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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
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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
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
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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
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
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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
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
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
At the end of the program, you will be able to:
• Describe the components of HACCP prerequisiteprograms
• Begin the process of implementing prerequisite programs
• Identify good manufacturing practices
• Document your prerequisite programs
Register online at www.gftc.ca
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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
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
HACCP III: Train the Trainer
Prerequisite(s): HACCP I and HACCP II
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
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
?
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HACCP IV: Verication, Validation and Reassessment
Prerequisite(s): HACCP I and HACCP II
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
Prerequisite(s): HACCP I and HACCP II
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
At the end of the program, you will be able to:
• 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
A good working knowledge of the HACCP system is essential.
HA C C
P
15Public Training Onsite Training Partner Course Online CourseP O _
Learning Objectives
At the end of the program, you will be able to:
• 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
A good working knowledge of the HACCP system is essential.
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
Course Pricing Members $525 Early Bird $550 Regular $580 Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.com
Register online at www.gftc.ca
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
Course Pricing Members $525 Early Bird $550 Regular $580 Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.com
Register online at www.gftc.ca
P O
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HACCP VI: Procedure Writing and Document Control for HACCP
Prerequisite(s): HACCP I and HACCP II
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
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
Course Pricing Members $525 Early Bird $550 Regular $580 Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.com
Register online at www.gftc.ca
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
At the end of the program, you will be able to:
• 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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17
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
At the end of the program, you will be able to:
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
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
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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20
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $499 Early Bird $525 Regular $550
Register online at www.gftc.ca
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
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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
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
P O
GL OB
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AND Q UAL I T Y BE N
C HMARKE D S T AND
ARD S
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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
22
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
At the end of the program, you will be able to:
• Plan an effective internal audit of your food safetymanagement system in compliance to the SQF Code
• Apply techniques in planning, executing, reporting an
following up on audits
• Use your audit results as a tool for corrective actionand continual improvement
Register online at www.gftc.ca
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $499 Early Bird $525 Regular $550
Register online at www.gftc.ca
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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23Public Training Onsite Training Partner Course Online CourseP O _
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
Register online at www.gftc.ca
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
At the end of the program, you will be able to:
• 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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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
P O P O
Location Guelph, ONCourse Codes TRG2574: Feb 18-19, 2015and Dates TRG2575: Aug 11-12, 2015
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
Location Guelph, ON
Course Codes TRG2750: Apr 27-May 1, 2015and Dates TRG2725: Oct 26-30, 2015
Course Pricing Members $1899 Early Bird $1999 Regular $2098
Register online at www.gftc.ca
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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25Public Training Onsite Training Partner Course Online CourseP O _
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
At the end of the program, you will be able to:
Plan an effective internal audit of your food safety andquality management system in compliance with the BRC
Apply techniques in planning, executing, reporting and
following up on audits
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
Course Pricing Members $499 Early Bird $525 Regular $550
Register online at www.gftc.ca
NSF-GFTC is designated as an Approved
Training Establishment by the BRC.
This trademark belongs to the British
Retail Consortium, which is being used
under license.
Learning Objectives
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
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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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
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
At the end of the program, you will be able to:
• 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
Duration: 2 daysCourse available:
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
At the end of the program, you will be able to:
• 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
NSF-GFTC is designated as an Approved
Training Establishment by the BRC.
This trademark belongs to the BritishRetail Consortium, which is being used
under license.NSF-GFTC is designated as an Approved
Training Establishment by the BRC.
This trademark belongs to the British
Retail Consortium, which is being used
under license.
Location Guelph, ON
Course Codes TRG2581: May 13-14, 2015and Dates
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
Location Guelph, ON
Course Codes TRG2580: Mar 30-31, 2015and Dates
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
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27Public Training Onsite Training Partner Course Online CourseP O _
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
At the end of the program, you will be able to:
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
Duration: 1 dayCourse available:
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
At the end of the program, you will be able to:
• 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
Register online at www.gftc.ca
Location Guelph, ON
Course Codes TRG2747: Sep 29, 2015and Dates
Course Pricing Members $499 Early Bird $525 Regular $550
Register online at www.gftc.ca
P O P O
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.
NSF-GFTC is designated as an Approved
Training Establishment by the BRC.
This trademark belongs to the British
Retail Consortium, which is being used
under license.
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Learning Objectives
At the end of the program, you will be able to:
• 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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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
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $699 Early Bird $735 Regular $775
Register online at www.gftc.ca
P O
P O
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
Register online at www.gftc.ca
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GL OB
AL F O OD S AF E T Y
AND Q UAL I T Y BE N
C HMARKE D S T AND
ARD S
29Public Training Onsite Training Partner Course Online CourseP O _
Understanding the Requirements ofFSSC 22000 (ISO 22000 andSO/TS 22002-1)
Duration: 2 daysCourse available:
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
At the end of the program, you will be able to:
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
Duration: 1 dayCourse available:
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
At the end of the program, you will be able to:
• Plan an effective internal audit of your food safety
management system in compliance to the FSSC 22000Standard
• Apply techniques in planning, executing, reporting and
following up on audits
• 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
Course Pricing Members $699 Early Bird $735 Regular $775
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
Course Pricing Members $499 Early Bird $525 Regular $550
Register online at www.gftc.ca
Register online at www.gftc.ca
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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
December 9, 2015 Calgary
HACCP VI: Procedure Writing and Document Control for HACCP June 11, 2015 Edmonton
December 10, 2015 Calgary
Problem Solving and Root Cause Analysis: Advanced June 12, 2015 Edmonton
December 11, 2015 Calgary
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.
2015 Training Schedule
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
2015 Training Schedule
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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
35Public Training Onsite Training Partner Course Online CourseP O _
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
At the end of the program, you will be able to:
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
At the end of the program, you will be able to:
• 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
Course Pricing Members $755 Early Bird $799 Regular $840
Register online at www.gftc.ca
Location Guelph, ON
Course Codes TRG2568: Jun 23, 2015and Dates TRG2569: Nov 25, 2015
Course Pricing Members $755 Early Bird $799 Regular $840
Register online at www.gftc.ca
P O P O
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36
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
At the end of the program, you will be able to:
• 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
At the end of the program, you will be able to:
• Develop a food label under various federal legislations
• Identify foods that require a label and whichexemptions may be applicable