HACCP Refresher

COURSE DESCRIPTION:

This is a one-day course. It provides you with an in-depth overview of the HACCP program and its benefits. At the end of the course, you will be able to know requirements for HACCP pre-requisite programs and HACCP Plan development.

DURATION: 1 day

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers

• HACCP team members

• Sanitation team members

• Quality Assurance and Control team members

KEY LEARNING OBJECTIVE:

• History of HACCP program

• HACCP pre-requisite programs overview

• Overview of 12 steps and 7 principles of HACCP Plan

• Benefits of HACCP program

TRAINING MATERIALS:

Training materials will be provided to each participant.

TRAINING ASSESSMENT:

Each delegate is required to participate in the questions and, group exercises during training.

TRAINING CERTIFICATE:

At the end of the course, the participants will receive “HACCP Refresher” attendance certificate issued by the “FSCA Inc”.

COURSE DESCRIPTION:

This is a refresher training in the development and implementation of HACCP programs.

🕐DURATION: 1 days

＄TRAINING COST: $599.00 + HST 13% All prices are in Canadian dollars. HST only applies to Canadian delegate.

HACCP ALLIANCE CERTIFICATE FEE:

In addition to training fees, the delegate is required to pay certificate fee of US $10 plus shipping and handling cost.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP team members from production, sanitation, maintenance, and logistics department etc.

• Consultants

KEY LEARNING OBJECTIVE:

Introduction to Food Safety and the HACCP System HACCP Overview History and Benefits of HACCP HACCP Pre-Requisite Programs Premise Receiving, Shipping Storage Equipment and Maintenance Cleaning and Sanitation Personnel Hygiene Practices Allergen Management Pest Management Recall and Traceability

III. HACCP Principles Seven (7) principles and Twelve 12 Steps

Steps in developing a HACCP plan Hazards Analysis (Identification, Controls, Risk Assessment) CCP Identification and Procedures Implementing the plan, including recordkeeping and verification HACCP Implementation, Maintenance and Review Senior management support and commitment

TRAINING MATERIALS:

Training materials will be provided to each delegate.

TRAINING ASSESSMENT:

Each delegate is required to participate in the poll questions, group exercises and case studies during training.

TRAINING CERTIFICATE:

At the end of the course, the delegates will receive “HACCP for Storage and Distribution Training” certificate issued by the “FSCA”.

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Date:

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

PCQI V2 For Human Food

COURSE DESCRIPTION:

This is a refresher training in the development and implementation of HACCP programs.

🕐DURATION: 1 days

＄TRAINING COST: $599.00 + HST 13% All prices are in Canadian dollars. HST only applies to Canadian delegate.

HACCP ALLIANCE CERTIFICATE FEE:

In addition to training fees, the delegate is required to pay certificate fee of US $10 plus shipping and handling cost.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP team members from production, sanitation, maintenance, and logistics department etc.

• Consultants

KEY LEARNING OBJECTIVE:

Introduction to Food Safety and the HACCP System HACCP Overview History and Benefits of HACCP HACCP Pre-Requisite Programs Premise Receiving, Shipping Storage Equipment and Maintenance Cleaning and Sanitation Personnel Hygiene Practices Allergen Management Pest Management Recall and Traceability

III. HACCP Principles Seven (7) principles and Twelve 12 Steps

Steps in developing a HACCP plan Hazards Analysis (Identification, Controls, Risk Assessment) CCP Identification and Procedures Implementing the plan, including recordkeeping and verification HACCP Implementation, Maintenance and Review Senior management support and commitment

TRAINING MATERIALS:

Training materials will be provided to each delegate.

TRAINING ASSESSMENT:

Each delegate is required to participate in the poll questions, group exercises and case studies during training.

TRAINING CERTIFICATE:

At the end of the course, the delegates will receive “HACCP for Storage and Distribution Training” certificate issued by the “FSCA”.

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Training Date for PCQI V2 For Human Food *

COURSE DESCRIPTION:

The Preventive Controls for Human Food (PCHF) Participant Course follows the standardized curriculum designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA.

The new curriculum, Version 2, covers the latest FDA requirements, to effectively develop and implement a compliant Food Safety Plan. This comprehensive training equips you with the necessary skills and knowledge to ensure safe manufacturing, processing, packing, and holding of food products for human consumption in the United States. By taking this course, participants will learn how to implement a food safety plan by conducting hazard analysis and implementing risk-based preventive controls in accordance with FDA requirements.

🕐 DURATION: 3 days
＄ TRAINING COST: $899 + HST 13%
All prices are in Canadian dollars. HST only applies to Canadian delegate.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP/PCQI/Food safety team members

• Auditors and internal auditors

• SQF practitioners, BRCGS Coordinators, HACCP Coordinators

• Supervisors, Lead hands, CCP Operators

• Consultants

KEY LEARNING OBJECTIVE:

• Introduction: Background and guidance information on food safety

• How to Develop a Food Safety Plan: Overview

• Interactive, hands-on practice developing a Food Safety Plan

• Preventive Controls for Human Food Regulation

• Good Manufacturing Practices and Other Prerequisite Programs

• Biological Food Safety Hazards

• Chemical, Physical, and Economically Motivated Food Safety Hazards

• Preliminary Steps in Developing a Food Safety Plan

• Resources for Food Safety Plans

• Hazard Analysis and Preventive Controls Determination

• Process, Food Allergen, Sanitation, and Supply Chain Preventive Controls

• Verification and Validation Procedures

• Food Allergen Preventive Controls

• Record-keeping Procedures

• Recall Plans

• Regulation Overview

TRAINING MATERIALS:

Training materials will be provided to each delegate. Electronic copy of Preventive Controls for Human Food Participant Manual and Workbook during the class, Model Food Safety Plans & Fillable Forms.

TRAINING ASSESSMENT:

Each delegate is required to participate in the questions, group exercises and case studies during training.

TRAINING CERTIFICATE:

Upon successful completion, you will receive an official FSPCA "Preventive Controls Qualified Individual" (PCQI) certificate issued by AFDO.

COURSE DESCRIPTION:

This is a refresher training in the development and implementation of HACCP programs.

🕐DURATION: 1 days

＄TRAINING COST: $599.00 + HST 13% All prices are in Canadian dollars. HST only applies to Canadian delegate.

HACCP ALLIANCE CERTIFICATE FEE:

In addition to training fees, the delegate is required to pay certificate fee of US $10 plus shipping and handling cost.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP team members from production, sanitation, maintenance, and logistics department etc.

• Consultants

KEY LEARNING OBJECTIVE:

Introduction to Food Safety and the HACCP System HACCP Overview History and Benefits of HACCP HACCP Pre-Requisite Programs Premise Receiving, Shipping Storage Equipment and Maintenance Cleaning and Sanitation Personnel Hygiene Practices Allergen Management Pest Management Recall and Traceability

III. HACCP Principles Seven (7) principles and Twelve 12 Steps

Steps in developing a HACCP plan Hazards Analysis (Identification, Controls, Risk Assessment) CCP Identification and Procedures Implementing the plan, including recordkeeping and verification HACCP Implementation, Maintenance and Review Senior management support and commitment

TRAINING MATERIALS:

Training materials will be provided to each delegate.

TRAINING ASSESSMENT:

Each delegate is required to participate in the poll questions, group exercises and case studies during training.

TRAINING CERTIFICATE:

At the end of the course, the delegates will receive “HACCP for Storage and Distribution Training” certificate issued by the “FSCA”.

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

CONSULTING

Be a prestigious brand in the competitive market with HACCP or GFSI standards Certification and product identity certification such as Kosher, Halal, Organic, Gluten-Free etc.

AUDITING

Save yourself from costly HACCP or GFSI certification audit fees and poor audit rating with HACCP or GFSI certification audit readiness checks.

TRAINING

Be confident and at peace knowing that your staff are continuously producing safe, legal, authentic, and quality food products continuously by educating and training them in the food safety and quality programs.