Contact details
Hélène Lagacé
Agente administrative (Administrative officer)
Office/Bureau 201
Telephone: 418-385-2241, extension 4101
Toll-free: 1-855-385-2241, extension 4101
Fax: 418-385-2888
Email: Cette adresse e-mail est protégée contre les robots spammeurs. Vous devez activer le JavaScript pour la visualiser.
Marylène Nicolas
Conseillère pédagogique (Educational Consultant)
Office/Bureau 201-A
Telephone: 418-385-2241, extension 4114
Toll-free: 1-855-385-2241, extension 4114
Fax: 418-385-2888
Email: Cette adresse e-mail est protégée contre les robots spammeurs. Vous devez activer le JavaScript pour la visualiser.
Publicity and News
Publicity and News
Forms
Forms
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 |
