United Food Safety Group
Canada
Training
Food Safety & HACCP Certification
Courses & Training
HACCP | PCQI | FSVP | Online
Practical HACCP Training
- Practical HACCP™ and Food Safety (HACCP I and HACCP II) (4 Days)
- HACCP I: Prerequisite Programs (2 Days)
- HACCP II: Developing HACCP Plans (2 Days)
The Practical HACCP™ series including HACCP I: Prerequisite Programs/GMPs (2 days), and HACCP II: Developing HACCP Plans (2 days). The HACCP 1 and 2 certification courses were specifically designed following the internationally recognized Codex HACCP methodology and in accordance with the Canadian Food Inspection Agency (CFIA) / Food Safety Enhancement Program (FSEP) that is one example of a Preventive Control Plan (PCP) that meets the new Safe Food for Canadians Regulations (SFCR) requirements.
Training location: Mississauga/Toronto, Ontario
FDA/FSMA PCQI & FSVP Training
- FSPCA Preventive Controls for Human Food (PCQI) (2.5 days)
- Foreign Supplier Verification Programs (FSVP) (2 days)
The FSMA training courses are the "Standardized Curriculum" developed by the Food Safety Preventive Controls Alliance (FSPCA), that fulfills the FDA/FSMA requirement for a Preventive Controls Qualified Individual (PCQI) or a qualified individual. These courses were designed to help participants develop and apply risk-based preventive controls that meet FDA requirements.
Training location: Mississauga/Toronto (ON), Montreal (QC), Vancouver (BC)
Online HACCP Training
The HACCP intermediate certificaiton course provides the participants with an understanding of the Codex HACCP seven principles and its step-by-step application in developing a HACCP plan. The course is accredited by the International HACCP Alliance.
Training location: Online Virtual/Intructor-led
On-Site Food Safety Training
The following on-site training courses are available upon request. To learn more about our on-site training or to develop customized training programs, please contact us.
- Preventive Controls for Human Food (PCQI) (2.5 days)
- Foreign Supplier Verification Programs (FSVP) (2 days)
- HACCP Principles and Applications (2 days)
- Introduction to HACCP and Food Safety (1 day)
- Internal HACCP Auditor Training (1 day)
- HACCP Team Training on HACCP Principles (0.5 day)
- Basic HACCP, GMP, Supplier Management, Allergen Controls, Cleaning and Sanitation
Who Should Attend
Typical positions of participants that attend the HACCP & PCQI/FSVP training programs include:
- HACCP Coordinators
- Quality Assurance Managers, Supervisors
- Food Safety and HACCP Auditors
- Quality Assurance Specialists
- Laboratory Technicians (Microbiology/Chemistry)
- Product Development (R&D) Personnel
- SQF Practitioners
- HACCP Team Leaders and Members
- Internal HACCP Auditors
- Production Managers and Supervisors
- Regulatory Affairs Personnel
- Importers/Brokers
- Maintenance and Sanitation Mangers, Supervisors