Quality and Food Safety

Event details

  • November 4, 2026 - November 5, 2026
  • Wednesday, 8:30 am to 4:30 pm (Everyday)
  • Cheryl Andrews

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Developing a HACCP Plan/Preventive Control Plan

November 4, 2026 8:30 am to November 5, 2026 4:30 pm
November 4, 2026

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Shelly MacDonald

Developing a HACCP Plan/Preventive Control Plan

November 4, 2026 8:30 am to November 5, 2026 4:30 pm
November 4, 2026

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A hands-on approach to your HACCP Plan.

Take the leap from foundational knowledge to understanding how to
document and implement a practical food safety plan that works for you.

Our Developing a HACCP/Preventive Control Plan training is a deep dive into the 12 steps of HACCP.

This is a collaborative, interactive session where you’ll learn to map your facility’s unique plan, from constructing process flows to validating critical control points. Guided by Perennia’s specialists, you will master the internationally recognized principles needed to identify hazards, establish critical limits, and document a plan that stands up to global standards.

Bundle & save!

This course is best taken in combination with our Developing and Implementing Preventive Controls/Prerequisite Programs, which is a prerequisite for taking Developing a HACCP Plan/Preventive Control Plan.

Book your seats before March 15th, 2026 for these two sessions and save 20% with code HACCP2026

Ideal for: 

  • Food Safety Managers & QA Leaders: Professionals responsible for the design, implementation, and management of the facility's food safety plan.
  • Production & Operations Supervisors: Personnel who need a clear understanding of how HACCP benefits production and long-term business goals.
  • Food Safety Team Members: Key team members who help with the monitoring, verification, implementation and documentation of your food safety plan.

Why choose Perennia’s Training?

  • Expert-led training
  • Virtual & in-person options
  • Free companion resources
  • Trusted by hundreds of Canadian companies
  • Instructors have extensive knowledge of agriculture, seafood and food and beverage industries
  • Certificate provided

Prerequisite required: Success in this course depends on a strong foundation. Participants must have completed Developing & Implementing Preventive Controls/Prerequisite Programs or an equivalent prior to registering for this advanced session. Please be prepared to provide evidence of completion upon request to confirm your eligibility for this program.

Meet Your Trainers 

Shelly MacDonald, Co-Manager, Quality and Food Safety
Develops and facilitates high-energy quality and food safety training. Passionate about educating clients and knowledge transfer. Assists clients with navigating food safety regulatory requirements and third-party certifications.

Cheryl Andrews, Quality & Food Safety Specialist
Assists clients in developing, implementing, validating, and maintaining all aspects of their HACCP Based food safety systems to meet regulatory and 3rd party requirements across a wide range of commodities and services.

Training Options

$575

Virtual:

May 11-14, 2026
9am – 12:30pm (all 4 days)

In-Person:

November 4 – 5, 2026
8:30am – 4:30pm
Bible Hill, Nova Scotia

Best course I’ve ever taken. Great info, easy to follow, with an energetic and interactive teacher.

2025 Participant

Need Funding?

Nova Scotian companies may be eligible.

Get 25% Off Food Safety Training!

Are you a Food & Beverage Atlantic Member?
FBA members get an exclusive 25% off all our training sessions. Contact admin@atlanticfood.ca to get your discount code prior to registering.

Get a 10% discount

when you register 3+ members of your team!