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HACCP
Food industry is the largest employment provider in Canada. It accommodates millions of employees within its diverse sectors such as meat, poultry, fish, dairy, bakery, processed fruits and vegetables, honey and maple syrup, etc. Lots of general workers contribute their skills to the manufacturing, transportation, wholesale and retailing of food and packaged goods, while many people with special skills are demanded in food industry such as marketing and sales, quality assurance or control (QA/QC), product development, mechanic and refrigeration, electrical or electronic professionals, procurement or logistic personnel, chemical and microbiological analyst, etc. All of those professionals or technical related positions are associated with knowledge of Hazard Analysis and Critical Control Point (HACCP), which has been mandatory for all federal meat processors and packers in Canada since November 2005. 

HACCP (a food safety system) has been implemented in many food manufacturers around the world, led by North America and Europe. It corresponds with the needs of a standardized food safety and quality system during the development of global economics and the increasing of international trade. Under the survey of Health Canada, foodborne disease caused by unsafe food is increasing, which accounts for millions of people suffering from foodborne illnesses with a cost of billions of dollars each year across Canada (the number is much bigger in the United States). In the past years the implementation and maintenance of HACCP for food safety and quality control have been imperative worldwide including Canada. Because of the importance of HACCP to the food industry, professionals with HACCP knowledge and experience are in high demand in the job market especially in Southern Ontario including GTA because more than 60 % of Canadian food industries are located in these areas.

In correspondence with the job market’s demand, Ontario College of Technology (OCOT) invites experts from food industry to run the HACCP certification-training program for professionals who wish to secure a prospective career in Canadian Food Industry, which has been proved to be a high quality course with success after five years’ operation.

The training program is designed for professionals with background of food science and technology, chemistry including biochemistry, analytical and organic chemistry, biology including microbiology, pharmceutical or medical science including biomedicine, mechanical/electronic including refrigeration engineering, chemical engineering, packaging, marketing, logistics, etc.

The training session consists of the principles of HACCP, Food Safety Enhanced Program (FSEP), the good manufacturing practices (GMP), HACCP plan, CCPs and SSOPs, validation and verification of HACCP programs, audit and maintenance. For the recent sessions, OCOT has included HACCP Advantage, GFSI, SQF/BRC and ISO 22000 in the certification course because a lot of food plants are implementing these programs and require employees to understand those programs. 

What you will learn:

1). To understand the principles of HACCP, its international and domestic implications;

2). To learn the requirements of the prerequisite programs (GMP) identified under FSEP; 

3). To learn the steps to implement HACCP/ under FSEP and Global Food Safety Initiative;

4). To learn about the receiving and shipping QA inspection of materials/products;

5). To learn to develop a HACCP Plan incorporated with 7 principles;

6). To learn to effectively audit GMP programs and HACCP plans for adherence and adequacy;

7). To understand the difference between validation, verification and auditing. 

Some unique advantages of this training program:

1). Professionals such as QA experts will give Classroom instruction from food companies or related governmental organizations;

2). The training program will consist of 60-hour in classroom;

3). Lectures will be given in English, while tutor will be available in bilingual;

4). Training classes are scheduled on weekend to accommodate those who work full-time.

5). An employment service will be available, which includes resume preparation, interview skills, career consultation, and in some cases, recommend to employers for direct hiring. 

6). All participants will receive a HACCP Certificate and a GMP certificate upon completion of this course.

The Trainers

Heny Tang
Senior HACCP Trainer
QA Manager
MSc. CQE, CQA, CHA, CSSBB

Rupali Sanas
Senior HACCP Trainer
QA Manager
MSc. CHA, BRC Certified Auditor

The Achievements

Three CSSBB classes achieved 100% passing-rate up to now.

Six CQE classes achieved 100% passing-rate up to now.

 

Consultation

Fill out and submit this Form to ask any questions about this program. Our counsellor will get back to you shortly.

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The Resources
Articles
What is HACCP?

HACCP Glossary and Terms

HACCP: A Pathway to Food Industry

HACCP Frequently Asked Questions

HACCP Advantage

HACCP delivery methods:

In-class

Online eLearning

Onsite

OCOT Advantages

100 %Instructor-Led Class
State-of-the-Art Facilities
Unlimited Lab Time
Labs Open 7-days a Week
Free Repeat
Free Job Placement
Financial Aid Possible
Resume Writing
Interview Skills


© 2008 Ontario College of Technology