February 18, 2015