Food Centre Training: Good Manufacturing Practices
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HACCP & Food Safety Certificate Program
Implementing HACCP into Food Processing Operations
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,
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.
Erin Hiebert, Food Safety and Skills Development Manager, Food Centre
Rhonda Martens, Food Safety and Skills Development Specialist, Food Centre
Who should attend
117-54 Innovation Boulevard
9:00 a.m. to 4:30 p.m.
|Contact the Food Centre: E-mail: firstname.lastname@example.org
Saskatchewan Food Industry Development Centre Inc.
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