A Preventive Control Plan (PCP) outlines how compliant food safety and manufacturing processes will be achieved at the production facility and covers packaging, processing, labelling, quality control, standard of identity and other applicable regulatory requirements. HACCP is an internationally recognized system used to enhance food safety and prevent, reduce or eliminate potential food safety hazards.
This course covers the food safety requirements for edible cannabis producers, including how to develop the regulatory required PCP, and how to implement an HACCP plan to have even more control over the safety of the final product.
Emphasis will be placed on:
Upon completion, students will understand how to create a systematic approach to ensuring food safety during the manufacturing of edible cannabis products.
