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FSQ008 Food Safety (GMPs, HACCP, PCP, BRC, and SQF)

Topics covered include types and sources of food hazards and factors affecting safety of food products. Special emphasis will be given to the development, implementation, and maintenance of the HACCP program. The concepts of the SQF and BRC programs and their certification procedures are also discussed.

This course has the components of a food safety management training program needed to ensure the safety of all food processing environments with a focus on the principles of Prerequisite program and HACCP. This course covers biological, chemical and physical hazards found in food processing systems, and outlines best practices for identification, prevention and control.

Online Education Registration CAD$975 +HST

FSQ008 Food Safety (HACCP and PCP)

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Toronto Campus

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

Open Hours

Mon-Fri 8:30am - 5:00pm Sat - by appointment only

Mississauga Campus

2960 Drew Road Unit 140, Mississauga, Ontario L4T 0A5, Canada
Mon-Fri 8:30am - 5:00pm
Telephone: 416-502-2277 Toll Free: 1-855-502-2288 Email: info@aaps.ca
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