This course is designed for fish and seafood processing facility workers. Upon completion, participants will understand management roles and responsibilities, background product and process Information, prerequisite plans, the Regulatory Action Point (RAP) Plan, HACCP plans, verification and maintenance of QMP pans and the importance of record keeping.
This course highlights the importance and impact of allergens on consumers and why allergen awareness and management are a key food industry concern.
This course introduces participants to the principles and processes for baking in a high -volume format.
This course provides guidelines for the various categories of cheese making methods and what each step is for.
This course provides foundation level understanding of what HACCP stands for, the importance of HAACP, how HACCP is applied in the workplace and the role of every worker in a food safety culture.
Every employee in a food processing facility has to work with others during the day, whether to collaborate with workers from another department to solve a production issue or work as a member of a larger team to complete a rush order.
Food Safety & Meat Processing 101 is an interactive, online course examining skills required and explores the various opportunities available in the world of meat.
This course examines techniques that assist processors to deliver information to the public, consumers, media, government and suppliers that aid in managing recalls effectively.
This course provides guidelines on food safety procedures and responsibilities for workers in distribution systems and warehouse facilities. Allergen control, contamination, food security, traceability practices and individual roles are examined.
This course provides a functional knowledge of sanitation programs from start to finish. Covering chemical safety, cleaning practices, the purpose of sanitation and the importance of the role that employees play in this process.
This course provides Canadian food workers at the Quality Technician level with general knowledge and standard occupational skills necessary to successfully perform in Quality Assurance.
This course discusses the importance of following food safety procedures and practices when working in Canadian food companies, as these are part of food safety culture.
