Jan
17
Thu
Plant Sanitation and Listeria Control for Plant Workers
Jan 17 all day

This food safety course provided by Bio|Food|Tech is a comprehensive one day course covering all aspects of plant sanitation listerial control.

Topics Covered

1) Background 

2) Overview of Listeria Monocytogenes

3) Sources of Listeria Monocytogenes in the Food Plant Environment 

4) Factors that Contribute to Listeria Monocytogens in the Food Plant    

5) Control of Listeria Monocytogens in the Food Plant: Prevent Cross Contamination  

6) Importance of Control Programs

Jan
18
Fri
Quality Control and In House Laboratory Workshop
Jan 18 all day

This food safety course provided by Bio|Food|Tech is a comprehensive one day course covering all aspects of quality control and lab training for QC staff.

Topics Covered

Quality Control Activities

1) Measurements, Techniques, Equipment’s, Calibration, Standards

2) Sampling

3) Interpretation of External Laboratory Results

4) In House Training Techniques

5) CCP Monitoring and Verification of Records

6) In House Inspections (Methods, Tools)

In House Training Techniques

7) Basic Laboratory Techniques

8) Rapid Testing

9) Testing Schedule 

10) Documentation (Methods, Results)

11) Proficiency Evaluation

12) SQF Edition 8 Requirements

 

Jan
23
Wed
HACCP and the Control of Listeria Workshop @ 101 Belvedere Avenue, BioFoodTech
Jan 23 – Jan 24 all day

This HACCP training course conducted by BIO|FOOD|TECH is a comprehensive three day course covering all aspects of the Hazard Analysis Critical Control Point (HACCP) concept as it relates to all sectors of food processing. Covers the requirements for Canadian QMP and FSEP programs. This is a hands on course with 50 % of the course time spent preparing a HACCP plan for a product chosen by the participants.

Topics Covered

1) Introduction to HACCP
2) Hazards
3) Prerequisite Programs with emphasis on the control of Listeria
4) Product formulation to prevent the growth of L. monocytogenes
5) Treatment of products to destroy viable cells of L. monocytogenes
6) Ingredient and Raw Materials
7) HACCP Plan with emphasis on the control of Listeria
8) Environmental Monitoring to detect locations that harbor Listeria
9) Corrective actions if you detect Listeria species on critical surfaces or areas or in product.