The 2.5 day training program will cover:
  • Food regulation overview

  • Food safety plan overview

  • Good Manufacturing Practices (GMPs) and other PRPs

  • Biological food safety hazards

  • Chemical, physical and economically motivated
    food safety hazards

  • Preliminary steps in developing a food safety plan

  • Resources for food safety plans

  • Hazard analysis and preventive controls determination

  • Process preventive controls

  • Food allergen preventive controls

  • Sanitation preventive controls

  • Supply-chain preventive controls

  • Verification and validation procedures

  • Record keeping procedures

  • Recall plan

  • FSPCA regulation overview

Those that should attend include:
  • Directors/VPs for food safety

  • Maintenance managers

  • Production supervisors

  • Production leads

  • Sanitation supervisors

  • Plant managers

  • Quality assurance coordinators and managers

  • Safety managers

  • Training supervisors

  • Lead technicians

  • Packaging supervisors and managers

  • Regulatory personnel and they should have prior knowledge of GMPs and HACCP.