HACCP for Cannabis Edibles Workshop
May 3, 2019
9:00 a.m. – 5:00 p.m.
CAD $975.00 + HST
AAPS Training Center
200 Consumers Road, Suite 200, Toronto, Ontario, M2J 4R4
HACCP is a program to control food/edible safety at every steps of food/edible processing. With the expected approval of edibles in 2019, the next focus would be the development of edible and drinkable cannabis products. This is when quality control measures must be put in place. Health Canada as well as the department of public health may require edible manufacturers to have a HACCP plan. The HACCP plan is a written document identifying food/edible safety hazards and how those hazards are controlled by the manufacturer. This course introduces participants to aspects of physical, chemical and biological food/edible contamination. Topics covered include types and sources of food/edible hazards and factors affecting safety of edible products. Special emphasis will be given to the development, implementation, and maintenance of the HACCP program.
- History of HACCP
- What is HACCP?
- Edibles Safety
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Prerequisite Program Overview:
- Transportation and Storage
- Maintenance Program
- Personnel Hygiene
- Cleaning and Sanitation
- Allergen program
- HACCP Plan for Edibles:
- HACCP Plan Development
- Implementing HACCP
- HACCP Auditing
Who should attend:
- QA Technician/Supervisor/Manager
- Production Supervisor/Manager
- Facility Manager
Certificate of Attendance and Course Material
- All participants will receive a certificate of attendance upon completion of the course.
- The participants will be receiving specially prepared course manual.
Registration Fee Includes
Presentation Materials, Luncheon, Refreshment and Free Parking (Please indicate any special Dietary requirements when registering for the course)
Note: Registration closes one week prior to the start of workshop.