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.

• Food and Edible Safety (food safety requirements for both food and edibles from various regulatory bodies (i.e. SFCR, Cannabis Act), principles of food hygiene, overview of HACCP, GMP, and GFSI)
• HACCP (explanation of HACCP principles, program development, implementation)
• GMP (explanation of GMP principles, program development, implementation)

• + In Class Registration CAD $1900 +HST
• In-Class