September 18, 2018
173 Bernie MacDonald Drive, Bible Hill
$930.00 + HST
1-902-678-7722 (EXT 222)
Registration deadline: August 31st, 2018
This course covers current best practices for developing, documenting and implementing operational and environmental controls (such as PRPs, Good Manufacturing Practices, cGMPs, etc.) to prevent contamination of food materials. Managers and owners need their personnel to be experts in these methods – your PRPs are the foundation of a comprehensive food safety system.
A HACCP Prerequisite Program is the foundation for a comprehensive food quality system and provides the building blocks for HACCP plan development. In order for your HACCP system to be successful, HACCP prerequisite programs must be developed and implemented. Prerequisite programs are written to control operational and environmental conditions within the facility to ensure the production of safe food.
At the end of the program, you will be able to:
-Identify and categorize hazards
-Identify appropriate controls for hazards
-Write standard operating procedures (SOPs)
-Identify steps to PRP implementation
-Conduct a gap analysis of your current practices to PRP requirements
Who Should Attend?
Food safety and quality consultants
Food safety personnel
Food service managers and personnel
Global food safety coordinators and managers
HACCP team members
Owners/operators of food businesses
Plant managers and supervisors
Recognized by the International HACCP Alliance
Trainer: Shelly MacDonald, Perennia
Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.
A light lunch will be provided.
If you have any questions regarding the course contact Helen Arenburg by the phone number or email indicated.
Please click on the link provided for more information or to register.
18:30 - 20:30
River John Fire Hall
Jonathan Wort, Beef and Sheep Specialist with Perennia, will discuss cow nutritional requirements, including forage quality and the importance of understanding forage reports.
Register with Paige at 902-897-6742 or email@example.com by September 13.