Soft Fruits and Berries

REGULATIONS, MANAGING AND QUALITY STANDARDS

COURSES 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 operatives and management 10 / 12
2. 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 operatives 10 / 12

 

HYGIENE, SANITATION AND FOOD SAFETY

COURSES TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
3. 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 Operatives 10 / 12
4. Hygiene and health – Operations Manager
* San’Hy Consulte certification
2 days This course is a requirement for operations managers. Operations Management 10 / 12

 

RESEARCH AND DEVELOPMENT (R&D)

COURSES TITLE LENGTH BRIEF DESCRIPTION TARGET CLIENTELE Number of participants (min. / max.)
5. 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
6. Drying soft fruits and berries 1 day Understand the drying techniques through practical application with soft fruits and berries. Carry out analysis for relative humidity and water activity with your prototypes. Decide on preservation methods for finished dried products. Processors of soft fruits and berries 6 / 6