Food Transformation

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, and to understand Canadian labelling regulations, the declaration of allergens and the required content of a label. Production workers and management 10 / 12
2. Canadian and international regulations for fish and seafood
* Joint certification FPHRC/EPAQ
1 day Developed as a practical guide for new exporters, this course presents the regulatory requirements and basic information for exports, as well as a detailed list of sources of information and regulations relative to the sale of fish and seafood. Personnel whose work requires knowledge of export regulation 10 / 12
3. Development and implementation of a Quality Management Program (QMP)
* Joint certification FPHRC/EPAQ
2 days This course presents the general information necessary to develop, implement and update a Quality Management Program (QMP) that meets the regulatory requirements for the inspection of fish, as well as those of the CFIA QMP. QMP coordinators and quality control personnel with good knowledge and experience of the industry 10 / 12
4. Self-checking the QMP
* Joint certification FPHRC/EPAQ
2 days This course allows participants to: describe the requirements for checking and updating a QMP; analyse hazards and critical control points (HACCP); update a company’s QMP. Technical personnel who are responsible for updating the QMP for their company, and who are also responsible for HACCP 10 / 12
5. The QMP for production workers
* Joint certification FPHRC/EPAQ
1 day This course presents the elements of the QMP to the fish and seafood processing industry production workers, and makes them aware of their role for its implementation Fish and seafood processing industry workers 10 / 12
6. Developing a HACCP system
* Joint certification FPHRC/EPAQ
2 days This course offers participants the practical knowledge and experience necessary to develop a HACCP plan. Supervisors, quality control personnel and managers of fish and seafood industry processing plants 10 / 12
7. Introduction to the HACCP system
* Joint certification FPHRC/EPAQ
1 day This course introduces the principals of HACCP, and the relationship to the QMP. Fish and seafood processing industry personnel: owners, quality-controllers, production workers, engineers and all other key staff 10 / 12
8. Presentation of the standards recognised by the GFSI (Global Food Standards Initiative)
* EPAQ certification
1 day This course will make clear the different quality systems recognised by the GFSI: SQF (Safe Quality Food), BRC (British Retail Consortium), FSSC 22 000 (Food Safety System Certification), IFS (International Food Standard). The origins, description, comparisons and points of reference. Personnel who work with regulatory requirements for exports 10 / 12
9. Presentation of the BRC standards recognised by the GFSI
* EPAQ certification
1 day This course will allow students to understand the BRC standard quality requirements recognised by the GFSI, the standard itself and the steps necessary to take for certification. Personnel who work with regulatory requirements for exports 10 / 12
10. Presentation of the Safe Quality Food (SQF) standard recognised by the GFSI
* EPAQ certification
1 day This course allows participants to understand the requirements of the SQF quality standard recognised by the GFSI, the scope of the standard, as well as the steps to obtaining certification. Personnel who work with regulatory requirements for exports 10 / 12
11. Presentation of the FSSC 22 000 standard recognised by the GFSI
* EPAQ certification
1 day This course allows participants to understand the requirements of the FSC 22 000 quality standard recognised by the GFSI, the scope of the standard, and the steps to obtaining certification. Personnel who work with regulatory requirements for exports 10 / 12

 

COURSES UNDER DEVELOPMENT AND IN CONSULTATION WITH INDUSTRY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
12. Implementing technological and regulatory control measures
* EPAQ certification
1 day This course will present the main information sources relative to marine product processing procedures, including; equipment, commercial trends and regulations etc. that are both internet and paper based. Managers, R and D production and quality management executives 10 / 12
13. The Safe Food for Canadians Act (chap. S-11) – what it means for industry
* EPAQ certification
1 day This course presents the new law The Safe Food for Canadians Act S-11 that affects companies who process foods, especially fishery products. The course will present the action plan to ensure safe food in Canada. The food inspection system is undergoing modernisation, and to this extent, participants will be able to exchange views on how these changes will impact their businesses. The content of this course will be adjusted according to the evolution of the bill. Operators, Managers, executives, service officers 10 / 12
14. Applying health and safety regulations in the workplace
* EPAQ certification
1 day This course will present the main points of the law and the regulations on health and safety in the workplace that affect fishery product processing plant workers. The course will contain an explanation of the rights and obligations of both employers and employees, as well as the participatory mechanisms to put in place. The principle of due care will be explained. The course will also present the main sources of information and help, as well as available services. Plant workers and managers 10 / 12
15. Managing the prerequisites of the QMP – conforming to annexes I and II of the Fish Inspection Act (FIA)
* EPAQ certification
1 day (theory)
1 day (practical)
This course will show in detail annexes I and II of the FIA, including construction and plant operation requirements. It will also help participants to correctly interpret what does and does not conform to each article in the annexes. Officers responsible for the QMP, plant workers and management and quality control personnel 10 / 12
16. Corrective Action Plans (CAP) and the QMP
* EPAQ certification
1 day This course allows participants to understand the processes of corrective actions to put in place following an inspection by the Canadian Food Inspection Agency (CFIA)which discovers elements that do not conform to legal regulations. The course will provide writing and editing tools, as well as monitoring of a written CAP. Personnel working in the fishery processing industry: owners, quality control and production personnel, as well as all other personnel 10 / 12
17. Carrying out an internal production quality audit
* EPAQ certification
2 days This course will permit participants to identify the key points of an internal quality audit. It will help participants to prepare, undertake and conclude an internal audit in a pertinent and efficient manner. It will allow participants to master the communication techniques necessary during an internal quality audit. Internal quality auditing management and scheduling will also be covered. The course will demonstrate the management techniques used following the audit. Quality Control personnel and all members of staff that are involved in carrying out internal auditing (future auditor, new auditor, experienced internal auditor) 10 / 12
18. Preparing for a certification audit
* EPAQ certification
1 day This course will explain the place of an audit in the certification process of a food company. It will make clear how an external audit takes place, and what is expected of the personnel during the audit. Similar or possible situations will be explored so that participants are well prepared. Quality control executives, junior management, equipment operators, plant workers 10 / 12

 

HYGIENE, HEALTH AND FOOD SAFETY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
19. Orientation training program; Food Processing Safety and YOU
* Joint certification FPHRC/EPAQ
1 day This course will allow participants to understand the principles of safe food handling practices. Participants will learn the basic notions of sanitation and hygiene. The course will be both informative and interactive so that participants can become familiar with good industrial hygiene practices, and learn how to avoid and prevent product contamination. Plant workers 10 / 10
20. 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
21. Hygiene and health – Operations Manager
* San’Hy Consulte certification
2 days This course is a requirement for operations managers. Production workers
Operations Managers
10 / 12
22. Safety and Security elements for food processors
* Joint certification FPHRC/EPAQ
0,5 - 1 day This course is destined to small or medium sized companies looking for up to date information on food safety and security training for employees, regarding sanitation procedures and other resources. The FPHRC and EPAQ are jointly offering this valuable course. Operations managers and production workers 10 / 10
23. Orientation: Sanitation and Hygiene Series
* Joint certification FPHRC/EPAQ
1 day This course provides the food and beverage processing industry with general knowledge related to sanitation and hygiene. It is designed to be informative and interactive so participants can learn about good industrial sanitation and hygiene practices and how to prevent product contamination. (FPHRC) Fisheries processing industry personnel 10 / 12
24. Sanitation assistant – level 1 half program
* EPAQ certification
* 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
25. 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
26. 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
27. 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
28. Sanitation training course
* Joint certification FPHRC/EPAQ
1 day This course will teach sanitation service employees who work in the food processing industry, and especially those responsible for cleaning, the knowledge necessary relative to cleaning and sanitation, and also current industry practices. The course also includes detailed instructions concerning cleaning and sanitation procedures for their particular workplace. Sanitation service supervisors, sanitation team members, quality assurance supervisors and technicians, production supervisors, maintenance teams, cleaning and maintenance staff (especially in production areas), other employees who do not have previous training in sanitation, quality control, suppliers, new employees of food processing plants 10 / 10
29. 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.)
30. 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
31. 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
32. Developing a cleaning and disinfection program
* EPAQ certification
2 days This course will permit participants to develop the following skills: specify the elements of a cleaning and sanitation program; describe the logical sequence step-by-step, specify the contents of the instructions and work cards; clearly state the elements of a quality control program; participate in staff training; understand the role and functions of an audit. Sanitation program officers, QMP officers and quality and control personnel 10 / 12
33. Pest control
* EPAQ certification
1 day This course will cover the main birds, mammals and insects that are considered pests in a food processing plant (biology, detection). The course will specify pest control methods, including; schemes, plans, monitoring, maintenance and eradication. Sanitation program officers, pest control officers, QMP officers and quality and control personnel 10 / 12
34. Foodborne illnesses
* EPAQ certification
1 day This course will allow participants to develop the following skills: understand the most up to date information on pathogenic microorganisms; understand and evaluate identification and counting methods; specify preventive measures that can be put in place. Sanitation program officers, QMP officers and quality and control management personnel, quality service technicians 10 / 12
35. Managing the risk of Listeria
* EPAQ certification
1 day This course will allow participants to develop the following skills: identify bacteria and evaluate the risk linked to its development, understand the regulatory requirements; state the analysis to be carried out (growth tests, physico-chemical parameters etc.); understand the relationship between the presence of Listeria in the processing plant and the shelf-life of the product. Sanitation program officers, pest control officers, QMP officers and control and quality management personnel 10 / 12

 

MANAGEMENT AND QUALITY CONTROL

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
36. Fundamentals of quality assurance (QA) for the food processing industry
* Joint certification FPHRC/EPAQ
2 days This course provides Quality Assurance Technicians in the food processing industry with general knowledge and standard occupational skills necessary to successfully perform in this occupation. This course is designed to be informative as well as interactive to facilitate participants understanding of the topics covered.
(FPHRC)
Quality assurance technicians 10 / 12
37. Introduction to Continuous Improvement & Productivity Training
* Joint certification FPHRC/EPAQ
3-5 hours This workshop is geared towards senior level decision makers within a food processing organization, and is intended to provide an overview of the main principles of continuous improvement and productivity training.
(FPHRC)
Senior level decision makers working within the food processing industry 10 / 12
38. The fundamentals of food chemistry
* EPAQ certification
2 days This course will cover the following elements: the fundamental concepts of chemistry (reactions, chemical bonding); food constituents and their functions; the nature and the role of ingredients and common additives (enzymes, emulsifiers, artificial sweeteners); deterioration and texturing. Sanitation program officers, pest control officers, R and D personnel, QMP officers and quality control personnel 10 / 12
39. 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
40. Seafood Spoilage & Food Safety
* Joint certification FPHRC/EPAQ
1 day This course will help production line workers to understand the fundamentals of the fish spoilage process and the nature of food-borne illnesses, and to apply this knowledge to the job. The course was designed with the expert recommendations and input from an industry advisory committee and the CFIA. The target audience for this course includes the production line employees who process seafood in any seafood plant in Canada. They represent such positions as fish cutters, lobster cookers, crab shuckers, salmon smokers or general labourers. The educational levels of the target audience will vary.
(FPHRC)
10 / 12
41. Solution concentrations – preparations and calculations
* EPAQ certification
1 day This course will allow participants to develop the following skills: proficiently perform calculation methods, learn handling techniques for the preparation of solutions and calibration of analysis instruments; understand fundamental chemistry concepts for solutions; prepare standard solutions, as well as diluted solutions. The course will also include the following elements: precision and accuracy of measurements, measurements and significant digits, the properties, measurements and units of concentration. Sanitation program officers, pest control officers, QMP officers and quality control personnel 10 / 12
42. Composition, characteristics and mechanisms that cause foods to deteriorate
* EPAQ certification
2 days This course will cover the following elements: the main components (proteins, carbohydrates, lipids, nucleic acid, vitamins, minerals and ions); muscle and its nitrogen content, water content in fish; classification according to fat content; the distribution of fat in seafood products; carbohydrates in aquatic commodities; nutritional value of fisheries products; lipolysis, oxidation, rancidity; rigor mortis and the evolutionary mechanisms of muscles after death. Sanitation programme officers, pest-control officers, QMP officers, and quality control and management personnel 10 / 12
43. The deterioration of fisheries products
* EPAQ certification
2 days This course will examine the processes of lipolysis, oxidation, rancidity caused by oxidation of lipids. The course will explain the phases, reactionary mechanisms, the kinetic elements, as well as the influencing factors for oxidation. It will also describe the development of sugars following death; the biochemistry of sugar storage, the effect of sugars on the freshness of the product. Concerning rigor mortis, the course will cover the following elements: the developmental mechanisms of muscle after death, the resolution of rigor-mortis, the physico-chemical and biochemical elements, the water cycle and its retention, the rheology of the muscle before and after death. Sanitation programme officers, QMP officers, and quality control and management personnel 10 / 12
44. Data sheets and specifications
* EPAQ certification
1 day This course will help participants to draw up data sheets and specifications for raw materials, processing and finished products. It will provide definitions and specify the types of technical data sheets and specifications. It will also cover the elements that need to be included on a data sheet and a specification. Information sources useful to creating data sheets and specifications will also be covered. Sanitation programme officers, pest-control officers, QMP officers, production officers, R and D officers, quality control and management personnel 10 / 12
45. Writing work procedures and instructions
* EPAQ certification
2 days This course will allow participants to develop and use models of procedures and work instructions that meet regulatory norms and requirements (including the requirements applied by the industry). Sanitation programme officers, pest-control officers, QMP officers, production officers, R and D officers, quality control and management personnel 10 / 12
46. Introduction to control cards
* EPAQ certification
2 days This course will show participants how to use the most widely used control cards. It will present mean and range cards, as well as proportion and defect cards. The course will also allow participants to calculate control and tolerance limits by interpreting control graphs and charts. Production officers, R and D and QMP officers, quality control and management personnel 10 / 12
47. Evaluating the organoleptic quality of fisheries products
* EPAQ certification
2 days In this course, participants will learn the following: the description of classification criteria according to the provincial and federal norms for processed fish, mollusc, and crustacean species (indication of deterioration, characteristics according to the specific species); sampling plans and collection techniques; the scale of samples according to batch size; storage of samples; evaluation methods and sensorial evaluation grids (depending on the species etc.); Analysing results and statistical tools. Employees responsible for unloading and receiving, production personnel, management and quality control personnel 10 / 12

 

PRODUCTION (TECHNOLOGIES AND PROCESSES)

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
48. Handling, Holding & Shipping of Live Lobster
* Joint certification FPHRC/EPAQ
2 days This course is designed to provide employees working in a lobster holding facility with an overview of the knowledge and skills required to produce high quality lobster for shipping to the international marketplace. Line workers who work in a processing plant or at a tidal pound 10 / 12
49. Overview of Northern Shrimp Handling and Processing
* Joint certification FPHRC/EPAQ
2 days This course provides an overview understanding of the principles and skills required to handle, hold, and process Northern Shrimp. All personnel working in the fisheries processing industry including management 10 / 12
50. Snow Crab Handling & Processing
* Joint certification FPHRC/EPAQ
2 days This course is designed to provide employees working in a processing plant with an overview of snow crab production processes used throughout Atlantic Canada. This course is designed for line workers who work in a processing plant 10 / 12
51. Sausage-making using casing
* EPAQ certification
1 day (theory)
1 day (practical)
This course will allow participants to understand the technological principles for fisheries product based sausage-making, to decide on the preservation method, heat treatment, handling and packaging, as well as putting the technique into practice. Production line workers 10 / 12
52. Sous-vide cooking
* EPAQ certification
1 day This course is designed so that participants gain an understanding of the sous-vide cooking technique for bio foods; discover the origins of cooking at low temperatures; see the development of equipment; understand and interpret regulations; put into practice hygiene, preparation and transfer techniques, such as heat and cold treatments. Production line workers 6 / 8

 

COURSES UNDER DEVELOPMENT AND IN CONSULTATION WITH INDUSTRY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
53. Onboard handling and unloading of fisheries products
* EPAQ certification
2 days This course is designed to give an overview of the factors that influence the deterioration of fish. It will cover the following elements: sustainable resource management; regulatory requirements and specific codes of good practice; fishing techniques and their impact on product quality; onboard handling procedures, steps and precautionary measures; methods of onboard preservation and unloading, including advantages and disadvantages. Fishermen (and women) unloading and receiving personnel, quality control and assurance personnel 10 / 12
54. Primary processing of Northern Shrimp
* EPAQ certification
2 days In this course participants will learn the following: good industrial practices and specific regulatory requirements; production charts to describe potential products; the characteristics of the primary resource (shrimp); the organisation of workstations; materials, equipment, and machinery in common use; installing performance standard and control measures; preparation and packaging technologies (preservation), managing residues and effluents. Production line workers 10 / 12
55. Primary processing of mollusks
* EPAQ certification
2 days This course will allow participants to learn the following: resource management (traceability of the harvest sites); good industrial practices and specific regulatory requirements; production charts to describe potential products; the characteristics of the primary resource (mollusc); the organisation of workstations; the materials, equipment, and machinery in common use; installing performance standard and control measures; preparation and packaging technologies (preservation), managing residues and effluents. Production line workers 10 / 12
56. Primary processing of crab
* EPAQ certification
2 days This course will allow participants to learn the following: good industrial practices and specific regulatory requirements; production charts to describe potential products; the characteristics of the primary resource (crab); the organisation of workstations; the materials, equipment, and machinery in common use; installing performance standard and control measures; preparation and packaging technologies (preservation), managing residues and effluents. Production line workers 10 / 12
57. Primary processing of lobster
* EPAQ certification
2 days This course will allow participants to learn the following: good industrial practices and specific regulatory requirements; production charts to describe potential products; the characteristics of the primary resource (lobster); the organisation of workstations; the materials, equipment, and machinery in common use; installing performance standard and control measures; preparation and packaging technologies (preservation), managing residues and effluents. Production line workers 10 / 12
58. Primary processing of fish
* EPAQ certification
3 days This course will allow participants to learn the following: good industrial practices and specific regulatory requirements; production charts to describe potential products; the characteristics of the primary resource (fish); the organisation of workstations; the materials, equipment, and machinery in common use; installing performance standard and control measures; preparation and packaging technologies (preservation), managing residues and effluents. Production line workers 10 / 12
59. Knife sharpening and maintenance techniques
* EPAQ certification
1 day This course will cover the following elements: the fundamentals of knife (blade) sharpening; the step-by-step procedures (grinding, sharpening, finishing); different types of tools and their usages; different types of knives (form and quality); putting in place good sharpening practices (safety, hygiene, etc.); preventive maintenance; accident prevention and first aid. Production line workers 10 / 12

 

HEALTH AND SAFETY IN THE WORKPLACE

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
60. 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 fostering acts and conduct that ensure the safety and protection of workers. Employees, supervisors, health and safety officers 10 / 12
61. Health and Safety in the workplace for employees in the fisheries processing sector
* Joint certification FPHRC/EPAQ
1 day In this course participants will learn the skills necessary to maintaining a safe and healthy workplace, to understand legislation concerning health and safety in the workplace, as well as how to apply the principles to their place of work. Fisheries processing industry personnel 10 / 12

 

COURSES UNDER DEVELOPMENT AND IN CONSULTATION WITH INDUSTRY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
62. 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

 

MANAGEMENT, OPERATIONS AND COMMERCIALISATION

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
63. Production costs and decision making
* EPAQ certification
1 day This course will allow participants to better understand the principles of production costs, and to separate different cost types to interpret their functions. The course will also present the main methods of production costing and the essential production costs for export. Managers 10 / 12
64. Next generation maintenance using PlannExpert (software)
* EPAQ certification
1 day This course is designed to teach participants how to convert their maintenance operations to an electronic format, with a view to increasing the lifespan of assets and reducing unplanned production shutdowns. The maintenance management tool PlannExpert performs the following functions: searching for, adding and modifying asset information, planning and managing preventive and corrective maintenance tasks, generating reports and charts;
The section on integrated management process will cover: equipment, parts inventories, preventive, conditional and remedial, calibration, maintenance and supply project management calculation tools and charts. Application demonstration.
Senior executives of food processing companies 10 / 12
65. Introducing and Implementing PlannExpert
* EPAQ certification
3 days This course will allow participants to understand how to introduce and implement the personalised computer-based maintenance system: devices, computers, plans, photos, guarantees, calibration data, alerts, maintenance cards, suppliers, inventory data, human resources, budget lines, work order systems.   10 / 12

 

COURSES UNDER DEVELOPMENT AND IN CONSULTATION WITH INDUSTRY

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
66. Understanding the Quebec fisheries sector
* EPAQ certification
1 day (theory)
1 day (practical)
This course will cover the following elements: specific definitions and terminology used in the sectors; a short history of fishing in Quebec; the locations of the main fishing companies; the history and locations of aquaculture operations; the advantages and socio-economic impacts of fishing and aquaculture. The course will summarise the global, Canadian and Quebec situations, as well as development perspectives. With regard to the types of company, this course will explore the geographical locations, company organisation, the place of technology in the flowchart etc. It will also cover the following points: primary, secondary and tertiary processing procedures, the sociological (the socio-economic importance of the sector), jurisdiction (laws and regulations) and environmental (sustainable management and technique certification) contexts. The course will present strategic priorities for development. Production line workers 10 / 12
67. Information on the species commercially exploited by the Quebec fisheries industry
* EPAQ certification
1 day (theory)
1 day (practical)
This course will cover the biology and commercial exploitation of target species: description, habitat, distribution and migration, life cycle, diet, reproduction, exploitation and commercial data. The course will outline the commercial common French language names, the scientific names, English names, and names that are not commonly used. Concerning supply, the course will cover the following elements: distributors, fisheries products wholesalers and brokers; the calendar for the main species exploited by Quebec fisheries, harvested (in aquaculture), and sold fresh; potential markets and prices; development and supply constraints. Management and production line workers 10 / 12
68. Food product development
* EPAQ certification
1 day (theory)
1 day (practical)
This course will allow participants to acquire the following skills for the development of products with regard to the target market: product choice, packaging, preservation method, heat treatment, expiry dates, the functional properties of ingredients and primary resources in various applications, understanding the order incorporation process, writing protocols, cost price, correcting problems linked to tests, making corrections, communicating information. Putting techniques into practice. Production line workers 10 / 12

 

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

COURSE TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
69. 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 line workers 6 / 8
70. Accountancy 101 adapted to the fisheries industries
* EPAQ certification
Variable This course will allow participants to develop basic accountancy skills so that they can better understand the state of their company finances and analyse financial information, as well as to develop the skills necessary to register an operation (general ledger, journals, payroll processing, rebates and taxes). Administrative employees and management 10 / 12
71. Managing a company
* EPAQ certification
Variable This course is designed so that participants can develop the skills necessary to manage a company. To be more precise, participants will learn about different types of company and basic accountancy. They will also learn about the fundamentals of management and administrative processes. Management 10 / 12
72. 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. Students will learn structures and vocabulary that are used specifically in the business environment. Employees and management 10 / 12
73. 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

NOTE : * FPHRC (Food Processing Human Resources Council) courses are offered in both English and French.