Premises and Equipment May 27, 2015 - Kentville Deadline to register: May 20, 2015 September 9, 2015 - Truro Deadline to register: September 2, 2015 These workshops will provide a solid foundation of food safety principles for anyone new to a food safety leadership role or needing a refresher into the basic elements of a food safety program. It will be especially helpful for small food processors that are required to have a food safety plan in order to sell to a retailer. The workshops will teach you how to prepare and implement your food safety program in an informative, practical atmosphere that is light on lecture and long on learning creatively. People, Product Handling and Storage June 3, 2015 - Kentville Deadline to register: May 27, 2015 September 23, 2015 - Truro Deadline to register: September 16, 2015 Sanitation and Pest Control June 17, 2015 - Kentville Deadline to register: June 10, 2015 Each course costs $25 + tax ($28.75) For that fee, you will receive: expert instruction, time to apply your learnings as they relate to your operation, a course booklet, two breaks and a light lunch. All sessions start at 9 AM and run to 4 PM. Preferred registration is online at www.perenniaregistrations.com or www.perennia.ca Or register by calling Gail at 1-877-710-5210 (toll-free). You must pre-register since seating is very limited. Each session has 15 available spots offered on a first come basis. Kentville sessions held at Perennia offices at the Atlantic Food and Horticulture Research Centre. Truro sessions held at Perennia Innovation Centre. Directions at www.perennia.ca If you are interested in sessions in Yarmouth and Cape Breton, please let us know or call Gail at at (902) 6787722 or 1-877-710-5210 (toll-free). August 12, 2015 - Truro Deadline to register: August 5, 2015 Product Traceability and Recall July 8, 2015 - Truro Deadline to register: June 30, 2015 October 7, 2015 - Kentville Deadline to register: September 30, 2015 Developing Your HACCP Plan October 21, 2015 - Truro Deadline to register: October 14, 2015 October 28, 2015 - Kentville Deadline to register: October 21, 2015 Prevention is the best way to avoid costly breakdowns and foreign object contamination incidents. This workshop will focus on the importance of documenting and maintaining preventative maintenance schedules, completing premise and facility inspections and how to calibrate key equipment. Proper sanitary design and installation of equipment will be reviewed. This session will also discuss the importance of water quality, contamination sources, treatment and testing in food production. Topics will include Canadian water standards and what to test for, proper sample collection, when to test, how to interpret results and what to do if your results are unacceptable. Participants can bring in a facility schematic or an aerial view of their facility, as well as any equipment photos, for discussion. Recalls can happen to anyone in any industry. Maintaining traceability starts when your primary ingredients/product and packaging are received, and ends when your product goes out the door. Each step of this process must be tracked through your facility. An effective traceability program is the key to being prepared in the event of a recall or product withdrawal. This workshop will cover what to do in the event of a recall, the importance of testing your recall program, picking a recall team and traceability best practices (rework, correct labeling). Participants will have an opportunity in the afternoon to begin to develop their recall program, traceability procedures and records with some guidance and troubleshooting from our specialists. This course will enable the participants to have a good start in completing their recall plan. You may have produced a quality product, and your premises and facility may be cleaned and sanitized. However, without good hygiene and good manufacturing practices all your efforts may be for naught. This workshop will discuss the importance of minimizing contamination with good hygiene, personnel practices and traffic flow management. The importance of employee training and documentation to your food safety program will be discussed. Allergens and proper handling, as well as the transport and storage of your input and output materials, will be explored. This session will start with a basic overview of HACCP principles and how prerequisite programs play a part in controlling potential hazards. Participants are encouraged to bring any existing HACCP plans, facility diagrams and ingredient breakdowns, as well as be familiar with the way packaging, ingredients and products flow through their facility. In the latter part of the session, participants will have the opportunity to take the information they learned in the morning and apply it to the development or improvement of their own HACCP plan with guidance from our specialists. Participants will have a good start in completing their HACCP plan after this session. In order to successfully produce good quality food you need to start and stay clean. Sanitation and pest control play significant roles in minimizing contamination and producing a safe, quality product. This workshop will cover what cleaning and sanitizing your equipment effectively really means, and the importance of effective pest control, preoperational inspections and controlling chemicals to prevent contamination. Participants will have an opportunity to begin to build their employee hygiene, sanitation and pest control policies and records. You can take as many sessions as you wish; none are pre-requisites. However, taking the series will give you the best opportunity for a well-rounded understanding of food safety, HACCP, best practices and your role! Course locations 32 Main Street, Kentville and 173 Bernie Macdonald Drive, Bible Hill register early at www.perenniaregistrations.com or by calling Gail at 1-877-710-5210
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