Food Safety Quality and Management (ISO 22000)

Terms & Conditions Apply
$199.00*

CREDENTIAL

Course Certificate

No Expiry

DELIVERY

eLearning (Self-paced)

DURATION

Approx. 20-21 hours

CLASS SIZE

Private Link

PREREQUISITES

English CLB 7

Course Description

The Food Safety course program offers a thorough exploration of essential food safety principles and practices. Students will learn about managing bloodborne pathogens, implementing Good Manufacturing Practices (GMPs), and adhering to critical food safety standards such as BRCGS. Canadian research highlights the importance of these practices: the Canadian Food Inspection Agency reports that proper GMPs can reduce food safety incidents by up to 30%. Additionally, a study by the Public Health Agency of Canada found that organizations with robust food safety programs experience up to a 50% decrease in foodborne illness outbreaks. This course equips students with the knowledge to significantly improve food safety standards, protect public health, and ensure compliance with Canadian regulations.

Course Outline

Bloodborne Pathogens & Food Safety GMP Overview

In this section, learners will be introduced to the critical fundamentals of food safety. You’ll begin by understanding bloodborne pathogens, how they can affect food safety, and the necessary precautions to prevent contamination. The section also covers Good Manufacturing Practices (GMPs), providing an overview of essential principles that ensure food products are consistently produced and controlled according to quality standards.

BRCGS Fundamentals, Food Safety Standards & Food Safety Culture

This section delves into the standards that govern food safety, including the BRCGS (Brand Reputation Compliance Global Standards) and other key food safety standards. Learners will also explore the concept of food safety culture, learning how to foster an environment where food safety is prioritized and integrated into everyday practices.

HACCP System Implementation

Learners will gain a thorough understanding of the Hazard Analysis Critical Control Point (HACCP) system, a systematic preventive approach to food safety. This section covers the basics of HACCP, the steps to develop a HACCP plan, and the processes involved in validating and verifying the effectiveness of HACCP plans.

Preventing Food Contamination and Fraud

This section focuses on preventing food contamination and fraud, crucial components of maintaining food safety. Participants will learn about food allergens and how to manage them in food production, methods to prevent contamination at various stages of food handling, and strategies to detect and prevent food fraud, ensuring the integrity of food products.

Food Facility Security and Defense

Explore the importance of defending food facilities against potential threats and ensuring the safety of the food supply chain. This section covers the implementation of security measures in food facilities and the role of Personal Protective Equipment (PPE) in maintaining food safety during production and handling.

Corrective and Preventive Action & Traceability

This section focuses on the specific roles and responsibilities of JHSC members, co-chairs, and alternates. Learners will understand how to navigate their roles effectively, work collaboratively, and follow the committee’s rules of procedure to maintain an organized and efficient safety committee.

GHS Introduction & GHS Safety Data Sheets

This final section introduces learners to the Global Harmonization System (GHS) for classification and labeling of chemicals, and how it applies to food safety. Participants will also learn how to read and use GHS Safety Data Sheets (SDS) to handle chemicals safely in food production environments, ensuring compliance with international safety standards. meeting minutes to track progress, identify areas for improvement, and ensure that the committee’s actions are effective and aligned with safety goals.