Food Processing

REGULATIONS AND QUALITY STANDARDS

COURSE TITLE LENGTH COURSE SUMMARY TARGET CLIENTELE Number of participants (min. / max.)
1. Packaging and labelling
* EPAQ certification
1 day This course allows students to see packaging technology for products destined for market, to understand Canadian labelling regulations, the declaration of allergens and the required content of labels. Production workers and management 10 / 12

 

HYGIENE, HEALTH AND FOOD SAFETY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
2. Hygiene and health – Food Handlers
* San’Hy Consulte certification
1 day This course conforms to MAPAQ regulatory requirements. Participants will acquire the following skills; learn how to follow procedures that promote prevention and control in order to guarantee that food is handled safely; promote the application of good food handling practices; contribute to the reduction of foodborne illnesses. Production workers 10 / 12
3. Hygiene and health – Operations Manager
* San’Hy Consulte certification
2 days This course is a requirement for operations managers. Production workers and operations managers 10 / 12
4. Sanitation assistant – level 1 - half program
EPAQ certification
* WHMIS (SIMDUT) certification
30 hours Participants will learn the basic chemistry concepts for hygiene and food safety, health and safety in the workplace, as well as equipment maintenance and sanitation procedures. Production workers and industrial cleaners 10 / 12
5. Sanitation Assistant– level 1
* EPAQ certification
* San’Hy Consulte certification
* WHMIS (SIMDUT) certification
60 hours Participants will learn basic math and chemistry concepts for hygiene and food safety that lead to MAPAQ certification. Participants will also learn about health and safety in the workplace, as well as full training for equipment maintenance and sanitation, such as the ACIA standards and correct sanitation procedures including processing plant practices. Production workers and industrial cleaners 10 / 12
6. Assistant foreman for sanitation – level 2
* EPAQ certification
60 hours This course will allow participants to manage chemical cleaning product inventories, to prepare solutions to the correct concentration, as well as manage food safety and hygiene. The chemistry concepts of synergy and the effects of products on equipment will also be dealt with. Production workers 10 / 12
7. Sanitation foreman – level 3
* EPAQ certification
30 hours This course will allow participants to communicate efficiently with their sanitation teams in food-processing plants. Calibrating, equipment storage and titration of chemical products for standardised and normal usage. Production workers 10 / 12
8. Food microbiology concepts
* EPAQ certification
1 day (theory)
1 day (practical)
This course will contain the following elements: the main groups present in foods; the consequences of the development of micro-organisms in foods (spoilage, foodborne illnesses, etc.); sources of contamination, development conditions and associated control methods; quantification methods and identification of micro-organisms; interpreting microbiological analysis results. Sanitation program coordinators, pest control coordinators, QMP coordinators and management responsible for quality control. 10 / 12

 

COURSES UNDER DEVELOPMENT AND IN CONSULTATION WITH INDUSTRY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
9. Cleaning and Disinfecting for food processing plants
* EPAQ certification
1 day (theory)
1 day (practical)
This course will permit participants to acquire the following skills: understand the importance of cleaning and disinfecting operations; better understand the different techniques; develop, validate and apply a cleaning and disinfection program; carry out and interpret control procedures. Cleaning team operators, quality control and production technicians 10 / 12
10. Disinfecting and cleaning; measures and validation
* EPAQ certification
1 day (theory)
1 day (practical)
This course will allow participants to develop the following skills: understand the available techniques for the microbiological and chemical control of surfaces; how to put in place a control plan that is adapted to the participant’s place of work, and also to continue to develop this plan. Sanitation program officers, QMP officers and control and quality management personnel, quality service technicians 10 / 12

 

MANAGEMENT AND QUALITY CONTROL

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
11. Nutritional value and nutritional value labelling in Canada
* EPAQ certification
1 day This course will allow participants to understand and interpret the contents of Canadian nutritional labelling; the required nutritional elements, allergy declarations, permissible claims, the portion relative to the reference, the percentage of the daily value, rounding, as well as available visible surface of the nutritional label. Practical exercises, calculations using excel and an information technology-based tool. Production workers 10 / 12

 

HEALTH AND SAFETY IN THE WORKPLACE

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
12. WHMIS (SIMDUT)
* San’Hy Consulte certification
1 day This course will allow participants to understand the regulations concerning hazardous substances and their classifications with a view to promoting acts and conduct that ensure the safety and protection of workers. Employees, supervisors, health and safety officers 10 / 12

 

COURSES UNDER DEVELOPMENT AND WITH INDUSTRY CONSULTATION

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
13. Risk Assessment and prevention for health and safety in the workplace
* EPAQ certification
1 day This course will allow participants to use the following recognised methodological preventive measures: identification, assessment, correction, control and containment. The course will also teach participants to apply structured analysis to dangerous or problematic situations: risk assessment (calculation and evaluation, problem solving. Health and safety in the workplace Officers, supervisors, quality control and assurance officers, fisheries products plant managers 10 / 12

 

OTHER COURSES (RESEARCH AND DEVELOPMENT, MANAGEMENT, ADMINISTRATION, ETC.)

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
14. Deciding the expiry date of a food item
* EPAQ certification
1 day This course is designed so that participants become familiar with the factors that influence the process of deciding the expiry date of a bio-food product, the gathering of information to specify the expiry date, as well as determining the procedures to follow to evaluate the shelf-life of a product. Practical demonstration with food items and analysis equipment. Production workers 6 / 8
15. Business English
(English as a Second Language)

* EPAQ certification
Variable In this course participants will learn to use oral English in a business environment. The content will be practical in nature, and will include role-plays, watching and listening exercises. Participants will learn structures and vocabulary that are used specifically in the business environment. Employees and management 10 / 12
16. Spanish (language)
* EPAQ certification
Variable The main objective of this course is to allow participants to communicate orally in Spanish. By the end of the course, participants will be able to express themselves orally in Spanish in limited situations (for example, role-plays), normally linked to everyday life. Employees and management 10 / 12
17. Drying soft fruits and berries
* EPAQ certification
1 day Understand the drying techniques through practical application with soft fruits and berries. Carry out analysis for relative humidity and water activity with selected prototypes. Decide on preservation methods for finished dried products. Processors of soft fruits and berries 6