GFTC calendar2015

8/9/2019 GFTC calendar2015

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Public

Onsite

Online

www.gftc.ca

2015

Training & Events

Feed your mind.


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4

C O N T E N T S

6 Welcome Message Global Managing Director Training and Education

8 Information

HACCP61 Food Safety and HACCP for Fresh Produce12 Introduction to Food Safety and HACCP12 HACCP Refresher Training13 Certied HACCP Auditor

13 HACCP I: Prerequisite Programs14 HACCP II: Developing Your HACCP Plans14 HACCP III: Train the Trainer15 HACCP IV: Verication, Validation and

Reassessment15 HACCP V: Internal Auditing of Your HACCP

System16 HACCP VI: Procedure Writing and

Document Control for HACCP16 HACCP for Manufacturing Food

Packaging Materials17 HACCP for Warehousing and

Distributing Operations81 Online GMP Refresher

Global Food Safety and

Quality Benchmarked Standards20 GFSI Benchmarked Food Safety Standards -

A Comprehensive Overview21 Implementing SQF Systems22 Internal Auditor: SQF22 SQF Code Overview for Managers23 SQF Advanced Practitioner24 SQF Practitioner’s Bundle24 BRC Global Standard for Food Safety, Issue 7 - Understanding the Requirements25 Internal Auditor: BRC25 BRC Global Standard for Food Safety,

Issue 7 - Third Party Auditor

26 BRC Global Standard for Packaging andPackaging Materials, Issue 4 -

Understanding the Requirements26 BRC Global Standard for Storage and Distribution,

Issue 2 - Understanding the Requirements27 BRC Global Standard for Agents and Brokers,

Issue 1 - Understanding the Requirementsfor Auditors

27 BRC Global Standard for Agents and Brokers,Issue 1 - Understanding the Requirementsfor Companies

28 Introduction to the CanadaGAP Program28 CanadaGAP Auditor Training

29 Understanding the Requirements of FSSC 22000(ISO 22000 and ISO/TS 22002-1)

29 Internal Auditor: FSSC 22000

Food Regulations35 Advanced Canadian Ingredient Labelling35 Advanced Canadian Nutrition Labelling82 All About TMAs and MAs That Govern

Foods in Canada36 Canadian Food Additives Regulations Workshop36 Canadian Food Labelling Workshop37 Canadian Food Regulations

39 Canadian Ingredient Labelling39 Canadian Nutrition Labelling40 Bridging the Gap: U.S. Food Safety

Modernization Act and HACCP40 Bridging the Gap: U.S. Food Safety

Modernization Act and SQF41 Bridging the Gap: U.S. Food Safety

Modernization Act and BRC41 Bridging the Gap: U.S. Food Safety

Modernization Act and the FSSC 22000 Standard43 Understanding FSMA: Foreign Supplier

Verication Programs for Importers of Food for

Humans and Animals (Proposed Rule)83 Enhanced Canadian Allergen Labelling

Regulations: A Refresher83 Food Additives in Canada: A Regulatory

Refresher43 Food Health Claims Workshop44 International Food Laws and Regulations44 Natural Health Products Regulations45 Safe Food for Canadians Act: Regulations and

Compliance45 U.S. Food Labelling Under the FDA

Contents


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C ONT

E NT S

5

Food Microbiology0 Basic Food Microbiology0 Developing Microbiological Programs to Meet

GFSI Requirements for Ready-to-Eat (RTE) Foods

2 Environmental Monitoring and Microbiology2 Listeria Hazard and Control3 Listeria Policy and Validation in Ready-to-Eat

(RTE) Foods3 Meat Microbiology4 Microbiological Risk Assessment for

Foods and Beverages4 Microbiology and Sanitation5 Pathogen Detection in Food5 Rapid Methods in Food Microbiology

Food Safety and Quality

8 Allergen Management8 Biolms in Food Processing: Prevention and

Eradication9 Certied Manager of Quality/Organizational

Excellence9 Complaint Handling: Best Practices and

Guidelines0 Developing a Sanitation Program for Produce

Farms, Packing Houses and Greenhouses

0 Developing Your Food Defense Plan1 Food Plant Sanitation1 Food Safety and HACCP for Fresh Produce2 Internal Auditing Principles for Food Quality2 Managing Food Safety and Quality Risks During

Transport and Distribution of Food Products3 Problem Solving and Root Cause Analysis:

An Introduction3 Problem Solving and Root Cause Analysis:

Advanced5 Recall Planning and Preparation: Developing Your

Recall Plan5 Risk Assessment and Food Safety6 Sanitary Design for Food Plants6 Supplier Management and Quality Assurance7 Validation of Sanitation for Allergen Control

Food Product Development,

Production, Sensoryand Packaging

70 Canadian Better Process Control School70 Certied Food Scientist ™ Preparatory Course

71 Dairy Industry: Milk Processing andDairy Technology

71 Food Packaging Workshop: Material, Performance and Applications

72 Hydrocolloids: Gums and Starches72 Low-Acid Canned Foods: Processing,

Microbiology and Regulations73 Science of Sensory Evaluation81 Sensory Evaluation for Food Product Quality

Assurance and Improvement73 Sensory Panelist Workshop: Selecting and

Training Your Sensory Panel Members75 Shelf-Life Determination75 Thermal Processing of Food: Basic Principles

Food Science and Culinology®

78 Foundations in Food Science78 Development of Food Systems

and Commercialization79 Safety, Regulations, Packaging and

Sensory Evaluation of Food79 Basics of Food Processing and Food Systems

eLearning: Online Programs andWebinars81 Online GMP Refresher81 Sensory Evaluation for Food Product Quality

Assurance and Improvement82 All About TMAs and MAs and How They

Govern Foods in Canada83 Enhanced Canadian Allergen Labelling

Regulations: A Refresher83 Food Additives in Canada:

A Regulatory Refresher84 NSF-GFTC Webinars

30 Partners

46 Special Events

New course offerings are listed in green.


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This past year marked the twentieth anniversary of NSF-

GFTC serving the Canadian food and beverage industry. Thissignicant milestone provides an opportunity to reect on the

evolution of the Canadian food industry and to look at future

prospects for NSF-GFTC and the food industry as a whole.

Our goal at NSF-GFTC is no different than yours – tounderstand and respond to the needs of our clients. Over the

past two decades, our training portfolio has greatly diversied

to meet that need. We are proud to offer a range of courses

from comprehensive programs in food safety, to technical

training in product development, food science, packaging,

food regulations and globally benchmarked standards.

Innovation continues to drive NSF-GFTC’s mission, with our

energy and efforts focused on improving the quality anddiversity of our training offerings. 2015 training programming

will be shaped by new regulatory drivers including Safe Food

for Canadians Act and the Food Safety Modernization Act

(FSMA). The legislation focuses on reforming and modernizingregulations, enhancing international market opportunities and

helping our industry do what it does best - producing safe,

quality food. The legislation is of critical importance to the entire

food chain, from growers, to manufacturers, to distributors

and exporters. It will also have implications for food labelling

requirements ensuring consumers have meaningful informationto make informed decisions. Training related to the broadened

scope of the food supply chain and associated services, as

well as to the enhanced focus on food quality through globally

benchmarked standards, round-out an extensive annual

training portfolio.

Our goal to become an accredited training organization with

the International Association of Continuing Education andTraining (IACET) requires us to benchmark current operationsto the ANSI/IACET Standard for Continuing Education and

Training. Seeking this accreditation speaks to our rm

commitment to develop and deliver relevant and proven

training products, and ensures we are well positioned to serve

our client’s current and future needs. This includes not only

new programming but new approaches such as eLearning,

just-in-time training products, and blended offerings that

address shifts in labour demographics, a globalized business

environment and the power of technology to foster sustainedbehaviour changes and measure real performance.

Programming and learning options now allow us greater

exibility in meeting client’s specic learning needs andcircumstances. In addition, NSF-GFTC’s team of training

experts can partner with you to develop customized

training solutions from basic refresher training to integrated

management of your annual learning and training requirements.

We are delighted to present our 2015 training offerings and

thank you for your continued patronage and trust in our

expertise and services.

186

Petra SchennachGlobal Managing Director

Training and EducationFood Division, NSF International

Welcome


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10% discount on public training courses

5% annual discount on one Technical Services and one Food Safety &

Quality Services project (to a maximum of $1500 each)

Complimentary registraon for up to three individuals for our Innovaon

Breakfast series

Discounts on Symposia series

Access to NSF-GFTC’s member network and directory

Join Today!

MembershipBenefits

[email protected]

B e c o m

e a

M e m b

e r

S t a y

c o n n

e c ted.

D i s c o u n t s . N

e t w

o r k

i n g .


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8

I N F O R M A T I O N

Why Train with NSF-GFTC?Each year, we provide training to more than 3000

professionals representing 500 agri-food companies.Over 200 courses are delivered annually in up to 8languages, making NSF-GFTC an international training

leader. Courses are designed and taught by industryexperts, allowing you to acquire the core competencies

you seek, while learning from the best in the business.

RegistrationIn order to register for a program you must create a userID and password on our website (www.gftc.ca). Thiswill allow you to register for any program online, receive

materials on your homepage and manage your prole

details. If you have trouble registering for a program,

please contact our Registrar at (519) 821-1246 ext. 5028.

Within two days of your online registration, you will

receive a conrmation email containing specic details

related to the course including date, time, location,directions, specic program requirements and travel/

accommodation information. You will also receive anautomatic registration reminder one to two weeks prior tothe program date.

Pricing and PaymentsMember RateMembers receive a 10% discount off the regular rateon all public courses. For information on becoming amember, please visit www.gftc.ca.

Early Bird RateThose who pay the full registration fee a minimum of three

weeks before the course start date will receive a 5%discount off the regular rate.

Regular RateThe regular rate applies to any course within three weeksof the course start date.

PaymentPayment for course registrations can be made onlineusing a credit card at any time. Full payment must bereceived before the rst day of the course.

Note: Only one discount can be applied to any registration. All NSF-

GFTC courses are priced in Canadian dollars. HST has not been

included in the calendar pricing. Course fees and dates listed in the

calendar are subject to change at any time. For the most up-to-date

information on course dates and pricing, please refer to our website

(www.gftc.ca).

Cancellation PolicyEarly cancellationsWhen a cancellation is received in writing more thantwo weeks before the course start date, a refund will

be issued for the registration fee paid, less a 25%

processing charge.

Late cancellationsRefunds will not be issued for cancellations received lesthan two weeks before the course start date.

Course CancellationsNSF-GFTC reserves the right to cancel or postpone aprogram due to unforeseen circumstances or low courseenrolment. Should this occur, registrants will be informed

immediately and entire registration fees will be refundedAlternatively, registrants may choose to be transferred

into the next offering of the same program. If travelingto attend a program, we recommend that you purchase

travel insurance should the program be cancelled orpostponed.

SubstitutionsIf you have pre-registered for a program but are nolonger able to attend, you are welcome to send a

colleague in your place. Please notify us of the change iwriting as soon as possible.

Inclement WeatherIn the event of inclement weather, NSF-GFTC will

observe the University of Guelph’s inclement weatherpolicy and will be closed when the University campus isclosed. Please check the University of Guelph website(www.uoguelph.ca) for status on University closure and

subsequently NSF-GFTC closure.

Technology or Materials RequiredUnless otherwise noted, participants are not required

to bring any specic technological devices or special

materials to class. Should there be any specialrequirements for a given learning event, notice will be

provided by email prior to the program.

Instructional Techniques and MethodsA variety of instructional techniques and methods areused throughout all programs including lecture, large an

small group discussion, simulation, skills demonstration,

case studies, handouts, instructional DVDs, question

and answer periods, pre- and post-testing, and quizzesdepending on the subject and program content.

Public training programs are open toanyone and, unless otherwise noted,

are held at the NSF-GFTC facility inGuelph, Ontario.

Public TrainingP

Onsite training programs are delivered at your facility to save you the time

and expense of sending employees elsewhere. We can design a brand new

program specically for you or we can put a tailored spin on any of our existingtraining programs from our complete inventory of course offerings.

Onsite TrainingO

Training De

Information


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401

Toronto

V i c t or i aR d .B

r o c k

R d .

G or d on S t .

S t o n e R d .

C o l l e g e Av e .

H anl onE x p y

London

M c G i l v r a y S t .

I NF ORMAT I ON

9

Some of our public training programs are offered through

ur Canadian partners: Alberta Food Processors Association

AFPA) and Perennia. Courses available through AFPA orPerennia can be identied in the calendar by this icon.

Travel and AccommodationsIn order to receive the corporate rate, please mention that you

are attending a course at NSF-GFTC on the University of Guelphcampus when you call to make your reservation.

Delta Guelph Hotel and Conference Centrewww.deltaguelph.com(519) 780-3701

Holiday Inn Guelphwww.holidayinnguelph.ca(519) 836-0231

Staybridge Suites Guelphwww.staybridge.com(519) 767-3300

Transportation to/from the AirportThe closest international airport to NSF-GFTC is Toronto

Pearson International Airport. If you do not plan on renting a car,

transportation to and from the airport can be arranged through Red

Car Limousine Service: www.redcarservice.com, (519) 824-9344.

ContactsGeneral inquiries for public and onsite training can be sent to:[email protected]

AssessmentVarious assessment tools, techniques and methods

may be used to assess participant learning andchievement of learning objectives. These may

nclude quizzes/examinations, case studies,

iscussions, skills/knowledge demonstrations,nstructor evaluation and feedback (group andndividual).

Notice of (and criteria for)Successful CompletionParticipants will receive the NSF-GFTC Certicate

f Attendance upon successful completion of theraining program. Criteria for successful completionnclude, but may not be limited to:

1. Sign-in at the commencement of the learningevent

2. Minimum of 90% attendance in all sessions

3. Full participation in, and satisfactory completion

of, all related program activities including group

activities, required assignments and relevant

assessments.

Notice of Unsatisfactory CompletionParticipants who fail to meet the criteria foruccessful completion (stated above) will notatisfactorily complete the training program and willot be eligible to receive the NSF-GFTC Certicate

f Attendance.

Request for Ofcial Learner RecordAn Ofcial Learner Record is a complete record of

our satisfactory completion of learning events. Aee of $20CDN (plus applicable taxes and courierees) for each copy requested will be charged.Requests can be made in writing to TrainingServices at [email protected]

Notice of Proprietary InterestPrior to the commencement of a learning event,

NSF-GFTC will disclose any instructor’s proprietarynterest in any product, instrument, service or

material to be discussed during the learning eventr source of third-party compensation related to the

presentation.

AccessibilityPlease submit a written description of

ny individual learning requirements [email protected]

Partner Course

Online courses are available throughout

the year, and can be identied in the

calendar by this icon.

Online Course_

ery Options

88 McGilvray StreetGuelph, OntarioN1G 2W1

Tel: (519) 821-1246


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HACCP

Our HACCP (Hazard Analysis and Critical ControlPoint) series of training courses provides the

practical and technical information you need to

develop, implement and manage a successful

HACCP system. Living up to its mandate ofoffering the most relevant food safety and qualitytraining, NSF-GFTC has continued to dedicate a

great deal of research and development into thecontinual enhancement of our HACCP series.

Programming reects recent changes in regulatorypolicy and improved application and practices for

the food industry.

Internationally recognized, NSF-GFTC’s food safetyand quality training programs have been developed

according to the principles of adult education anddesigned to incorporate hands-on group exercises,

providing increased opportunity for discussion andinteraction with leading industry experts. Public

and onsite offerings are delivered multiple timesannually and have been delivered worldwide. This

comprehensive training series helps you and yourorganization identify and manage food safety

hazards for food safety assurance throughout thesupply chain.

Course listing

Food Safety and HACCP for Fresh Produce 61

Introduction to Food Safety and HACCP 12

HACCP Refresher Training 12

Certied HACCP Auditor 13

HACCP I: Prerequisite Programs 13

HACCP II: Developing Your HACCP Plans 14

HACCP III: Train the Trainer 14

HACCP IV: Verication, Validation and Reassessment 15

HACCP V: Internal Auditing of Your HACCP System 15

HACCP VI: Procedure Writing and Document 16

Control for HACCP

HACCP for Manufacturing Food Packaging Materials 16

HACCP for Warehousing and Distributing Operations 17

Online GMP Refresher 81


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HACCP Refresher Training

Prerequisite(s): HACCP I and HACCP IIDuration: 1 day

Course available:

12

H A C C P

Introduction to Food Safety and HACCP

Duration: 1 day

Course available:

Designed to provide an introduction to food safetyand the Hazard Analysis and Critical Control Point(HACCP) system, this program is intended for

newcomers to the food industry or professionalsworking within the food industry requiring abasic understanding of HACCP as a food safetymanagement tool. Through presentations, exercises

and case studies, this interactive training program

provides an understanding of the Codex Alimentariusseven principles of HACCP, food safety related

hazards, the importance of prerequisite programs and

your role in maintaining food safety.

Learning Objectives

At the end of the program, you will be able to:

• Discuss the importance of food safety and HACCP

• Identify food safety hazards

• Describe the principles of HACCP

• Outline the steps involved in HACCP plan developmen

• Understand the regulations governing food safety inCanada, U.S. and under the GFSI standards

HACCP team members need to have a thoroughunderstanding and working knowledge of HACCPprinciples and the steps to implementation andmaintenance of a food safety management system. Thisis mandated by regulatory authorities and by globalfood safety standards. Refresher training in HACCPensures regulatory and GFSI compliance and that yourteam’s knowledge and understanding is maintained asper the requirement.

A good working knowledge of the HACCP system is essential.

Learning Objectives


• Understand prerequisite programs and theCodex twelve steps to HACCP

• Recognize the seven principles of HACCP

• Identify, analyze and assess hazards for

food safety

• Identify methods to conrm effectiveness ofprerequisite programs

P O

P O

Location Guelph, ON

Course Codes TRG2682: Jun 4, 2015and Dates TRG2683: Dec 4, 2015

Course Pricing Members $525 Early Bird $550 Regular $580

Register online at www.gftc.ca

Location Guelph, ON Brampton, ON Truro, NS Edmonton, AB

Course Codes TRG2655: Feb 9, 2015 TRG2657: Oct 24, 2015 Oct 19, 2015 Jun 8, 2015and Dates TRG2656: Aug 10, 2015 WEEKEND OFFERING

Course Pricing Members $525 Early Bird $550 Regular $580 Visit www.perennia.ca Visit www.afpa.com



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Certied HACCP Auditor

Prerequisite(s): HACCP I and HACCP II

Duration: 3 days

Course available:

Certied HACCP Auditors require a full understanding

f the standards and principles of auditing a HACCP-based system, thorough analysis of system elements,

nd the ability to report on adherence to criteria formanagement and control of process safety. Throughpresentations, case studies and role play, gain an in-

epth and practical understanding of the internationally-ecognized American Society for Quality Certied

HACCP Auditor (CHA) body of knowledge and prepareor the ASQ CHA examination.

Learning Objectives


• Explain audit expectations for management, prerequisite

programs, implementation, program maintenance,

validation and verication under a HACCP system

• Identify required auditor competencies and HACCPauditing tools

• Design an action plan to effectively use the auditingtools at your facility

HA C C

P

13Public Training Onsite Training Partner Course Online CourseP O _

P O

A good working knowledge of the HACCP

system is essential.

This program helps you prepare for the

ASQ CHA exam. To learn more about the

certication, exam dates and other details,

visit www.asq.org


ocation Guelph, ON Vancouver, BC Moncton, NBCourse Codes TRG2606: TRG2607: TRG2609:

nd Dates Feb 2-4, 2015 Apr 15-17, 2015 Sep 21-23, 2015TRG2608:Aug 5-7, 2015

Course Pricing Members $1020 Members $1115 Members $1115 Early Bird $1075 Early Bird $1175 Early Bird $1175Regular $1135 Regular $1235 Regular $1235

ocation Guelph, ON Brampton, ON Truro, NS Calgary, AB Edmonton, AB

Course Codes TRG2636: Jan 12-13, 2015 TRG2638: Mar 9-10, 2015 Apr 20-21, 2015 Oct 26-27, 2015nd Dates TRG2637: Mar 2-3, 2015 Apr 11-12, 2015 Jul 6-7, 2015

TRG2639: May 4-5, 2015 WEEKEND OFFERINGTRG2640: Jul 6-7, 2015TRG2641: Sep 14-15, 2015TRG2642: Nov 9-10, 2015

Course Pricing Members $755 Early Bird $799 Regular $840 Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.com

HACCP I: Prerequisite Programs

Duration: 2 days

Course available:

A HACCP prerequisite program is the foundation for comprehensive food quality system and provides

he building blocks for HACCP plan development.n order for your HACCP system to be successful,

HACCP prerequisite programs must be developednd implemented. Prerequisite programs are written toontrol operational and environmental conditions within

he facility to ensure the production of safe food.

Learning Objectives


• Describe the components of HACCP prerequisiteprograms

• Begin the process of implementing prerequisite programs

• Identify good manufacturing practices

• Document your prerequisite programs


P O


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14

H A C C P

HACCP II: Developing your HACCP Plans

Prerequisite(s): HACCP I: Prerequisite Programs

Duration: 3 days

Course available:

The HACCP system, comprised of the HACCP prerequisite

programs, the HACCP plan and reassessment, is a

preventative approach to food safety. Establishing control ofidentied hazards at critical control points during manufacture

ensures safe production of food. The development of aHACCP plan requires a comprehensive review of the productline in order to complete a hazard analysis, determine critical

control points, set critical and operating limits, and establish

procedures for monitoring and deviation with accuratevalidation and verication processes and record keeping.

Learning Objectives


• Discuss food safety, food quality, global food safe

standards and prerequisite programs as buildingblocks for HACCP

• Apply the Codex 12 steps to HACCP to developand maintain your HACCP plans

• Differentiate between physical, chemical and

biological hazards

• Conduct a hazard analysis and utilize the HACCPdecision tree to identify critical control points

Location Guelph, ON Brampton, ON Truro, NS Calgary, AB Edmonton, AB

Course Codes TRG2643: Jan 14-16, 2015 TRG2646: Mar 11-13, 2015 Apr 22-24, 2015 Oct 28-30, 2015and Dates TRG2644: Mar 4-6, 2015 Jun 5-7, 2015 Jul 8-10, 2015

TRG2645: May 6-8, 2015 WEEKEND OFFERING TRG2647: Jul 8-10, 2015TRG2648: Sep 16-18, 2015

TRG2649: Nov 11-13, 2015

Course Pricing Members $945 Early Bird $999 Regular $1049 Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.co


HACCP III: Train the Trainer


Duration: 2 days

Course available:

Equip yourself and your HACCP team members with the knowledge and skills to be effective trainers in your facilityLearn to train plant staff on the importance of the HACCP system, the requirements of good manufacturing practice

(GMPs or HACCP prerequisite programs) and the essential management of critical control points (CCPs).

Learning Objectives


• Build and deliver an effective HACCP training program

• Train with condence

• Apply principles of adult learning

Location Guelph, ON

Course Codes TRG2650: May 11-12, 2015and Dates TRG2651: Nov 16-17, 2015



P O

P O

HACCP II is an examinable program. Register for HACCP II with the

optional online examination and receive a Certicate of Attainment

upon successful completion.

Did youknow...NSF-GFTC Training Services

offers an Online GMP

Refresher program. Find out

more on page 81 or email us at

[email protected]

?

_


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HACCP IV: Verication, Validation and Reassessment


Duration: 1 day

Course available:

Scientic validation of your HACCP system

s required to conrm that control measures

re effective at controlling hazards. Continualnd effective monitoring and verication

re key to determining the effectiveness ofour HACCP system. Differentiate betweenerication, validation and monitoring

ctivities and understand how to conduct annnual and triggered reassessment in thisomprehensive, one-day workshop.

HACCP V: Internal Auditing of Your HACCP System


Duration: 1 day

Course available:

The HACCP audit is a systematic approach toetermine whether your HACCP plans are being

mplemented as written, to validate the scientic

spects of the original plan and to verify that theHACCP plan continues to be effective. Audit failure

ften occurs due to a lack of formal, properly

ocumented internal system audits, which are required

or HACCP certication under federal, provincial and

ther HACCP certication protocols. Learn how to

nternally audit your HACCP prerequisite programnd HACCP plans effectively in preparation for a

overnment audit or third-party certication audit ando ensure long-term success of your HACCP system.

Learning Objectives


• Plan an effective internal audit of your HACCP system

• Apply techniques in planning, executing, reporting and

following up on audits

• Use internal audit results as a tool for corrective action

• Use internal audits to improve scores onthird-party audits


HA C C

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Learning Objectives


• Dene and classify actions comprising monitoring, verication,

validation and reassessment

• Discuss effective validation and revalidation strategies

• Identify triggers for reassessment of PRPs and HACCP plans

• Understand the elements of an effective reassessment/review system


ocation Guelph, ON Truro, NS Calgary, AB Edmonton, AB

Course Codes TRG2652: Feb 10, 2015 Oct 20, 2015 Dec 8, 2015 Jun 9, 2015nd Dates TRG2653: Jul 13, 2015

TRG2654: Dec 1, 2015



ocation Guelph, ON Truro, NS Calgary, AB Edmonton, AB

Course Codes TRG2658: Feb 11, 2015 Oct 21, 2015 Dec 9, 2015 Jun 10, 2015nd Dates TRG2659: Jul 14, 2015

TRG2660: Dec 2, 2015



P O

P O


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HACCP VI: Procedure Writing and Document Control for HACCP


Duration: 1 day

Course available:

16

H A C C P

Public Training Onsite Training Partner Course Online CourseP O _

Designed for packaging producers and suppliers to food companies who wish to develop and implement a HACCPprogram, this training program provides an overview of HACCP and its application along the packaging supply

chain. With a focus on packaging-related food safety hazards and concerns, topics include the Codex Alimentarius

Commission’s seven principles of HACCP, prerequisite programs, and HACCP plan development. HACCP models for

packaging materials (e.g. rigid plastics, cartons, cut and stack labels, and composite cans) will also be shared.

Learning Objectives


• Discuss the importance of HACCP in managing foodsafety along the packaging supply chain

• Identify packaging-related food safety hazards

• Understand prerequisite programs and GMPs

• Develop and implement your HACCP plan

A good understanding of food safety principles will be benecial.

Location Guelph, ON

Course Codes TRG2634: Sep 24-25, 2015and Dates



HACCP for Manufacturing Food Packaging Materials

Duration: 2 days

Course available: P O

P O

Location Guelph, ON Truro, NS Calgary, AB Edmonton, AB

Course Codes TRG2661: Feb 12, 2015 Oct 22, 2015 Dec 10, 2015 Jun 11, 2015and Dates TRG2662: Jul 15, 2015 TRG2663: Dec 3, 2015



Documentation is crucial to any system but when dealingwith food safety issues, documentation and well-written

procedures are often mandatory. Prerequisite programs,

HACCP and global food safety management systemsall require proper and thorough documentation, but

guidelines to help you set up and manage documentationare scarce. This course helps you to understand thetechniques of effective and successful procedure writingand to implement and maintain your documentationsystems to ensure continuous regulatory compliance. Youwill learn to set up and improve your paper or electronic

documentation system, making it more practical andefcient with the use of owcharting, standard templates

and document levels.

Learning Objectives


• Dene the process of document preparation

• Develop standard page templates

• Develop protocols for effective management of yoursystem

• Develop an action plan for continuous improvement


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HA C C

P

TRUSTED AGRICULTURAL FOOD SAFETY AND QUALITY SPECIALISTS

NSF-GFTC AGRICULTURE

88 McGilvray St., Guelph, ON, N1G 2W1, Canada

+1 519 821 1249 | [email protected] | www.gftc.ca

NSF-GFTC is your one-stop resource for food safety and quality compliance. Our global

network of skilled auditors in more than 77 countries and wide range of services and

certifications means we can streamline your food safety programs and strengthen

your brand.

Contact us and discover why we’re known as The Most Trusted Name in Food Safety TM.

FOOD SAFETY AND QUALITY SERVICES

HACCP for Warehousing and Distributing Operations

Duration: 2 days

Course available:

This training program focuses on food safety laws, regulations and best practices for warehouse and distribution

perations. It provides guidance on improving your food safety and quality procedures and practices so that you canbecome an effective, dependable component of the food handling chain.

Learning Objectives


Discuss food safety regulations affecting foodwarehouse and distribution operations

Explain effective management and control of buildings,

grounds, pest control and sanitation of facilities

Develop and integrate HACCP into the operationalfood system

Describe food security for warehousing anddistribution centres

good understanding of food safety principles will be benecial.

Location Guelph, ON

Course Codes TRG2635: Jun 11-12, 2015and Dates



P O


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GlobalFoodSafetyandQualityBenchmarkedStandards


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The North American food and beverage industry has embracedindustry requirements for compliance to the GFSI benchmarked

standards. Delivered by highly qualied industry experts,

NSF-GFTC’s global standards series of courses deliver up-to-

date programming, focused on understanding and implementingthe requirements of your chosen GFSI recognized standard.Designated as an Approved Training Establishment (ATE) by

BRC and a Licensed Training Centre by SQFI, NSF-GFTC isauthorized to deliver approved training materials and instruct on

the latest information, strategies and requirements.

Whether your organization is striving to become certied to aGFSI benchmarked standard or looking to maintain certication,

NSF-GFTC’s wide range of training programs can meet yourlearning needs and help your organization focus on the

development and on-going management of your food safety andquality management system.

Course listing

GFSI Benchmarked Food Safety Standards - 20

A Comprehensive Overview

Implementing SQF Systems 21

Internal Auditor: SQF 22

SQF Code Overview for Managers 22

SQF Advanced Practitioner 23

SQF Practitioner’s Bundle 24

BRC Global Standard for Food Safety, 24Issue 7 - Understanding the Requirements

Internal Auditor: BRC 25

BRC Global Standard for Food Safety, 25Issue 7 - Third Party Auditor

BRC Global Standard for Packaging and Packaging 26Materials, Issue 4 - Understanding the Requirements

BRC Global Standard for Storage and Distribution, 26Issue 2 - Understanding the Requirements

BRC Global Standard for Agents and Brokers, Issue 1 - 27Understanding the Requirements for Auditors

BRC Global Standard for Agents and Brokers, Issue 1 - 27

Understanding the Requirements for Companies

Introduction to the CanadaGAP Program 28

CanadaGAP Auditor Training 28

Understanding the Requirements of FSSC 22000 29(ISO 22000 and ISO/TS 22002-1)

Internal Auditor: FSSC 22000 29


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GFSI Benchmarked Food Safety Standards: A Comprehensive Overview

Duration: 1 day

Course available:

Are you looking for a greater understanding of the various GFSI benchmarked food safety standards? Are youstruggling to make the distinctions? Review the GFSI benchmarked standards and discuss considerations for choosingthe best standard for your company in this comprehensive overview.

Learning Objectives


• Explain GFSI’s organization and benchmarking process

• Discuss and differentiate between the global food safetyand quality benchmarked standards: BRC, SQF, IFS,

FSSC 22000 and CanadaGAP

• Itemize the advantages of choosing a GFSIbenchmarked food safety standard and considerationsfor choosing the best standard for you

• Describe the certication and auditing landscape for the

different standards

Location Guelph, ON

Course Codes TRG2623: Apr 8, 2015and Dates TRG2624: Oct 8, 2015



FOR MORE INFORMATION, CONTACT: IRENE SEETNER, [email protected], 1 (877) 435 9001 IN QUEBEC: PAUL BEAUDOIN, [email protected], 1 (289) 838 2204

AN ACCREDITED CERTIFICATION BODY FOR THE

FOLLOWING GFSI-RECOGNIZED STANDARDS:

> SQF EDITION 7.2

> BRC FOOD VERSION 6

> BRC PACKAGING

> BRC STORAGE AND DSITRIBUTION

> FSSC/ISO 22000

> IFS LOGISTICS

Serving global standards to the supply chain

Audit Services

We also provide independent third-party audits:

> Good Manufacturing Practices (GMP)

> Food Safety and Quality Systems (FS&QS)

> Packaging

> HACCP Certification

> Good Distribution Practices (GDP)

one certification at a time

P O


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NSF-GFTC is a known leader in food-related

training with knowledgeable and experienced

trainers. The best investment you can make is

in training and education and we have seen

great value for our investment. The three most

signicant improvements that have resulted

from the training programs with NSF-GFTCare SQF certication, CT-PAT certication

and employee awareness. Our employees

recommend NSF-GFTC if you want to havethe best in training and education, with great

service delivery and proven results.

Vu Dube Johnvince Foods

Learning Objectives


• Discuss the updates to the SQF Code, from

Edition 7.1 to Edition 7.2, food sector categories

and corresponding modules

• Describe SQF system elements

• Differentiate between Level 1, Level 2 and Level 3

certication

• Implement and maintain SQF systems

• Develop, validate and verify your food safety and

quality plans and SQF system

• Prepare for SQF certication

• Understand requirements for SQF practitionersand SQF consultants

21

mplementing SQF Systems

Duration: 2 days

Course available:

The SQF Code is a HACCP-based food safety and qualitymanagement system that applies to all sectors of the foodndustry, from primary production to distribution. SQF

ertication provides assurance that food safety plans have

been implemented in agreement with HACCP and relevantegulatory requirements and have proven effective to manageood safety. Understand the requirements of the SQF Codencluding system elements, implementation, rating system and

udit scoring in this comprehensive two-day workshop.

A good understanding and working knowledge of food safety and

quality management systems is essential.

This course meets the training requirement for the SQF Consultant

successful completion of SQFI online exam also required) and will

provide the SQF Practitioner with the knowledge to develop theirn-house program. SQF consultants must successfully complete the

nline exam provided directly through SQFI.

Participants should bring their copy of the SQF Code to this

raining program.

Public Training Onsite Training Partner Course Online CourseP O _

ocation Guelph, ON Boucherville, QC Truro, NS Calgary, AB

Course Codes TRG2666: Jan 26-27, 2015 TRG2667: Mar 9-10, 2015 May 25-26, 2015 Jun 22-23, 2015nd Dates TRG2668: Jun 24-25, 2015 TRG2669: Aug 10-11, 2015

Course Pricing Members $699 Members $840 Visit www.perennia.com Visit www.afpa.comEarly Bird $735 Early Bird $885 Regular $775 Regular $930


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AND Q UAL I T Y BE N

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Location Guelph, ON Boucherville, QC Truro, NS Calgary, AB

Course Codes TRG2674: Jan 28, 2015 TRG2675: Mar 11, 2015 May 27, 2015 Jun 24, 2015

and Dates TRG2676: Jun 26, 2015 TRG2677: Aug 12, 2015Course Pricing Members $499 Members $570 Visit www.perennia.com Visit www.afpa.com Early Bird $525 Early Bird $599 Regular $550 Regular $630

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G L O B A L F O O

D S A F E T Y A N D Q U

A L I T Y B E N C H M A R K E D S T A N D A R D S

Internal Auditor: SQF

Duration: 1 day

Course available:

A well-established internal auditing program is afundamental requirement for the SQF Code. Effective andtimely internal audits are key not only to attaining the SQFcertication, but to retaining it as well. Internal audits are

also crucial to ensuring the effectiveness of your foodsafety management system. This training course will helpyou understand the SQF system requirements regardinginternal auditing.

Learning Objectives


• Plan an effective internal audit of your food safetymanagement system in compliance to the SQF Code

• Apply techniques in planning, executing, reporting an


• Use your audit results as a tool for corrective actionand continual improvement


P O

A working knowledge of the SQF Code is essential.

SQF Code Overview for Managers

Duration: 1 day

Course available:

To help you understand how the SQF Code affects your organization, this one-day course provides managers and

supervisors of food safety systems with a detailed overview and understanding of the SQF Code. This class coversthe elements and components of the SQF Code, which enable you to make important decisions pertaining to the food

safety systems of your business.

Learning Objectives


• Understand the SQF Code and its impact on your business

• Identify your role in achieving and maintaining SQF certication

• Evaluate your existing food safety system for SQF compliance

• Communicate the benets of SQF certication

A good understanding of the SQF Code is essential.

P O

Location Guelph, ON

Course Codes TRG2624: Oct 1, 2015and Dates



Did youknow...NSF-GFTC Training

Services offers a full rangeof courses for continual

improvement of your

food safety management

system. Please see pages

58-67 for more information.?


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SQF Advanced Practitioner

Duration: 2 days

Course available:

he SQF Advanced Practitioner course is a two-day program designed for the current SQF practitioner who is seekingurther education on how to improve and maintain their company’s SQF program. The SQF Advanced Practitioner

ourse provides the tools needed to improve and advance the food safety system in the facility and manage the ongoingmaintenance of the SQF program.

The activity-based course addresses the following three areas:

. Using the internal audit program to manage, maintain and enhance the SQF systema. Best practices on how to conduct internal auditsb. Take internal audit results and assign risk and criticalities – observations and gaps that

require immediate action

. Utilizing the corrective action/preventive action process as a tool to identify trends and build continuous improvementa. Best practices for developing corrective action and preventative action processes for collaboration and

effective implementation.

b. Tips and tools for measuring and developing trend analysis

. Improving the demonstration of management’s commitment and developing and prioritizing key

performance indicators.a. Improve operational efciencies and quality and create KPIsb. Take the results of the trend analysis to create an action plan and opportunities for system improvementc. Build a food safety program that includes an ROI.

To ensure an optimal learning experience and fully benet from this course, it is recommended that participants meet the followingrerequisites prior to attending:

. Successfully completed (C-complies rating or higher) at least one SQF certication recertication process as the designated SQF practitioner

. Successfully completed a HACCP training class that includes a nal assessment

. Successfully completed the Implementing SQF Systems examination

good understanding of the food safety principles and theSQF Code is essential.

Participants should bring their copy of the SQF Code to this training program.

P O


ocation Guelph, ON Vancouver, BC Moncton, NB

Course Codes TRG2719: Feb 23-24, 2015 TRG2720: Apr 13-14, 2015 TRG2721: Sep 24-25, 2015nd Dates TRG2723: Nov 18-19, 2015

Course Pricing Members $699 Members $840 Members $840Early Bird $735 Early Bird $885 Early Bird $885Regular $775 Regular $930 Regular $930


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SQF Practitioner’sBundle

Duration: 5 days

Course available:

The SQF Code requires that the senior managementat a facility designate an SQF practitioner for each sitewho is responsible in overseeing the development,

implementation, review and maintenance of the SQF

system, food safety fundamentals and the food safety

plan for that facility. The SQF practitioner should havethe knowledge and training to take appropriate andtimely action to ensure the integrity of the SQF system ismaintained. As per the SQF Code, the SQF practitioner

must have completed an examinable HACCP-basedtraining program, be able to implement and maintain

a HACCP-based food safety plan and have a clear

understanding of the SQF Code and its requirements.

The week-long SQF Practitioners Bundle includestwo days of examinable HACCP training, the two-day

Implementing SQF Systems program, and one day of

internal auditing principles related to the SQF systemrequirements. This intensive program will provide youwith the essential training, knowledge, skills and tools

needed to establish and maintain the SQF systemcertication for your organization.

A good understanding of food safety principles is essential.

Participants should bring their copy of the SQF Code to this

training program.

BRC Global Standard for Food Safety,Issue 7 – Understanding the Requirement

Duration: 2 days

Course available:

This course helps you understand the general principlesand requirements of the BRC Global Standard for FoodSafety, Issue 7, such as fundamental clauses and

statements of intent. You will learn how certicated audit

against the standard operate, including closing the audi

corrective actions and certicate issue.

Learning Objectives


• Understand the background and benets of the

standard

• Understand protocol and requirements of the standard• Understand the details of the standard

• Understand audit planning and the events during andafter an audit

• Understand the current compliance monitoring ofcertication bodies by the BRC

A good understanding of food safety principles is essential.

Participants should bring their copy of the BRC Global Standard for

Food Safety, Issue 7 to this training program.

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P O P O

Location Guelph, ONCourse Codes TRG2574: Feb 18-19, 2015and Dates TRG2575: Aug 11-12, 2015



Location Guelph, ON

Course Codes TRG2750: Apr 27-May 1, 2015and Dates TRG2725: Oct 26-30, 2015



NSF-GFTC is designated as an Approved

Training Establishment by the BRC.

This trademark belongs to the British

Retail Consortium, which is being usedunder license.


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nternal Auditor: BRC

Duration: 1 day

Course available:

nternal auditing is a key component of any food safety and quality management system. It is also a mandated requirementf the BRC Global Standard for Food Safety, Issue 7 and a key tool in the effective maintenance, management and success

f any HACCP system. Join us for this one-day training program to equip you with the knowledge and skills required toarry out effective internal audits in compliance with the BRC Global Standard for Food Safety, Issue 7.

Learning Objectives


Plan an effective internal audit of your food safety andquality management system in compliance with the BRC

Apply techniques in planning, executing, reporting and


Use your audit results as a tool for corrective action

P O

Location Guelph, ON

Course Codes TRG2672: Feb 20, 2015and Dates TRG2673: Aug 13, 2015






Retail Consortium, which is being used

under license.

Learning Objectives


• Understand the background and benets of the standard

• Understand the details of the scheme

• Explain auditing principles

• Demonstrate effective auditing techniques

• Understand food safety auditor competencies as dened by GFSI

• Understand compliance monitoring of certication bodies

• Understand the BRC Directory

Participants must bring a copy of the BRC Global Standard for Food Safety, Issue 7 with them

when they attend the program.

Participants must have a working knowledge of quality management systems and auditing within

the relevant manufacturing sector. Participants should also have completed a HACCP course of

at least two days duration, and read the reviewed the Global Standard for Food Safety, Issue 7.

The course includes a mandatory 90-minute open book examination on the nal day of this

5-day program. All participants will receive a BRC-issued certicate according to the grade

received, in addition to the NSF-GFTC Certicate of Attendance.

his new course for auditors has been extended

o allow time for the inclusion of the soft skills

hat auditors will be tested for by GSFI. It will

rovide an understanding of the standard in

erms of the new protocol and requirements as

well as how to apply them in an audit situation.

As well as providing an in-depth guide to the

equirements of the standard, participants

will also learn how to undertake a BRC audit

ncluding the planning and reporting of the

udit. This course will provide participants with

n in-depth understanding of the revisions to the

ormat and content of the standard and includes

articular reference to the changes in response

o the issues and concerns of the food industry.

he course is designed to equip participants

with the skills and knowledge to successfully

mplement the standard onsite.

BRC Global Standard for Food Safety, Issue 7 – Third Party Auditor

Duration: 5 days

Course available: P O


ocation Guelph, ON Vancouver, BC Moncton, NB

Course Codes TRG2578: Jun 15-19, 2015 TRG2577: Apr 13-17, 2015 TRG2576: Sep 21-25, 2015nd Dates TRG2579: Nov 2-6, 2015

Course Pricing Members $1690 Early Bird $1775 Regular $1859 Members $1790 Early Bird $1875 Regular $1959

good understanding of the BRC Global Standard for Food is essential.


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BRC Global Standard for Packagingand Packaging Materials, Issue 4 –Understanding the Requirements

Duration: 2 daysCourse available:

With the mandate of ensuring packaging safety acrossthe food supply chain, BRC developed the Global

Standard for Packaging and Packaging Materials. Thestandard focuses on quality and functional aspectsof packaging which complement the establishedrequirements of facility hygiene. This two-day courseprovides the practical skills needed to implement thestandard on a manufacturing site.

Learning Objectives


• Explain the risk-based approach adopted by thestandard

• Learn to apply the hazard- and risk-based approachfor safety of packaging materials for food

• Categorize all requirements that need to be met to bein compliance with the standard requirements

• Understand the auditing and certication system for

the packaging standard

• Identify next steps in implementing the GlobalStandard for Packaging and Packaging Materials

Participants should bring a copy of the BRC Global Standard for

Packaging and Packaging Materials, Issue 4 with them when they

attend the program.

BRC Global Standard for Storageand Distribution, Issue 2 –Understanding the Requirements


This course discusses principles behind eachrequirement of the standard, assisting companies to

achieve effective implementation. Aimed at companiesinvolved in the storage, handling and distribution of

products, this course helps storage, warehouse and

distribution centres implement food safety systems.You will also learn how to establish best practicerequirements for the maintenance of product safety andquality during the storage and distribution of productsfrom the manufacturer to the end user, retailer or caterer

Learning Objectives


• Understand the hazard and risk analysis system

• Identify best practices in site environment andoperating standards, including maintenance, cleaning

and pest control, product handling and, where

applicable, temperature controls

• Describe BRC standards for vehicle operatingstandards, facility management and good operating

practices

• Understand the auditing and certication system for

the standard• Identify next steps in implementing the BRC Global

Standard for Storage and Distribution

Participants should bring a copy of the BRC Global Standard for Stora

and Distribution, Issue 2 with them when they attend the program.

P OP O



This trademark belongs to the BritishRetail Consortium, which is being used

under license.NSF-GFTC is designated as an Approved




under license.

Location Guelph, ON

Course Codes TRG2581: May 13-14, 2015and Dates



Location Guelph, ON

Course Codes TRG2580: Mar 30-31, 2015and Dates




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BRC Global Standard for Agentsand Brokers, Issue 1 – Understandinghe Requirements for Auditors

Duration: 1 dayCourse available:

ntroduced in 2014, the BRC Global Standard for Agentsnd Brokers provides essential certication for companies

n the food and/or packaging supply chain that provide

he services of purchase, importation or distribution ofproducts. This course is designed for auditors already

ualied on the suite of BRC Global Standards, who wish to

ain a working knowledge of the scope, requirements andprotocol of the Global Standard for Agents and Brokers.

Learning Objectives


Know the scope of the Standard requirements, understandwhich companies may be certied to the Standard andwhich products are applicable for certication

Understand the Standard format and structure

Know the International Commercial Trading Terms usedin the industry

Identify what is required to comply with eachrequirement of the Standard

Know how to prepare for an audit to the GlobalStandard for Agents and Brokers

Be aware of the scope and duration of an audit

Understand the procedure for closing out correctiveactions on non-conformities

Be familiar with how an audit will be reported and howcompanies will be certied

t the end of the course participants will be assessed with a one-hourxam. Anyone wishing to conduct certication audits will need to achieveMerit of 80% or higher on this exam, as well as meet the other auditor

equirements as set out by the BRC.

Participants should bring their copy of the BRC Global Standard forgents and Brokers with them when they attend the program.

BRC Global Standard for Agentsand Brokers, Issue 1 – Understandingthe Requirements for Companies


Introduced in 2014, the BRC Global Standard for Agentsand Brokers provides essential certication for companies

in the food and/or packaging supply chain that providethe services of purchase, importation or distribution ofproducts. This course is designed for agents and/or

brokers, and those trading with them, who wish to knowthe scope and requirements of the Standard, the auditprotocol and certication process. The course is led byan experienced trainer, who will guide delegates through

some practical exercises to consolidate the learning.

The course will nish with a 30-minute exam to assessknowledge and understanding.

Learning Objectives


• Dene the scope of the Standard requirements, and

what companies may be certicated to the Standard

and products applicable for certication

• Understand the format and structure of therequirements of the Standard

• Identify what is required to comply with eachrequirement

• Know how to prepare for an audit to the Global

Standard for Agents and Brokers

• Understand the procedure for closing out correctiveactions on non-conformities

Participants should bring their copy of the BRC Global Standard forAgents and Brokers with them when they attend the program.

ocation Guelph, ON

Course Codes TRG2573: Mar 9, 2015

nd DatesCourse Pricing Members $499 Early Bird $525 Regular $550


Location Guelph, ON

Course Codes TRG2747: Sep 29, 2015and Dates



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Retail Consortium, which is being usedunder license.





under license.


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Learning Objectives


• Understand how to become certied to the

CanadaGAP program (including how to enrol in theprogram, how to keep records, how to prepare for

an audit, etc.)

• Understand basic food safety hazards in freshproduce operations

• Understand how to use and implement theCanadaGAP manual

Participants should bring their copy of the CanadaGAP standard to

this training program.

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CanadaGAP Auditor Training

Duration: 5 days

Course available:

This ve-day course is designed to train potential auditors

specically for the CanadaGAP program. It includes an

intensive review of the CanadaGAP manual requirements,

with the incorporation of practical examples specic tocommodity or region, and an optional HACCP overview.

The course is four days of classroom training and a fth

day for review and examination(s).

Learning Objectives


• Understand how to use the CanadaGAP manuals andthe requirements, practices and documentation laid out

within them

• Identify how to use the CanadaGAP audit checklist

• Describe the hazards associated with fresh produce

• Explain the various pieces of legislation that affectCanadian operations

• Recognize the basic responsibilities of an auditor andreview basic auditing skills

• Understand how to read and interpret different kinds ofrecords and documents

• Discuss the principles of risk assessment and how theyapply to CanadaGAP audits

• Understand the basics of HACCP

Once registered, a copy of the CanadaGAP Food Safety Manual will

be posted to the participants Home Page. Participants must pre-qualif

for this course by reading the CanadaGAP Food Safety Manual and

completing a pre-course assignment. The pre-course assignmentmust be submitted at least ten business days before the course starts

Participants will be notied via email of their assignment result, and the

must receive at least 80% in order to be eligible to take the course.

This course includes a 120-minute closed book examination on the fth

day. There is also a 90-minute optional HACCP exam and an optional

120-minute exam for auditing Repacking and Wholesaling operations.

Successful participants will receive a record of successful course

completion from CanadaGAP.

In order to become a CanadaGAP Auditor, participants must meet

certain qualications and requirements. For information on these

qualications and requirements, as well as for general information on

becoming a CanadaGAP Auditor, please visit

www.canadagap.ca/canadagap-program/auditors

Introduction to the CanadaGAP Program

Duration: 2 days

Course available:

This two-day course is designed to educate attendeeson the CanadaGAP Food Safety Program. It includesgeneral information about the CanadaGAP program,

including details on how to become CanadaGAPcertied, along with a review of the main technical

requirements laid out in the CanadaGAP program.

Location Guelph, ON

Course Codes TRG2684: Jan 19-20, 2015and Dates



P O

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Location Guelph, ON Vancouver, BC

Course Codes TRG2586: TRG2587:and Dates Feb 23-27, 2015 Mar 2-6, 2015

Course Pricing Members $1490 Members $1590 Early Bird $1575 Early Bird $1675 Regular $1659 Regular $1759



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Understanding the Requirements ofFSSC 22000 (ISO 22000 andSO/TS 22002-1)


SSC 22000 is specically targeted at the food

manufacturing sector and is intended for the certication

f manufacturers and processors of food ingredientsnd food products. The FSSC scheme is based on the

nternationally recognized standard ISO 22000 andSO/Technical Specication (TS) 22002-1 Prerequisite

Programs on Food Safety – Part 1: Food Manufacturing.SO/TS 22002-1 replaced PAS 220:2008 which wasormally withdrawn by the British Standards Institution inMarch 2012. Explore this complete certication scheme

or food safety systems and learn how to adopt thistandard or to transition from your existing HACCP-based program.

Learning Objectives


Explain the requirements of the standard

Explain the requirements of ISO/TS 22002-1Prerequisite Programs on Food Safety – Part 1: FoodManufacturing

Create an action plan to integrate and implement ISO22000 and ISO/TS 22002-1 requirements with yourexisting food safety and quality system

n understanding of the application of HACCP principles is mandatory

or anyone attending.

Participants should bring their copy of the ISO 22000:2005 standard

nd ISO/TS 22002-1 to this training program.

Internal Auditor:FSSC 22000


Internal auditing is essential for continual improvement ofyour food safety system and also to maintain complianceto the standard. This program will provide participantswith the knowledge and skills they would need in order toperform internal audits on their Food Safety ManagementSystems.

Learning Objectives


• Plan an effective internal audit of your food safety

management system in compliance to the FSSC 22000Standard

• Apply techniques in planning, executing, reporting and


• Use your audit results as a tool for continualimprovement

A good understanding of the FSSC22000 standard and food safety

principles is essential.

Participants should bring their copy of the ISO 22000:2005 standard

and ISO/TS 22002-1 to this training program.

ocation Guelph, ON

Course Codes TRG2625: Jun 8-9, 2015nd Dates


P O P O

Did you know...In addition to using our internal technical experts, NSF-GFTC

Training Services works with subject matter experts from industry,

government and academia to ensure all of our programs provide the

most relevant and up-to-date information to our clients.?

Location Guelph, ON

Course Codes TRG2671: Jun 10, 2015and Dates





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About AFPA

Alberta Food Processors’ Association is a not-for-prot organization representing all segments of the food andbeverage industry: growers, producers, retailers, food service buyers and service suppliers. Since 1974, AFPA has

assisted its members in the key areas of food safety and quality, marketing, logistics, training and development

and innovation. The association’s mandate is to promote the growth and protability of its members. Through its

membership in Food and Beverage Canada and the Food Processors’ Alliance of Canada, AFPA has formed strong

working relationships with its counterparts throughout western Canada.

Contact AFPA Today

100w, 4760-72 Ave SE, Calgary, AB T2C 3Z2

Tel: (403) 201-3657 x 21 Fax: (403) 201-2513

Email: [email protected]

Web: www.afpa.com

P A R T N E R S

Course Offerings and RegistrationPlease visit www.afpa.com and click on the trainingand development tab at the top, followed by the food

safety tab. This will take you directly to AFPA’s list ofcourses, and the registration form.

HACCP Refresher Training June 8, 2015 Edmonton

HACCP I: Prerequisite Programs April 20-21, 2015 Calgary

October 26-27, 2015 Edmonton

HACCP II: Developing Your HACCP Plans April 22-24, 2015 Calgary

October 28-30, 2015 Edmonton

HACCP IV: Verication, Validation and Reassessment June 9, 2015 Edmonton

December 8, 2015 Calgary

HACCP V: Internal Auditing of your HACCP System June 10, 2015 Edmonton


HACCP VI: Procedure Writing and Document Control for HACCP June 11, 2015 Edmonton


Problem Solving and Root Cause Analysis: Advanced June 12, 2015 Edmonton


Implementing SQF Systems June 22-23, 2015 Calgary

Internal Auditor: SQF June 24, 2015 Calgary

Allergen Management June 25, 2015 Calgary

Safe Food for Canadians Act: Regulations and Compliance June 26, 2015 Calgary

2015 Training Schedule

You can get the same great food safety courses, approved

audits, and HACCP Accreditation in your own back yard. The

Alberta Food Processors’ Association (AFPA) offers

NSF-GFTC’s proprietary technical training, auditing and

certication services in Western Canada.

Please visit www.gftc.ca to view course offerings, dates and locations.

These training programs have previously-been delivered

across Ontario by OMAFRA and are available in both English

and French. The delivery of these training programs is funded

by Growing Forward 2, a federal-provincial-territorial initiative.

NSF-GFTC is proud to be delivering the Growing Forward 2Workshop Series. Whether you are looking to keep up-to-date on the latest food safety practices and help strengthenyour Growing Forward 2 application, or wanting to focus on

how you can gain a competitive advantage and improveyour bottom line by enhancing your existing Traceabilitysystem, the Growing Forward 2 Food Safety and Traceability

Workshop Series is designed for you.


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P ART

NE R S

About Perennia

Perennia is a fully-integrated agri-food and bio-resource company based in Nova Scotia with the mission to “empowerndustry by providing knowledge and advice to create value.” The company is comprised of three divisions: Extension

nd Advisory Services; Quality and Food Safety; and Bioventures. Its teams work with clients to address production issues

n farm, help them create internationally recognized quality and food safety programs, assist them by offering leased

ncubation space for new product development, and work with them to transform underutilized land- and marine-based

bioresources into high-value products such as nutraceuticals, functional ingredients and non-food based bioproducts.

Contact Perennia Today

32 Main St., Kentville, NS B4N 1J5

Tel: (902) 678-7722 x 222 Fax: (902) 678-7266

Email: [email protected]

Web: www.perennia.ca

Course Offerings and RegistrationPlease visit www.perennia.ca and click on the

uality and food safety tab on the left, followed

by the training tab. This will take you directly toPerennia’s list of courses, and the registration form.


Certied Food Scientist™ Preparatory Course April 16-17, 2015 Guelph

Certied Food Scientist™ Preparatory Course October 21-22, 2015 Guelph

NSF-GFTC is pleased to announce a new partnership with the Institute of Food Technologists(IFT), a non-prot scientic society of professionals engaged in food science, food

technology, and related areas in industry, academia, and government. Together with IFT,NSF-GFTC will be offering their Certied Food Scientist™ Preparatory Course. This course isintended for those interested in obtaining their Certied Food Scientist credential from IFT.

The Certied Food Scientist (CFS) credential is the only global certication for food scienceprofessionals. Unlike any other certication, the CFS designation recognizes the applied

scientic knowledge and skills of global food professionals and provides a universal way toidentify, cultivate, and retain top talent. There are currently more than 1500 CFS in55 countries around the world.

Contact IFT TodayWeb: www.ift.org

Perennia’s leading quality and food safety team helps clients

build and maintain condence in their brand by helping put

programs and processes in place to ensure their product is

safe for consumers. Their consultants offer a wide variety of

services, including NSF-GFTC’s proprietary technical training.

They also develop and implement GFSI programs such as BRC

and SQF, auditing, sensory evaluations and nutritional labelling.

HACCP Refresher Training October 19, 2015 Truro

HACCP I: Prerequisite Programs July 6-7, 2015 Truro

HACCP II: Developing Your HACCP Plans July 8-10, 2015 Truro

HACCP IV: Verication, Validation and Reassessment October 20, 2015 Truro

HACCP V: Internal Auditing of your HACCP System October 21, 2015 Truro

HACCP VI: Procedure Writing and Document Control for HACCP October 22, 2015 Truro

Implementing SQF Systems May 25-26, 2015 Truro

Internal Auditor: SQF May 27, 2015 Truro

Safe Food for Canadians Act: Regulations and Compliance May 28, 2015 Truro

Problem Solving and Root Cause Analysis: An Introduction May 29, 2015 Truro

Problem Solving and Root Cause Analysis: Advanced October 23, 2015 Truro



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Food Regulations


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At NSF-GFTC, we not only clarify food regulations thatimpact your company, but also make sure you understandhow regulatory changes affect you so you can achievecompliance with a competitive edge. Our programming

reects the most up-to-date information on changes inregulatory guidelines and legislation, including the SafeFood For Canadians Act and the U.S. FDA Food SafetyModernization Act (FSMA). We make sure your knowledgeof the policies, laws and regulations governing food iscurrent and complete. Our trainers help you navigate theregulatory landscape to identify mandatory requirementsfor food and beverages sold in Canada, the U.S. andaround the world. Ask your questions of leading regulatoryexperts by participating in our interactive workshopsthat help you understand the regulations that affect yourcompany and your products.

Course listing

Advanced Canadian Ingredient Labelling 35

Advanced Canadian Nutrition Labelling 35

All about TMAs and MAs and How They Govern 82Foods in Canada (online)

Canadian Food Additives Regulations Workshop 36

Canadian Food Labelling Workshop 36

Canadian Food Regulations 37

Canadian Ingredient Labelling 39

Canadian Nutrition Labelling 39

Bridging the Gap: U.S. Food Safety Modernization Act 40and HACCP

Bridging the Gap: U.S. Food Safety Modernization Act 40and SQF

Bridging the Gap: U.S. Food Safety Modernization Act 41

and BRC

Bridging the Gap: U.S. Food Safety Modernization Act 41and the FSSC 22000 Standard

Understanding FSMA: Foreign Supplier Verifcation Programs 43

for Importers of Food for Humans and Animals (Proposed Rule)Enhanced Canadian Allergen Labelling (online) 83

Food Additives in Canada (online) 83

Food Health Claims Workshop 43

International Food Laws and Regulations 44

Natural Health Products Regulations 44

Safe Food for Canadians Act: Regulations and Compliance 45

U.S. Food Labelling Under the FDA 45


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F O OD

RE G UL AT I ON S


Advanced Canadianngredient Labelling

Prerequisite(s): Canadian Ingredient Labelling

Duration: 1 day

Course available:

Designed as an ideal companion and follow up to theCanadian Ingredient Labelling workshop, this program

ffers an advanced look at select Canadian ingredientabelling regulations to ensure a strong understandingf regulatory requirements for compliance. This

nteractive workshop provides an in-depth study ofnhanced food allergen, gluten source and sulphite

abelling, precautionary allergen labelling, CFIA’s

Guidelines for Highlighted Ingredients and Flavour ,

rganics and labelling and advertising claims related to

ngredients. Ask questions of a leading regulatory expertnd navigate the complexities of food labelling rules,egulations, policies and guidelines.

Learning Objectives


Manage and address allergen and precautionaryallergen labelling

Understand how ingredient labelling rules affect yourefforts to simplify your ingredient lists and manage theclean labelling process

Review your list of ingredients considering themarketability of your product (i.e. is your food really

MSG free, preservative free, natural, made with naturalingredients or pure?)

Discuss how CFIA’s Guidelines for HighlightedIngredients and Flavour affect label and advertisingstatements

Discuss formulating an organic food and the type ofingredients that may or may not be used

Advanced CanadianNutrition Labelling

Prerequisite(s): Canadian Nutrition Labelling

Duration: 1 day

Course available:

This course is an ideal next step for those who havetaken the Canadian Nutrition Labelling Program. The daywill feature hands-on workshop exercises designed tomake more practical use of the knowledge gained in theCanadian Nutrition Labelling Program. A detailed lookat nutrient content claims and health claims will also befeatured.

Learning Objectives


• Understand both correct and incorrect nutritionlabelling, and which errors might constitute more

signicant issues

• Be able to translate nutrient data for use in a nutritionfacts table (NFT) and to accurately present thatinformation in an NFT

• Have a clearer view of how the ingredient list, nutrient

content and health claims affect the NFT

• Understand how CFIA gauges tolerance relateddeclared nutrient values

• Understand the different categories of nutrient contentand health claims and statements

• Know which applicable criteria make nutrient contentand health claims eligible and which disqualify claims

• Learn how to properly present nutrient content andhealth claims on a label or advertisement

ocation Guelph, ON

Course Codes TRG2566: Jun 22, 2015nd Dates TRG2567: Nov 24, 2015



Location Guelph, ON

Course Codes TRG2568: Jun 23, 2015and Dates TRG2569: Nov 25, 2015



P O P O


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F O O D R E G U L

A T I O N S

Canadian Food AdditivesRegulations Workshop

Duration: 1 day

Course available:

Designed for an audience familiar with ingredientlabelling, this one-day workshop provides in-depth

information on Canadian food additives, colour additives,

novel food ingredients, vitamin and mineral regulations,

and labelling considerations related to additives. Itcovers a full spectrum of food products including meat,

non-meat, processed foods, bakery goods, and snacks.

Learning Objectives


• Dene food additives and ingredients that qualify as

food additives

• Discuss Canadian requirements and legislationpertaining to processed foods and additives

• Better appreciate regulations governing functionalingredients (avours, bres, vitamins, minerals and

nutritive ingredients)

• Identify labelling and claims opportunities, (e.g.

no preservatives), and restrictions related to food

additives (avours, colours, etc.)

• Differentiate between food additives andprocessing aids

Canadian FoodLabelling Workshop

Duration: 1 day

Course available:

Designed to provide an overview of Canadian foodlabelling requirements, this program covers food

labelling under federal jurisdiction for a wide rangeof foods from manufactured foods (snacks, bakery

products, processed fruits and vegetables) to meat

and poultry products. It covers basic labellingconsiderations (common name, net contents, ingredient

list, nutrition facts and dealer name and address), as

well as additional labelling considerations that mayapply (storage information, durable life dates, articial

sweetener statements, vignettes, articial avours,

country of origin, etc.). Labelling requirements under the

Food and Drug Regulations, Consumer Packaging andLabelling Regulations, Processed Products Regulations,

Meat Inspection Regulations 1990, Organic Products

Regulations 2009, Fish Inspection Regulations and Dairy

Product Regulations will be covered.

Learning Objectives


• Develop a food label under various federal legislations

• Identify foods that require a label and whichexemptions may be applicable

GFTC calendar2015

Documents

Transcript of GFTC calendar2015