Our HACCP series of training courses provide practical and technical information participants need to develop, implement and maintain a HACCP-based food safety management system.
DurationHazard Analysis and Critical Control Point (HACCP) is an internationally recognized methodology to prevent or eliminate food safety hazards (biological, chemical, physical), or reduce them to an acceptable level.
Our HACCP series of training courses provide practical and technical information participants need to develop, implement and maintain a HACCP-based food safety management system.
HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized approach to food safety that is systematic and preventative and has been in use since the 1960s.
It is a science-based food safety management system designed to prevent, reduce or eliminate potential food safety hazards (biological, chemical, physical).
to ensure safety of the food. The HACCP based food safety management system consists of two key components: Prerequisite Programs and HACCP Plans.
AGFP 112 – Fundamental: Food Safety Management training is offered bySaskatchewan Indian Institute of Technologies (SIIT).
Course certifies trainees with a Basic Food Safety Certificate which permits them to handle food in a service environment.
All food handling establishments with five or fewer employees are required to have at least one staff person who has successfully completed the Certified Food Handler Training course.
MTEC is an authorized contractor to deliver Manitoba Health's approved Food Handlers Certification Program, as well to administer and score the exams.
This program is for people who are already working in food industry, but are looking for career development, professional growth, and résumé relevancy. Students can complete the certificate or just take courses as they need.
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