Session Description

Perennia is offering a Developing a HACCP Plan/Preventive Control Plan training program. The purpose of this in-person training session is to ensure companies understand the risks to food safety and how these are identified, controlled, and documented. Control measures are based on internationally recognized Hazard Analysis Critical Control Point (HACCP) principles.

Learning Objectives

Understand the 12 steps of HACCP
Identify the product and intended use
Construct process flow diagrams and plant schematics
Identify hazards by performing a hazard analysis and determine critical control point(s)
Determine control measures for identified hazards
Establish critical limits, monitoring, deviation, and verification procedures
Validate your critical control point(s)
Understand maintenance and reassessment of your HACCP Plan

Speaker Details

Shelly MacDonald, Co-Manager, Quality And Food Safety

Shelly MacDonald has over 15 years of experience in the food industry, having worked with natural health products, meat/poultry, storage facilities, full-service distribution and fish & seafood. She has worked with many processing plants assisting with the development, implementation, and maintenance of Preventive Control Plans and GFSI certifications (SQF, BRCGS).

As Perennia’s Lead Trainer, Shelly develops and delivers online and in-house custom food safety training programs. She also delivers NSF Food Safety Training in partnership with NSF International for the Maritime Provinces.

Location

Truro

Perennia Food and Beverage Innovation Centre
173 Dr. Bernie MacDonald Drive, Bible Hill

Details

Course days are from 8:30 AM to 4:30 PM
Snacks and refreshments will be provided during breaks
Lunch will be provided
You will receive training materials which will contain all the course materials required
The session will be interactive, so please have in mind some experiences and/or examples for discussion

Accommodations

Best Western Glengarry – website
Holiday Inn Truro – website
Comfort Inn Truro – website

Cancellation Policy

Since we make decisions to hold sessions based on the number of registrants, it is very important that you register by the registration deadline. Having a good number of participants leads to a more meaningful education experience.

If you have registered, paid, cannot attend the session and have given us notice of cancellation before the registration deadline (seven (7) full days before the session begins), we will provide a 75% refund. However, we strongly recommend sending another person from your company in your place. Both cancellations and substitutions should be communicated to Shelly MacDonald at 902- 210-8115 or smacdonald@perennia.ca as soon as you become aware of the change.

Perennia will not issue a refund if you give us notice of cancellation after the registration deadline (within 7 days of the start of the session). However, you can still send a substitute.

There is no refund if you do not show up for the session.

Date

October 9 & 10, 2024
8:30am – 4:30pm (both days)
In Person Instructor Led

Cost

$575 +tax

Registration

*Registration is required
Registration Deadline:
October 2, 2024

Questions?

Shelly MacDonald
Co-Manager of Quality and Food Safety
Phone: 902-210-8115
Email: smacdonald@perennia.ca