FESQ08 Food and Edible Safety Management (GMPs, HACCP, PCP, BRC, and SQF)

This class is designed to introduce students to aspects of physical, chemical and biological food/edible contaminations. Subjects covered will include types and sources of food/edible hazards, factors affecting safety of food/edible products. Special emphasis will be given to the development, implementation, and maintenance of HACCP / PCP program. The concept of SQF and BRC program and their certification procedures will be discussed.

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Toronto Campus

885 Sheppard Avenue West Toronto, Ontario M3H 2T4, Canada

Hours of Operation

Mon-Fri 8:30am - 5:00pm Sat - by appointment only
Telephone: 416-502-2277 Toll Free: 1-855-502-2288 Email: info@aaps.ca
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