Food In Canada


Are you ready for the new Safe Food For Canadians regulations? FTC training available in October

Food Technology Consulting (FTC) is offering a pair of training courses for processors to get them up to speed quickly for the upcoming changes impacting the Canadian food and beverage industry.
Course Location: 2800 Skymark Ave Unit 31, Mississauga, Ont. L4W 5A6
Course Dates/Times: October 23, 2018 1/2 Day (8:30am-12), Snack provided
Cost: $280.00 + HST 13%
Course Overview
This half-day course covers overview of the new requirements before it comes into effect on January 15, 2019.
The Safe Food for Canadians regulations will improve Canada’s food safety system and allow the Canadian Food Inspection Agency (CFIA) to create a stronger, more consistent and preventive system with a risk-based inspection model.
Key Elements:
  1. How this new regulation will impact your business?;
  2. What is covered under Safe Food for Canadians Regulations?;
  3. What will happen with current regulations?;
  4. The key elements of the proposed Safe Food for Canadians Regulations: licensing, preventive controls and traceability;
  5. Understand the implementation timetable for compliance;
  6. Who would need a licence and/or Preventive Control Plan under the proposed Safe Food for Canadians Regulations?;
  7. Understand how  to meet traceability requirements?
Course Location: 2800 Skymark Ave Unit 31, Mississauga, Ont. L4W 5A6
Course Date/Time: October 24, 2018 (9am – 5pm), Lunch provided
Cost: $640.00 + HST 13%
Course Overview
This one-day training course will teach you what to do with the food safety system you have in place and/or how to develop Prevention Control Plan (PCP) program in order to meet requirements of The Safe Food for Canadians.
Key Elements:
  1. The principles of Prevention Control Measures;
  2. How to develop Product Description Worksheet;
  3. How to develop Process flow Diagram;
  4. How to develop Traffic flow Diagram;
  5. How to develop Hazard Identification and Evaluation Worksheet;
  6. How to develop Control Measures Worksheet;
  7. How to develop Critical Control Point Determination Worksheet;
  8. How to develop Critical Control Point Procedure;
  9. How to develop Verification Procedure for Control Measures;
  10. Establish procedures for verification of PCP Program;
  11. Implement and maintain the PCP Program;
  12. Establish a working PCP for the attendees;
  13. What is the difference between a HACCP plan/prerequisite program (FSEP) and a preventive control plan/preventive measures?;
  14. How to use your GFSI program and follow Safe Food for Canadians regulations?
To register or to learn more, contact the FTC at 416-836-6094, or visit

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