Food industry is the largest employment
provider in Canada. It accommodates
millions of employees within its diverse
sectors such as meat, poultry, fish,
dairy, bakery, processed fruits and
vegetables, honey and maple syrup, etc.
Lots of general workers contribute their
skills to the manufacturing,
transportation, wholesale and retailing
of food and packaged goods, while many
people with special skills are demanded
in food industry such as marketing and
sales, quality assurance or control
(QA/QC), product development, mechanic
and refrigeration, electrical or
electronic professionals, procurement or
logistic personnel, chemical and
microbiological analyst, etc. All of
those professionals or technical related
positions are associated with knowledge
of Hazard Analysis and Critical Control
Point (HACCP), which has been mandatory
for all federal meat processors and
packers in Canada since November 2005.
HACCP (a food safety system) has been
implemented in many food manufacturers
around the world, led by North America
and Europe. It corresponds with the needs
of a standardized food safety and quality
system during the development of global
economics and the increasing of
international trade. Under the survey of
Health Canada, foodborne disease caused
by unsafe food is increasing, which
accounts for millions of people suffering
from foodborne illnesses with a cost of
billions of dollars each year across
Canada (the number is much bigger in the
United States). In the past years the
implementation and maintenance of HACCP
for food safety and quality control have
been imperative worldwide including
Canada. Because of the importance of
HACCP to the food industry, professionals
with HACCP knowledge and experience are
in high demand in the job market
especially in Southern Ontario including
GTA because more than 60 % of Canadian
food industries are located in these
areas.
In correspondence with the job market’s
demand, Ontario College of Technology
(OCOT) invites experts from food
industry to run the HACCP
certification-training program for
professionals who wish to secure a
prospective career in Canadian Food
Industry, which has been proved to be a
high quality course with success after
five years’ operation.
The training program is designed for
professionals with background of food
science and technology, chemistry
including biochemistry, analytical and
organic chemistry, biology including
microbiology, pharmceutical or medical
science including biomedicine,
mechanical/electronic including
refrigeration engineering, chemical
engineering, packaging, marketing,
logistics, etc.
The training session consists of the
principles of HACCP, Food Safety Enhanced
Program (FSEP), the good manufacturing
practices (GMP), HACCP plan, CCPs and
SSOPs, validation and verification of
HACCP programs, audit and
maintenance. For the recent sessions,
OCOT has included HACCP Advantage, GFSI, SQF/BRC and ISO
22000 in the certification course because
a lot of food plants are
implementing these programs and require
employees to understand those programs.
What you will learn:
1). To understand the principles of
HACCP, its international and domestic
implications;
2). To learn the requirements of the
prerequisite programs (GMP) identified
under FSEP;
3). To learn the steps to implement
HACCP/ under FSEP and Global Food Safety Initiative;
4). To learn about the receiving and
shipping QA inspection of
materials/products;
5). To learn to develop a HACCP Plan
incorporated with 7 principles;
6). To learn to effectively audit GMP
programs and HACCP plans for adherence
and adequacy;
7). To understand the difference
between validation, verification and
auditing.
Some unique advantages of this
training program:
1). Professionals such as QA
experts will give Classroom
instruction from food companies or
related governmental organizations;
2). The training program will consist
of 60-hour in classroom;
3). Lectures will be given in English,
while tutor will be available in
bilingual;
4). Training classes are scheduled on
weekend to accommodate those who work
full-time.
5). An employment service will be
available, which includes resume
preparation, interview skills, career
consultation, and in some cases,
recommend to employers for direct
hiring.
6). All participants will receive a
HACCP Certificate and a GMP certificate upon completion of this course.
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