MON, JAN 23 – TUES, JAN 24 “BC HACCP Planning for Commercial Food Processing”
8:30am-4:30pm each day
SSI Farmers Institute, Meeting Room
Ensure your processed food products are safe by understanding health regulations, handling, and commercial kitchens. Know the different regulations between products with a shelf life versus food being served, i.e. at restaurants or food trucks. Workshop is appropriate for farms, farm stands owners, and entrepreneurs looking to prepare products for the marketplace in any stage of development, or employees who require HACCP training to meet the requirements of staff employment.
An introduction to the concepts of HACCP (Hazard Analysis and Critical Control Point) -- a proven management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards in raw material production, procurement, handling, manufacturing, distribution, preparation and consumption of food products. By applying HACCP methods, you can ensure farm-to-fork food safety effectively and efficiently. Led by Nancy Ross, of Ross Food Consulting and a UBC Faculty Member.
Topics include:
* Key concepts of the HACCP Plan (preventative control plans, Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs)
* Types of hazards (biological, chemical, physical)
* Key requirements of the Safe Food for Canadians Act and Regulations and the BC Food Premises Act and Regulations.
* Key labelling requirements to address food safety concerns
* Key requirements of allergen controls and cross contamination
SSFPA will provide a record of training (certificate) for the course which is sufficient for an audit requiring evidence of training.
About Nancy Ross, BSc (Food Science), MAgr., University of Guelph. Nancy has enjoyed a variety of experiences in her career as a food scientist, working for the past 25 years in Vancouver as an independent food consultant. She has worked with a wide range of companies and assisted the owners of many micro- and small-scale food processors. Nancy also helped design the Commissary Connect Laurel Street facility – BC’s first regional full scale food innovation and processing hub. Nancy was a director for the Small-Scale Food Processors Association (SSFPA) for many years and now serves as chair of the Agrarians Foundation. Nancy is a faculty member at UBC in the role of sessional instructor for two courses.
By Donation. Course subsidized by Rural Dividend Fund and the Small Scale Food Processor Association.
For more information, contact: