HACCP training courses and schools
Hazard Analysis Critical Control Point programs, certificates, diplomas and degrees

Total 13 training course(s)/program(s) at schools in Canada.



Fisheries and Marine Institute

Training Centres/Campuses: St. Johns, Stephenville, Newfoundland, Canada
Phone No.: 1-800-563-5799

Hazard Analysis and Critical Control Points (HACCP) (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V


This course is designed to provide participants with an understanding of requirements of the Hazard Analysis Critical Control Point (HACCP) system that exists in federally registered fish processing establishments.

Course Topics

HACCP System
HACCP Program Development
Preliminary Steps of HACCP Development
Conduct a Hazard Analysis (HACCP Principle #1)
Determine Critical Control Points (HACCP Principle #2)
Establish Critical Limits (HACCP Principle #3)
Establish Monitoring Procedures (HACCP Principle #4)
Establish Corrective Action Procedures (HACCP Principle #5)
Establish Verification Procedures (HACCP Principle #6)
Establish Documentation and Record Keeping (HACCP Principle #7)


Olds College

Training Centre/Campus: Olds, Alberta, Canada
Phone No.: (403) 556-8281, 1-800-661-6537, (403) 697-6130

Food Safety and HACCP (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Designed to provide an introduction to food safety and the Hazard Analysis Critical Control Point (HACCP) system, this program is intended for newcomers to the food industry or professionals working within the food industry requiring a basic understanding of HACCP as a food safety management tool. Through presentations, exercises and case studies, this interactive training will provide an understanding of the Codex seven principles of HACCP, food safety related hazards, the importance of prerequisite programs and your role in maintaining food safety. At the end of this program, you will be able to:

Discuss the importance of HACCP in managing food safety
Describe the principles of HACCP
Outline the steps involved in HACCP plan development
Identify food safety hazards
Understand prerequisite programs, GMPs and SOPs

HACCP Verification, Validation and Reassessment Workshop (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continuous and effective monitoring and verification are key to determine effectiveness of your HACCP system. Differentiate between verification, validation and monitoring activities and understand how to conduct an annual and triggered reassessment in this comprehensive, one-day workshop. At the end of the program, you will be able to:

Identify actions which comprise monitoring, verification, validation and reassessment
Identify and implement validation and re-validation strategies
Identify the triggers for reassessment of prerequisite programs and HACCP plans
Design and implement an effective reassessment/review system

HACCP Train the Trainer (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Equip yourself and your HACCP team members with the knowledge and skills to be effective trainers in your facility. Learn to train plant staff on the importance of the HACCP system, the requirements of Good Manufacturing Practices (GMPs or HACCP Prerequisite Programs) and the essential management of Critical Control Points (CCPs. At the end of the program, you will be able to:

Apply the principles of adult learning to your training efforts
Construct your own HACCP training plan including training sessions for your personnel
Practice newly acquired training skills and train with confidence

HACCP for Warehousing and Distributing Operations (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

This training program focuses on food safety laws, regulations, and best practices for warehouse and distribution operations. It provides guidance on improving your food safety and quality procedures and practices so that you can become an effective, dependable component of the food handling chain. At the end of the program, you will be able to:

Discuss food safety regulations affecting food warehouse and distribution operations
Explain effective management and control of buildings, grounds, pest control and sanitation of the facilities
Develop and integrate HACCP into the operational food safety program
Assess food security for your warehousing and distribution centres

Certified HACCP Auditor

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The Certified HACCP Auditor comprehends the standards and principles of auditing a HACCP-based (or process-safety) system, analyzes system elements and reports on adherence to criteria for management and control of process safety. Through presentations, case studies and role play, gain an in-depth and practical understanding of the internationally-recognized American Society for Quality (ASQ) Certified HACCP Auditor (CHA) body of knowledge and prepare for the ASQ CHA examination. At the end of the program, you will be able to:

Explain audit expectations for management, prerequisite programs, implementation, program maintenance, validation and verification under a HACCP system
Identify required auditor competencies and HACCP auditing tools
Design an action plan to effectively use the auditing tools at your facility


UNITED FOOD SAFETY GROUP

Training Centre/Campus: Brampton, Ontario, Canada
Phone No.: 416-858 1588

Adv. Certificate in Practical HACCP and Food Safety

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The certificate program in Practical HACCP and Food Safety is designed especially for those who are currently involved and/or interested in a position related to quality assurance & food safety in the food industry and wish to expand their knowledge and improve their skills in developing, implementing and managing a HACCP system in a food manufacturing facility.

The program also provides individuals the basic auditing technique and the skills needed to prepare for the Canadian Food Inspection Agency (CFIA) verification tasks (CVS) and HACCP system design audit. It also help participants understand the Global Food Safety Initiative (GFSI) and its recognized/benchmarked food safety and quality standards includes Safe Quality Food (SQF), British Retail Consortium (BRC) and FSSC22000 (ISO 22000 & PAS 220).

The Practical HACCP and Food Safety program covers HACCP I: Prerequisite Programs & HACCP II: Developing HACCP Plans that is recogniged/accredited by the Interna... [Read More]

Adv. Certificate in Practical HACCP and Food Safety

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The Practical HACCP and Food Safety program covers HACCP I: Prerequisite Programs & HACCP II: Developing HACCP Plans, that is recogniged/accredited by the International HACCP Alliance. It is designed especially for those who are currently involved and/or interested in a position related to quality assurance & food safety in the food industry and wish to expand their knowledge and improve their skills in developing, implementing and managing a HACCP system in a food manufacturing facility.


British Columbia Institute of Technology

Training Centre/Campus: Burnaby, British Columbia, Canada
Phone No.: 604-434-5734, 1-866-434-1610

Food Safety

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The Associate Certificate in Food Safety is intended for:

Employees in the food industry with no formal food science background wishing to upgrade their knowledge (examples: production supervisors and plant managers, technicians, technical sales and marketing, dietitians and nutritionists, government and public health inspectors, food industry entrepreneurs, line personnel)
Foreign-trained food technologists who wish to obtain Canadian certification
Individuals who wish to gain a better understanding of food safety issues in food processing.
Upon completion of the program, students may apply to receive an "Associate Certificate in Food Safety".


Frontop Engineering Training Center

Training Centre/Campus: Toronto, Ontario, Canada
Phone No.: 416-637-6286

Certificate in HACCP and food safety

Course Format: Public Course / Instructor-Led / Open Enrollment  V

we offer a special combination of food safety certification training to individuals and provides training, auditing and consulting in Food Safety (HACCP/GMP) and Occupational Health & Safety (OH&S) to the food industry.


Food Safety Certification Training

Certificate in HACCP Prerequisite Programs
Certificate in Development of HACCP Plan
Advanced Certificate in Practical HACCP and Food Safety


Food Safety & Quality System Management

HACCP System development and implementation
Attain HACCP Recognition from Canadian Food Inspection Agency (CFIA) and Advanced HACCP Certification from OMAFRA
Achieve compliance to different certification regardless of the Global Food Safety Initiative (GFSI) benchmarked standards (BRC, SQF 2000 etc.), PAC Secure or AIB
Assist with CFIA Verification Audit and third party audits
Perform Internal and Supplier Audits
On-going maintenance of your HACCP Systems
Verification and reassessmen... [Read More]


Ontario College of Technology

Training Centre/Campus: Toronto, Ontario, Canada
Phone No.: Phone: 416-332-8727 Fax: 416-332-0685

HACCP

Course Format: Public Course / Instructor-Led / Open Enrollment  V

HACCP (a food safety system) has been implemented in many food manufacturers around the world, led by North America and Europe. It corresponds with the needs of a standardized food safety and quality system during the development of global economics and the increasing of international trade. Under the survey of Health Canada, foodborne disease caused by unsafe food is increasing, which accounts for millions of people suffering from foodborne illnesses with a cost of billions of dollars each year across Canada (the number is much bigger in the United States). In the past years the implementation and maintenance of HACCP for food safety and quality control have been imperative worldwide including Canada. Because of the importance of HACCP to the food industry, professionals with HACCP knowledge and experience are in high demand in the job market especially in Southern Ontario including GTA because more than 60 % of Canadian food industries are located in these areas.

In... [Read More]


Pharmaceutical Science College of Canada

Training Centre/Campus: Toronto, Ontario, Canada
Phone No.: +1 416 821 4876 / 647 996 5876

Certificate of HACCP-Food Safety and Quality

Course Format: Public Course / Instructor-Led / Open Enrollment  V

This program will provide students Knowledge of Regulatory Affairs & Labelling, nutritional analysis for both CFIA and USDA, GMP, SOP, GLP, various food processing technology. Students will also learn the basic knowledge of food chemistry, food analysis, food microbiology, food development.
All the students can practice in the lab to get hands-on knowledge of general methods of chemical, physical tests such as moisture, color, fat, ash, protein, etc. After studying this course you do not only have theory but also have practical knowledge.


Educational Program Innovations Center

Training Centres/Campuses: Calgary, Edmonton, Halifax, Mississauga, Vancouver, Winnipeg, , Canada
Phone No.: 1-888-374-2338

HACCP

Course Format: On-Site / In-House / Private Tutoring

This on-site/in-house training course is available worldwide. Please contact the school for details.

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