food processing human resources council€¦ · · 2016-09-21food processing human resources...
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Food Processing Human Resources Council
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Regional Reps
Certifications &Accreditations
Funding&SubsidyPrograms
LeadingEdge
Programs
SkilledWorkforce
Strategy
ImmigrationServices
IndustrySupport Skills &
Competencies Training Delivery
Online
On Site
In Person
Trainer Kits
Virtual Campus
Course Development
Occupatio
nal
Specific S
kills
Food S
afety
Superv
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Indust
rial M
eat Cutt
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Skill
sD
atab
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Ess
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tial
Sk
ills
Pro
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Job
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Ass
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Ch
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& L
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Ben
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Nat
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Stan
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Accreditation & Curriculummapping of Post Secondary Programs
Licensing of FPHRC Course ContentApproved FPHRC Instructors
Certification of
Worker Skills
Canadian Certified
HACCP Professional
Meatcutters
Funding for
Hiring - C
areer
Focus Program
BC
Post Farm
Food Safety
Program
Bo
ard o
f Directo
rs
Ind
ustry C
om
mittees
Mem
bership
Eastern Canada
Central C
anada
Western Canada
Pre-Arrival Food
Safety Management
Training Program
SettlementFood Safety TrainingProgram
Onlin
e Pre
ventive C
ontrol P
lans
Onlin
e Roadm
ap for F
ood Entr
epreneurs
Onl
ine
Glu
ten-
Free
Tra
inin
g C
ours
e
& A
udit
or C
erti
fica
tion
On
line
Mea
t C
utt
er C
ou
rse
Co
mm
un
ity
Pro
gram
s B
ased
On
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race
abil
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Co
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Labour Market
Information (LMI)
Govn’t Relationships
and Partnerships
Professionaliz
ation
of the Sector
Canadian FoodProcessors InstituteFood Processing Human Resources Council
The Food Processing Human Resources Council (FPHRC) is Canada’s innovative solution to assist food and beverage manufacturers with the “skills and learning” side of their business. From understanding the 250,000 people who make up this great industry, to the development of industry-based training and competency standards, our goal is to have the most skilled and diverse workforce in the world!
FPHRC is recognized as a global leader in skills development, work-based certification, labour market research, and food safety training. Our state of the art programs and funding initiatives
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About Usdirectly supports the advancement of industry, resulting in an exceptionally strong Canadian workforce.
FPHRC is a well-integrated member of Canada’s food and beverage processing community, our not-for-profit Council collaborates with government, provincial associations, community colleges, workplace programs and industry specialists to educate and support the overall growth of the sector.
Funding for Hiring ............................................................................. 2
Educate, Cultivate and Empower an Exceptionally Skilled Workforce for the Food and Beverage Processing Industry ........................................................................... 4
Pre-Arrival Food Safety Management Training Program ............... 6
Online Skills Library .......................................................................... 8
Preventive Control Plan .................................................................... 10
Online Gluten-Free Certification Program ...................................... 12
Canadian Certified HACCP Professional .......................................... 14
Faces of FPHRC .................................................................................. 16
Connect with Us ................................................................................ 17
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FOOD & BEVERAGE MANUFACTURERS, DISTRIBUTORS & WHOLESALERS
$1.2 Million available to food businesses!Basic criteria:
A post-secondary graduate under the age of 30•
3 – 12 month placements, minimum 30hrs per week•
$1 for $1 matching salary up to a maximum of $20,000•
Canadian citizens, permanent residents, or persons who have been granted refugee status in Canada•
Not in receipt of employment insurance (EI) benefits while participating in the program•
Participant must be a new employee to your company
Fill out the “Pre-registration” form at www.fundingforhiring.com to ensure your spot on the list.
WWW.FUNDINGFORHIRING.COM
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Funded by the Government of Canada’s Youth Employment Strategy Program
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C A N A D I A N F O O D P R O C E S S O R S I N S T I T U T E
PREVENTIVE CONTROL PLANS
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EMPLOYER & EMPLOYEE EXPECTATIONSThis course provides guidelines for employee and employer expectations, business etiquette, personal presentation, and job searching in Canada’s work environment today.
WORKPLACE ESSENTIALS: ORAL COMMUNICATIONSThis course provides guidelines for oral and general communication, active listening, providing feedback, fostering teamwork, and promoting a positive work environment.
WORKPLACE DIVERSITYThis course provides guidelines for defining and managing diversity, understanding Canada’s diverse labour market, managing five generations working together, legal requirements for the Canadian workplace related to diversity and inclusion.
FOOD PROCESSING SAFETY & YOU! This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene.
GOOD MANUFACTURING PRACTICES (GMPs)This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs.
WORKPLACE ESSENTIALS: THINKING SKILLSThis course provides guidelines for making decisions, solving problems, thinking critically, resolving staff conflict, improving products and processes, providing quality control, and facilitating change.
FOOD SPOILAGE & FOOD SAFETYThis course is designed to educate candidates on all of the factors involved in managing food spoilage and food safety and to encourage their active participation in the development of a food safety culture within the production environment.
FOOD SAFETY CULTURE & YOU This course discusses the importance of following food safety procedures and practices when working in Canadian food companies, as these are part of food safety culture. It outlines the role of governments, food companies and employees in protecting the food supply, and identifies how consumers can be negatively affected by improper practices.
WORKPLACE AND INDUSTRIAL SAFETYThe course reviews regulatory responsibilities for employees and employers, and the many proactive strategies employed to identify hazards, mitigate their impact and the associated Canadian federal and provincial regulatory requirements.
WORKPLACE ESSENTIALS: JOB TASK PLANNINGThis course provides guidelines for managing time, managing stress, delegating job tasks, supervising operations, gathering information through interviews, by phone, from text sources, and from electronic sources.
INTRODUCTION TO PREVENTIVE CONTROL PLANSThis course enables each organization to acquire important background knowledge on essentials such as the role of government and business inspectors, tips on creating a food safety culture in their workplace, along with templates and tools to build a PCP.
WORKPLACE ESSENTIALS: DOCUMENT USEThis course provides guidelines for managing documents, using documents to communicate within an organization, using e-mail, using documents to find information, developing graphs and tables, and maintaining personnel files.
INTRODUCTION TO ALLERGENSThis course highlights the importance and impact of allergens on consumers and why allergen awareness and management are a key food industry concern.
NATIONAL SANITATION TRAINING PROGRAMThis course will provide you with a basic knowledge of the sanitation program from start to finish, educating you about chemical safety, cleaning practices, the purpose of sanitation and the importance of the role that employees play in this process!
INTERVIEW SKILLS FOR FOOD BUSINESSThis course provides strategies, tips, and guidelines for understanding the hiring process, developing effective cover letters and resumes, being successful in job search activities, knowing what to wear to interviews, and what to expect and do before, during, and after a job interview for food manufacturers.
FOOD SAFETY CULTURE FOR LEADERS, SUPERVISORS AND MANAGEMENT Food safety culture is a team effort and all employees need to follow food safety procedures and practices when working in Canadian food and beverage processing companies.
OVERVIEW OF FOOD SAFETY MANAGEMENT SYSTEMS AND CERTIFICATION SCHEMESThis in-depth introductory course is designed to inform and guide management and other personnel involved with implementing food safety systems and certifications such as FSEP, BRC, SQF, Canada Gap, etc.
FUNDAMENTALS OF QUALITY ASSURANCE This course provides Canadian food workers at the Quality Technician level with general knowledge and standard occupational skills necessary to successfully perform in Quality Assurance.
DEVELOPING A HACCP SYSTEMThis course will discuss how to prepare for and then execute the 5 Preliminary Steps toward HACCP as well as the 7 principles of HACCP in order to create and maintain a HACCP Plan and System.
FOOD FRAUD & AUTHENTICITYThis course is specifically developed for those who need a thorough understanding of the fundamental concepts of food fraud and food authenticity.
MANAGING RECALL IN A WIRED WORLDThis course examines techniques that assist processors to deliver information to the public, consumers, media, government and suppliers that aid in managing recalls effectively.
INTRODUCTION TO INTERNAL AUDITThis course provides information that assists the learner to understand why Internal Audits are done, by whom and how they are performed.
C A N A D I A N F O O D P R O C E S S O R S I N S T I T U T E
OTHER E-LEARNING OPPORTUNITIESActive ListeningBody Language: Reading Body Language as a Sales ToolBuilding Your Self Esteem and Assertiveness SkillsBullying in the WorkplaceBusiness Ethics for the OfficeBusiness Etiquette: Gaining That Extra EdgeConflict Resolution: Getting Along in the WorkplaceCreating a Dynamite Job PortfolioCritical ThinkingCustomer Service Training: Critical Elements of Customer ServiceDiversity Training: Celebrating Diversity in the WorkplaceEffective Planning and SchedulingGetting Your Job Search StartedGoal SettingInfluence and PersuasionLeadership Skills for Supervisors: Communication, Coaching, and ConflictLean Process ImprovementLogistics and Supply Chain ManagementManaging Across CulturesMastering the InterviewNetworking for SuccessPersonal Brand: Maximizing Personal ImpactProblem Solving and Decision Making
MODULE 1 - Safe Food for Canadians Act & Preventive ControlsMODULE 2 - Who Is Responsible For Food Safety?MODULE 3 - Learning About InspectionsMODULE 4 - Trends and Changes in Food SafetyMODULE 5 - Why Food Safety MattersMODULE 6 - Your Role as a Food OperatorMODULE 7 - Creating a Food Safety CultureMODULE 8 - Hazard IdentificationMODULE 9 - Preparing Your Preventive Control Plan
MODULE 9.1 - Elements of a PCPMODULE 9.2 - Management CommitmentMODULE 9.3 - Clean-Sanitation and Pest ControlMODULE 9.4 - Equipment and FlowMODULE 9.5 - MaintenanceMODULE 9.6 - HandlingMODULE 9.7 - Employee Knowledge, Hygiene and HealthMODULE 9.8 - Actionable – Complaints and RecallsMODULE 9.9 - Assemble DocumentsMODULE 9.10 - Implementing PCPMODULE 9.11 - Maintaining a PCP
MODULE 10 - US Food Safety Modernization Act
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The Food Processing Human Resources Council (FPHRC) is a not-for profit skills council that delivers human resource information, training and tools. Canada’s food and beverage industry is facing a labour shortage and over the next 3 years, they will need to hire a minimum of 23,000 workers. It is challenging to recruit and retain qualified food processing personnel, entry level and skilled workers.
To address this shortage the FPHRC has developed the world’s FIRST food safety training program for approved permanent residence or pre-arrival immigrants seeking opportunities in Canada’s food and beverage processing industry. The Pre-Arrival Food Safety Management Training (PAFSMT) Program will provide them free of charge with food safety related and employment training, a value over $5,000, in an online, innovative, engaging and self-paced learning environment.
There are many barriers for newcomers to Canada and many have a difficult time finding work. Canadian employers may not know how to assess their credentials, or may find their language and skills insufficient. However, immigrants are a substantial portion, 27%, of the Canadian food and beverage processing workforce. The FPHRC is in a
unique position to provide food safety related and employment training through the PAFSMT program which will expedite the transition of new immigrants to employment opportunities within the industry.
The program has 21 courses, divided into 3 progressive levels. Upon completion of the program participants will leave their home country with 5 Canadian employment and food safety related certificates for the Introductory Level and an additional 7 certificates for the Advanced level. This means new immigrants will arrive in Canada with valuable skills, creating a pool of potential workers saving Canadian employers recruitment and training costs.
LEVEL 1
Working in Canada
Skills
The first level of the program introduces the terminology used in the food manufacturing industry and addresses integration into the Canadian workforce.
Cultural behaviours and diversity in the workplace are also key topics, contributing towards general employability and everyday life skills.
Participants will be familiarized with foundational concepts used throughout the remainder of the online training. Overall, participants will be equipped with knowledge of the industry and the work environment.
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LEVEL 2
Basic Food Safety Skills
The second level of the curriculum incorporates ‘entry level’ topics and expands on the concepts learned in the first level. Before working in a food plant, workers would typically receive training on beginner food safety topics such as sanitation, food spoilage, and an awareness of allergens.
Given the workplace environment, knowledge of industrial safety practices are also very important. Level 2 covers all the essential industry- specific topics required for immediate employment in an entry level position.
LEVEL 3
Technical Food
Safety Skills
The third and final level of the curriculum is more advanced, covering more complex subject areas – this level is ideal for management type positions.
Participants will gain an in-depth understanding of food safety principles and their overall impact on the food safety management system. Courses delve into auditing practices & procedures and the food manufacturing governing rules and regulations in Canada.
Participants who have an education in engineering, sciences or business or at minimum a degree from a university or college will benefit from this level.
Visit www.fphrc.com/careers-for-new-canadians/ for more information.
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YAll of these resources will be available to download at the largest online skills library database for the food manufacturing industry. All National Competency Standards, essential skills profiles, job descriptions and skills checklist are available in both official languages.
NATIONAL COMPETENCIES BY FUNCTION IN THE ORGANIZATION
MARKETINGMarketing Operators In Food Manufacturing Marketing Managers In Food ManufacturingMarketing Executives In Food Manufacturing
SALESSales Operators In Food Manufacturing Sales Managers In Food ManufacturingSales Executives In Food Manufacturing
HUMAN RESOURCESHuman Resources Operators In Food Manufacturing Human Resources Managers In Food ManufacturingHuman Resources Executives In Food Manufacturing
EQUIPMENT AND MAINTENANCEEquipment and Maintenance Facilities Operators in Food ManufacturingEquipment and Maintenance Facilities Supervisors in Food Manufacturing Equipment and Maintenance Facilities Managers in Food Manufacturing
FOOD PRODUCTIONFood Production ManagersFood Production Supervisors
FOOD SAFETYFood Safety ManagersFood Safety Supervisors
LOGISTICS Logistics OperatorsLogistics SupervisorsLogistics Management
RESEARCH AND DEVELOPMENTResearch and Development Operators in Food ManufacturingResearch and Development Supervisors in Food ManufacturingResearch and Development Managers in Food Manufacturing
FINANCEFinance Operators In Food ManufacturingFinance Managers In Food ManufacturingFinance Executives In Food Manufacturing
NATIONAL COMPETENCY STANDARDS BY JOBS
Sanitation WorkerHACCP CoordinatorIndustrial Meat CutterFood ScientistShipper & ReceiverFood Process Control & Machine OperatorQuality Control/Assurance ManagerLaboratory TechnicianImport/Export ClerkMaterial Handler
Production Lead HandFront Line WorkerInternal AuditorBakerCheese MakerFish WorkerBrewmasterProduct Development ChefFood Technologist
ESSENTIAL SKILLS PROFILES
Import/Export Clerk Shipper/Receiver Material Handler QA/QC Manager HACCP Coordinator Sanitation Worker
Food Science Technologist Industrial Meat Cutter Team Lead Supervisor Millwright
JOB DESCRIPTIONS AVAILABLE
BakerCheesemakerFish WorkerFood Safety ManagerFood TechnologistFront Line WorkerHACCP CoordinatorImport Export ClerkIndustrial Meat Cutter
Process Control and Machine OperatorProduct Development Production SupervisorProduction Team LeadQuality Assurance ManagerResearch and Development ManagerSales ManagerSanitation WorkerShipper/Receiver
SKILLS ASSESSMENT CHECKLISTS
Food ProcessingSlaughteringMeat CuttingFood Safety Management SystemFood Production Management
Quality ManagementEquipment and ToolsSanitationLogisticsResearch and Development
ACCREDITATION AND CERTIFICATION REPORTS
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OnlineGluten-Free Course
&Auditor
Certification Program
Available September 2016www.fphrc.com
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Millions of consumers with celiac disease and gluten sensitivity are looking for an easy and trusted way top identify gluten-free foods. Manufacturers worldwide are looking for a third-party endorsement to signal their commitment to gluten-free food safety. The National Foundation for Celiac Awareness (NFCA) and Canadian Celiac Association (CCA) endorsed Gluten-Free Certification Program (GFCP) is the solution.
The GFCP is a voluntary certification program designed to differentiate trusted gluten-free products from the increasing clutter of gluten-free claims in the market place by displaying the NFCA and CCA certification trademarks. Based on an annual robust third-party audit certification process at the manufacturing facility, the GFCP verifies the facilities internal management systems have the ability to consistently meet stringent requirements, when managing gluten in combination with their food safety programs.
A North American Solution – One World, One Standard
The GFCP was developed for the Canadian Celiac Association and launched in May 2011. It has been successfully certifying facilities and protecting gluten-free consumers in Canada since May 2012. By partnering with the National Foundation for Celiac Awareness, the GFCP extends its reach across borders and enables consumers to easily identify safe, reliable, gluten-free products in both the US and Canada through a single facility management system certification process.
Regulations on Gluten-Free Labeling
On August 5, 2014, the U.S. Food and Drug Administration (USFDA), like Health Canada before them, adopted the International Food Standards by Codex Alimentarius for defining a gluten-free claim and mandated that food must contain less than 20 parts per million (ppm) of gluten in order to bear a “gluten-free” claim on the label.
The Gluten-Free Certification Program (GFCP) offers consumers protection and guidance to ensure the products carrying the NFCA and CCA certification trademarks are the result of good manufacturing practices and strict gluten-free protocols.
Gluten-Free Certification Program
Endorsed by the National Foundation for Celiac Awareness & The Canadian Celiac Association
Allergen Control Group Inc. | Owners of the Gluten-Free Certification ProgramEndorsed by the National Foundation for Celiac Awareness (NFCA) and the Canadian Celiac Association (CCA)
Toll Free: 1.866.817.0952 | [email protected] | www.glutenfreecert.com
A Selection of Brands Carrying the Gluten-Free Certification Program Trademark
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RECOGNIZING PROFESSIONALS WHO ARE AMONG THE BEST IN THE WORLD!
The Food Processing Human Resources Council (FPHRC) has developed Canada’s first certifiable online exam for the position of a HACCP Professional. Showcase your skills and expertise in the food processing industry with this designation!
A PERSONAL DECISION. A BUSINESS ADVANTAGE.
• Write it anywhere! This virtually proctored exam is available online, 24/7
• Our 8-step guide allows for a stress-free application process
• Eligible applicants will have 3-years experience in a HACCP role. Your on-the-job experience is the key to success!
• Enhance your status – receive your designation and add the prestigious CCHP title next to your name
• Available in English or French
• Affordable and convenient! – CCHP Designation: $250.00; Practice Exam: FREE
www.CertifiedHACCPProfessional.comRegistration and exam now available!
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Regional Representatives
FPHRC Staff
Board of Directors
The Faces of the Food Processing Human Resources Council
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201-3030 Conroy RoadOttawa ON K1G 6C2
Phone: 613-237-7988 or 1-877-963-7472Fax: 613-237-9939
Email: [email protected]