HACCP & Control of Listeria Workshop - March 28-30, Moncton, NB
The workshop covers all the relevant prerequisites and Hazard Analysis and Critical Control Points (HACCP) principles to ensure the implementation of a food safety management system. The content is based on the core principles of Listeria pathogen control developed by Health Canada and is intended to help identify focused practices which are critical to effective Listeria control in a HACCP system. The course runs over 3 days and includes a blend of presentations and facilitator-led practical sessions. The course satisfies the training requirements for BRC and SQF.
For more information, and to register, link to Eventbrite