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Developing a HACCP Plan Workshop

for the food/beverage processing industry including commercial kitchens. 

Tuesday, September 11, 2018, 8:30 am to 4 pm, at KEDCO offices, Innovation Park, Kingston
Kingston Economic Development Corporation is pleased to host a “Developing a HACCP Plan” workshop on Tuesday, September 11 presented by the Ministry of Agriculture, Food and Rural Affairs (OMAFRA).  Workshop participants will receive a certificate of completion for this course. 
Registration is limited to ensure that participants are able to work with the food safety advisor to develop a HACCP plan for their individual operations.  For this reason, priority will be given to participants who are employed in the food/beverage processing industries and/or who have responsibility for food safety measures. 
Who Should Attend
·    I individuals currently engaged in a supervisory or quality assurance role in the food/beverage processing industry, including commercial kitchens.
·    I individuals who will be responsible for developing a HACCP Plan in the near future for a food/beverage processing facility including commercial kitchens.
     This workshop has been designed by OMAFRA’s Food Safety division, and it fulfills the regulatory requirement for HACCP training.  Businesses operating within the City of Kingston will be given registration priority.
This is full day workshop, and only participants that complete the entirety of the training will receive a certificate.  Please note that lunch is not provided, and participants are encouraged to bring a “brown bag” lunch as the lunch break is a strict 30 minutes, which does not allow for travel off site.
About HACCP
Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the 1960s. HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.
In 2005, HACCP became mandatory in Canada for federally-registered meat and poultry establishments. In federally-registered fish establishments, the principles of HACCP are followed under the Quality Management Program, or QMP.
HACCP is not mandatory in federally-registered dairy, processed product, egg, honey, maple and hatchery establishments. However, the CFIA strongly recommends that these establishments adopt HACCP.
Developing, implementing, and maintaining a HACCP system is industry's responsibility. This is because food manufacturers have the most control over the products they manufacture, so they have the greatest impact on the safety of their products.
Non-mandatory processors can voluntarily obtain HACCP recognition through the Canadian Food Inspection Agency (CFIA).
 
REGISTER HERE
 
Questions?  Contact Carey Bidtnes, business development officer,
Kingston Economic Development Corporation
Tel:   613-544-2725 x7232
Mobile: 613-484-6123
bidtnes@kingstoncanada.com

 

 
 

 

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