FESQ08 Food and Edible Safety Management (GMPs, HACCP, PCP, BRC, and SQF)

This course is designed to provide comprehensive training in food safety, covering physical, chemical, and biological hazards in food and edibles. You will learn about various types and sources of hazards, as well as factors influencing the safety of food products. Emphasis will be placed on the development, implementation, and maintenance of Hazard Analysis and Critical Control Points (HACCP)/Preventive control Plan (PCP). Additionally, the course discusses the concepts of Safe Quality Food (SQF) and British Retail Consortium (BRC) Food Safety programs as well as their certification procedures.

Key topics covered in this course include:

• Food and Edible Safety: Understanding food safety requirements from regulatory and industry bodies such as the Global Food Safety Initiative (GFSI), covering essential regulations such as Safe Food for Canadians Regulations (SFCR) and the Cannabis regulations, as well as other food-hygiene related principles and standards.
• HACCP: Explanation of HACCP principles, program development, and implementation.
• GMP: Explanation of Good Manufacturing Practice (GMP) principles, program development, and implementation.

Upon completion of this course, you will be qualified in HACCP training and equipped with the knowledge and skills necessary to ensure food safety and compliance with global regulatory standards.