Confused by HACCP? Uncertain about Allergens?
Wondering if you could benefit
from a better understanding of food safety?

If you answered yes to any of these but don’t have time for full day training then Perennia’s new online Food Safety Fundamentals might be right for you. Courses are on average two hours or less and can be completed in the comfort of your home or office in small manageable chunks of time. Introductory Skills for Creating your Food Safety Program is the first course in the program and is a prerequisite for the others. Once you’ve completed it you can take any of the others in whatever order appeals to you.

COST:  $75 + $11.25 HST = $86.25 per course

After taking these courses, food safety requirements and our daily routine make more sense to me as one who works in food industry.”  Linda, Packaging Lead, Cedar Bay Grilling Company

That was fun and really, really, helpful, thank you for that!  Looking forward to the next one.” Neil, Peace By Chocolate marketer

COURSE 1: INTRODUCTORY SKILLS FOR CREATING YOUR FOOD SAFETY PROGRAM

This first course in the series is important to take prior to the others. This course gives an overview of what a food safety system is, what the components are, and how the foundation of our food safety systems – HACCP – came into effect.

COURSE 2: PREMISES AND EQUIPMENT

Prevention is the best way to avoid costly breakdowns and foreign object contamination incidents. This e-learning session will focus on the importance of documenting and maintaining preventative maintenance schedules, completing premise and facility inspections, what to look for, and how to calibrate key equipment. Proper sanitary design and installation of equipment will be reviewed. This session will also discuss the importance of water quality, contamination sources, treatment and testing in food production.  Prerequisite: Introductory Skills for Creating Your Food Safety Program

COURSE 3: PERSONNEL AND TRAINING, SANITATION AND PEST CONTROL

In order to successfully produce good quality food you need to start and stay clean. Sanitation and pest control play significant roles in minimizing contamination and producing a safe, quality product. This course covers cleaning and sanitizing equipment effectively, and the importance of effective pest control, pre-operational inspections and controlling chemicals to prevent contamination.  The importance of minimizing contamination with good hygiene and personnel practices, and the importance of employee training and documentation to your food safety program will also be discussed.  Prerequisite: Introductory Skills for Creating Your Food Safety Program

COURSE 4: TRANSPORTATION, SHIPPING/RECEIVING, PURCHASING AND STORAGE

This session will discuss the importance of minimizing contamination through traffic flow management and proper product handling throughout the production process. Transport and storage of your input and output materials will also be explored. You will learn what to consider when purchasing components and what an approved supplier program is and why it is important to the quality and safety of your products.  Prerequisite: Introductory Skills for Creating Your Food Safety Program

COURSE 5: CREATING YOUR PRODUCT SPECIFIC HACCP PLAN

A customer or inspector has asked for a HACCP plan. Where do you start? What is HACCP? This session will give you a basic overview of what a food safety system consists of, how to identify hazards to your process and products and understand their importance, as well as give a basic overview of HACCP principles and steps to follow to implement your HACCP plan.  Prerequisite: Introductory Skills for Creating Your Food Safety Program

COURSE 6: RECALL AND TRACEABILITY

Recalls can happen to anyone in any industry. Maintaining traceability starts when your primary ingredients/product and packaging are received, and ends when your product goes out the door. Each step of this process must be tracked through your facility. An effective traceability program is the key to being prepared in the event of a recall or product withdrawal. This e-learning session will cover what to do in the event of a recall, the importance of testing your recall program, picking a recall team and traceability best practices as well as discuss why a business continuity plan is good business.  “Everyone should take this course!” Linda, Packaging Lead, Cedar Bay Grilling Company   Prerequisite: Introductory Skills for Creating Your Food Safety Program

COURSE 7: ALLERGENS AND ADDITIVES

Allergies are on the rise and so are allergen recalls. This e-learning session will educate the learner on the importance of allergen management plans; why they are important even if you think you do not have allergens at your farm or facility; how to control sources of allergens; and how to control foreign materials in your facility.  Prerequisite: Introductory Skills for Creating Your Food Safety Program