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Live Webinar Preventative Control Plan (PCP) design and Implementation for Food and Cannabis Edibles industries

April 16 @ 2:00 pm - 4:30 pm

Live Webinar Preventative Control Plan (PCP) design and Implementation for Food and Cannabis Edibles industries

Register online

Dates Available

August 19, 2020

Time

2:00 p.m – 4:30 p.m.

Cost

CAD $485.00 + HST

Location

Online

Course Overview

Preventative Controls is required for food and cannabis (edibles) industries. Cannabis Regulations requires licence holder who conducts activities in relation to a cannabis extract or edible cannabis to prepare, retain, maintain and implement a written preventive control plan. Safe Food for Canadians also requires the licence holders to prepare, keep and maintain a preventative control plan.

Due to the demand from the industry personnel and students, AAPS is introducing this new webinar. This course will go in-depth understanding the requirements for PCP. After completing this webinar students will be able to develop, validate, implement and maintain Preventative Control Plans.

Course Outline

  • What is Preventative Control Plan (PCP)?
  • Requirements of PCP in Safe Food For Canadians and Cannabis Regulations
  • Benefits of Preventative Control Plan
  • Key elements of Preventative Control Plan
  • Developing Preventative Control Plan for industries
  • Understanding PCP - 7 Elements and 18 Sub-elements
  • Framework and anatomy of PCP elements
  • Requirements for Hazards Analysis & Controls Measures
  • Traceability and Consumer Protection Requirements
  • Monitoring Procedures, Verification procedures and Record Keeping
  • Validation of Preventative Control Plan
  • Implementing and Maintenance of Preventative Control Plan

Note: Course outline is subject to change without notice. Please check back regularly for updates.

Who Should Attend

  • Auditors
  • Consultants to the food and cannabis edible industries
  • Personnel working in the food manufacturing, processing, import and export
  • Cannabis Edible industry
  • Owners/Operators of Food Businesses
  • Facility Managers & Directors
  • Food Safety Personnel
  • HACCP Team Members
  • QA/QC Managers, Technicians & Supervisors
  • Supply Chain Managers

Details

Date:
April 16
Time:
2:00 pm - 4:30 pm

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