Online Food Safety Training

HACCP & Food Safety Online Training

Hazard Analysis and Critical Control Points (HACCP) is considered one of the most internationally recognized and trusted safety programs in the food industry.  It is a management system by which food safety is addressed through analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of finished product.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distribution, and merchandising to preparing food for consumption.

Our online HACCP & Food Safety Training is comprised of 20 modules separated into 3 stages. Complete the program at your own pace within 12 months of registering.

Stage 1 – HACCP Overview

Stage2 – HACCP Prerequisites

Stage 3 – HACCP Plans

For fees and program details, visit www.haccponline.ca

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Good Manufacturing Practices (GMPs)

Good Manufacturing Practices are the basic principles of operation a food processor should follow to produce a consistent, quality food product and are the basis of HACCP pre-requisite programs.

The GMPs online training has been set up for processors to train their employees on the importance of Good Manufacturing Practices anytime and anywhere in the plant. Membership is an annual basis from the time you register and there is unlimited access to the training site until your membership expires.

There are 8 modules which range from 8-14 minutes in length. All training materials (training records, training presentations, quizzes and reference materials) required to complete each module is provided on this website. We suggest that employees are trained in all 8 GMP areas so they understand the importance of all the GMP areas. The content of the modules is general and therefore you may wish to stress important plant specific requirement to your employees.

To see if GMPs training is right for you, visit www.gmpsonline.ca for more information.