Food and Agricultural training programs, Guelph

2014Training & Event Calendar

welcome from Global manaGinG Director ..............................................................................................6information ............................................................................................................................................................8

HaccP SerieSIntroduction to Food Safety and HACCP ...................................................................................................................11HACCP Refresher Training .........................................................................................................................................12Certified HACCP Auditor ............................................................................................................................................12HACCP I: Prerequisite Programs................................................................................................................................13HACCP II: Developing Your HACCP Plans .................................................................................................................14HACCP III: Train the Trainer ........................................................................................................................................15HACCP IV: Verification, Validation and Reassessment ..............................................................................................16HACCP V: Internal Auditing of Your HACCP System .................................................................................................16HACCP VI: Procedure Writing and Document Control for HACCP ............................................................................17HACCP for Manufacturing Food Packaging Materials ...............................................................................................17HACCP for the Pet Food and Feed Industry ..............................................................................................................18HACCP for Warehousing and Distributing Operations ...............................................................................................18

Global fooD SafetY anD QUalitY bencHmarKeD StanDarDS SerieSGFSI Benchmarked Food Safety Standards: A Comprehensive Overview ................................................................20BRC Global Standard for Food Safety Issue 6 - Understanding the Requirements ..................................................21BRC Global Standard for Packaging Issue 4 - Understanding the Requirements .....................................................22BRC Global Standard for Food Safety Issue 6 - Third Party Auditor .........................................................................23BRC Global Standard for Storage and Distribution Issue 2 - Understanding the Requirements ..............................24Internal Auditor: BRC .................................................................................................................................................25Implementing SQF Systems .......................................................................................................................................26Internal Auditor: SQF ..................................................................................................................................................27SQF Code Overview for Managers ............................................................................................................................27SQF for Food Packaging Manufacturers ....................................................................................................................28SQF for Warehousing and Distributing Operations ....................................................................................................28HACCP Plan Development for SQF Compliance .......................................................................................................29Internal Auditing Principles: FSSC 22000 ..................................................................................................................29CanadaGAP™ Auditor Training ..................................................................................................................................30

reGUlatorY SerieSAdvanced Canadian Ingredient Labelling...................................................................................................................35Canadian Food Additives Regulations Workshop ......................................................................................................36Canadian Food Labelling Workshop ..........................................................................................................................36Canadian Food Regulations .......................................................................................................................................37Canadian Ingredient Labelling ....................................................................................................................................38Canadian Nutrition Labelling ......................................................................................................................................39Food Safety Modernization Act (FSMA) ....................................................................................................................40Food Health Claims Workshop ...................................................................................................................................41International Food Laws and Regulations ..................................................................................................................41Natural Health Products Regulations .........................................................................................................................42U.S. Food Labelling Under the FDA ...........................................................................................................................42

microbioloGY SerieSBasic Food Microbiology (formerly Micro I)................................................................................................................46Environmental Monitoring and Microbiology ..............................................................................................................47Listeria Hazard and Control (formerly Micro IV) ..........................................................................................................47Listeria Policy and Validation for Ready-To-Eat Foods (formerly Micro V) .................................................................48Meat Microbiology ......................................................................................................................................................48Microbial Risk Assessment for Foods and Beverages ...............................................................................................49Microbiology and Sanitation (formerly Micro II) ..........................................................................................................49Pathogen Detection in Food (formerly Micro III) .........................................................................................................50Rapid Methods in Food Microbiology ........................................................................................................................50

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Contents

fooD SafetY & QUalitY SerieSAllergen Management ................................................................................................................................................52Building a Culture of Food Safety ..............................................................................................................................53Certified Manager of Quality/Organizational Excellence, Part I .................................................................................53Certified Manager of Quality/Organizational Excellence, Part II ................................................................................54Complaint Handling: Best Practices and Guidelines .................................................................................................55Continual Improvements in Food Safety: After the Audit ...........................................................................................55Developing Your Food Defense Plan ..........................................................................................................................55Effective Supervision of Your Food Safety System ....................................................................................................56Food Safety During Transportation ............................................................................................................................57Hazards in Food: Analysis, Assessment and Control ................................................................................................57Problem Solving and Root Cause Analysis: An Introduction .....................................................................................57Problem Solving and Root Cause Analysis: Advanced ..............................................................................................59Recall Planning and Preparation: Developing Your Recall Plan .................................................................................59Risk Assessment and Food Safety ............................................................................................................................60Supply Chain Management for Food Safety ..............................................................................................................60Supplier Management and Quality Assurance ...........................................................................................................61

Sanitation SerieSFood Plant Sanitation .................................................................................................................................................63Microbiology and Sanitation (formerly Micro II) ..........................................................................................................49Sanitary Design for Food Plants .................................................................................................................................64

fooD ProDUct DeVeloPment/ProDUction SerieSDairy Industry: Milk Processing and Dairy Technology ..............................................................................................66Display Ready Pallet Packaging .................................................................................................................................73Enterprise Excellence: Process Improvements that Work .........................................................................................68Hydrocolloids: Gums and Starches ............................................................................................................................68Lean Enterprise: Route Towards Excellence ..............................................................................................................67Low-Acid Canned Foods: Processing, Microbiology and Regulations ......................................................................69 Milk Pasteurization: Basic Principles..........................................................................................................................69Science of Sensory Evaluation ...................................................................................................................................70Shelf-Life Determination .............................................................................................................................................70Thermal Processing of Food: Basic Principles ...........................................................................................................71

fooD PacKaGinG SerieSBRC Global Standard for Packaging Issue 4 - Understanding the Requirements .....................................................22Display Ready Pallet Packaging .................................................................................................................................73Food Packaging Workshop: Material, Performance and Applications .......................................................................75HACCP for Manufacturing Food Packaging Materials ...............................................................................................17Safety, Regulations, Packaging and Sensory Evaluation of Food .............................................................................77SQF for Food Packaging Manufacturers ....................................................................................................................28

fooD Science & cUlinoloGY®

Foundations in Food Science .....................................................................................................................................76Safety, Regulations, Packaging and Sensory Evaluation of Food .............................................................................77Basics of Food Processing and Food Systems .........................................................................................................77Development of Food Systems and Commercialization ............................................................................................78

nSf-Gftc PartnerS .............................................................................................................................................32nSf-Gftc eVentS anD awarDS.........................................................................................................................44

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Note: New course offerings are listed in blue

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Petra Schennach Global managing Directortraining & educationfood Division, nSf international

As you can see by the cover of this year’s Training and Event Calendar, we have seen many exciting changes. In February 2013, NSF International and GFTC merged to strengthen our capacity to service the Canadian and global food and beverage industry. NSF has been committed to food safety excellence since 1944, working with industry, consumers, academia and regulators to provide global food safety services from farm to fork, along every link of the supply chain. The integration of our two respected organizations ensures the sustainability of NSF-GFTC’s dedication to helping the Canadian industry remain competitive with innovative solutions to help improve its products, processes and people.

2014 promises to deliver another strong year of technical training with relevant and applied programming for the Canadian market. The process of defining our curriculum and designing our annual training offerings is half science, half art. Continually monitoring current and future industry drivers and trends, and incorporating these realities into the planning process, ensures that operations and resources are aligned with membership, client and industry learning needs. Our team evaluates the current and future state of the regulatory environment, performs extensive environmental scanning of

industry trends, consults with advisory committees, industry professionals and associations, and engages our trainers and clients in an examination and assessment of training and development needs. It is an intensive process that allows us to showcase a comprehensive roster of training courses available from coast to coast on an annual basis.

Drivers for new course development are highly correlated with key market trends including developments in new regulatory requirements for exporters to the United States through the Food Safety Modernization Act (FSMA) and the continued focus on the development and management of food safety and quality management systems through the Global Food Safety Initiative. We are offering over 20 new programs specifically related to FSMA, GFSI, food safety, microbiology, regulatory, production and packaging, which extends our reach to not only our food manufacturing base but along the entire global food supply chain.

Thank you to our training partners, members and clients for their continued support. Demand for our expertise grew in 2013 as a result of increased industry focus on food safety, technical solutions, and regulatory compliance – in addition to the high level of satisfaction reported by our clients with respect to the integrity and quality of our services.

NSF-GFTC’s extensive training portfolio can be delivered through public enrolment, customized on-site offerings, e-learning or blended programming. We trust that you are as excited about what NSF-GFTC has to offer in 2014 as we are.

Welcome

why train with nSf-Gftc?Each year, we provide training to more than 3600 professionals representing over 1500 agri-food companies from 26 countries. Over 150 courses are delivered annually in eight languages, making NSF-GFTC an international training leader. Courses are designed and taught by industry experts, allowing you to acquire the core competencies you seek, while learning from the best in the business.

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Information

training Delivery options

Public trainingPublic training programs are open to anyone and, unless otherwise noted, are held at the NSF-GFTC facility in Guelph, Ontario.

onsite trainingOnsite training programs are delivered at your facility to save you the time and expense of sending employees elsewhere. We can design a brand new program specifically for you or we can put a tailored spin on any of our existing training programs from our course offerings inventory.

Partner coursePartner courses are offered through our Canadian partners: the Alberta Food Processors’ Association (AFPA) and Perennia. For more information on our partners, please see page 32.

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registration, Pricing & PaymentregistrationCreate a user ID and password on our website at www.gftc.ca, allowing you to manage your profile and register for any course online.

member rate (m)Members receive a 10% discount off the regular rate on all public courses. For information on becoming a member, please visit www.gftc.ca.

early bird rate (eb)Those who pay the full registration fee a minimum of three weeks before the course start date will receive a 5% discount off the regular rate.

regular rate (r)The regular rate applies to any course within three weeks of the course start date.

Payment Payment for course registrations can be made online using a credit card at any time. Full payment must be received before the first day of the course.

Only one discount can be applied to any registration.

All NSF-GFTC courses are priced in Canadian dollars. HST has not been included in the calendar pricing.

Course fees and dates listed in the annual calendar are subject to change at any time. For the most up-to-date information on course dates and pricing, please refer to our website (www.gftc.ca).

accessibilityPlease submit a written description of any individual learning requirements to NSF-GFTC (c/o Erin Moore, Manager, Operations, [email protected]).

cancellation Policyearly cancellationsA refund will be issued for the registration fee paid, less a 25% processing charge, for cancellations received more than two weeks prior to the course start date.

late cancellationsRefunds cannot be issued for cancellations received less than two weeks prior to the course start date.

Program cancellationsNSF-GFTC reserves the right to cancel or postpone a program due to unforeseen circumstances. Should this occur, you will be notified as soon as possible. All efforts will be made to notify participants at minimum two weeks before the scheduled event. If NSF-GFTC cancels a course, your entire registration fee will be refunded.

SubstitutionsIf you are unable to attend a training program as planned, you are permitted to send a colleague in your place. These substitutions are welcome any time before the course start date, but please notify us in writing as soon as possible.

technology or materials requirementUnless noted otherwise, participants are not required to bring any specific technological devices (i.e. computers, laptops, handheld devices etc.) or special materials to class. Should there be any special requirements for a given learning event, notice will be provided by email prior to the event date.

www.gftc.ca

REGISTER

ONLINE

instructional techniques and methodsA variety of instructional techniques and methods are used throughout all programs, including lecture, large and small group discussion, simulation, skills demonstration, case studies, handouts, instructional DVD, question and answer periods, pre- and post-testing, and quizzes depending on the subject and program content.

criteria for Successful completionParticipants will receive the NSF-GFTC Certificate of Attendance upon successful completion of the training program. Criteria for successful completion include, but may not be limited to:

1. Sign-in at the commencement of the learning event2. Minimum of 90% attendance in all sessions3. Full participation in (and satisfactory completion of) all

related program activities, including group activities, required assignments and relevant assessments

request for official learner recordAn Official Learner Record is a complete record of your satisfactory completion of learning events. A $20 fee for each copy requested will be charged (plus applicable courier fees). Requests can be made in writing to NSF-GFTC (c/o Annette Crewson, Registrar, [email protected]).

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88 McGilvray Street Guelph, OntarioCanada N1G 2W1(p) 519-821-1246(f) 519-836-1281www.gftc.ca

401Toronto

Victoria R

d.B

rock Rd.

Gord

on St.

NSF-GFTC

Stone Rd.

College Ave.

Hanlon E

xpy

London

Delta Hotel & conference centrewww.deltaguelph.com1 block from NSF-GFTC1-866-520-4552

Holiday inn Guelphwww.higuelph.ca5 blocks from NSF-GFTC(519) 836-0231

Days innwww.daysinnguelph.com2 blocks from NSF-GFTC(519) 822-9112

In order to receive the corporate rate for the above accommodations, please mention that you are attending a course at NSF-GFTC on the University of Guelph campus when you call to make your reservation.

travel & accommodationsIf you are travelling to attend a training program, we recommend that you purchase travel insurance should the program be cancelled or postponed due to unforeseen circumstances.

Business Membership - $375 CDNCorporate Membership - $475 CDN

NSF-GFTC’s Member Directory

Annual Consumer Trends reportDiscounts on Symposia SeriesInnovation Breakfast Series

Become an NSF-GFTC Member

(one membership per location)

Introduction to Food Safety and HACCP Duration: 1 day

Designed to provide an introduction to food safety and the Hazard Analysis Critical Control Point (HACCP) system, this program is intended for newcomers to the food industry or professionals working within the food industry requiring a basic understanding of HACCP as a food safety management tool. Through presentations, exercises and case studies, this interactive training provides an understanding of the Codex Alimentarius seven principles of HACCP, food safety-related hazards, the importance of prerequisite programs and your role in maintaining food safety. At the end of the program, you will be able to:

•Discusstheimportanceoffoodsafetyanditsmanagement• Identifyfoodsafetyhazards•DescribetheprinciplesofHACCP•OutlinethestepsinvolvedinHACCPplandevelopment•UnderstandtheregulationsthatgovernHACCPdevelopmentandimplementation

Our HACCP (Hazard Analysis and Critical Control Point) Series of training courses provides the practical and technical information you need to develop, implement and manage a successful HACCP system. Living up to its mandate of offering the most relevant food safety and quality training, NSF-GFTC has continued to dedicate a great deal of research and development into the continual enhancement of our HACCP series. Programming reflects recent changes in regulatory policy and improved application and practices for the food industry.

Internationally recognized, NSF-GFTC’s food safety and quality training programs have been developed according to principles of adult education and designed to incorporate hands-on group exercises, providing increased opportunity for discussion and interaction with leading industry experts. Public and onsite offerings are delivered multiple times annually and have been delivered in 15 countries worldwide. This comprehensive training series helps you and your organization identify and manage food safety hazards for food safety assurance throughout the supply chain.

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Location Guelph, ON Brampton, ON

Course Codes TRG2473: Apr 23, 2014 TRG2475: Nov 23, 2014and Dates TRG2474: Oct 3, 2014

Course Pricing* M EB R M EB R $475 $499 $525 $475 $499 $525

* M = Member Rate EB = Early Bird Rate R = Regular Rate

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HACCP Series

Certified HACCP AuditorPrerequisite(s): HaccP i and ii Duration: 3 days

Certified HACCP Auditors require a full understanding of the standards and principles of auditing a HACCP-based system, thorough analysis of system elements and the ability to report on adherence to criteria for management and control of process safety. Through presentations, case studies and role play, gain an in-depth and practical understanding of the internationally-recognized American Society for Quality Certified HACCP Auditor (CHA) body of knowledge and prepare for the ASQ CHA examination. At the end of the program, you will be able to:

•Explainauditexpectationsformanagement,prerequisiteprograms,implementation,programmaintenance,andvalidation and verification under a HACCP system

•DiscusstherequirementsfortheHACCPauditingprocessandfundamentalsofauditing• IdentifyrequiredauditorcompetenciesandHACCPauditingtools•Designanactionplantoeffectivelyusetheauditingtoolsatyourfacility

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HACCP Refresher Training Prerequisite(s): a good understanding of the HaccP system and principles is required. Duration: 1 day

HACCP team members need to have a thorough understanding and working knowledge of HACCP principles and the steps to implementation and maintenance of a food safety management system. This is mandated by regulatory authorities and by global food safety standards. Refresher training in HACCP ensures regulatory and GFSI compliance and that your team’s knowledge and understanding is maintained as per the requirement. At the end of the program, you will be able to:

• Identifyupdatestoanyregulatorystandardsforfoodsafety•Learnhowtoanalyzeandassesshazardsforfoodsafety•UnderstandprerequisiteprogramsandHACCPprinciples•DefinecomponentsofaHACCPsystem,verificationandvalidation

Location Guelph, ON Richmond, BC

Course Codes TRG2377: Jun 3-5, 2014 TRG2376: Mar 25-27, 2014and Dates TRG2378: Nov 19-21, 2014



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Location Guelph, ON Brampton, ON Richmond, BC

Course Codes TRG2445: Feb 10, 2014 TRG2448: Nov 22, 2014 TRG2446: Mar 24, 2014and Dates TRG2447: Aug 11, 2014

Course Pricing* M EB R M EB R M EB R $475 $499 $525 $475 $499 $525 $570 $599 $630

This course follows the internationally-recognized body of knowledge established by the ASQ and is an essential tool in preparing for the ASQ CHA exam to gain professional recognition as a Certified HACCP Auditor.

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HACCP I: Prerequisite ProgramsDuration: 2 days

A HACCP prerequisite program is the foundation for a comprehensive food quality system and provides the building blocks for HACCP plan development. In order for your HACCP system to be successful, HACCP prerequisite programs must be developed and implemented. Prerequisite programs are written to control operational and environmental conditions within the facility to ensure the production of safe food. At the end of the program, you will be able to:

•DescribethecomponentsofaHACCPprerequisiteprogram• Identifygoodmanufacturingpractices•Begintheprocessofimplementingprerequisiteprograms•Conductagapanalysisonyourcurrentprerequisiteprograms•Writeproceduresforyourprerequisiteprograms•Documentyourprerequisiteprograms

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Location Guelph, ON Brampton, ON Montreal, QC Richmond, BC Moncton, NB

Course Codes TRG2406: Jan 6-7, 2014 TRG2409: TRG2408: TRG2413: TRG2410: and Dates TRG2407: Mar 3-4, 2014 Apr 12-13, 2014 Apr 7-8, 2014 Jun 23-24, 2014 Apr 28-29, 2014 TRG2411: May 5-6, 2014 TRG2416: TRG2414: Jul 7-8, 2014 Oct 6-7, 2014 TRG2415: Sep 8-9, 2014 TRG2417: Nov 10-11, 2014

Course M EB R M EB R M EB R M EB R M EB RPricing* $755 $799 $840 $755 $799 $840 $899 $950 $999 $899 $950 $999 $899 $950 $999

Recognized by the International HACCP Alliance

“After completing HACCP I and HACCP II, I feel I now have a better overall view on HACCP and how all records, SOPs and prerequisites result from the formation of a HACCP Plan. Past experience with NSF-GFTC has proven to be informative and beneficial as they are always there to provide information and answer any questions you may have concerning the food industry.”

Deborah lonsberryQA/HACCP CoordinatorLeadbetter Foods Inc.

www.gftc.ca

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ONLINE

HACCP II: Developing Your HACCP PlansPrerequisite(s): HaccP i Duration: 3 days

The HACCP system, comprised of the HACCP prerequisite programs, the HACCP plan and reassessment, is a preventative approach to food safety. Establishing control of identified hazards at critical control points during manufacture ensures safe production of food. The development of a HACCP plan requires a comprehensive review of the product line in order to complete a hazard analysis, determine critical control points, set critical and operating limits, and establish procedures for monitoring and deviation with accurate validation and verification processes and record keeping. At the end of the program, you will be able to:

•DefineanddiscusstheroleofthesevenHACCPprinciples in maintaining an effective food safety system

•Differentiatebetweenphysical,chemicaland biological hazards

•ConductahazardanalysisandusetheHACCPdecisiontree to identify critical control points

•ApplytheCodex12stepstoHACCPtodevelopandmaintain your own HACCP plans

•DevelopanactionplantoimplementandmanageHACCP plans at your facility

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Location Guelph, ON Brampton, ON Montreal, QC Richmond, BC Moncton, NB

Course Codes TRG2418: Jan 8-10, 2014 TRG2424: TRG2420: TRG2425: TRG2421:and Dates TRG2419: Mar 5-7, 2014 Jun 20-22, 2014 Apr 9-11, 2014 Jun 25-27, 2014 Apr 30-May 2, 2014 TRG2422: May 7-9, 2014 TRG2428: TRG2426: Jul 9-11, 2014 Oct 8-10, 2014 TRG2427: Sep 10-12, 2014 TRG2429: Nov 12-14, 2014


Recognized by the International HACCP Alliance


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HACCP III: Train the Trainer Prerequisite(s): HaccP i and HaccP iiDuration: 2 days

Equip yourself and your HACCP team members with the knowledge and skills to be effective trainers in your facility. Learn to train plant staff on the importance of the HACCP system, the requirements of good manufacturing practices (GMPs or HACCP prerequisite programs) and the essential management of critical control points (CCPs). At the end of the program, you will be able to:

•Applytheprinciplesofadultlearningtoyourtrainingefforts•ConstructyourownHACCPtrainingplanincludingtraining

sessions for your personnel•Practicenewlyacquiredtrainingskillsandtrainwithconfidence

Location Guelph, ON

Course Codes TRG2430: May 12-13, 2014and Dates TRG2431: Dec 2-3, 2014

Course Pricing* M EB R $699 $735 $775

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HACCP V: Internal Auditing of Your HACCP System Prerequisite(s): HaccP i and HaccP ii Duration: 1 day

The HACCP audit is a systematic approach to determine whether your HACCP plans are implemented as written, to validate the scientific aspects of the original plan and to verify that the HACCP plan continues to be effective. Audit failure often occurs due to a lack of formal, properly documented internal system audits, which are required for HACCP certification under federal, provincial and other HACCP certification protocols. Learn how to internally audit your HACCP prerequisite program and HACCP plans effectively in preparation for a government audit or third-party certification audit and to ensure long-term success of your HACCP system. At the end of the program, you will be able to:

•PlananeffectiveinternalauditofyourHACCPsystem•Applytechniquesinplanning,executing,reportingandfollowinguponaudits•Useinternalauditresultsasatoolforcorrectiveaction•Useinternalauditstoimprovescoresonthird-partyaudits

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Course Codes TRG2436: Feb 6, 2014 TRG2438: Sep 21, 2014and Dates TRG2437: Jul 15, 2014 TRG2513: Nov 18, 2014


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HACCP IV: Verification, Validation and Reassessment Prerequisite(s): HaccP i and HaccP ii Duration: 1 day

Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continual and effective monitoring and verification are the key to determining the effectiveness of your HACCP system. Differentiate between verification, validation and monitoring activities and understand how to conduct an annual and triggered reassessment in this comprehensive, one-day workshop. At the end of the program, you will be able to:

• Identifyactionswhichcomprisemonitoring,verification,validationandreassessment• Identifyandimplementvalidationandre-validationstrategies• IdentifythetriggersforreassessmentofprerequisiteprogramsandHACCPplans•Designandimplementaneffectivereassessment/reviewsystem

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Course Codes TRG2432: Feb 5, 2014 TRG2434: Sep 20, 2014and Dates TRG2433: Jul 14, 2014 TRG2512: Nov 17, 2014


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HACCP VI: Procedure Writing and Document Control for HACCP Prerequisite(s): HaccP i and ii Duration: 1 day

Documentation is crucial to any system but when dealing with food safety issues, documentation and well-written procedures are often mandatory. Prerequisites, HACCP and global food safety management systems all require proper and thorough documentation, but guidelines to help you set up and manage documentation are scarce. This course helps you to understand the techniques of effective and successful procedure writing and to implement and maintain your documentation systems to ensure continuous regulatory compliance. You will learn to set up and improve your paper or electronic documentation system, making it more practical and efficient with the use of flowcharting, standard templates and document levels. At the end of the program, you will be able to:

•Definetheprocessofplanninganddevelopingafoodsafetyand quality management documentation program

•Developtechnicalwritingskillsandreviewtechniquesandstyles for effective, user-friendly documents

•Generatetemplatesandformatsforvariousfoodsafetyandquality documents

•Developprotocolsthatensurereliabilityandeffectivedocument control for effective management of your documentation system

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Location Guelph, ON

Course Codes TRG2440: Feb 7, 2014and Dates TRG2441: Jul 16, 2014 TRG2443: Dec 4, 2014


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HACCP for Manufacturing Food Packaging Materials Duration: 2 days

Designed for packaging producers and suppliers to food companies who wish to develop and implement a HACCP program, this training provides an overview of HACCP and its application along the packaging supply chain. With a focus on packaging-related food safety hazards and concerns, topics include the Codex Alimentarius Commission’s seven principles of HACCP, prerequisite programs, and HACCP plan development. We will also share HACCP models for packaging materials (e.g. rigid plastics, cartons, cut and stack labels, and composite cans). At the end of the program, you will be able to:

•DiscusstheimportanceofHACCPinmanaging food safety along the packaging supply chain•Identifypackaging-relatedfoodsafetyhazards•UnderstandprerequisiteprogramsandGMPs•DevelopandimplementHACCPplansforpackagingmanufacturers•Discussregulationsthatapplytofoodpackagingmaterials

Location Guelph, ON

Course Codes TRG2402: Feb 11-12, 2014and Dates


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HACCP for Warehousing and Distributing Operations Duration: 2 days

This training program focuses on food safety laws, regulations and best practices for warehouse and distribution operations. It provides guidance on improving your food safety and quality procedures and practices so that you can become an effective, dependable component of the food handling chain. At the end of the program, you will be able to:

•Discussfoodsafetyregulationsaffectingfoodwarehouse and distributing operations

•Explaineffectivemanagementandcontrolofbuildingsand grounds, as well as pest control and sanitation of the facilities

•DevelopandintegrateHACCPintotheoperationalfoodsafety program

•Assessfoodsecurityforwarehousinganddistributingcentres

Location Guelph, ON

Course Codes TRG2405: Jan 23-24, 2014and Dates TRG2403: Sep 22-23, 2014


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HACCP for the Pet Food and Feed Industry Prerequisite(s): a good understanding of food safety management systems is beneficial. Duration: 2 days

Pet food and feed manufacturers need to comply with the same food safety standards as manufacturers of human food. They also need safety management systems that focus on the prevention of food and feed safety problems, which require written food safety plans. This two-day program helps you understand, implement and maintain HACCP for the pet food and feed industry. At the end of the program, you will be able to:

•DefineanddiscusstheroleofthesevenHACCPprinciplesinmaintaining an effective food safety system

•Differentiatebetweenphysical,chemicalandbiologicalhazards for pet foods and feed

•ConductahazardanalysisandusetheHACCPdecisiontreeto identify critical control points

•ApplytheCodexAlimentariusCommission’s12stepstoHACCP to develop and maintain your own HACCP plans

•DevelopanactionplantoimplementandmanageHACCPplans at your facility

Location Guelph, ON

Course Codes TRG2404: Jun 12-13, 2014and Dates


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Certifying integrity of

claims and products from field to retail shelf

since 1989

[email protected] | www.qai-inc.com

An NSF International Company

Quality assurance international

Organic | Gluten-Free | Kosher

QAI - Guelph Advertisement_8.125x10.875.indd 1 7/18/2013 3:55:47 PM

The North American food and beverage industry has embraced industry requirements for compliance to the GFSI benchmarked standards. Delivered by highly qualified industry experts, NSF-GFTC’s global standards series delivers up-to-date programming, focused on understanding and implementing the requirements of your chosen GFSI recognized standard. Designated as an Approved Training Establishment by BRC and a Licensed Training Centre by SQFI, NSF-GFTC is authorized to deliver approved training materials and instruct on the latest information, strategies and requirements.

Whether your organization is large or small, striving to become certified to a GFSI benchmarked standard or looking to maintain your certification, NSF-GFTC’s wide range of training programs can meet your learning needs and help your organization focus on the development and on-going management of your food safety and quality management system.

Global Food Safety and Quality Benchmarked Standards Series

GFSI Benchmarked Food Safety Standards: A Comprehensive Overview Duration: 1 day

Are you looking for a greater understanding of the various GFSI benchmarked food safety standards? Are you struggling to understand the distinctions? Review the GFSI benchmarked standards and discuss considerations for choosing the best standard for your company in this comprehensive overview. At the end of this program, you will be able to:

•ExplainGFSI’sorganizationandbenchmarkingprocess•Discussanddifferentiatebetweentheglobalfoodsafetyandquality

benchmarked standards: BRC, SQF, IFS, FSSC 22000 and CanadaGAP• ItemizetheadvantagesofchoosingaGFSIbenchmarkedfood

safety standard and considerations for choosing the best standard for your facility

•Describethecertificationandauditinglandscapeforthedifferent standards

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Location Guelph, ON

Course Codes TRG2401: Jan 13, 2014and Dates



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BRC Global Standard for Food Safety Issue 6 - Understanding the Requirements Prerequisite(s): reading of the brc Global Standard for food Safety issue 6. a good technical knowledge of the industry is essential. Duration: 2 days

This course helps you understand the general principles of the requirements of the BRC Global Standards for Food Safety Issue 6, such as fundamental clauses and statements of intent. You will learn how certificated audits against the standard operate, including closing the audit, corrective actions and certificate issue. At the end of the program, you will be able to:

•Understandthebackgroundandbenefitsofthestandard•Understandthecontentofthestandardintermsoftheprotocol

and requirements •Understandthedetailofthescheme•Understandauditplanningandtheeventsduringandaftertheaudit•Understandthecurrentcompliancemonitoringofcertification

bodies by the BRC

Location Guelph, ON Moncton, NB

Course Codes TRG2345: Feb 19-20, 2014 TRG2346: Aug 6-7, 2014and Dates TRG2347: Oct 21-22, 2014


This course includes a 90-minute optional open-book examination on the second day of the program. All participants will receive a BRC-issued certificate according to the grade received. Participants who do not wish to take the exam will receive an NSF-GFTC Certificate of Attendance upon successful completion of the training program.

You must bring your copy of the BRC Global Standard for Food Safety Issue 6 when you attend the program.

This trademark belongs to the British Retail Consortium, which is being

used under license

NSF-GFTC is designated as an Approved Training Establishment by the BRC.

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NSF International Strategic Registrations Comprehensive Management

Systems Solutions

ISO 9001 ISO/TS 16949

OHSAS 18001 AS 9100

ISO 14001 ISO 13485

ISO 27001 ISO 20000

R2/RIOS eStewards

FS 22000 ISO 22000

HACCP SFI

Audit Only ServicesSupply Chain Audit Programs

Sustainable Solutions

Performance, Not Just Conformance.

NSF International Strategic Registrations

United States: Toll Free: 888-NSF-9000 | Tel: 734-827-6800 [email protected] | www.nsf-isr.org

Canada: Tel: 1-289-838-2204 | [email protected]

ISR - GFTC Training Ad_2013.indd 1 8/19/2013 1:34:09 PM

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BRC Global Standard for Packaging Issue 4 – Understanding the Requirements Prerequisite(s): reading the brc Global Standard for Packaging issue 4. a good understanding of the basic concepts of food safety and HaccP for food packaging is beneficial. Duration: 2 days

With the mandate of ensuring packaging safety across the food supply chain, BRC developed the Global Standard for Packaging and Packaging Materials. The standard focuses on quality and functional aspects of packaging which complement the established requirements of facility hygiene. This two-day course provides the practical skills needed to implement the standard on a manufacturing site. At the end of the program, you will be able to:

•Explaintherisk-basedapproachadoptedbythestandard•Learntoapplythehazard-andrisk-basedapproachfor

safety of packaging materials for food •Categorizeallrequirementsthatneedtobemettobein

compliance with the standard requirements •Understandtheauditingandcertificationsystemforthe

packaging standard • IdentifynextstepsinimplementingtheGlobalStandard

for Packaging and Packaging Materials

The course will conclude with a multiple choice exam. This exam is mandatory for participants who wish to qualify as an auditor. For all other participants, this exam is optional.

You must bring your copy of the BRC Global Standard for Packaging Issue 4 when you attend the program.

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Location Guelph, ON

Course Codes TRG2348: Mar 20-21, 2014and Dates TRG2349: Aug 12-13, 2014




used under license


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BRC Global Standard for Food Safety Issue 6 – Third Party AuditorPrerequisite(s): a working knowledge of quality management systems and auditing within the relevant manufacturing sector is essential. completion of a HaccP course (minimum two days duration). reading the brc Global Standard for food Safety issue 6.Duration: 4 days

This course trains participants in third-party audit requirements against the BRC Global Standard for Food Safety Issue 6. In addition, the course includes all relevant aspects of auditing within the food sector. Gain an in-depth and practical understanding of the BRC standard and auditing methodology. At the end of the program, you will be able to:

•Discusstherequirementsclausebyclause•UnderstandBRCauditaimsandobjectives•ExplainBRCauditconcepts•UnderstandBRCauditingmethodology•ConductaBRCaudit•Writeanauditreport•Demonstrateauditorskillsthroughvariouscase studies and role play exercises


Course Codes TRG2352: Jun 16-19, 2014 TRG2353: Nov 3-6, 2014and Dates


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This course includes a mandatory 90-minute open-book examination on the final day of this four-day program. All participants will receive a BRC-issued certificate according to the grade received.

This qualification does not guarantee employment as an auditor with a certification body. All audits to the BRC Global Standard have to be carried out by accredited certification bodies who may use either permanent staff or sub-contracted auditors. The BRC four-day training course for the global standard provides knowledge of auditing skills and of the standard required to become an auditor. Before employing an auditor, certification bodies have to be satisfied that the auditor has the basic educational requirements and experience (minimum five years) and will need to conduct the necessary practical assessment of auditing performance.

You must bring your copy of the BRC Global Standard for Food Safety Issue 6 when you attend the program.


used under license



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BRC Global Standard for Storage and Distribution Issue 2 - Understanding the Requirements Prerequisite(s): reading the brc Global Standard for Storage and Distribution issue 2. a good technical knowledge of the food industry is essential. Duration: 2 days

This course discusses principles behind each requirement of the standard, assisting companies to achieve effective implementation. Aimed at companies involved in the storage, handling and distribution of products, this course helps storage, warehouse and distribution centres implement food safety systems. You will also learn how to establish best practice requirements for the maintenance of product safety and quality during the storage and distribution of products from the manufacturer to the end user, retailer or caterer. At the end of the program, you will be able to:

•Understandthehazardandriskanalysissystem• Identifybestpracticesinsiteenvironmentand

operating standards, including maintenance, cleaning and pest control, product handling and, where applicable, temperature controls

•DescribeBRCstandardsforvehicleoperatingstandards, facility management and good operating practices

•Understandtheauditingandcertificationsystemfor the standard

• IdentifynextstepsinimplementingtheBRCGlobal Standard for Storage and Distribution

You must bring your copy of the BRC Global Standard for Storage and Distribution Issue 2 when you attend the program.

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Location Guelph, ON

Course Codes TRG2350: May 20-21, 2014and Dates TRG2351: Dec 9-10, 2014



used under license


“Several times over the past few years I have made the call to NSF-GFTC for training needs specific to our organization. Every time they were open and accommodating to the point where they have come onsite at Piller’s and trained large groups of our staff at one time. All reviews of onsite training have been excellent and effective just as if it were done at NSF-GFTC. This saves us time and money and speeds up the qualifying process internally.”

Peter Stein corporate Director food Safety & QaPillers corp.

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Internal Auditor: BRC Prerequisite(s): an understanding of the brc Global Standard for food Safety issue 6 and the application of HaccP principles is mandatory.Duration: 1 day

Internal auditing is a key component of any food safety and quality management system. It is also a mandated requirement of the BRC Global Standard for Food Safety Issue 6 and a key tool in the effective maintenance, management and success of any HACCP system. Join us for this one-day training program to equip you with the knowledge and skills required to carry out effective internal audits in compliance with the BRC Global Standard for Food Safety Issue 6. At the end of the program, you will be able to :

•PlananeffectiveinternalauditofyourfoodsafetyandqualitymanagementsystemincompliancewiththeBRCGlobal Food Safety Standard

•Applytechniquesinplanning,executing,reportingandfollowinguponaudits•Useyourauditresultsasatoolforcorrectiveaction

Location Guelph, ON Moncton, NB

Course Codes TRG2461: Feb 21, 2014 TRG2462: Aug 8, 2014and Dates TRG2463: Dec 11, 2014


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Proven solutions for the food and beverage industry in the areas of:• Sustainabilitystrategydesignandimplementation• Eco-efficiencyassessments(energy,water,wastemanagement)• Environmentalregulatorycompliance• Sustainablepackaging

SustainabilityConsultingfor the food and beverage industry

Experiencedprofessionalsprovidingunderstanding,focus

anddirectionontheuniqueenvironmentalchallengesandopportunitiesfacingthefood

andbeverageindustry.

To learn more contact Scott Arnald at [email protected], 519-821-1246 x5048

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Location Guelph, ON Brampton, ON Boucherville, QC Richmond, BC Moncton, NB

Course Codes TRG2452: Jan 14-15, 2014 TRG2454: TRG2453: TRG2514: TRG2458:and Dates TRG2455: Jun 23-24, 2014 Apr 26-27, 2014 Feb 10-11, 2014 Oct 15-16, 2014 Sep 10-11, 2014 TRG2511: Oct 1-2, 2014 TRG2457: Aug 12-13, 2014


Implementing SQF SystemsPrerequisite(s): an understanding of the application of HaccP principles is mandatory. Duration: 2 days

The SQF Code is a HACCP-based food safety and quality management system that applies to all sectors of the food industry, from primary production to distribution. SQF certification provides assurance that food safety plans have been implemented in agreement with HACCP and relevant regulatory requirements and have proven effective to manage food safety. Understand the requirements of the SQF Code including system elements, implementation, rating system and audit scoring in this comprehensive two-day workshop. At the end of the program, you will be able to:

•DiscusstheSQFCode,Edition7.1,foodsectorcategoriesand corresponding modules•DescribeSQFsystemelements•DifferentiatebetweenLevel1,Level2andLevel3certification• ImplementandmaintainSQFsystems•Develop,validateandverifyyourfoodsafetyandqualityplansandSQFsystem•PrepareforSQFcertification•UnderstandtherequirementsforSQFpractitionersandSQFconsultants

This course meets the training requirement for SQF consultants and provides SQF practitioners with the knowledge to develop their in-house programs. SQF consultants must successfully complete the online exam provided directly

through SQFI.

SQF Code Overview for ManagersPrerequisite(s): a good understanding of food safety management systems is essential.Duration: 1 day

To help you understand how the SQF Code affects your organization, this one-day course provides managers and supervisors of food safety systems with a detailed overview and understanding of the SQF Code. This class covers the elements and components of the SQF Code, which enable you to make important decisions pertaining to the food safety systems of your business. At the end of this program, you will be able to:

•UnderstandtheSQFCodeanditsimpactonyourbusiness• IdentifyyourroleinachievingandmaintainingSQFcertification•EvaluateyourexistingfoodsafetysystemforSQFcompliance•CommunicatethebenefitsofSQFcertificationtoyourbusiness

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Location Guelph, ON

Course Codes TRG2502: Mar 31, 2014and Dates


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Location Guelph, ON Brampton, ON Boucherville, QC Richmond, BC Moncton, NB

Course Codes TRG2464: Jan 30, 2014 TRG2466: TRG2465: TRG2515: TRG2470: and Dates TRG2467: Jun 11, 2014 Apr 28, 2014 Feb 12, 2014 Oct 17, 2014 Sep 12, 2014 TRG2471: Dec 5, 2014 TRG2469: Aug 14, 2014


Internal Auditor: SQFPrerequisite(s): an understanding of the SQf code, edition 7.1 and the application of HaccP principles is mandatory.Duration: 1 day

A well-established internal auditing program is a fundamental requirement for the SQF Code, Edition 7.1. Effective and timely internal audits are key not only to attaining the SQF certification, but to retaining it as well. Internal audits are also crucial to ensuring the effectiveness of your food safety management system. This training course will help you understand the SQF system requirements regarding internal auditing. At the end of the program, you will be able to:

•PlananeffectiveinternalauditofyourfoodsafetymanagementsystemincompliancetotheSQFCode•Applytechniquesinplanning,executing,reportingandfollowinguponaudits•Useyourauditresultsasatoolforcorrectiveactionandcontinualimprovement

www.gftc.ca

REGISTER

ONLINE

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SQF for Food Packaging ManufacturersPrerequisite(s): a good understanding of the basic concepts of food safety and HaccP for food packaging is beneficial.Duration: 2 days

Primary packaging used in the food industry can affect the safety and quality of the food products being manufactured. Many customers now require their packaging suppliers to implement a HACCP program and be certified to a GFSI standard. This class provides a thorough understanding of the SQF Code and how to meet its requirements as a food product packaging manufacturer. This program assists you through each step of your SQF implementation and ensures effective and timely compliance to the SQF Code for food packaging manufacturers. At the end of this program, you will be able to:

•Learntoapplythehazard-andrisk-basedapproachforsafety of packaging materials for food

•Categorizeallrequirementsthatneedtobemetforcompliance with SQF requirements

•Understandtheauditingandcertificationsystemforthepackaging modules of the SQF Code

SQF for Warehousing and Distributing OperationsDuration: 1 day

Consumers and manufacturers expect that their food products are protected from contamination during transit and storage. Implementation of global food safety standards ensures consistency in warehousing and distribution practices. Many customers now require their warehouses distribution centers to implement a HACCP program and to be certified to a GFSI standard. This course covers the SQF Code requirements for food warehousing and distribution operations and effective compliance with the SQF Code. At the end of this program, you will be able to:

• Identifybestpracticesinsiteenvironmentandoperatingstandards for SQF Code compliance

•DescribeSQFstandardsforvehicleoperation,facilitymanagement and good operating practices

•Understandtheauditingandcertificationrequirementsforthe standard

Location Guelph, ON

Course Codes TRG2504: Nov 3-4, 2014and Dates


Location Guelph, ON

Course Codes TRG2503: Apr 24, 2014and Dates TRG2505: Jul 22, 2014


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HACCP Plan Development for SQF CompliancePrerequisite(s): a good understanding of HaccP and SQf code elements is beneficial.Duration: 2 days

On July 1, 2013, SQF Code, Edition 7.1 was introduced. With this standard, SQF helps make certification more attainable for smaller companies. This two-day program helps you to develop and implement a HACCP plan in compliance with the SQF Code. Development of a HACCP plan for SQF Code compliance requires a comprehensive review of the product line in order to complete a hazard analysis, determine critical control points, set critical and operating limits, and establish procedures for monitoring and deviation with accurate validation and verification processes and record-keeping. At the end of this program, you will be able to:

•Differentiatebetweenphysical,chemicalandbiologicalhazards•Conductahazardanalysisandidentifycriticalcontrolpoints•DevelopanactionplantoimplementandmanageHACCPplans

at your facility for SQF complianceLocation Guelph, ON

Course Codes TRG2444: May 22-23, 2014and Dates


Internal Auditing Principles: FSSC 22000 Prerequisite(s): an understanding of the elements of the fSSc 22000 standard is mandatory.Duration: 1 day

The FSSC scheme is based on the internationally recognized standard ISO 22000 and ISO/Technical Specification (TS) 22002-1: 2009 Prerequisite Programmes on Food Safety – Part 1: Food manufacturing. Internal auditing is essential for continual improvement of your food safety system and also to maintain compliance to the standard. At the end of the program, you will be able to:

•PlananeffectiveinternalauditofyourfoodsafetyandqualitymanagementsystemincompliancewiththeFSSC22000 standard

•Applytechniquesinplanning,executing,reportingandfollowinguponaudits•Useyourauditresultsasatoolforcorrectiveactionandcontinualimprovement

Location Guelph, ON Boucherville, QC

Course Codes TRG2459: Apr 25, 2014 TRG2460: Aug 11, 2014and Dates


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CanadaGAP™ Auditor TrainingPrerequisite(s): Participants must pre-qualify by familiarizing themselves with the canadaGaP food Safety manual in advance of the training and successfully completing a pre-course assignment. Duration: 5 days

This five-day course is designed to train potential auditors specifically for the CanadaGAP program. It includes an intensive review of the CanadaGAP manual requirements, with the incorporation of practical examples specific to commodity or region, and an optional HACCP overview. The course is four days of classroom training and a fifth morning of review and examination(s). At the end of the program, you will be able to:

•UnderstandhowtousetheCanadaGAPmanualsandtherequirements, practices and documentation laid out within them

• IdentifyhowtousetheCanadaGAPauditchecklist•Describethehazardsassociatedwithfreshproduce•ExplainthevariouspiecesoflegislationthataffectCanadian

operations •Recognizethebasicresponsibilitiesofanauditorandreview

basic auditing skills •Understandhowtoreadandinterpretdifferentkindsofrecords

and documents •Discusstheprinciplesofriskassessmentandhowtheyapplyto

CanadaGAP audits •UnderstandthebasicsofHACCP

This course includes a 120-minute closed-book examination on the morning of the fifth day. There is also a 90-minute optional HACCP exam.Successful participants will receive a record of successful course completion from CanadaGAP.

In order to become CanadaGAP auditors, participants must meet certain qualifications and requirements as outlined by CanadaGAP.


Course Codes TRG2362: Apr 7-11, 2014 TRG2363: Jul 14-18, 2014and Dates TRG2364: Oct 6-10, 2014


“NSF-GFTC provided me with training on auditing techniques and a deeper level of understanding to write the ASQ exam and become a Certified HACCP auditor. I have acquired the knowledge and skills to better prepare me to effectively audit HACCP systems, and have developed ideas to bring back to my company to further strengthen our continual improvement initiatives.”

christopher ScottQa & food Safety coordinator, clearwater Seafoods

Partners

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Allergen Management

BRC Global Standard for Food Safety Issue 6 – Understanding the Requirements

Building a Culture of Food Safety

Canadian Food Labelling Workshop

Certified HACCP Auditor

Complaint Handling: Best Practices and Guidelines

Developing Your Food Defense Plan

HACCP I: Prerequisite Programs

HACCP II: Developing Your HACCP Plans

HACCP III: Train the Trainer

HACCP IV: Verification, Validation and Reassessment

HACCP V: Internal Auditing of Your HACCP System

HACCP VI: Procedure Writing and Document Control for HACCP

Implementing SQF Systems

Internal Auditor: BRC

Internal Auditor: SQF

Introduction to Food Safety and HACCP

Problem Solving and Root Cause Analysis: An Introduction

Recall Planning and Preparation: Developing Your Recall Plan

Shelf-Life Determination

Supplier Management and Quality Assurance

Courses Offered Through Our Partners in 2014Please visit the afPa and Perennia websites for specific course dates and registration information.

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Perennia’s leading quality and food safety team helps clients build and maintain confidence in their brand by helping put programs and processes in place to ensure their product is safe for consumers. Their consultants offer a wide variety of services, which includes developing and implementing GFSI programs such as BRC and SQF, auditing, sensory evaluations and nutritional labelling.

About Perennia Perennia is a fully integrated agri-food and bio-resource company based in Nova Scotia with the mission to “empower industry by providing knowledge and advice to create value.” The company is comprised of three divisions: Extension and Advisory Services, Quality and Food Safety, and Bioventures. Its teams work with clients to address production issues on farm, help them create internationally recognized quality and food safety programs, assist them by offering leased incubation space for new product development, and work with them to transform underutilized land- and marine-based bioresources into high-value products like nutraceuticals, functional ingredients and non-food based bioproducts.

Course OfferingsPlease visit www.perennia.ca. Click on the Quality and Food Safety tab on the left, followed by the training link. This will take you directly to our list of courses.

Contact Perennia TodayKentville Office 32 Main St., Kentville, NS B4N 1J5Tel: (902) 678-7722 x 222Fax: (902) 678-7266Email: [email protected]: www.perennia.ca

Now you can get the same great food safety courses, approved audits, and HACCP Accreditation in your own back yard. The Alberta Food Processors’ Association (AFPA) offers NSF-GFTC’s proprietary technical training, auditing & certification services in Western Canada.

About AFPA Alberta Food Processors’ Association is a not-for-profit organization representing all segments of the food and beverage industry: growers, producers, retailers, food service buyers and service suppliers. Since 1974, AFPA has assisted its members in the key areas of food safety and quality, marketing, logistics, training and development and innovation. The association’s mandate is to promote the growth and profitability of its members. Through its membership in Food and Beverage Canada and the Food Processors’ Alliance of Canada, AFPA has formed strong working relationships with its counterparts throughout western Canada.

Course OfferingsPlease visit www.afpa.com. Click on the training and development tab at the top, followed by the food safety tab. This will take you directly to our list of courses.

Contact AFPA TodayCalgary Office100w, 4760-72 Ave SE, Calgary, AB T2C 3Z2Tel: (403) 201-3657 x 21Fax: (403) 201-2513Email: [email protected] Web: www.afpa.com

“Alberta Food Processors’ Association has had a long and successful partnership with NSF-GFTC providing HACCP training to the food processing industry in Alberta. The partnership has been good for both parties and has resulted in an increased level of knowledge in food safety for the food processing industry in Alberta.”

melody Pashko General manageralberta food Processors’ association (afPa)

Advanced Canadian Ingredient LabellingPrerequisite(s): canadian ingredient labelling workshop or practical regulatory experience Duration: 1 day

Designed as an ideal companion and follow-up to the Canadian Ingredient Labelling Workshop, this program offers an advanced look at select Canadian ingredient labelling regulations that drive the marketability of foods to ensure a strong understanding of regulatory requirements for compliance. This interactive workshop provides an in-depth study of enhanced food allergen, gluten source and sulphite labelling, precautionary allergen labelling, CFIA’s Guidelines for Highlighted Ingredients and Flavours, organics and labelling and advertising claims related to ingredients. Ask questions of a leading regulatory expert and navigate the complexities of food labelling rules, regulations, policies and guidelines. At the end of the program, you will be able to:

•Manageandaddressallergenandprecautionaryallergenlabelling•Understandhowingredientlabellingrulesaffectyoureffortsto

simplify your ingredient lists and manage the clean labelling process•Reviewyourlistofingredientsconsideringthemarketabilityof

your product (i.e. is your food MSG free, preservative free, natural, made with natural ingredients or pure?)

•DiscusshowCFIA’sGuidelines for Highlighted Ingredients and Flavours affect label and advertising statements

•Discussformulatinganorganicfoodandthetypesofingredientsthat may or may not be used

At NSF-GFTC, we clarify food regulations that impact your company. We make sure you understand how regulatory changes affect you. Our programming reflects the most up-to-date information on changes in regulatory guidelines. We make sure your knowledge of the policies, laws and regulations governing food is current and complete. Our trainers help you make sense of the regulatory landscape and requirements for food and beverages sold in Canada, the U.S. and around the world. Programming includes Canadian food regulations, Canadian ingredient and nutrition labelling, food health claim regulations, natural health product regulations, U.S. food labelling under the FDA and international food laws and regulations. Ask your questions of leading regulatory experts, participate in interactive workshops and understand the regulations that affect your company and your products.

Regulatory Series

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Location Guelph, ON

Course Codes TRG2341: Mar 25, 2014and Dates TRG2342: Nov 4, 2014



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Canadian Food Additives Regulations WorkshopPrerequisite(s): familiarity with canadian ingredient labellingDuration: 1 day

Designed for an audience familiar with ingredient labelling, this one-day workshop provides in-depth information on Canadian food additives, colour additives, novel food ingredients, vitamin and mineral regulations, and labelling considerations related to additives. It covers a full spectrum of food products including meat, non-meat, processed foods, bakery goods, and snacks. At the end of the program, you will be able to:

•Definefoodadditivesandingredientsthatqualifyasfood additives

•DiscussCanadianrequirementsandlegislationpertainingtoprocessed foods and additives

•Betterappreciateregulationsgoverningfunctionalingredients(flavours, fibres, vitamins, minerals and nutritive ingredients)

• Identifylabellingandclaimsopportunities(e.g.nopreservatives),and restrictions related to food additives (flavours, colours, etc.)

•Differentiatebetweenfoodadditivesandprocessingaids

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Location Guelph, ON

Course Codes TRG2365: Sep 23, 2014and Dates



Canadian Food Labelling WorkshopPrerequisite(s): Knowledge of the canadian regulatory landscapeDuration: 1 day

Designed to provide an overview of Canadian food labelling requirements, this program covers food labelling under federal jurisdiction for a wide range of foods from manufactured foods (snacks, bakery products, processed fruits and vegetables) to meat and poultry products. It covers basic labelling considerations (common name, net contents, ingredient list, nutrition facts and dealer name and address), as well as additional labelling considerations that may apply (storage information, durable life dates, artificial sweetener statements, vignettes, artificial flavours, country of origin, etc.). We will cover labelling requirements under the Food and Drug Regulations, Consumer Packaging and Labelling Regulations, Processed Products Regulations, Meat Inspection Regulations, 1990, Organic Products Regulations, 2009, Fish Inspection Regulations and Dairy Products Regulations. At the end of the program, you will be able to:

•Developafoodlabelundervariousfederallegislations• Identifyfoodsthatrequirealabelandwhatexemptionsmaybe

applicable•Understandpackagingandlabellingdefinitionsandhowthey

relate to the presentation of information, type heights, etc. •Betterappreciatehowlayoutoptionscanaddressyour

design objectives•Differentiatebetweenretail(consumer)andnon-retail(foodservice/

further manufacture) labelling considerations•Understandcommonnames,standardnamesanddescriptivenames•Describehowcountryoforiginlabellingmaybeapplicabletoyourfood

This course is an ideal follow-up to the Canadian Food Regulations Workshop.

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Location Guelph, ON

Course Codes TRG2366: Mar 24, 2014and Dates TRG2367: Nov 3, 2014


www.gftc.ca

REGISTER

ONLINE

Day two: •Defineandunderstandthefederalactsandregulations

affecting the sale of food in Canada•DiscusstheFood and Drug Regulations as it relates to food

composition, ingredient declaration, processed food identity, dietary fibre and novel fibres, novel foods and food additives

•Distinguishbetweenmandatoryandvoluntaryfood label information

•OutlinethetypesofhealthclaimsonfoodpermittedinCanadaand requirements thereof

•Discusstheregulationsgoverningallergendeclaration• IdentifyanddiscussHealthCanada’snewpolicyon

energy drinks•ReviewthegenesisoftheNatural Health Products Regulations

Canadian Food RegulationsPrerequisite(s): Knowledge of the canadian regulatory landscapeDuration: 2 days

Gain a comprehensive understanding of Canadian food regulations, ask questions of leading experts in the field and learn how to strategically use the regulations and regulatory process to optimize your business proposition and market position. Through presentations, group activities and case studies, this two-day program reviews food regulations in Canada. At the end of the program, you will be able to:

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Location Guelph, ON

Course Codes TRG2368: Jan 20-21, 2014and Dates TRG2369: Sep 4-5, 2014



Day one:• Identifythefederalandprovincial

regulatory landscape and how it affects interprovincial and international trade

•Categorizeandcompareproductclassifications and jurisdictional considerations

• Interprettheformationoflawsand regulations, Interim Marketing Authorization (IMA) and the transition to Marketing Authorizations (MAs)

•Discussorganicregulations,allergenlabelling and other new and emerging compliance topics

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NSF-GFTC’sfoodlabellingteamreviewingredient

declarationsandcreatenutritionfactstablesforpackaged

products.Wealsoofferregulatorysupporttoensurethat

yourlabelsarecompliantwithallrequirements.

NSF-GFTChastheexpertisetotransform

yourmenuintoaconcise,user-friendly

documentthatincludesallthenutrition

informationyourcustomerswant.

FoodandLabellingServicesatNSF-GFTC

To discuss your labelling needs contact Carol Zweep at [email protected], 519-821-1246 x 5019

Do you need Canadian regulatory assistance for your food or menu items?

Canadian Ingredient LabellingDuration: 1 day

Preparing and properly declaring a list of ingredients is one of the most challenging requirements in food labelling. Are you confident in the regulatory compliance of your existing or new ingredient listing? This course focuses on the requirements of Food and Drug Regulations that govern all foods and beverages sold in Canada. At the end of the program, you will be able to:

• Identifythefoodsthatareexemptfromingredientlistings•Explainthebasicsofingredientlabelling,(e.g.typeface,type

height, location) and generate presentation options•Understandnomenclature(e.g.commonnames,classnames,

collective names)• Interpretcomponentdeclarationsandexemptions•Definefoodadditivesandhowtheyarespeciallyregulated•UnderstandhowInterimMarketAuthorizations(IMAs)andMarket

Authorizations (MAs), influence compliance •UnderstandwhatCFIAandHealthCanadadefineasprocessing

aids and incidental additives•Appreciaterulesgoverningingredientomissionsandsubstitutions•Discusstheinfluenceofingredientsonnutritionlabelling•DescribeCFIA’sGuidelines for Highlighted Ingredients and Flavours•Describehowlabelclaimsandstatementsaffectthelistof

ingredients (e.g. no preservatives) and how the ingredients may influence label claims themselves (e.g. natural)

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Location Guelph, ON

Course Codes TRG2370: Feb 19, 2014and Dates TRG2371: Jun 9, 2014 TRG2372: Oct 15, 2014


When you register for Canadian Ingredient Labelling and Canadian Nutrition Labelling at the same time, you will receive the Legal Suites Food Suite Canadian Ingredient Labelling Workshop CD for ongoing reference (a $75 value).

m. Saqib Javaid Director Quality management Systems USa/canadanutrablend foods

“I have a team of highly qualified personnel who work in the areas of Quality Control, Product Development, Research and Development and Regulatory Affairs at three plants in three different cities. My company invests time and money to keep its technical staff up to date on all the changes happening in the food industry. After attending training at NSF-GFTC, I see positive changes with respect to employee attitude and task handling following all current and new regulations. My team feels more confident doing their job and productivity increases. I have always recommended to our clients that they send their technical staff to NSF-GFTC for technical training required in the food industry to boost their productivity.”

Canadian Nutrition LabellingDuration: 1 day

Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods for further manufacture. Many retail and food service companies driven by consumer demands are voluntarily providing nutrition information where such information is exempt under the law. Learn how to present nutrition information when it is mandatory and how to do so voluntarily. This course provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims. At the end of the program, you will be able to:

• Identifytherequirementsfornutritionlabelling,exemptions,and declaration of core nutrition and additional information

•DescribevariousNutritionFactsTable(NFT)formatsand their components: serving size, reference amounts, reference standards, recommended daily intake, weighted recommended nutrient intakes, daily values and tolerances for nutrient declarations

•Understandhownutrientvaluesarecalculatedandrounded•AppreciateAvailableDisplaySurface(ADS)anditsinfluenceon

NFT formatting, location and orientation•Differentiatebetweentheuseofdatabasesandwet-labtesting•Recognizevariousformsofallowablenutrientcontentand

health claims•Comprehendhowingredientlabelling,labelclaimsand

advertising affect the presentation of an NFT

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Location Guelph, ON

Course Codes TRG2373: Feb 20, 2014and Dates TRG2374: Jun 10, 2014 TRG2375: Oct 16, 2014


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Registration includes the extensive Legal Suites Food Suite Canadian Nutrition Labelling resource CD for ongoing reference (a $399 value).

When you register for Canadian Ingredient Labelling and Canadian Nutrition Labelling at the same time, you will also receive the Legal Suites Food Suite Canadian Ingredient Labelling Workshop CD for ongoing reference (a $75 value).


FoodandLabellingServicesatNSF-GFTC

Food Health Claims WorkshopDuration: 1 day

In times of heightened consumer awareness and adoption of health and wellness as a standard of living, the ability to make suitable health claims on everyday food products is important. Health claims are essential tools to develop and communicate health benefits to your customers. The process of submitting and having a claim approved for a particular food product is bound by rules and regulations. Health Canada’s Guidance Document for Preparing a Submission for Food Health Claims in Canada is an important tool to understand the regulations and processes for submitting a food health claim. At the end of the program, you will be able to:

•Understandregulatorydefinitionsoftherapeutic,disease-riskreduction and functional health claims in Canada

•DiscussHealthCanada’sGuidance Documents for Preparing a Submission for Food Health Claims and Preparing a Submission for Food Health Claims Using an Existing Systematic Review, and use their content to prepare a submission for food health claims

•Understandtheweightofevidencerequiredtosubmitasuccessful food health claim application

•Understandtheproductlabellingrequirementsthataccompanyafood health claim

• Identifycurrentregulationsincludingallergens,gluten-freeproducts and changes to the food/natural health product interface

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Location Guelph, ON

Course Codes TRG2395: Nov 26, 2014and Dates


International Food Laws and RegulationsDuration: 1 day

As food product exports and imports grow globally, it is important to understand international food laws and regulations to maintain a safe food supply. This one-day program provides an overview of the systems and regulatory practices in different regions of the world. Regulations concerning genetically modified foods, food additives and international regulatory compliance will be discussed.

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Location Guelph, ON

Course Codes TRG2472: May 30, 2014and Dates


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“NSF-GFTC taught us the importance of documentation, quality of ingredients, knowing your competition, R&D, marketing strategies and to take your time and do things right the first time. With the knowledge and tools NSF-GFTC gave us, Jungle Heat has grown into Jungle Heat Gourmet officially launching in Canada on March 10, 2010. If it was not for the courses at NSF-GFTC, Jungle Heat Gourmet would not be where it is it today. We are enjoying today’s successes and looking towards a bright and saucy future.”

ron Savoie & adrienne Kenney owners, Jungle Heat imports


U.S. Food Labelling Under the FDADuration: 1 day

Designed as a comprehensive overview of food labelling under the U.S. Food and Drug Administration (FDA), this program explores the Federal Food, Drug and Cosmetic Act, the Code for Federal Regulations - (Title 21), the Fair Packaging and Labeling Act, and other valuable resource guides as they relate to food labelling. Through presentations and workshop exercises, this program builds your knowledge and confidence to navigate the U.S. food labelling landscape. Comprehensive resource materials, including the Food Suite® Smart Tools US Food Labelling (FDA Regulated Foods) CD, are provided to enable you to begin working on U.S. food labelling immediately. At the end of the program, you will be able to:

•Identifyanddefinethepackage,thelabelandtheirfeatures(principal panel display, information panel, common name, net contents, ingredient list, nutrition facts, country of origin, etc.)

•Understandtechnicalfeaturesrelatedtonutritionlabelling,nutrient content claims and health claims

•Discussingredientlabelling,allergenlabelling,nomenclature,incidental additives and processing aids

•Recognizefoodlabellingwarnings,noticesandsafehandling statements

•Appreciatenutrientcontentandhealthclaims

•Identifyproperuseofdescriptiveterms(e.g.fresh,natural,organic)

Please Note: Due to the time constraints, this workshop does not cover pet food, infant food labelling, dietary supplements, restaurant foods, or alcoholic beverage regulations.

Location Guelph, ON

Course Codes TRG2509: May 15, 2014and Dates


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Natural Health Products RegulationsDuration: 1 day

Increasing consumer interest in living a healthier lifestyle creates opportunities for everyday food products to promote health and prevent disease. In Canada, food and Natural Health Products (NHPs) are governed by the Food and Drugs Act and its regulations. This program provides a clear and in-depth understanding of the regulations governing natural health products, the labelling and claim regulations for natural health products and the classification of various products as natural health products.

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Location Guelph, ON

Course Codes TRG2486: Apr 16, 2014and Dates


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NSF-GFTC Special Events

Innovation Breakfast Series

looking for current information and insight into emerging issues and trends, but don’t have time for an entire day away from work?

nSf-Gftc’s innovation breakfast Series is for you. Come and enjoy a hot breakfast while you learn about a topic relevant to the food industry. You will hear from two to three speakers and be back to work by mid-morning. Topics vary by session and cover all sectors within the food industry. Topics from past sessions include the latest information on natural health products, sanitation and microbiological issues in food safety, the development of healthful food products and marketing food products to seniors. These innovative programs are offered in spring and fall. Stay tuned for the 2014 dates and topics!

Symposia Series

Join key food industry professionals to gain cutting edge information.NSF-GFTC provides strategic information, research and insight on emerging issues, topics and trends that resonate with leaders along the entire food value chain. The Symposia Series highlights the need to assess how the Canadian food and beverage industry measures up in an increasingly globalized marketplace.

Safe food canada 2014february 27, 2014Now in its fourth consecutive year!This year’s lineup promises to build on the high standard of excellence in information sharing and networking. As well, the winners of the 2014 NSF-GFTC Food Safety Recognition Awards will be acknowledged. The agenda for this event is always packed with the latest and most sought-after food safety information for your company. Attendees are guaranteed an update from the Canadian Food Inspection Agency, the latest on the Food Safety Modernization Act, a high calibre keynote address speaker and much more.

food trends forecast 2014november 6, 2014Forecasting what we will eat in the future isn’t an easy undertaking for the food industry. NSF-GFTC helps with this challenge