GFTC Calendar2015

Training & Events
2015
Product Development
SQF
Food
Public
www.gftc.ca
FSSC22000
CanadaGAP
BRC
SENSORY
Onsite
Online
Regulations
Feed your mind.
Contents
6
Welcome Message
Information
Global Managing Director

Training and Education
HACCP
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Food Safety and HACCP for Fresh Produce

Introduction to Food Safety and HACCP
HACCP Refresher Training
Certified HACCP Auditor
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
HACCP for Manufacturing Food
Packaging Materials
HACCP for Warehousing and
Distributing Operations
Online GMP Refresher
CONTENTS
Global Food Safety and

Quality Benchmarked Standards
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GFSI Benchmarked Food Safety Standards A Comprehensive Overview

Implementing SQF Systems
Internal Auditor: SQF
SQF Code Overview for Managers
SQF Advanced Practitioner
SQF Practitioners Bundle
BRC Global Standard for Food Safety,
Issue 7 - Understanding the Requirements
Internal Auditor: BRC
Issue 7 - Third Party Auditor
BRC Global Standard for Packaging and
Packaging Materials, Issue 4 Understanding the Requirements
BRC Global Standard for Storage and Distribution,
BRC Global Standard for Agents and Brokers,
for Auditors
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BRC Global Standard for Agents and Brokers,

for Companies
Introduction to the CanadaGAP Program
CanadaGAP Auditor Training
Understanding the Requirements of FSSC 22000
(ISO 22000 and ISO/TS 22002-1)
Internal Auditor: FSSC 22000
Food Regulations
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Advanced Canadian Ingredient Labelling

Advanced Canadian Nutrition Labelling
All About TMAs and MAs That Govern
Foods in Canada
Canadian Food Additives Regulations Workshop
Canadian Food Labelling Workshop
Canadian Food Regulations
Canadian Ingredient Labelling
Canadian Nutrition Labelling
Bridging the Gap: U.S. Food Safety
Modernization Act and HACCP
Modernization Act and SQF
Modernization Act and BRC
Modernization Act and the FSSC 22000 Standard
Understanding FSMA: Foreign Supplier
Verification Programs for Importers of Food for
Humans and Animals (Proposed Rule)
Enhanced Canadian Allergen Labelling
Regulations: A Refresher
Food Additives in Canada: A Regulatory
Refresher
Food Health Claims Workshop
International Food Laws and Regulations
Natural Health Products Regulations
Safe Food for Canadians Act: Regulations and
Compliance
U.S. Food Labelling Under the FDA
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Basic Food Microbiology

Developing Microbiological Programs to Meet
GFSI Requirements for Ready-to-Eat (RTE) Foods
Environmental Monitoring and Microbiology
Listeria Hazard and Control
Listeria Policy and Validation in Ready-to-Eat
(RTE) Foods
Meat Microbiology
Microbiological Risk Assessment for
Foods and Beverages
Microbiology and Sanitation
Pathogen Detection in Food
Rapid Methods in Food Microbiology
Food Safety and Quality

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Allergen Management
Biofilms in Food Processing: Prevention and
Eradication
Certified Manager of Quality/Organizational
Excellence
Complaint Handling: Best Practices and
Guidelines
Developing a Sanitation Program for Produce
Farms, Packing Houses and Greenhouses
Developing Your Food Defense Plan
Food Plant Sanitation
Internal Auditing Principles for Food Quality
Managing Food Safety and Quality Risks During
Transport and Distribution of Food Products
Problem Solving and Root Cause Analysis:
An Introduction
Problem Solving and Root Cause Analysis:
Advanced
Recall Planning and Preparation: Developing Your
Recall Plan
Risk Assessment and Food Safety
Sanitary Design for Food Plants
Supplier Management and Quality Assurance
Validation of Sanitation for Allergen Control
Food Product Development,

Production, Sensory
and Packaging
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Canadian Better Process Control School

Certified Food Scientist Preparatory Course
Dairy Industry: Milk Processing and
Dairy Technology
Food Packaging Workshop:
Material, Performance and Applications
Hydrocolloids: Gums and Starches
Low-Acid Canned Foods: Processing,
Microbiology and Regulations
Science of Sensory Evaluation
Sensory Evaluation for Food Product Quality
Assurance and Improvement
Sensory Panelist Workshop: Selecting and
Training Your Sensory Panel Members
Shelf-Life Determination
Thermal Processing of Food: Basic Principles
CONTENTS
Food Microbiology
Food Science and Culinology

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Foundations in Food Science

Development of Food Systems
and Commercialization
Safety, Regulations, Packaging and
Sensory Evaluation of Food
Basics of Food Processing and Food Systems
eLearning: Online Programs and

Webinars
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All About TMAs and MAs and How They
Govern Foods in Canada
Enhanced Canadian Allergen Labelling
Regulations: A Refresher
Food Additives in Canada:
A Regulatory Refresher
NSF-GFTC Webinars
Partners
Special Events
New course offerings are listed in green.
Welcome
This past year marked the twentieth anniversary of NSFGFTC serving the Canadian food and beverage industry. This
significant milestone provides an opportunity to reflect on the
evolution of the Canadian food industry and to look at future
prospects for NSF-GFTC and the food industry as a whole.
Our goal at NSF-GFTC is no different than yours to
understand and respond to the needs of our clients. Over the
past two decades, our training portfolio has greatly diversified
to meet that need. We are proud to offer a range of courses
from comprehensive programs in food safety, to technical
training in product development, food science, packaging,
food regulations and globally benchmarked standards.
Innovation continues to drive NSF-GFTCs mission, with our
energy and efforts focused on improving the quality and
diversity of our training offerings. 2015 training programming
will be shaped by new regulatory drivers including Safe Food
for Canadians Act and the Food Safety Modernization Act
(FSMA). The legislation focuses on reforming and modernizing
regulations, enhancing international market opportunities and
helping our industry do what it does best - producing safe,
quality food. The legislation is of critical importance to the entire
food chain, from growers, to manufacturers, to distributors
and exporters. It will also have implications for food labelling
requirements ensuring consumers have meaningful information
to make informed decisions. Training related to the broadened
scope of the food supply chain and associated services, as
well as to the enhanced focus on food quality through globally
benchmarked standards, round-out an extensive annual
training portfolio.
Our goal to become an accredited training organization with
the International Association of Continuing Education and
Training (IACET) requires us to benchmark current operations
to the ANSI/IACET Standard for Continuing Education and
Training. Seeking this accreditation speaks to our firm
commitment to develop and deliver relevant and proven
training products, and ensures we are well positioned to serve
our clients current and future needs. This includes not only
new programming but new approaches such as eLearning,
just-in-time training products, and blended offerings that
address shifts in labour demographics, a globalized business
environment and the power of technology to foster sustained
behaviour changes and measure real performance.
Programming and learning options now allow us greater
flexibility in meeting clients specific learning needs and
circumstances. In addition, NSF-GFTCs team of training
experts can partner with you to develop customized
training solutions from basic refresher training to integrated
management of your annual learning and training requirements.
We are delighted to present our 2015 training offerings and
thank you for your continued patronage and trust in our
expertise and services.
6
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Petra Schennach
Global Managing Director

Training and Education
Food Division, NSF International
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Membership
Benefits
10% discount on public training courses

5% annual discount on one Technical Services and one Food Safety &
Quality Services project (to a maximum of $1500 each)
Complimentary registration for up to three individuals for our Innovation
Breakfast series
Discounts on Symposia series
Access to NSF-GFTCs member network and directory
Join Today!
www.gftc.ca
membership@gftc.ca
Information
Why Train with NSF-GFTC?
Each year, we provide training to more than 3000

professionals representing 500 agri-food companies.
Over 200 courses are delivered annually in up to 8
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.
Registration
In order to register for a program you must create a user

ID and password on our website (www.gftc.ca). This
will allow you to register for any program online, receive
materials on your homepage and manage your profile
details. If you have trouble registering for a program,
please contact our Registrar at (519) 821-1246 ext. 5028.
Within two days of your online registration, you will
receive a confirmation email containing specific details
related to the course including date, time, location,
directions, specific program requirements and travel/
accommodation information. You will also receive an
automatic registration reminder one to two weeks prior to
the program date.
Pricing and Payments
Member Rate
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
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
The regular rate applies to any course within three weeks
of the course start date.
INFORMATION
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.
Note: Only one discount can be applied to any registration. All NSFGFTC courses are priced in Canadian dollars. HST has not been
included in the calendar pricing. Course fees and dates listed in the
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).
Public Training
Public training programs are open to

anyone and, unless otherwise noted,
are held at the NSF-GFTC facility in
Guelph, Ontario.
Cancellation Policy
Early cancellations
When a cancellation is received in writing more than
two weeks before the course start date, a refund will
be issued for the registration fee paid, less a 25%
processing charge.
Late cancellations
Refunds will not be issued for cancellations received less
than two weeks before the course start date.
Course Cancellations
NSF-GFTC reserves the right to cancel or postpone a
program due to unforeseen circumstances or low course
enrolment. Should this occur, registrants will be informed
immediately and entire registration fees will be refunded.
Alternatively, registrants may choose to be transferred
into the next offering of the same program. If traveling
to attend a program, we recommend that you purchase
travel insurance should the program be cancelled or
postponed.
Substitutions
If you have pre-registered for a program but are no
longer able to attend, you are welcome to send a
colleague in your place. Please notify us of the change in
writing as soon as possible.
Inclement Weather
In the event of inclement weather, NSF-GFTC will
observe the University of Guelphs inclement weather
policy and will be closed when the University campus is
closed. Please check the University of Guelph website
(www.uoguelph.ca) for status on University closure and
subsequently NSF-GFTC closure.
Technology or Materials Required
Unless otherwise noted, participants are not required

to bring any specific technological devices 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 program.
Instructional Techniques and Methods
A 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 DVDs, question
and answer periods, pre- and post-testing, and quizzes
depending on the subject and program content.
Onsite Training
Training Deliv
Onsite 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 complete inventory of course offerings.
Various assessment tools, techniques and methods

may be used to assess participant learning and
achievement of learning objectives. These may
include quizzes/examinations, case studies,
discussions, skills/knowledge demonstrations,
instructor evaluation and feedback (group and
individual).
Notice of (and criteria for)

Successful Completion
Participants 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
event
2. Minimum of 90% attendance in all sessions
3. Full participation in, and satisfactory completion
of, all related program activities including group
activities, required assignments and relevant
assessments.
Notice of Unsatisfactory Completion
Travel and Accommodations
In order to receive the corporate rate, please mention that you

are attending a course at NSF-GFTC on the University of Guelph
campus when you call to make your reservation.
Delta Guelph Hotel and Conference Centre
www.deltaguelph.com
(519) 780-3701
Holiday Inn Guelph
www.holidayinnguelph.ca
(519) 836-0231
Staybridge Suites Guelph
www.staybridge.com
(519) 767-3300
Transportation to/from the Airport
The closest international airport to NSF-GFTC is Toronto

Pearson International Airport. If you do not plan on renting a car,
transportation to and from the airport can be arranged through Red
Car Limousine Service: www.redcarservice.com, (519) 824-9344.
Contacts
General inquiries for public and onsite training can be sent to:
nsfgftctrainingservices@nsf.org
Participants who fail to meet the criteria for

successful completion (stated above) will not
satisfactorily complete the training program and will
not be eligible to receive the NSF-GFTC Certificate
of Attendance.
Colle
ge A
ve.
Request for Official Learner Record

An Official Learner Record is a complete record of
your satisfactory completion of learning events. A
fee of $20CDN (plus applicable taxes and courier
fees) for each copy requested will be charged.
Requests can be made in writing to Training
Services at nsfgftctrainingservices@nsf.org
Stone
Partner Course
Some of our public training programs are offered through

our Canadian partners: Alberta Food Processors Association
(AFPA) and Perennia. Courses available through AFPA or
Perennia can be identified in the calendar by this icon.
401
Victoria Rd.
Please submit a written description of

any individual learning requirements to
Tel: (519) 821-1246
Rd.
Brock Rd.
London
very Options
Gordon St.
Hanlon Expy
Accessibility
88 McGilvray Street
Guelph, Ontario
N1G 2W1
McG
ilvray
St.
Notice of Proprietary Interest
Prior to the commencement of a learning event,

NSF-GFTC will disclose any instructors proprietary
interest in any product, instrument, service or
material to be discussed during the learning event
or source of third-party compensation related to the
presentation.
INFORMATION
Assessment
Toronto
Online Course
Online courses are available throughout

the year, and can be identified in the
calendar by this icon.
10
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-GFTCs food safety
and quality training programs have been developed
according to the 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 worldwide. This
comprehensive training series helps you and your
organization identify and manage food safety
hazards for food safety assurance throughout the
supply chain.
Course listing
HACCP
61
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13
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14
14
HACCP IV: Verification, Validation and Reassessment
15
HACCP V: Internal Auditing of Your HACCP System
15
HACCP VI: Procedure Writing and Document

Control for HACCP
16
HACCP for Manufacturing Food Packaging Materials
16
HACCP for Warehousing and Distributing Operations
17
81

Duration: 1 day
Course available:
P O
Designed to provide an introduction to food safety

and the Hazard Analysis and 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 program
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.
Location
Learning Objectives
At the end of the program, you will be able to:

Discuss the importance of food safety and HACCP
Identify food safety hazards
Describe the principles of HACCP
Outline the steps involved in HACCP plan development
Understand the regulations governing food safety in

Canada, U.S. and under the GFSI standards
Guelph, ON
Course Codes TRG2682: Jun 4, 2015

and Dates
TRG2683: Dec 4, 2015
Course Pricing Members $525
Early Bird $550
Regular $580
Register online at www.gftc.ca

Prerequisite(s): HACCP I and HACCP II
Duration: 1 day
Course available:
P O
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
teams knowledge and understanding is maintained as
per the requirement.
Learning Objectives

HACCP
A good working knowledge of the HACCP system is essential.
12
Understand prerequisite programs and the

Codex twelve steps to HACCP
Recognize the seven principles of HACCP
Identify, analyze and assess hazards for
food safety
Identify methods to confirm effectiveness of
prerequisite programs
Location
Guelph, ON
Brampton, ON
Truro, NS
Edmonton, AB
Course Codes
and Dates
TRG2655: Feb 9, 2015

TRG2656: Aug 10, 2015
TRG2657: Oct 24, 2015

Weekend Offering
Oct 19, 2015
Jun 8, 2015
Visit www.perennia.ca
Visit www.afpa.com

Early Bird $550
Regular $580
haccp

Duration: 3 days
Course available:
P O
Certified HACCP Auditors require a full understanding

of the standards and principles of auditing a HACCPbased 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 indepth and practical understanding of the internationallyrecognized American Society for Quality Certified
HACCP Auditor (CHA) body of knowledge and prepare
for the ASQ CHA examination.
Learning Objectives

Explain audit expectations for management, prerequisite

programs, implementation, program maintenance,
validation and verification under a HACCP system
Identify required auditor competencies and HACCP
auditing tools
Design an action plan to effectively use the auditing
tools at your facility
Location
Guelph, ON
Vancouver, BC
Moncton, NB
Course Codes
and Dates

TRG2606:
Feb 2-4, 2015
TRG2608:
Aug 5-7, 2015
TRG2607:
Apr 15-17, 2015
TRG2609:
Sep 21-23, 2015
Course Pricing

Members $1020
Early Bird $1075
Regular $1135
Members $1115
Early Bird $1175
Regular $1235
A good working knowledge of the HACCP

system is essential.
This program helps you prepare for the
ASQ CHA exam. To learn more about the
certification, exam dates and other details,
visit www.asq.org
Members $1115
Early Bird $1175
Regular $1235

Duration: 2 days
Course available:
P O
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.
Learning Objectives

Describe the components of HACCP prerequisite

programs
Begin the process of implementing prerequisite programs
Identify good manufacturing practices
Document your prerequisite programs
Location
Guelph, ON
Brampton, ON
Course Codes
and Dates

TRG2636: Jan 12-13, 2015

TRG2637: Mar 2-3, 2015
TRG2639: May 4-5, 2015
TRG2640: Jul 6-7, 2015
TRG2641: Sep 14-15, 2015
TRG2642: Nov 9-10, 2015
TRG2638:
Mar 9-10, 2015
Apr 11-12, 2015
Jul 6-7, 2015
Weekend Offering
Early Bird $799
Regular $840
Truro, NS
Calgary, AB
Edmonton, AB
Apr 20-21, 2015
Oct 26-27, 2015
Visit www.perennia.ca Visit www.afpa.com Visit www.afpa.com
Public Training
O Onsite Training
Partner Course
Online Course
13
HACCP II: Developing your HACCP Plans

Prerequisite(s): HACCP I: Prerequisite Programs
Duration: 3 days
Course available:
P O
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.
Learning Objectives
HACCP II is an examinable program. Register for HACCP II with the

optional online examination and receive a Certificate of Attainment
upon successful completion.

Discuss food safety, food quality, global food safety

standards and prerequisite programs as building
blocks for HACCP
Apply the Codex 12 steps to HACCP to develop
and maintain your HACCP plans
Differentiate between physical, chemical and
biological hazards
Conduct a hazard analysis and utilize the HACCP
decision tree to identify critical control points
Location
Guelph, ON
Brampton, ON
Course Codes
and Dates

TRG2643: Jan 14-16, 2015

TRG2644: Mar 4-6, 2015
TRG2645: May 6-8, 2015
TRG2647: Jul 8-10, 2015
TRG2648: Sep 16-18, 2015
TRG2649: Nov 11-13, 2015
TRG2646:
Mar 11-13, 2015
Apr 22-24, 2015
Jun 5-7, 2015
Jul 8-10, 2015

Weekend Offering

Early Bird $999
Regular $1049
Truro, NS
Calgary, AB
Edmonton, AB
Oct 28-30, 2015

Duration: 2 days
Course available:
P O
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).
Learning Objectives

HACCP
14
Build and deliver an effective HACCP training program

Train with confidence
Apply principles of adult learning
Location
Guelph, ON
Course Codes TRG2650: May 11-12, 2015

and Dates
TRG2651: Nov 16-17, 2015
Early Bird $735
Regular $775
Did you
know...
NSF-GFTC Training Services
offers an Online GMP
Refresher program. Find out
more on page 81 or email us at
haccp

Duration: 1 day
Course available:
P O
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 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.
Learning Objectives

Define and classify actions comprising monitoring, verification,

validation and reassessment
Discuss effective validation and revalidation strategies
Identify triggers for reassessment of PRPs and HACCP plans
Understand the elements of an effective reassessment/review system
Location
Guelph, ON
Truro, NS
Calgary, AB
Edmonton, AB
Course Codes
and Dates

TRG2652: Feb 10, 2015

TRG2653: Jul 13, 2015
TRG2654: Dec 1, 2015
Oct 20, 2015
Dec 8, 2015
Jun 9, 2015
Early Bird $550
Regular $580
HACCP V: Internal Auditing of Your HACCP System

Duration: 1 day
Course available:
P O
The HACCP audit is a systematic approach to

determine whether your HACCP plans are being
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.
Learning Objectives
Location
Guelph, ON
Truro, NS
Calgary, AB
Edmonton, AB
Course Codes
and Dates

TRG2658: Feb 11, 2015

TRG2659: Jul 14, 2015
TRG2660: Dec 2, 2015
Oct 21, 2015
Dec 9, 2015
Jun 10, 2015
Course Pricing
Members $525
Early Bird $550
Regular $580

Plan an effective internal audit of your HACCP system

Apply techniques in planning, executing, reporting and
following up on audits
Use internal audit results as a tool for corrective action
Use internal audits to improve scores on

third-party audits

Visit www.perennia.ca Visit www.afpa.com
Visit www.afpa.com
Public Training
O Onsite Training
Partner Course
Online Course
15
HACCP VI: Procedure Writing and Document Control for HACCP

Duration: 1 day
Course available:
P O
Documentation is crucial to any system but when dealing

with food safety issues, documentation and well-written
procedures are often mandatory. Prerequisite programs,
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.
Learning Objectives

Define the process of document preparation
Develop standard page templates
Develop protocols for effective management of your

system
Develop an action plan for continuous improvement
Location
Guelph, ON
Truro, NS
Calgary, AB
Edmonton, AB
Course Codes
and Dates

TRG2661: Feb 12, 2015

TRG2662: Jul 15, 2015
TRG2663: Dec 3, 2015
Oct 22, 2015
Dec 10, 2015
Jun 11, 2015
Course Pricing
Members $525
Early Bird $550
Regular $580 Visit www.perennia.ca Visit www.afpa.com
Visit www.afpa.com
HACCP for Manufacturing Food Packaging Materials

Duration: 2 days
Course available:
P O
Designed for packaging producers and suppliers to food companies who wish to develop and implement a HACCP
program, this training program 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
Commissions seven principles of HACCP, prerequisite programs, and HACCP plan development. HACCP models for
packaging materials (e.g. rigid plastics, cartons, cut and stack labels, and composite cans) will also be shared.
Learning Objectives
HACCP
16
Discuss the importance of HACCP in managing food

safety along the packaging supply chain
Identify packaging-related food safety hazards
Understand prerequisite programs and GMPs
Develop and implement your HACCP plan
A good understanding of food safety principles will be beneficial.
Public Training
O Onsite Training
Location
Guelph, ON
Course Codes TRG2634: Sep 24-25, 2015

and Dates
Early Bird $735
Partner Course
Online Course
Regular $775
Duration: 2 days
Course available:
P O
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.
haccp
HACCP for Warehousing and Distributing Operations
Learning Objectives

Discuss food safety regulations affecting food

warehouse and distribution operations
Explain effective management and control of buildings,
grounds, pest control and sanitation of facilities
Develop and integrate HACCP into the operational
food system
Location
Guelph, ON
Course Codes TRG2635: Jun 11-12, 2015

and Dates
Early Bird $735
Regular $775
Describe food security for warehousing and

distribution centres
A good understanding of food safety principles will be beneficial.
TRUSTED AGRICULTURAL FOOD SAFETY AND QUALITY SPECIALISTS

NSF-GFTC is your one-stop resource for food safety and quality compliance. Our global
network of skilled auditors in more than 77 countries and wide range of services and
certifications means we can streamline your food safety programs and strengthen
your brand.
Contact us and discover why were known as The Most Trusted Name in Food Safety TM.
FOOD SAFETY AND QUALITY SERVICES
NSF-GFTC AGRICULTURE
88 McGilvray St., Guelph, ON, N1G 2W1, Canada
+1 519 821 1249 | canadagap@nsf.org | www.gftc.ca
17
Global
Food
Safety
and
Quality
Benchmarked
Standards
18
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-GFTCs global standards series of courses deliver up-todate programming, focused on understanding and implementing
the requirements of your chosen GFSI recognized standard.
Designated as an Approved Training Establishment (ATE) 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 striving to become certified to a
GFSI benchmarked standard or looking to maintain certification,
NSF-GFTCs 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.
Course listing
GFSI Benchmarked Food Safety Standards -
A Comprehensive Overview
20
21
22
22
23
SQF Practitioners Bundle
24

24
25

Issue 7 - Third Party Auditor
25
BRC Global Standard for Packaging and Packaging

Materials, Issue 4 - Understanding the Requirements
26
BRC Global Standard for Storage and Distribution,

26
BRC Global Standard for Agents and Brokers, Issue 1 -

Understanding the Requirements for Auditors
27
BRC Global Standard for Agents and Brokers, Issue 1 -

Understanding the Requirements for Companies
27
28
28
Understanding the Requirements of FSSC 22000

(ISO 22000 and ISO/TS 22002-1)
29
Internal Auditor: FSSC 22000
29
GFSI Benchmarked Food Safety Standards: A Comprehensive Overview

Duration: 1 day
Course available:
P O
Are you looking for a greater understanding of the various GFSI benchmarked food safety standards? Are you
struggling to make the distinctions? Review the GFSI benchmarked standards and discuss considerations for choosing
the best standard for your company in this comprehensive overview.
Learning Objectives

Explain GFSIs organization and benchmarking process

Discuss and differentiate between the global food safety
and quality benchmarked standards: BRC, SQF, IFS,
FSSC 22000 and CanadaGAP
Itemize the advantages of choosing a GFSI
benchmarked food safety standard and considerations
for choosing the best standard for you
Describe the certification and auditing landscape for the
different standards
Location
Guelph, ON
Course Codes TRG2623: Apr 8, 2015

and Dates
TRG2624: Oct 8, 2015
Early Bird $525
Regular $550
Serving global standards to the supply chain

one certification at a time
AN ACCREDITED CERTIFICATION BODY FOR THE

FOLLOWING GFSI-RECOGNIZED STANDARDS:
> SQF EDITION 7.2
> BRC FOOD VERSION 6
> BRC PACKAGING
> BRC STORAGE AND DSITRIBUTION
> FSSC/ISO 22000
> IFS LOGISTICS
Audit Services
We also provide independent third-party audits:
> Good Manufacturing Practices (GMP)
> Food Safety and Quality Systems (FS&QS)
> Packaging
> HACCP Certification
> Good Distribution Practices (GDP)
20
FOR MORE INFORMATION, CONTACT: IRENE SEETNER, SEETNER@NSF.ORG, 1 (877) 435 9001 IN QUEBEC: PAUL BEAUDOIN, PBEAUDOIN@NSF-ISR.ORG, 1 (289) 838 2204
Duration: 2 days
Course available:
P O
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.
A good understanding and working knowledge of food safety and
quality management systems is essential.
Learning Objectives

This course meets the training requirement for the SQF Consultant
(successful completion of SQFI online exam also required) and will
provide the SQF Practitioner with the knowledge to develop their
in-house program. SQF consultants must successfully complete the
online exam provided directly through SQFI.
Participants should bring their copy of the SQF Code to this
training program.
Discuss the updates to the SQF Code, from

Edition 7.1 to Edition 7.2, food sector categories
and corresponding modules
Describe SQF system elements
Differentiate between Level 1, Level 2 and Level 3
certification
Implement and maintain SQF systems
Develop, validate and verify your food safety and
quality plans and SQF system
Prepare for SQF certification
Understand requirements for SQF practitioners
and SQF consultants
Location
Guelph, ON
Boucherville, QC
Truro, NS
Calgary, AB
Course Codes
and Dates
TRG2666: Jan 26-27, 2015

TRG2668: Jun 24-25, 2015
TRG2667: Mar 9-10, 2015

TRG2669: Aug 10-11, 2015
May 25-26, 2015
Jun 22-23, 2015
Course Pricing

Members $699
Early Bird $735
Regular $775
Members $840
Early Bird $885
Regular $930
Visit www.perennia.com
Visit www.afpa.com
NSF-GFTC is a known leader in food-related

training with knowledgeable and experienced
trainers. The best investment you can make is
in training and education and we have seen
great value for our investment. The three most
significant improvements that have resulted
from the training programs with NSF-GFTC
are SQF certification, CT-PAT certification
and employee awareness. Our employees
recommend NSF-GFTC if you want to have
the best in training and education, with great
service delivery and proven results.
Vu Dube
Global Food Safety and Quality Benchmarked Standards
Johnvince Foods
Public Training
O Onsite Training
Partner Course
Online Course
21

Duration: 1 day
Course available:
22
P O
A well-established internal auditing program is a

fundamental requirement for the SQF Code. 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.
A working knowledge of the SQF Code is essential.
Learning Objectives

Plan an effective internal audit of your food safety

management system in compliance to the SQF Code
Use your audit results as a tool for corrective action
and continual improvement
Location
Guelph, ON
Boucherville, QC
Truro, NS
Calgary, AB
Course Codes
and Dates
TRG2674: Jan 28, 2015

TRG2676: Jun 26, 2015
TRG2675: Mar 11, 2015

TRG2677: Aug 12, 2015
May 27, 2015
Jun 24, 2015
Course Pricing

Members $499
Early Bird $525
Regular $550
Members $570
Early Bird $599
Regular $630
Visit www.perennia.com
Visit www.afpa.com

Duration: 1 day
Course available:
P O
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.
Learning Objectives

Understand the SQF Code and its impact on your business
Identify your role in achieving and maintaining SQF certification
Evaluate your existing food safety system for SQF compliance
Communicate the benefits of SQF certification
A good understanding of the SQF Code is essential.
Location
Guelph, ON
Course Codes TRG2624: Oct 1, 2015

and Dates
Early Bird $525
Regular $550
Did you
know...
NSF-GFTC Training
Services offers a full range
of courses for continual
improvement of your
food safety management
system. Please see pages
58-67 for more information.
Duration: 2 days
Course available:
P O
The SQF Advanced Practitioner course is a two-day program designed for the current SQF practitioner who is seeking
further education on how to improve and maintain their companys SQF program. The SQF Advanced Practitioner
course provides the tools needed to improve and advance the food safety system in the facility and manage the ongoing
maintenance of the SQF program.
The activity-based course addresses the following three areas:
1. Using the internal audit program to manage, maintain and enhance the SQF system
a. Best practices on how to conduct internal audits
b. Take internal audit results and assign risk and criticalities observations and gaps that

require immediate action
2. Utilizing the corrective action/preventive action process as a tool to identify trends and build continuous improvement
a. Best practices for developing corrective action and preventative action processes for collaboration and

effective implementation.
b. Tips and tools for measuring and developing trend analysis
3. Improving the demonstration of managements commitment and developing and prioritizing key
performance indicators.
a. Improve operational efficiencies and quality and create KPIs
b. Take the results of the trend analysis to create an action plan and opportunities for system improvement
c. Build a food safety program that includes an ROI.
To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following
prerequisites prior to attending:
1. Successfully completed (C-complies rating or higher) at least one SQF certification recertification process as the designated
SQF practitioner
2. Successfully completed a HACCP training class that includes a final assessment
3. Successfully completed the Implementing SQF Systems examination
A good understanding of the food safety principles and the SQF Code is essential.
Participants should bring their copy of the SQF Code to this training program.
Location
Guelph, ON
Vancouver, BC
Moncton, NB
Course Codes
and Dates
TRG2719: Feb 23-24, 2015

TRG2723: Nov 18-19, 2015
TRG2720: Apr 13-14, 2015
TRG2721: Sep 24-25, 2015
Course Pricing

Members $699
Early Bird $735
Regular $775
Members $840
Early Bird $885
Regular $930
Members $840
Early Bird $885
Regular $930
Public Training
O Onsite Training
Partner Course
Online Course
23
SQF Practitioners
Bundle

Issue 7 Understanding the Requirements
Duration: 5 days
Duration: 2 days
Course available:
24
P O
Course available:
P O
The SQF Code requires that the senior management

at a facility designate an SQF practitioner for each site
who is responsible in overseeing the development,
implementation, review and maintenance of the SQF
system, food safety fundamentals and the food safety
plan for that facility. The SQF practitioner should have
the knowledge and training to take appropriate and
timely action to ensure the integrity of the SQF system is
maintained. As per the SQF Code, the SQF practitioner
must have completed an examinable HACCP-based
training program, be able to implement and maintain
a HACCP-based food safety plan and have a clear
understanding of the SQF Code and its requirements.
This course helps you understand the general principles

and requirements of the BRC Global Standard for Food
Safety, Issue 7, 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.
Understand protocol and requirements of the standard
The week-long SQF Practitioners Bundle includes

two days of examinable HACCP training, the two-day
Implementing SQF Systems program, and one day of
internal auditing principles related to the SQF system
requirements. This intensive program will provide you
with the essential training, knowledge, skills and tools
needed to establish and maintain the SQF system
certification for your organization.
Understand the details of the standard
A good understanding of food safety principles is essential.

Participants should bring their copy of the SQF Code to this
training program.
Location
Guelph, ON
Course Codes TRG2750: Apr 27-May 1, 2015

and Dates
TRG2725: Oct 26-30, 2015
Course Pricing Members $1899 Early Bird $1999 Regular $2098
Learning Objectives

Understand the background and benefits of the

standard
Understand audit planning and the events during and

after an audit
Understand the current compliance monitoring of
certification bodies by the BRC

Participants should bring their copy of the BRC Global Standard for
Food Safety, Issue 7 to this training program.
Location
Guelph, ON
Course Codes TRG2574: Feb 18-19, 2015

and Dates
TRG2575: Aug 11-12, 2015
Early Bird $735
Regular $775
NSF-GFTC is designated as an Approved

Training Establishment by the BRC.
This trademark belongs to the British
Retail Consortium, which is being used
under license.
Duration: 1 day
Course available:
P O
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 7 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 7.
Learning Objectives
Plan an effective internal audit of your food safety and
quality management system in compliance with the BRC
Use your audit results as a tool for corrective action
A good understanding of the BRC Global Standard for Food is essential.
Location
Guelph, ON
Course Codes TRG2672: Feb 20, 2015

and Dates
TRG2673: Aug 13, 2015
Early Bird $525
Regular $550
BRC Global Standard for Food Safety, Issue 7 Third Party Auditor
Duration: 5 days
Course available:
P O
This new course for auditors has been extended

to allow time for the inclusion of the soft skills
that auditors will be tested for by GSFI. It will
provide an understanding of the standard in
terms of the new protocol and requirements as
well as how to apply them in an audit situation.
As well as providing an in-depth guide to the
requirements of the standard, participants
will also learn how to undertake a BRC audit
including the planning and reporting of the
audit. This course will provide participants with
an in-depth understanding of the revisions to the
format and content of the standard and includes
particular reference to the changes in response
to the issues and concerns of the food industry.
The course is designed to equip participants
with the skills and knowledge to successfully
implement the standard onsite.
Location
Guelph, ON

and Dates
TRG2579: Nov 2-6, 2015
Course Pricing Members $1690 Early Bird $1775
Learning Objectives
Understand the background and benefits of the standard
Understand the details of the scheme
Explain auditing principles
Demonstrate effective auditing techniques
Understand food safety auditor competencies as defined by GFSI
Understand compliance monitoring of certification bodies
Understand the BRC Directory
Participants must bring a copy of the BRC Global Standard for Food Safety, Issue 7 with them
when they attend the program.
Participants must have a working knowledge of quality management systems and auditing within
the relevant manufacturing sector. Participants should also have completed a HACCP course of
at least two days duration, and read the reviewed the Global Standard for Food Safety, Issue 7.
The course includes a mandatory 90-minute open book examination on the final day of this
5-day program. All participants will receive a BRC-issued certificate according to the grade
received, in addition to the NSF-GFTC Certificate of Attendance.
Vancouver, BC
Moncton, NB
TRG2577: Apr 13-17, 2015
TRG2576: Sep 21-25, 2015
Regular $1859 Members $1790
Early Bird $1875
Regular $1959

under license.
Public Training
O Onsite Training
Partner Course
Online Course
25

26
BRC Global Standard for Packaging

and Packaging Materials, Issue 4
Understanding the Requirements
BRC Global Standard for Storage

and Distribution, Issue 2
Understanding the Requirements
Duration: 2 days
Duration: 2 days
Course available:
P O
Course available:
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.
Learning Objectives

Explain the risk-based approach adopted by the

standard
Learn to apply the hazard- and risk-based approach
for safety of packaging materials for food
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.
Learning Objectives

Categorize all requirements that need to be met to be

in compliance with the standard requirements
Understand the auditing and certification system for
the packaging standard
Identify next steps in implementing the Global
Standard for Packaging and Packaging Materials
Participants should bring a copy of the BRC Global Standard for

Packaging and Packaging Materials, Issue 4 with them when they
attend the program.
Location
Guelph, ON
Early Bird $735
Understand the hazard and risk analysis system

Identify best practices in site environment and
operating standards, including maintenance, cleaning
and pest control, product handling and, where
applicable, temperature controls
Describe BRC standards for vehicle operating
standards, facility management and good operating
practices
Understand the auditing and certification system for
the standard
Identify next steps in implementing the BRC Global
Standard for Storage and Distribution
Participants should bring a copy of the BRC Global Standard for Storage
and Distribution, Issue 2 with them when they attend the program.
Course Codes TRG2580: Mar 30-31, 2015

and Dates
P O
Regular $775
Location
Guelph, ON

and Dates

under license.
Early Bird $735
Regular $775

under license.
BRC Global Standard for Agents

and Brokers, Issue 1 Understanding
the Requirements for Companies
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Introduced in 2014, the BRC Global Standard for Agents

and Brokers provides essential certification for companies
in the food and/or packaging supply chain that provide
the services of purchase, importation or distribution of
products. This course is designed for auditors already
qualified on the suite of BRC Global Standards, who wish to
gain a working knowledge of the scope, requirements and
protocol of the Global Standard for Agents and Brokers.
Learning Objectives

Know the scope of the Standard requirements, understand
which companies may be certified to the Standard and
which products are applicable for certification

Understand the Standard format and structure

Know the International Commercial Trading Terms used
in the industry
Introduced in 2014, the BRC Global Standard for Agents

and Brokers provides essential certification for companies
in the food and/or packaging supply chain that provide
the services of purchase, importation or distribution of
products. This course is designed for agents and/or
brokers, and those trading with them, who wish to know
the scope and requirements of the Standard, the audit
protocol and certification process. The course is led by
an experienced trainer, who will guide delegates through
some practical exercises to consolidate the learning.
The course will finish with a 30-minute exam to assess
knowledge and understanding.
Learning Objectives

Identify what is required to comply with each

requirement of the Standard
Know how to prepare for an audit to the Global

Standard for Agents and Brokers
Be aware of the scope and duration of an audit

Understand the procedure for closing out corrective
actions on non-conformities
Be familiar with how an audit will be reported and how
companies will be certified
At the end of the course participants will be assessed with a one-hour

exam. Anyone wishing to conduct certification audits will need to achieve
a Merit of 80% or higher on this exam, as well as meet the other auditor
requirements as set out by the BRC.
Agents and Brokers with them when they attend the program.
Location
Define the scope of the Standard requirements, and

what companies may be certificated to the Standard
and products applicable for certification
Understand the format and structure of the
requirements of the Standard
Identify what is required to comply with each
requirement
Know how to prepare for an audit to the Global
Standard for Agents and Brokers
Understand the procedure for closing out corrective
actions on non-conformities
Agents and Brokers with them when they attend the program.
Location
Guelph, ON
Course Codes TRG2747: Sep 29, 2015

and Dates
Guelph, ON
Course Codes TRG2573: Mar 9, 2015

and Dates
P O
Early Bird $525
Early Bird $525
Regular $550
Regular $550


under license.
BRC Global Standard for Agents

and Brokers, Issue 1 Understanding
the Requirements for Auditors

under license.
Public Training
O Onsite Training
Partner Course
Online Course
27

Duration: 2 days
Course available:
This two-day course is designed to educate attendees

on the CanadaGAP Food Safety Program. It includes
general information about the CanadaGAP program,
including details on how to become CanadaGAP
certified, along with a review of the main technical
requirements laid out in the CanadaGAP program.
Location
Learning Objectives

Guelph, ON
Course Codes TRG2684: Jan 19-20, 2015

and Dates
Early Bird $735
Regular $775
Understand how to become certified to the

CanadaGAP program (including how to enrol in the
program, how to keep records, how to prepare for
an audit, etc.)
Understand basic food safety hazards in fresh
produce operations
Understand how to use and implement the
CanadaGAP manual
Participants should bring their copy of the CanadaGAP standard to

this training program.

Duration: 5 days
Course available:
P O
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
day for review and examination(s).
Learning Objectives

Understand how to use the CanadaGAP manuals and

the requirements, practices and documentation laid out
within them
Identify how to use the CanadaGAP audit checklist
Describe the hazards associated with fresh produce
28
P O
Explain the various pieces of legislation that affect

Canadian operations
Recognize the basic responsibilities of an auditor and
review basic auditing skills
Understand how to read and interpret different kinds of
records and documents
Discuss the principles of risk assessment and how they
apply to CanadaGAP audits
Understand the basics of HACCP
Once registered, a copy of the CanadaGAP Food Safety Manual will

be posted to the participants Home Page. Participants must pre-qualify
for this course by reading the CanadaGAP Food Safety Manual and
completing a pre-course assignment. The pre-course assignment
must be submitted at least ten business days before the course starts.
Participants will be notified via email of their assignment result, and they
must receive at least 80% in order to be eligible to take the course.
This course includes a 120-minute closed book examination on the fifth
day. There is also a 90-minute optional HACCP exam and an optional
120-minute exam for auditing Repacking and Wholesaling operations.
Successful participants will receive a record of successful course
completion from CanadaGAP.
In order to become a CanadaGAP Auditor, participants must meet
certain qualifications and requirements. For information on these
qualifications and requirements, as well as for general information on
becoming a CanadaGAP Auditor, please visit
www.canadagap.ca/canadagap-program/auditors
Location
Guelph, ON
Vancouver, BC
Course Codes TRG2586:

and Dates
Feb 23-27, 2015
TRG2587:
Mar 2-6, 2015

Early Bird $1575

Regular $1659
Members $1590
Early Bird $1675
Regular $1759
Internal Auditor:
FSSC 22000
Duration: 2 days
Duration: 1 day
Course available:
P O
Course available:
FSSC 22000 is specifically targeted at the food

manufacturing sector and is intended for the certification
of manufacturers and processors of food ingredients
and food products. The FSSC scheme is based on the
internationally recognized standard ISO 22000 and
ISO/Technical Specification (TS) 22002-1 Prerequisite
Programs on Food Safety Part 1: Food Manufacturing.
ISO/TS 22002-1 replaced PAS 220:2008 which was
formally withdrawn by the British Standards Institution in
March 2012. Explore this complete certification scheme
for food safety systems and learn how to adopt this
standard or to transition from your existing HACCPbased program.
Learning Objectives

Explain the requirements of the standard

Explain the requirements of ISO/TS 22002-1
Prerequisite Programs on Food Safety Part 1: Food
Manufacturing
Create an action plan to integrate and implement ISO
22000 and ISO/TS 22002-1 requirements with your
existing food safety and quality system
An understanding of the application of HACCP principles is mandatory

for anyone attending.
Participants should bring their copy of the ISO 22000:2005 standard
and ISO/TS 22002-1 to this training program.
Location
P O
Internal auditing is essential for continual improvement of

your food safety system and also to maintain compliance
to the standard. This program will provide participants
with the knowledge and skills they would need in order to
perform internal audits on their Food Safety Management
Systems.
Learning Objectives

Plan an effective internal audit of your food safety

management system in compliance to the FSSC 22000
Standard
Use your audit results as a tool for continual
improvement
A good understanding of the FSSC22000 standard and food safety

principles is essential.
Participants should bring their copy of the ISO 22000:2005 standard
and ISO/TS 22002-1 to this training program.
Location
Guelph, ON

and Dates
Early Bird $525
Regular $550
Guelph, ON

and Dates
Early Bird $735
Regular $775
?
P
Did you know...
Understanding the Requirements of

FSSC 22000 (ISO 22000 and
ISO/TS 22002-1)
In addition to using our internal technical experts, NSF-GFTC

Training Services works with subject matter experts from industry,
government and academia to ensure all of our programs provide the
most relevant and up-to-date information to our clients.
Public Training
O Onsite Training
Partner Course
Online Course
29
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-GFTCs proprietary technical training, auditing and
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 associations 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 Offerings and Registration
Please visit www.afpa.com and click on the training

and development tab at the top, followed by the food
safety tab. This will take you directly to AFPAs list of
courses, and the registration form.
Contact AFPA Today
100w, 4760-72 Ave SE, Calgary, AB T2C 3Z2

Tel: (403) 201-3657 x 21 Fax: (403) 201-2513
Email: melody@afpa.com
Web: www.afpa.com
2015 Training Schedule
partners




HACCP V: Internal Auditing of your HACCP System


Problem Solving and Root Cause Analysis: Advanced

Allergen Management
Safe Food for Canadians Act: Regulations and Compliance
These training programs have previously-been delivered

across Ontario by OMAFRA and are available in both English
and French. The delivery of these training programs is funded
by Growing Forward 2, a federal-provincial-territorial initiative.
June 8, 2015
April 20-21, 2015
October 26-27, 2015
April 22-24, 2015
October 28-30, 2015
June 9, 2015
December 8, 2015
June 10, 2015
December 9, 2015
June 11, 2015
December 10, 2015
June 12, 2015
December 11, 2015
June 22-23, 2015
June 24, 2015
June 25, 2015
June 26, 2015
Edmonton
Calgary
Edmonton
Calgary
Edmonton
Edmonton
Calgary
Edmonton
Calgary
Edmonton
Calgary
Edmonton
Calgary
Calgary
Calgary
Calgary
Calgary
NSF-GFTC is proud to be delivering the Growing Forward 2

Workshop Series. Whether you are looking to keep up-todate on the latest food safety practices and help strengthen
your Growing Forward 2 application, or wanting to focus on
how you can gain a competitive advantage and improve
your bottom line by enhancing your existing Traceability
system, the Growing Forward 2 Food Safety and Traceability
Workshop Series is designed for you.
Please visit www.gftc.ca to view course offerings, dates and locations.
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 such as nutraceuticals, functional ingredients and non-food based bioproducts.
Course Offerings and Registration
Please visit www.perennia.ca and click on the

quality and food safety tab on the left, followed
by the training tab. This will take you directly to
Perennias list of courses, and the registration form.
Contact Perennia Today
32 Main St., Kentville, NS B4N 1J5

Tel: (902) 678-7722 x 222 Fax: (902) 678-7266
Email: wharvie@perennia.ca
Web: www.perennia.ca

October 19, 2015
Truro
July 6-7, 2015
Truro
July 8-10, 2015
Truro
October 20, 2015
Truro
HACCP V: Internal Auditing of your HACCP System
October 21, 2015
Truro
October 22, 2015
Truro
May 25-26, 2015
Truro
May 27, 2015
Truro
May 28, 2015
Truro
Problem Solving and Root Cause Analysis: An Introduction
May 29, 2015
Truro
October 23, 2015
Truro
NSF-GFTC is pleased to announce a new partnership with the Institute of Food Technologists
(IFT), a non-profit scientific society of professionals engaged in food science, food
technology, and related areas in industry, academia, and government. Together with IFT,
NSF-GFTC will be offering their Certified Food Scientist Preparatory Course. This course is
intended for those interested in obtaining their Certified Food Scientist credential from IFT.
Contact IFT Today

Web: www.ift.org
The Certified Food Scientist (CFS) credential is the only global certification for food science
professionals. Unlike any other certification, the CFS designation recognizes the applied
scientific knowledge and skills of global food professionals and provides a universal way to
identify, cultivate, and retain top talent. There are currently more than 1500 CFS in
55 countries around the world.

April 16-17, 2015

October 21-22, 2015
Guelph
Guelph
partners
Perennias 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, including NSF-GFTCs proprietary technical training.
They also develop and implement GFSI programs such as BRC
and SQF, auditing, sensory evaluations and nutritional labelling.
Food Regulations
32
At NSF-GFTC, we not only clarify food regulations that

impact your company, but also make sure you understand
how regulatory changes affect you so you can achieve
compliance with a competitive edge. Our programming
reflects the most up-to-date information on changes in
regulatory guidelines and legislation, including the Safe
Food For Canadians Act and the U.S. FDA Food Safety
Modernization Act (FSMA). We make sure your knowledge
of the policies, laws and regulations governing food is
current and complete. Our trainers help you navigate the
regulatory landscape to identify mandatory requirements
for food and beverages sold in Canada, the U.S. and
around the world. Ask your questions of leading regulatory
experts by participating in our interactive workshops
that help you understand the regulations that affect your
company and your products.
Course listing
Advanced Canadian Ingredient Labelling
35
Advanced Canadian Nutrition Labelling
35
All about TMAs and MAs and How They Govern

Foods in Canada (online)
82
Canadian Food Additives Regulations Workshop
36
Canadian Food Labelling Workshop
36
37
39
39
Bridging the Gap: U.S. Food Safety Modernization Act

and HACCP
40

and SQF
40

and BRC
41

and the FSSC 22000 Standard
41
Understanding FSMA: Foreign Supplier Verification Programs 43

for Importers of Food for Humans and Animals (Proposed Rule)
Enhanced Canadian Allergen Labelling (online)
83
Food Additives in Canada (online)
83
Food Health Claims Workshop
43
44
44
Safe Food for Canadians Act: Regulations and Compliance 45

45
Advanced Canadian
Nutrition Labelling
Prerequisite(s): Canadian Ingredient Labelling
Prerequisite(s): Canadian Nutrition Labelling
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
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 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, CFIAs
Guidelines for Highlighted Ingredients and Flavour,
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.
Learning Objectives

Manage and address allergen and precautionary

allergen labelling
Understand how ingredient labelling rules affect your
efforts to simplify your ingredient lists and manage the
clean labelling process
Review your list of ingredients considering the
marketability of your product (i.e. is your food really
MSG free, preservative free, natural, made with natural
ingredients or pure?)
Discuss how CFIAs Guidelines for Highlighted
Ingredients and Flavour affect label and advertising
statements
Discuss formulating an organic food and the type of
ingredients that may or may not be used
Location
Guelph, ON
Early Bird $799
This course is an ideal next step for those who have

taken the Canadian Nutrition Labelling Program. The day
will feature hands-on workshop exercises designed to
make more practical use of the knowledge gained in the
Canadian Nutrition Labelling Program. A detailed look
at nutrient content claims and health claims will also be
featured.
Learning Objectives

Understand both correct and incorrect nutrition

labelling, and which errors might constitute more
significant issues
Be able to translate nutrient data for use in a nutrition
facts table (NFT) and to accurately present that
information in an NFT
Have a clearer view of how the ingredient list, nutrient
content and health claims affect the NFT
Understand how CFIA gauges tolerance related
declared nutrient values
Understand the different categories of nutrient content
and health claims and statements
Know which applicable criteria make nutrient content
and health claims eligible and which disqualify claims
Learn how to properly present nutrient content and
health claims on a label or advertisement
Location
Guelph, ON

and Dates
TRG2569: Nov 25, 2015

and Dates
TRG2567: Nov 24, 2015
P O
FOOD REGULATIONS
Advanced Canadian
Ingredient Labelling
Early Bird $799
Regular $840
Regular $840
Public Training
O Onsite Training
Partner Course
Online Course
35
Canadian Food Additives

Regulations Workshop
Canadian Food
Labelling Workshop
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
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.
Learning Objectives

Define food additives and ingredients that qualify as

food additives
Discuss Canadian requirements and legislation
pertaining to processed foods and additives
Better appreciate regulations governing functional
ingredients (flavours, fibres, vitamins, minerals and
nutritive ingredients)
Identify labelling and claims opportunities, (e.g.
no preservatives), and restrictions related to food
additives (flavours, colours, etc.)
Differentiate between food additives and
processing aids
Location
FOOD REGULATIONS
36
Learning Objectives

Course Codes TRG2589: May 20, 2015

and Dates
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.). 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
Product Regulations will be covered.
Guelph, ON
Early Bird $799
Regular $840
P O
Develop a food label under various federal legislations

Identify foods that require a label and which
exemptions may be applicable
Understand packaging and labelling definitions and
how they relate to the presentation of information, type
heights, etc.
Better appreciate how layout options can address your
design objectives
Differentiate between retail (consumer) and nonretail (food service/further manufacture) labelling
considerations
Understand common names, standard names and
descriptive names
Describe how country of origin labelling may be
applicable to your food
Location
Guelph, ON

and Dates
TRG2591: Nov 23, 2015
Early Bird $799
Regular $840
Duration: 2 days
Course available:
P O
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 thoroughly reviews food
regulations in Canada.
Learning Objectives

Identify the federal and provincial regulatory

landscape and how it affects interprovincial
and international trade
Categorize and compare the product
classifications and jurisdictional
considerations
Interpret the formation of laws and regulations,
Interim Marketing Authorization (IMA) and
the transitioning to Marketing Authorizations
(MAs)
Discuss the organic regulations, allergen
labelling and other new and emerging
compliance topics
Define and understand the federal acts and regulations affecting

the sale of food in Canada
FOOD REGULATIONS
Discuss the Food and Drug Regulations as it relates to food

composition, ingredient declaration, processed food identity,
dietary fibre and novel fibres, novel foods and food additives
Distinguish between mandatory and voluntary food label
information
Outline the types of health claims on food permitted in Canada
and requirements thereof
Discuss the regulations governing allergen declaration
Identify and discuss Health Canadas policy on energy drinks
Review the genesis of the Natural Health Product Regulations
Location
Guelph, ON
Vancouver, BC
Moncton, NB
Course Codes
and Dates
TRG2592: Jan 22-23, 2015

TRG2594: Sep 10-11, 2015
TRG2595: Oct 28-29, 2015

TRG2593: Apr 22-23, 2015
Course Pricing

Members $945
Early Bird $999
Regular $1049
Members $1045
Early Bird $1099
Regular $1155
Members $1045
Early Bird $1099
Regular $1155
Public Training
O Onsite Training
Partner Course
Online Course
37
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
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 program focuses
on the requirements of Food and Drug Regulations that
govern all foods and beverages sold in Canada.
Learning Objectives
Identify the foods that are exempt from
ingredient listings
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.
Learning Objectives
Explain the basics of ingredient labelling, (e.g.

typeface, type height, location), and generate
presentation options
Understand nomenclature (e.g. common names, class
names, collective names)

Interpret component declarations and exemptions
Define food additives and how these are

specially regulated

Understand how Interim Market Authorizations (IMAs)

and Market Authorizations (MAs) influence compliance
Understand what CFIA and Health Canada define as

processing aids and incidental additives
Appreciate rules governing ingredient omissions

and substitutions
Discuss the influence of ingredients on

nutrition labelling
Describe CFIAs Guidelines for Highlighted Ingredients

and Flavours
Describe how label claims and statements affect the

list of ingredients (i.e. no preservatives), and how the
ingredients may influence label claims themselves
(i.e. natural)

Location
Guelph, ON

and Dates
Apr 9, 2015

TRG2598:

Oct 5, 2015
Vancouver, BC Moncton, NB
TRG2599:
Oct 26, 2015
P O
TRG2597:
Apr 20, 2015
Course Pricing Members $755 Members $855 Members $855

Early Bird $799 Early Bird $899 Early Bird $899

Regular $840 Regular $940 Regular $940
FOOD REGULATIONS
Identify the requirements for nutrition labelling,

exemptions, and declaration of core nutrition and
additional information
Describe various Nutrition Facts Table (NFT) formats
and their components: serving size, reference
amounts, reference standards, recommended daily
intake, weighted recommended nutrient intakes, daily
values, tolerances for nutrient declarations
Understand how nutrient values are calculated and
rounded
Understand Available Display Surface (ADS) and its
influence on NFT formatting, location and orientation
Differentiate between the use of databases versus wetlab testing
Recognize various forms of allowable nutrient content
and health claims
Comprehend how ingredient labelling, label claims and
advertising affects the presentation of a NFT
Location
Guelph, ON

and Dates
Apr 10, 2015

TRG2602:

Oct 6, 2015
TRG2603:
Oct 27, 2015
TRG2601:
Apr 21, 2015


Public Training
O Onsite Training
Partner Course
Online Course
39

Modernization Act and HACCP

Modernization Act and SQF
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Under the U.S. Food Safety Modernization Act, all

registered facilities will be required to conduct a hazard
analysis, implement preventive controls, and develop a
food safety plan to document the monitoring, correction,
and verification of preventive controls. The food safety
plan and all related documents must be made available
to the FDA during inspections. As part of its food
safety plan, a facility may be required to document
sanitation procedures, a recall plan, a food allergen
control program, supplier verification activities, and
environmental sampling testing. All these are key features
of a well-written and maintained HACCP plan.
The U.S. Food Safety Modernization Act was signed

into law with the aim of providing safe food to
consumers. SQFs vision is to be the single most
trusted source for global food safety and quality
certification. For both FSMA and SQF, production and
provision of high quality and safe food products for
consumers around the world is the main objective.
With minor changes, SQF certified facilities are well on
their way to being FSMA compliant. In order to make
the required changes to their food safety systems, it is
important that SQF certified facilities understand the
exact requirements under FSMA for compliance.
Learning Objectives
Learning Objectives

Understand the FSMA requirements as they compare

to HACCP
Identify the gaps between HACCP and FSMA
requirements
Learn how to bridge the gap between your facilitys
HACCP practices and FSMA requirements for a timely
compliance
A good understanding of the HACCP system is essential.
Location
Guelph, ON
FOOD REGULATIONS

Early Bird $525


to the SQF Code
Identify the gaps between SQF food safety
management system and FSMA mandated
requirements
SQF practices and FSMA requirements for a timely
compliance
A good understanding of the HACCP system and the SQF Code

is essential.
Participants are advised to bring their copy of the SQF Code to this
training program.

and Dates
TRG2748: Oct 5, 2015
40
P O
Regular $550
Location
Guelph, ON

and Dates
TRG2749: Oct 7, 2015
Early Bird $525
Did you know...
NSF-GFTC can bring any training program with the

icon
to you. Dont see what you need? Contact us at
nsfgftctrainingservices@nsf.org and we will work with you to
develop a customized course that meets your exact training goals.
Regular $550
Bridging the Gap: U.S. Food

Safety Modernization Act and
the FSSC 22000 Standard
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Being certified to the BRC standard provides assurance

to customers and regulatory authorities that the facilities
are in compliance with regulatory requirements and are
ensuring a safe food supply to their consumers. How
far are you from meeting FSMA requirements if you are
certified to the BRC standard? Do you need to make
any changes to your existing food safety management
systems in order to be FSMA compliant?
Learning Objectives


to the BRC standard
Identify the gaps between BRC food safety
management system and FSMA mandated
requirements
BRC practices and FSMA requirements for a timely
compliance
A good understanding of the HACCP system and the BRC Global

Standard for Food Safety is essential.
Participants are advised to bring their copy of the BRC Global Standard
for Food Safety to this training program.
Location
Guelph, ON
Early Bird $525
The U.S. Food Safety Modernization Act was signed into

law with the aim of providing safe food to consumers.
The Food Safety System Certification (FSSC) 22000 food
safety management system is specifically targeted at
food and food packaging manufacturers and provides
a framework for effectively managing an organizations
food safety responsibilities. For both FSMA and FSSC
22000, the objective is production and provision of high
quality and safe food products for consumers globally.
If you are certified to the FSSC 22000 standard, what do
you need to know to achieve FSMA compliance? This
one-day program will compare the FSMA requirements
as stipulated in the regulation to the FSSC 22000
standard in order to navigate the path to compliance.
Learning Objectives


to the FSSC 22000 Standard
Identify the gaps between FSSC 22000 food
safety management system and FSMA mandated
requirements
FSSC 22000 practices and FSMA requirements for a
timely compliance
A good understanding of HACCP and the FSSC 22000 standard

is essential.

and Dates
TRG2746: Oct 6, 2015
P O
FOOD REGULATIONS

Modernization Act and BRC
Regular $550
Participants are advised to bring their copy of the FSSC 22000 standard
to the training session.
Location
Guelph, ON

and Dates
TRG2738: Oct 8, 2015
Public Training
O Onsite Training
Partner Course
Online Course
41
Food Health
Claims Workshop
Duration: 0.5 day
Duration: 1 day
Course available:
P O
Course available:
On July 29, 2013 the FDA issued a proposed

regulation that would greatly strengthen the
oversight of foods imported into the U.S. for public
consumption. These regulations are based on the
type of food imported, the hazards associated with
it and control of those hazards. Under the Foreign
Supplier Verification Program (FSVP) regulations,
importers would be required to perform certain riskbased activities to verify that food imported into the
United States has been produced in a manner that
provides the same level of public health protection
as that required of domestic food producers. This
program will help you to identify what food importers
need to do to be in compliance with this proposed
rule under FSMA, not just in a timely manner but also
with a competitive edge.
Location
Guelph, ON
In times of heightened consumer awareness and the

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 Canadas 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.
Learning Objectives


and Dates
TRG2729: Oct 9, 2015
P O
FOOD REGULATIONS
Understanding FSMA:
Foreign Supplier Verification
Program for Importers of Food for
Humans and Animals (Proposed Rule)


Understand regulatory definitions of therapeutic,

disease-risk reduction and functional health claims
in Canada
Discuss Health Canadas Guidance Document for
Preparing a Submission for Food Health Claims
in Canada 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
Understand the weight of evidence required to submit
a successful food health claim application
Understand the product labelling requirements that
accompany a food health claim
Identify current regulations including allergens, glutenfree products and changes to the food/natural health
product interface
Location
Guelph, ON

and Dates
Early Bird $699
Regular $735
Public Training
O Onsite Training
Partner Course
Online Course
43
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
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 oneday program provides an overview of the systems and
regulatory practices in different regions of the world.
Location
Guelph, ON

and Dates
Feb 9, 2015

TRG2681:

Nov 26, 2015
TRG2680:
Oct 30, 2015
TRG2679:
Apr 24, 2015


FOOD REGULATIONS
44
P O
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.
Location
Guelph, ON
Course Codes TRG2694 Jan 28, 2015

and Dates
Early Bird $699
Regular $730
Duration: 1 day
Course available:
P O
The Safe Food for Canadians Act will

improve Canadas food safety system and
help manage risk to protect the health of
all Canadians. The legislation allows the
Canadian Food Inspection Agency (CFIA)
to create a stronger regulatory system
and also enhances industry requirements
for record keeping and documentation of
their food safety practices. This program
will help you navigate the changes in the
regulatory landscape and ensure that your
food safety system is compliant.
Learning Objectives

Identify the regulatory compliance components under the new act

Understand what enhanced inspections would mean for you and
your business
Assess the preventive approach to food safety and what it means
to you
Identify the steps you need to take in order to be compliant with the
enhanced regulations in a timely manner
Location
Guelph, ON
Brampton, ON
Truro, NS
Calgary, AB
Course Codes
and Dates
TRG2712:
Jul 24, 2015
TRG2713:
Oct 23, 2015
May 28, 2015
June 26, 2015
Course Pricing
Members $499 Early Bird $525
Visit www.afpa.com
Regular $655
FOOD REGULATIONS

Duration: 1 day
Course available:
P O
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
Labeling (Foods Under FDA) CD, are provided to enable
you to begin working on U.S. food labelling immediately.
Location
Guelph, ON
Early Bird $950


and Dates
TRG2730: Oct 7, 2015
Learning Objectives
Public Training
Regular $999
Identify and define the package, the label and their

features (principle panel display, information panel,
common name, net contents, ingredient list, nutrition
facts, country of origin, etc.)
Understand technical features related to nutrition
labelling, nutrient content claims and health claims
Discuss ingredient labelling, allergen labelling,
nomenclature, incidental additives, and processing
aids
Recognize food labelling warnings, notices and safe
handling statements
Understand nutrient content and health claims
Identify proper use of descriptive terms (e.g. fresh,
natural, organic)
O Onsite Training
Partner Course
Online Course
45
Special Events
Symposia Series
Join key food industry professionals to gain insight

and relevant information on Canadas food industry.
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 2015

February 26, 2015
The Ethnic Food Sensory

seminar blew me away! The
speakers were really engaging, the

topics were relevant, and the hands-on
tasting of the food trends made this
a memorable session. Not only was
I able to present new insights to my
colleagues, but the topics also allowed
me to be more mindful and take notice
of the trends mentioned in my own
restaurant and grocery store visits.
- Amy Mastrofini
Health and Nutrition Coordinator,
General Mills Canada
Now in its fifth consecutive year!
This years agenda continues to build on the high standard of excellence

in information-sharing and networking. As well, the winners of the 2015
NSF-GFTC Food Safety Recognition Awards will be acknowledged.
The event is always jam-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 keynote address by a respected
speaker and much more.
State of the Food Industry

November 5, 2015
State of the Industry 2015 is a much anticipated event by the Canadian

food industry.
Gain insight into the key drivers and opportunities that exist in the
food industry today and in the future. Our impressive line-up of expert
speakers will weigh in on the economy, innovation performance,
consumer behaviour, regulations and trends.
This event is a must attend for all those

in the food industry.
Innovation Breakfast Series

Looking for current information into emerging issues and trends
but dont have time for an entire day away from work? NSF-GFTCs
breakfast series is for you.
Come and enjoy breakfast while you learn about topics relevant to your
industry. You are guaranteed to hear from two to three expert speakers
and you are back to work by mid-morning. The diverse topics cover all
sectors within the food industry.
Past programming includes the latest information on food regulations
and recalls, sanitation and microbiological issues in food safety, the
development of healthful food products and the food retail landscape.
Each spring and fall these innovative programs are offered.
Stay tuned for the 2015 topics!
Staying current and up-todate in todays food world is

a must. I find I can keep current
with inforI find I can keep current with

information and trends by attending
NSF-GFTCs Symposia and Innovation
Breakfast Series events. They offer
local programs in the Toronto area
that are reasonable in cost and
convenient to attend. The Innovation
Breakfast Series allows me to stay
current on industry related topics
without giving up the entire work day.
The Symposia Series seminars are
often audience interactive and the
breaks allow me the opportunity to
network with customers and vendors
to discuss the topics presented. I
always look forward to attending NSFGFTC presentations. I know the time
will be well spent and I will leave with
new industry information.
Sandra Zaharchuk,
VP Quality and CTO, Morrison Lamothe
Food Microbiology
48
Food microbiology is the study of food microorganisms.

The major focus of food microbiology is food safety.
Understanding microbiological food spoilage and
strategies for controlling microbial growth is vital to the
production of safe and shelf-stable food products. NSFGFTCs food microbiology programming is designed
to promote active learning through group exercises,
case studies and hands-on laboratory sessions. Taught
by expert Food Microbiologists and Lab Technicians,
programming covers basic food microbiology,
microbiological methods and validation, sampling plan
design and control strategies, microbial risk assessment,
pathogen detection in food and rapid methods in food
microbiology.
Course listing
Basic Food Microbiology
50
Developing Microbiological Programs to Meet

GFSI Requirements for Ready-to-Eat (RTE) Foods
50
Environmental Monitoring and Microbiology
52
Listeria Hazard and Control
52
Listeria Policy and Validation in Ready-To-Eat (RTE) Foods 53

Meat Microbiology
53
Microbiological Risk Assessment for Foods and Beverages 54

Microbiology and Sanitation
54
Pathogen Detection in Food
55
Rapid Methods in Food Microbiology
55
Basic Food
Microbiology
Developing Microbiological Programs

to Meet GFSI Requirements
for Ready-to-Eat (RTE) Foods
Duration: 3 days
Duration: 2 days
Course available:
Course available:
The role of microbiologists and quality control and quality

assurance personnel is key to the safe production of
food products. Develop an understanding of foodborne
pathogens, control methods for biological hazards
commonly associated with foods, basic laboratory
techniques and how to troubleshoot food safety and quality
problems in this three-day, hands-on workshop. Case
study exercises will be used to apply problem-solving skills
to troubleshoot food safety and quality problems commonly
encountered in food plants. Participate in laboratory
exercises on the sampling, isolation, identification, and
enumeration of bacteria in foods.
There is heightened consumer demand for increased

food safety assurances. As a result, retailers and service
providers are asking approved suppliers to provide
verifiable proof that a robust food safety management
system has been effectively developed, implemented
and maintained. GFSI benchmarked standards (SQF,
BRC, FSSC 22000) have served the ready-to-eat (RTE)
food industry well and microbiological programs are a key
element for validation, monitoring, and verification in a RTE
food plant. This workshop will discuss the requirements
of microbiological programs for food safety as stated
in the GFSI benchmarked standards for the RTE food
industry. Learn how to develop, implement and maintain
a microbiological program as per the GFSI standard
requirements and industry best practices for brand
protection, customer satisfaction and audit preparation.
Learning Objectives

Classify types of microorganisms causing food

spoilage and food safety problems
A good understanding of the GFSI standards for food safety

is essential.
Describe the effect of microorganisms in food and

factors affecting the growth of bacteria in foods
Location
Predict spoilage type and microorganism responsible

in various food commodities
Design sampling plans for microbiological testing
FOOD MICROBIOLOGY
Examine plates for colonies and perform CFU/g

calculations
50
Early Bird $945
Guelph, ON
Course Codes TRG2571: Apr 13-15, 2015

and Dates
I am
very impressed with
how the technical knowledge
was translated into usability in the
field. The reference materials are always
very comprehensive and an excellent means
of conveying the information. I love how the
topics are engaging and keep us interested in
the material. I could see an enhancement in food
safety after every single training session that
we have had which tells me how effective the
trainings were.
Saeid Rad
FGF Brands Inc.
Public Training
O Onsite Training
Regular $995
Enumerate, isolate and identify microorganisms
Guelph, ON
Course Codes TRG2618: Aug 6-7, 2015

and Dates
Suggest methods of prolonging shelf life using various

food preservation methods and hurdle technologies
Location
P O
Partner Course
Online Course
E xpert advice
Pr ac tic al solutions
Proven re sults
NSF-GFTC Technical Services

Reformulate for lower sodium or nutritional improvement
Develop a new product from concept to production n Create or update your nutrition labels
n Test your process and formulations with production equipment
n Manage your food safety risks n Evaluate and improve your products packaging
n
And much more...
For information about NSF-GFTC Technical Services, please contact gftc@gftc.ca / 519-821-1246
Environmental Monitoring and

Microbiology
Listeria Hazard
and Control
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Monitoring the food processing environment is of

paramount importance for regulatory compliance and to
meet the requirements of Global Food Safety Initiative
(GFSI) standards. Individuals responsible for facility
environmental monitoring must have a good understanding
of the critical areas of manufacturing and should be
able to compile and interpret lab results and implement
a system in which the results are trended. This one-day
training program covers best practices in the design of
environmental monitoring programs, parameters around
testing, sampling methods, data interpretations and
environmental indicators.
A good understanding of basic microbiology and microbial testing
requirements in a food manufacturing environment is essential.
Location
Guelph, ON

and Dates
P O
Protect consumers, your product and your business by

eliminating and preventing Listeria monocytogenes in
your facility. An effective Listeria sampling program will
detect Listeria and outline corrective actions. Understand
the nature of the hazard and means for controlling it in
order to protect consumer health. In this workshop, you
will have the opportunity to develop and improve your
Listeria monitoring program.
Learning Objectives

Discuss Listeria spp., including L. monocytogenes,

and listeriosis
Identify key harbourage areas for Listeria
monocytogenes in your plant
Develop and maintain your Listeria control strategy
Develop an effective Listeria sampling plan
Location
Guelph, ON

and Dates
Early Bird $550
FOOD MICROBIOLOGY
52
Did you know...

NSF-GFTC Training Services can design a comprehensive
eLearning strategy for your company. Email us at
nsfgftctrainingservices@nsf.org for more information.
Regular $580
Meat Microbiology
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
P O
The Canadian Policy on Listeria monocytogenes in

Ready-to-Eat Foods issued by Health Canada is based
on Good Manufacturing Practices (GMPs) and principles
of HACCP. It applies to RTE food sold in Canada and
classifies RTE foods into two categories based upon
health risk. It is the responsibility of RTE food processors
to understand the new end-product compliance criteria
and ensure that sampling plans and validation of
measures to limit Listeria monocytogenes comply with
stated requirements.
Meat and meat products, due to their high water and

protein content, are a good medium for microbial growth.
This renders them susceptible to spoilage and can
make them a source of pathogenic microorganisms.
Preservation methods alter the microflora of the meat
and increase the shelf life of meat products. A good
understanding of meat microbiology and methods of
effective control of the microflora are key to producing
safe meat and meat products for consumption.
Learning Objectives

Discuss Health Canadas Policy on
L. monocytogenes in Ready-to-Eat Foods
Learning Objectives

Define the new end-product compliance criteria
Understand the compliance action decision tree,

including environmental and end product testing for
L. monocytogenes

Develop and apply an environmental monitoring

program for your facility
Define the benefits of post-lethality treatment for RTE
food products
Understand the range of pathogens encountered on

meat and routes of dissemination
Identify intervention options for pathogen control (onfarm through to post-processing)
Define biohazards and their control in processed meat
production
Learn how to develop and verify sanitation programs in
meat processing environments
Discuss regulations at a provincial, national and
international level
Implement validation of food safety measures to limit or

prevent L. monocytogenes growth in RTE foods based
on categorization
Location
Use challenge studies to determine the growth

potential of L. monocytogenes in RTE foods
Location
FOOD MICROBIOLOGY
Listeria Policy and Validation in

Ready-To-Eat (RTE) Foods
Guelph, ON

and Dates
Early Bird $550
Regular $580
Guelph, ON

and Dates
Early Bird $550
Regular $580
Public Training
O Onsite Training
Partner Course
Online Course
53
Microbiological Risk
Assessment for Foods and Beverages
Microbiology and
Sanitation
Duration: 1 day
Duration: 2 days
Course available:
P O
Course available:
Microbiological risk assessment is a scientific and

structured way of identifying and assessing microbial
risks in food. The systematic process identifies adverse
consequences arising from consumption of foods that
may be contaminated with microbial pathogens
and/or microbial toxins. Effective microbial risk
assessment is important to properly manage a food
safety system and prevent a recall or outbreak. The
results from a microbial risk assessment can help
identify strategies for reducing risks in food, thereby
leading to public health improvement.
Extend the shelf life of your product, optimize the

efficiency of your sanitation crew and protect consumers
through your sanitation program. This laboratory-based
program focuses on the role of sanitation in controlling
the microflora in your plant environment.
Differentiate between cleaning and sanitizing
Discuss the microbiology of sanitation
Learning Objectives
Implement measures to control biofilm formation
Discuss fundamentals of detergents and sanitizers
Describe reasons to conduct a microbial risk

assessment
Define steps of the microbial risk assessment process
Identify tools and skills needed to assess microbial risk

to human health
Understand how to characterize and manage

microbial risks

Location
Guelph, ON

Early Bird $550
Identify sanitation problem areas in a food

manufacturing facility
Develop an effective sanitation program
Align your sanitation program to FSEP/HACCP or the
Mega Rule
Enumerate bacteria (hands-on laboratory exercise)
Use environmental swabbing techniques and rapid
methods (hands-on laboratory exercise)
Location

and Dates
FOOD MICROBIOLOGY
Learning Objectives

54
Regular $580
Guelph, ON
Course Codes TRG2692: Jul 20-21, 2015

and Dates
Early Bird $945
Regular $995
Rapid Methods in
Food Microbiology
Duration: 3 days
Duration: 1 day
Course available:
Course available:
The rapid detection of pathogens in food is essential

for product safety. With costly product recalls due to
foodborne pathogens and microorganisms appearing
in a variety of food products, there is increased demand
for rapid detection methods and maintenance of a
comprehensive sampling program for finished product
and ingredient testing. Ensure that microbiological
criteria and sampling methodology meet government
regulations and understand how to interpret results to
make important decisions.
Learning Objectives

Discuss common foodborne pathogens including:

Campylobacter, Escherichia coli, Salmonella, Shigella,
Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes, Staphylococcus aureus
Select which pathogens to test for in food products
Rapid microbiology (or rapid methods in microbiology)

is a dynamic field in the area of applied microbiology.
Advances in technology have led to the development
of new rapid detection techniques for microbes of
concern. These rapid detection techniques provide
not only accuracy and sensitivity, but also faster result
times as compared to traditional methods. Participants
will be involved in lab-based exercises and activities to
gain an understanding of how rapid microbial detection
techniques work and will identify the important role of rapid
detection methods in the food and beverage industry.
Location
FOOD MICROBIOLOGY
Pathogen Detection
in Food
Guelph, ON

and Dates
Early Bird $650
Regular $680
Discuss traditional and rapid methods for detection

and enumeration of microorganisms
Design sampling plans of indicator organisms and
pathogens for various food commodities
Interpret food quality and food safety test results
Location
Guelph, ON

and Dates
The
Alberta Food
Processors Association has
enjoyed a long and very successful
partnership with NSF-GFTC providing food
safety training to the food processing industry
in Alberta. The partnership has resulted in an
increased level of knowledge in food safety for the
food industry in Alberta, allowing them the access
to training right in Alberta, saving them time and
resources. NSF-GFTC staff is a pleasure to work
with and we foresee a bright future together.
Melody Pashko
Alberta Food Processors Association
Public Training
O Onsite Training
Partner Course
Online Course
55
Food Safety and Quality

56
Food safety is a scientific discipline describing the

handling, preparation and storage of food in a way that
prevents foodborne illness, while quality refers to all other
attributes influencing the value of the product. Effective
food safety and quality control systems are critical to
protect the health and safety of consumers.
Food safety goes beyond science. Everyone has a role
in keeping food safe, starting with commitment to food
safety and a focus on your food safety culture. Delivered
by industry experts, NSF-GFTCs Food Safety and
Quality programs provide the framework for the design
and implementation of effective food safety and quality
systems within your organization and focus on ensuring
safe food production in compliance with regulatory and
global food safety management standards. Programming
includes allergen management, food plant sanitation and
sanitation validation for allergen control, risk assessment,
root cause analysis methodology and industry best
practices in supplier management for assuring the quality
of your products.
Course listing
Allergen Management
58
Biofilms in Food Processing: Prevention and Eradication
58
Certified Manager of Quality/Organizational Excellence
59
Complaint Handling: Best Practices and Guidelines
59
Developing a Sanitation Program for Produce Farms,

Packing Houses and Greenhouses
60
Developing Your Food Defense Plan
60
Food Plant Sanitation
61
61
Internal Auditing Principles for Food Quality
62
Managing Food Safety and Quality Risks During

Transport and Distribution of Food Products
62
Problem Solving and Root Cause Analysis: An Introduction 63

63
Recall Planning and Preparation: Developing Your

Recall Plan
65
Risk Assessment and Food Safety
65
Sanitary Design for Food Plants
66
Supplier Management and Quality Assurance
66
67
Allergen Management
Biofilms in Food Processing:

Prevention and Eradication
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Effective allergen management and prevention of

cross-contamination requires implementation of good
manufacturing practices, a HACCP-based food safety
system, and an effective allergen management plan.
A developed system for the management of allergenic
materials to reduce risk of contamination and meet
labelling requirements is necessary for GFSI certification.
Learn how to control potential sources of food allergen
risk and manage allergens in your plant in this one day
program.
Learning Objectives

Discuss priority allergens requiring declaration on food

labels in Canada, the U.S. and EU
Conduct an allergen risk assessment
Develop and implement your allergen management
plan
Discuss requirements for allergen management under
different GFSI standards
Location
Guelph, ON
Calgary, AB
FOOD SAFETY and QUALITY
Course Codes TRG2570: Feb 5, 2015 Jun 25, 2015

and Dates
58

Early Bird $525

Regular $550
Visit www.afpa.com
P O
One of the main goals of food processing is to provide

safe and wholesome food to consumers. Controlling
microorganisms in food processing environments is
essential to meet this goal. Microbial colonization of
surfaces (biofilms) have been documented and proven
to be a significant threat to food safety. Biofilms in food
production facilities have been found to contain Listeria,
Pseudomonas, Campylobacter, E. coli and Salmonella.
Research suggests that biofilms may be more resistant
than free living microorganisms to cleaning and
sanitizing compounds; controlling the adherence of
microorganisms to food contact surfaces and the
formation of biofilms in food processing environments
is an important step in the production of safe food.
This program will provide you with an understanding of
how and why biofilms are formed and how they adhere
to food contact surfaces, jeopardizing the safety of
food products. It will also help you to identify effective
cleaning and sanitation methods using products that
will work for your processing environment and focus
on effective and proven methods of eradication and
prevention of biofilm formation.
Location
Guelph, ON

and Dates
Early Bird $550
Regular $580
Complaint Handling:
Best Practices and Guidelines
Duration: 4 days
Duration: 1 day
Course available:
P O
Course available:
Become a professional who leads and champions

process-improvement initiatives, manages projects and
human resources, analyzes financial situations and
uses knowledge management tools and techniques to
resolve organizational challenges. Based on the body
of knowledge for the American Society for Qualitys
Certified Manager of Quality/Organizational Excellence
Certification Program, this course helps you prepare for
the exam leading you towards certification.
Learning Objectives

Discuss and describe the organizational structures,

leadership challenges and change management
practices that are key features for continual
organizational improvement
Define effective management and communication
skills, training and team processes, team-building
techniques, and training tools and methods
Generate action plans for managing customer
relationships, meeting customer needs and
expectations, and strengthening customer retention
Design and improve your own supplier selection
strategies and partnerships
Discuss quality systems and models
Define the project management tools used
for measuring and monitoring activities and
documentation (work breakdown structure, PERT
planning tool, Gantt charts)
P O
An effective complaint handling system is essential to

your business. As a major component of your companys
food safety and quality management system, it provides
a key measure of product quality and customer
satisfaction, and identifies opportunities for continual
improvement. Certification to SQF (Level 2 or 3) or BRC,
both GFSI Benchmarked Food Safety Standards, requires
an effective complaint management system. Explore
best practices and guidelines for the development,
implementation and maintenance of a comprehensive
complaint handling system in this one-day workshop.
Learning Objectives

Identify methods of effective complaint capture
Establish an effective complaint handling system
Certified Manager of Quality/

Organizational Excellence
Investigate complaints and identify the corrective

actions required
Categorize and trend complaints
Manage complaint handling documentation
Location
Guelph, ON

and Dates
Early Bird $525
Regular $550
Implement and analyze quality control tools
This course follows the internationally-recognized body of knowledge

established by the ASQ.
Location
Guelph, ON
Course Codes TRG2610: Jul 13-16, 2015

and Dates
Public Training
O Onsite Training
Partner Course
Online Course
59
Developing a Sanitation
Program for Produce Farms,
Packing Houses and Greenhouses
Developing Your
Food Defense Plan
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Good Agricultural Practices (GAPs) are important even

after harvest to prevent the risk of direct and crosscontamination of fresh produce during washing, sorting,
packing and other post-harvest activities. Focus on
good and effective sanitation practices is essential for
reducing food safety risks in fresh produce operations.
Having a robust sanitation program in place will reduce
the food safety risks and also contribute to maintaining
produce quality. This course will help you understand
why cleaning and sanitation is important in postharvest operations and what cleaning and sanitation
methodology will best suit your operation. This course will
also help you develop a Sanitation Standard Operating
Procedure (SSOP) and identify what types of cleaners
and sanitizers you can select that will work for your
operation and meet regulatory requirements. By the
end of this course, you will be able to build a sanitation
program and assess any gaps in your existing program,
thereby strengthening your overall food safety system.
A good understanding of food safety principles and GAPs is essential.
Location
Guelph, ON
Course Codes TRG2617: Nov 18, 2015

and Dates
60
P O
Food defense refers to the prevention of purposeful

contamination of food by hazards or pernicious agents
from outside the system. Incorporating elements of food
defense into your existing food safety management
system addresses both intentional and unintentional
contamination of food in an effective manner.
Learning Objectives

Define the need for and importance of food defense

Identify elements of a preventive approach to
intentional contamination
Develop an action plan to increase food defense
awareness among employees
Identify steps to incorporate food defense into your
existing food safety management system
Location
Guelph, ON

and Dates
Early Bird $525
Regular $550
Early Bird $550
Did you know...

NSF-GFTC Training Services can bring customized
training to your facility. Last year we designed and
delivered more than 125 different programs to our
onsite clients. Email us for more information at
Regular $580
Food Safety and

HACCP for
Fresh Produce
Duration: 2 days
Duration: 2 days
Course available:
P O
Course available:
Design and implement an effective food plant sanitation

program to ensure the production of safe, high-quality
food products. Your sanitation program is central to
your HACCP program and ensures that your facility
is effectively cleaned and sanitized on a regular
basis. Understand best practices for developing and
implementing a sanitation program to manage a safe and
sanitary food plant environment.
Learning Objectives

Define cleaning and sanitizing

Discuss the relationship between food microbiology
and sanitation
Develop and implement an effective food plant
sanitation program
Understand allergen management practices, including
allergen risk evaluation and allergen mapping
Address pest control issues
Discuss fundamentals of detergents and sanitizers
Troubleshoot sanitation problems
Evaluate current sanitation and personnel practices to

determine their effectiveness in achieving a clean food
processing environment
Location
Foodborne illness outbreaks linked to fresh fruits and

vegetables in the recent past have caused growers,
packers, shippers, distributors, retailers and importers
to re-evaluate their handling practices for fresh produce.
In the absence of safe handling practices along the
food supply chain, there is a reasonable likelihood of
consumers becoming ill from eating raw fresh produce.
Hazard Analysis and Critical Control Point (HACCP)
has proven to be a powerful tool to help mitigate the
incidence of foodborne illness when implemented
properly. Having a robust HACCP plan with Good
Agricultural Practices (GAPs) helps build a strong
food safety system that ensures a safe supply of fresh
produce for public consumption. This program will help
you manage the risks related to fresh produce, identify
potential hazards during growing, harvesting, sorting,
packing and distribution of raw produce and will provide
you with information on sanitary post-harvest handling
of produce. You will also learn how to create a risk
assessment plan for on-farm operations. This course will
cover GAPs including microbial risk, water and manure
quality, access to farm animals, sanitation and storage.
An understanding of Good Agricultural Practices is essential.
Location
Guelph, ON
Course Codes TRG2622: Nov 16-17, 2015

and Dates
Guelph, ON

and Dates
P O
Early Bird $799
Food Plant
Sanitation
Early Bird $735
Regular $775
Regular $840
Public Training
O Onsite Training
Partner Course
Online Course
61
Internal Auditing
Principles for
Food Quality
Managing Food Safety and Quality

Risks During Transport and
Distribution of Food Products
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
An internal quality audit measures the effectiveness

of an organizations quality management system. It
is conducted by a company to determine if its quality
systems are being followed as intended and are
effective. Internal quality audits help to build a more
preventative and proactive organization and a robust
internal quality audit process stimulates operational
improvement. This one-day workshop covers the
requirements of food quality management systems as
well as principles of internal quality auditing. Through a
blend of lectures, group work and role-play activities, this
course will empower you with the knowledge and skills to
develop your own internal quality audit framework that will
work for your product, processes and quality systems.
This workshop will also provide you with the tools that
you need to conduct quality audits that add value to your
organization through a focus on continual improvements
and a proactive approach.
A good understanding of quality management systems is essential.
Location
P O
With an increasing global food supply, food products

generally have to travel some distance to be made
available to consumers. Certain conditions during
transport have the potential to compromise food or
food ingredients and render them unfit and unsafe for
human consumption. This one-day program will help
you assess methods to manage cold chain compliance
for food safety. You will learn ways to manage
traceability of your products through the transportation
and distribution providers. You will also identify how
to best manage storage and transport suppliers and
identify best practices in record-keeping and document
management related to food transport and distribution.
Location
Guelph, ON

and Dates
Guelph, ON

and Dates
TRG2751: Nov 27, 2015
62
At Molson Coors
Brewing Company, we have a
global mandate for all sites to be certified
to a global food safety standard. NSF-GFTC has
not only provided us with essential tools and resources
to achieve this, but have worked collaboratively with us
to ensure that the material is tailored to our specific needs.
Over the past several years we have relied on their educated
and industry-experienced personnel for training, consultations
and audit certifications. Their support throughout all of these
activities has resulted in the development of a Food Safety
Program for our Brewery and a confidence to seek Global
Standard certification to the British Retail Consortiums
Global Standard in the near future.
Laura Healey
Molson Coors Brewing Company
Duration: 1 day
Course available:
P O
Root cause analysis (RCA) is the process undertaken

to find the root cause of a problem which, if adequately
addressed, will prevent a recurrence of that problem. It is
a requirement set by such GFSI-benchmarked standards
as SQF and BRC, and is used to provide permanent,
long-term and practical solutions to food safety and
quality problems. RCA uses a systematic, team-based
and data-driven approach and should be performed as
soon as possible upon the identification of a problem or
incident. In this training program, the RCA and problemsolving methodology will be taught through presentation,
case studies and scenario exercises.
Location
Guelph, ON
Truro, NS
Course Codes
and Dates
TRG2705: Apr 27, 2015
May 29, 2015
Course Pricing

Members $499
Early Bird $525
Regular $550
Learning Objectives

Understand the application of problem solving tools

and techniques
Identify and prioritize problems
Use RCA to address problems and identify root causes
Develop corrective and preventive action based

on RCA
Understand and apply investigative
interviewing techniques
Problem Solving and Root Cause Analysis: An Introduction

Prerequisite(s): Problem Solving and Root Cause Analysis: An Introduction
Duration: 1 day
Course available:
P O
Root cause analysis begins by identifying the problem and tracking down the source or variation in order to identify
and address the cause of the problem. Incorporating RCA into your food safety system helps you to quickly identify the
source of problems and mitigate the risks. This one-day program is the next step in problem solving and teaches you
how to adopt the root cause analysis methodology to solve complex food safety and quality issues. The program uses
case studies and role playing to analyze, assess and solve food safety and quality problems.
Location
Guelph, ON
Truro, NS
Calgary, AB
Edmonton, AB
Course Codes
and Dates
TRG2706: Sep 3, 2015
Oct 23, 2015
Dec 11, 2015
Jun 12, 2015
Course Pricing

Members $499
Early Bird $525
Regular $550
Visit www.afpa.com
Visit www.afpa.com
Public Training
O Onsite Training
Partner Course
Online Course
63
Consulting Services
Your partner
in producing
safe, quality and
compliant food
NSF-GFTC brings
together diverse experts
to create solutions
tailored specifically for
you and your needs.
HACCP and GMP programs

Microbial troubleshooting and challenge studies
Professional coaching
Supply chain management services and software
Food plant design consultation
Preparation for food safety certification
(SQF, BRC, FSSC 22000)
Eco-efficiency assessments (energy, water,
waste management)
Allergen control
Food safety certification maintenance
Sustainability strategy design and implementation
Food defense and security
Organic consulting
FSC for equipment suppliers, contractors,
and construction trades
FSMA and FDA consultations
To learn more, contact Frank Schreurs at fschreurs@nsf.org

or 519-821-1246 ext 5023
Risk Assessment and

Food Safety
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
P O
Prepare for the possibility of recall and ensure the ability

to remove product quickly and effectively from the
marketplace. A comprehensive recall plan will ensure
you can retrieve product from the supply chain and
consumers in an efficient and cost-effective manner
and is a HACCP and GFSI requirement. Understand the
requirements and your responsibility to prepare for and
execute a recall, should the need arise.
Risk assessment is a scientific and structured

method of identifying, evaluating and estimating the
level of risk involved in a process to determine an
appropriate control process. This course will provide
a thorough understanding of the risk assessment
methodology and the practical steps to carrying out
risk assessments for food safety.
Learning Objectives

Describe food product recalls and what triggers a

recall
Develop a recall plan and map the recall plan
development process
Understand the steps to achieve effective recall
management
Identify ways to recover from a recall
A good understanding of food safety and HACCP principles is essential.
Location
Guelph, ON
Describe the reasons for doing a risk assessment
Define various tools and methods for risk assessment
Discuss steps in food safety risk assessment
Differentiate between the decision tree and quantitative

approach to risk assessment
Integrate risk assessment with the various GFSI
standards
A good understanding of food safety and HACCP principles is essential.
Early Bird $525
Guelph, ON
Course Codes TRG2709: Jul 17, 2015

and Dates
Location

and Dates
Learning Objectives
Recall Planning and Preparation:

Developing your Recall Plan
Regular $550
Early Bird $525
Regular $550
Did you know...

NSF-GFTC Training Services has delivered over
1000 onsite training programs.
Public Training
O Onsite Training
Partner Course
Online Course
65
Sanitary Design for

Food Plants
Supplier Management and

Quality Assurance
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Meeting sanitary design specifications for equipment,

materials and establishments is critical to HACCP and
regulatory compliance. The facility and surroundings in
which food processing and handling operations take
place must be designed and constructed with sanitary
design principles in mind, to ensure food safety and
adequate sanitation programs. The objectives of sanitary
design are to facilitate cleaning and maintenance of
equipment, minimize harborages and eliminate entrance
of pests and other sources of contamination.
Learning Objectives

Discuss sanitary design principles and regulatory

requirements
Apply sanitary design principles to facilitate cleaning
and maintenance of equipment, prevent infestation,
product recalls and foodborne illness
Describe elements of sanitary design requirements for
sites, buildings, layouts, floors, walls and ceilings
Describe elements of sanitary design requirements for
coatings, windows, doors and building utilities
Select materials and equipment with sanitary design in
mind
66
Location
Guelph, ON
Early Bird $525
In recent years the North American food and beverage

industry has seen a steady movement towards
outsourcing and an increasing range of products and
raw materials. Multiple sourcing has become a common
feature and has been beneficial for the manufacturer/
processor in most cases. The quality and safety of
your products and the reputation of your company can
depend upon your suppliers, contract manufacturers and
co-packers. Given this reality, it is extremely important
to be aware of the Supplier Quality Assurance (SQA)
protocol, to meet the recognized requirements and to
establish a reliable supplier base.
Learning Objectives


and Dates
P O
Understand your risks and responsibilities when

sourcing from suppliers
Understand important elements and principles of SQA
Allocate risk levels to ingredients by applying criteria
for ranking risk
Discuss supplier selection strategies
Evaluate suppliers manufacturing process, including
product performance, process capability and food
safety and quality system review
Manage documentation for your SQA program,
including certificates of analysis, supplier agreements
and supplier matrix
Develop an SQA Program
Regular $550
Location
Guelph, ON

and Dates
Early Bird $525
Public Training
O Onsite Training
Partner Course
Online Course
Regular $550
Duration: 1 day
Course available:
P O
Allergen control is an important component of a safe global food supply chain. Undeclared allergens can appear in
a product unintentionally through incorrect labelling, improper handling of rework, cross contamination (in-process
or post-process) and insufficient or ineffective cleaning and sanitation procedures for equipment and surfaces
in a food facility. Removal of allergens through cleaning and sanitation is identified as a critical point for effective
allergen removal and control. The validation of allergen cleaning programs and sanitation procedures gives an
additional assurance of safety and is intended to demonstrate that the cleaning process is effective in removing the
allergen of concern. What are the variables that must be considered for allergen cleaning validation? What are the
industry best practices in establishing and implementing an allergen cleaning validation program? What cleaning
methods will ensure that your product is allergen free as intended? What kind of testing should be done to validate
the effectiveness of your sanitation program for allergen control? Join us for this one-day program as we help you
establish an allergen cleaning validation program that will work for your product and processes.
Location
Guelph, ON

and Dates
Early Bird $525
Regular $550
67
Food Product
Development,
Production,
Sensory and
Packaging
68
Bringing your product to market is a complex process,

requiring an understanding of not only the food
ingredients, processing methods, principles of production
and packaging technologies, but also consumer trends
and preferences. NSF-GFTCs Food Product Development,
Production, Sensory and Packaging programming provide
a full range of training courses to meet your needs,
anywhere along the product development, food production
and packaging process. With a focus on the fundamentals
of food science, food sensory analysis, food processing
and production, NSF-GFTCs wide range of training
programs provide the practical and technical information
you need to develop and manufacture innovative, superior
and safe food products for your consumers.
Course listing
Basic Sensory Evaluation for Food Product Quality
Assurance and Improvement (online)
82
Canadian Better Process Control School
70
70
Dairy Industry: Milk Processing and Dairy Technology
71
Food Packaging Workshop: Material, Performance

and Applications
71
Hydrocolloids: Gums and Starches
72
Low-Acid Canned Food: Processing,

Microbiology and Regulations
72
73
Sensory Panelist Workshop:

Selecting and Training Your Sensory Panel Members
73
Shelf-Life Determination
75
Thermal Processing of Food: Basic Principles
75
Food Product Development, Production, Sensory and Packaging

70
Canadian Better Process

Control School (CBPCS)
Certified Food Scientist (CFS)

Preparatory Course
Duration: 4 days
Duration: 2 days
Course available:
P O
The CBPCS provides an understanding of package

integrity and thermal processing requirements for the
safe processing of low-acid canned foods and acidified
foods packed in hermetically sealed containers and held
under normal non-refrigerated conditions of storage.
This training meets the CFIA requirement that the
thermal processing is carried out under the continuous
supervision of a person who has attended a course in
thermal processing and has received a certificate of
competence on completion of the course.
For detailed information, including a course agenda, please visit
www.gftc.ca
You will receive the Canadian Better Process Control School Course
Text (434 pgs.) with your registration.
Location
Vancouver, BC
Course Codes TRG2588: Dec 8-11, 2015

and Dates
Course available:
P O
The Certified Food Scientist (CFS) program a firstof-its-kind certification for food professionals worldwide
recognizes the applied scientific knowledge and
skills of food scientists. The CFS Preparatory Course is
an optional course for those interested in obtaining their
Certified Food Scientist credential. The course will be
valuable for those needing a refresher on their applied
scientific knowledge in a group setting, and offers
participants access to expert instructors and practice
exam questions, covering those content areas found on
the CFS exam. This course will help you in preparing for
writing the CFS exam, a computer-based test that you
may take at any of Pearson Vues (IFT test partner) 5,000
testing centers across the world.
The exam covers the concepts of:

Food chemistry and food analysis
Food engineering
Food microbiology
Food safety
Product development
Quality assurance and quality control
Regulatory
Sensory evaluation and consumer testing
For detailed information, including a course agenda, please visit

www.gftc.ca
A good understanding of food science concepts is essential.
The CFS is designed to meet the International Standards Organization
(ISO) 17024 standard for personnel certification programmes.
Location
Guelph, ON
Course Codes TRG2604: Apr 16-17, 2015

and Dates
TRG2605: Oct 21-22, 2015
Early Bird $899
Regular $945
Food Packaging Workshop:

Material, Performance and Applications
Duration: 1 day
Duration: 1 day
Course available:
P O
Course available:
Understand the principles and practices involved in

the production, processing and marketing of fluid
milk. This course examines components of milk,
principles of basic milk processing (e.g. pumping,
pasteurization, separation), storage and distribution,
and safety and quality of milk. New technologies in
production, analytical testing methods and packaging
systems will also be explored.
Learning Objectives

Discuss milk composition and fundamentals of

dairy chemistry
Describe on-farm milk production practices
Outline the steps of milk production and
processing, including separation, pasteurization
and sterilization, and homogenization
Implement good manufacturing practices to
produce high quality milk
Implement safety and quality control measures
Using the appropriate packaging for your product is key

for product success. Protect your product, increase shelf
life and save money by matching your product needs
to the capabilities of the package. Explore packaging
alternatives, product-packaging interactions and
evaluation methods in this technical program.
Learning Objectives

Understand national and international regulations

for milk processing
Location
Guelph, ON

and Dates
Early Bird $525
Outline the various functions of packaging

List types of packaging and their method of
manufacture
Identify characteristics and applications of various
packaging materials
Assess the packaging needs of your products and
determine the most appropriate packaging type
Discuss advances in packaging materials and
technologies
Explain packaging evaluation methods and properties
being tested (e.g. physical properties, barrier
properties, tensile properties, tear strength, impact
strength, heat seal strength)
Select packaging to extend product shelf life
Location
Regular $550
P O
Guelph, ON

and Dates
Early Bird $525
Regular $550
Public Training
O Onsite Training
Partner Course
Online Course
Dairy Industry: Milk Processing and

Dairy Technology
71

72
Hydrocolloids:
Gums and Starches
Low-Acid Canned Foods:

Processing, Microbiology
and Regulations
Duration: 1 day
Duration: 2 days
Course available:
Course available:
Gums and starches perform many functions in your

food product, from stabilizing to fat replacement, and
have a distinct influence on product texture. With so
many choices, selecting the appropriate ingredient for
a desired result can be challenging. In this technical,
hands-on workshop you gain practical knowledge of
the chemistry and functionality of common gums and
starches and explore the fundamentals of hydrocolloid
chemistry related to product development in the NSFGFTC product development laboratory.
Learning Objectives

Discuss the structure, function and application of

common gums and starches
Select an appropriate gum or starch for a specific
application
Low-acid canned foods (LACFs) receive heat treatment

for the purpose of achieving commercial sterility and are
normally stored and distributed under non-refrigerated
conditions. This two-day course covers the principles
and concepts of the LACF thermal process, temperature
distribution, process documentation, advanced retort
systems and container technology. You will participate in
hands-on workshop activities in the NSF-GFTC pilot plant
to reinforce understanding of the subject matter.
Location
Guelph, ON
Course Codes TRG2687: Oct 15-16, 2015

and Dates
Course Pricing Members $995 Early Bird $1049
Utilize gums and starches individually or in

combination for a specific desired effect
Perform simple analyses and measurements to ensure
the finished product meets product specifications
Location
Guelph, ON

and Dates
Early Bird $599
Regular $630
Did you know...

NSF-GFTC Training Services has over 50 qualified
trainers available to deliver programs throughout
North America.
Regular $1105
Sensory Panelist Workshop:

Selecting and Training Your Sensory
Panel Members
Duration: 2 days
Prerequisite(s): Science of Sensory or practical

experience in sensory evaluation
Course available:
P O
Sensory evaluation is essential for developing new

products and assessing product quality, as well as for
consumer satisfaction and market success. Correct
application of sensory evaluation methods is key to
collecting useful, relevant data to guide business
decisions. Develop your sensory skills and expand your
knowledge of the science of sensory evaluation in this
two-day hands-on workshop.
Learning Objectives

Describe the functions and applications of sensory

evaluation
Develop your understanding of sensory attributes
(aroma, appearance, flavour, texture)
Differentiate between sensory methods (analytical and
affective)
Manage the sensory evaluation process, including
choosing best testing formats, preparing
questionnaires and reporting meaningful results
Location
Course available:
Course Codes TRG2715: Feb 5-6, 2015

and Dates
TRG2716: Aug 12-13, 2015
Learning Objectives

P O
Sensory analysis and evaluation are important

components of your food safety and quality program, not
only for determining the key attributes of your product,
but for quality assurance and product acceptability
testing. In order to use effective sensory panels that will
provide the data required to analyze your product and
make important decisions, careful panelist selection and
training is essential. This one-day, interactive workshop
will familiarize panel members with test procedures
and improve their identification of sensory attributes for
testing associated with both new product development
and quality assurance.
Guelph, ON
Duration: 1 day
Screen and select sensory panelists for specific

sensory tests
Review training methods for sensory panel members
Choose the appropriate type of sensory test and the
type of panelists needed for a given application
Apply sensory testing protocol, procedures, and best
practices during sensory evaluation
Use reference standards and train with real products
on specific flavour and texture attributes (e.g. saltiness)
Employ sensory techniques for quality assurance
Location
Guelph, ON
Course Codes TRG2717: Aug 14, 2015

and Dates
Early Bird $799
Regular $840
Public Training
O Onsite Training
Partner Course
Online Course
73
Duration: 1 day
Course available:
Thermal Processing of Food:

Basic Principles
Duration: 2 days
P O
Course available:
Consumers are becoming more knowledgeable about

food quality and are paying close attention to food labels.
One area of concern is the expiration date and shelf life
of foods in the supermarkets. Determining the shelf life of
a food product involves considering the microbiological,
physical and chemical deterioration of the food product
over time and using the appropriate analytical and
sensory methods to assess product quality.
Learning Objectives

Define shelf life and the factors influencing it

Determine the appropriate evaluation methods to
perform shelf-life testing
Analyze the relationship between sensory attributes
and product shelf life
Determine the appropriate approach to accelerated
shelf-life testing for your product
Review case studies and analyze data to determine the
shelf life of food products
Set up shelf-life testing appropriate for your product
Location
Thermal processing is the heat treatment of low-acid

foods to produce shelf-stable products packaged in
hermetic containers. Thermal processing continues
to be the most widely used method of preserving and
extending the useful shelf-life of foods. In-container
sterilization (canning) involves the application of a
high-temperature thermal treatment of products for a
sufficiently long time to destroy microorganisms of public
health and spoilage concerns. This course looks at the
why and how of thermal processing, providing an indepth introduction to the principles of thermal processing
including the microbiology of thermally processed foods,
the development of thermal processes, factors affecting
process delivery, quality attributes of canned foods, and
process equipment essentials. The course will be of
particular interest to individuals active in quality control,
product development, applications of new packaging
forms, and individuals involved in the thermal processing
of food.
Location
Guelph, ON
Course Codes TRG2727: Nov 5-6, 2015

and Dates
Guelph, ON
Early Bird $550
Early Bird $899
Regular $945

and Dates
P O
Regular $580
The
training and
knowledge that I received
at NSF-GFTC has given me the
confidence to be successful in my
role as Quality Assurance Manager and
HACCP Coordinator. I am able to successfully
train production employees as well as effectively
communicate the appropriate information with
upper management. This information will assist in the
continuation of operating a successful business by
producing safe quality food. For our future we will
strive for continuous improvement and make the
step towards SQF certification. Thank you
NSF-GFTC for your assistance and guidance.
Mary Duden
Organic Meadow Ltd./

Steens Dairy
Public Training
O Onsite Training
Partner Course
Online Course
Shelf-Life
Determination
75
Food
Science
and
Culinology
Culinology is a registered trademark of the Research Chefs Association
76
NSF-GFTC, in partnership with the Research Chefs

Association (RCA), is the only organization that
offers Culinology Workshops in Canada. These
workshops are designed for chefs and product
development professionals who seek to be Certified
Research Chefs (CRC). The Culinology Workshop
series is a four-part series of training courses that
focus on blending culinary arts and food science. If
you are interested in becoming a certified research
chef, these workshops will help you prepare for the
certification exam.
Course listing
78
Development of Food Systems and Commercialization
78

79
Basics of Food Processing and Food Systems
79
Development of Food Systems

and Commercialization
Duration: 2.5 days
Duration: 2.5 days
Course available:
Fuse the properties of food ingredients with culinary

techniques and discover how these interactions are
critical to successful new product development.
Understand the chemistry of key food ingredients, and
how they interact with food systems. In this hands-on
workshop you will work with key ingredients and apply
the fundamentals of food science in the NSF-GFTC
product development laboratories.
Learning Objectives

78
Define and classify the functional roles of

carbohydrates and sugars
Identify the chemistry, physical properties and quality
indicators of fats and oils
Explain the structure, types and functional
properties of proteins
Course available:
Transform a top-rated recipe into a commercial

recipe by navigating the new product development
process from idea through to production. Attain the
gold standard in plant production by employing the
scientific principles of experimental design and simple
quantitative analysis (e.g. pH measurement and
viscosity measurement) to ensure repeatability and
acceptability. You will work in the NSF-GFTC product
development laboratory to reverse engineer a product
and analyze the creative process from concept to
commercialization.
Learning Objectives

Discuss applications and functionality of gums

and emulsifiers
Define and identify food additives
Identify and describe various food and ingredient
reactions and interactions
This course will conclude at 12:00 pm on the final day.
Location
Guelph, ON

and Dates
Discuss the use of flavours and flavour sensations

considered for new product development
Translate the new product development process
from idea to production, including: technical
feasibility, development of the gold standard, target,
cost and pricing structure, converting recipes to
formulas, prototype development and testing
Analyze and explain principles of experimental
design, statistical analysis and simple instrument
tests to measure sugar content, viscosity and acidity
This course will start at 1:00 pm on the first day.
Location
Guelph, ON

and Dates
Basics of Food Processing and

Food Systems
Duration: 2.5 days
Duration: 2.5 days
Course available:
Course available:
Distinct from other programs of its kind, this workshop

incorporates a multidisciplinary approach to studying
the relevant aspects of food preparation and
manufacturing, food safety, security, regulations,
packaging, shelf life and the sensory evaluation of
food. You will explore the key issues affecting the life
cycle of food production and consumption.
Learning Objectives

Discuss and define Good Manufacturing Practices

(GMPs) and Hazard Analysis and Critical Control
Points (HACCP)
Create chef-quality foods that meet the culinary gold

standard in large-scale manufacturing and production
environments. In a high-volume manufacturing process,
the processing methods, conditions and equipment
influence the attributes of the finished product.
Understanding the fundamentals of food processing,
combined with a culinary approach to product
development, will ensure the successful development of
a gold standard product.
Learning Objectives

Identify and explain food hazards (biological,

physical and chemical) that are a threat to safe food
Evaluate the sensory aspects of various foods and
identify practical applications of sensory evaluation
of food
Define food packaging and its impact on shelf life
and other attributes of food
Define the Canadian and U.S. food regulations
Analyze the relationship between nutrition, health
and well-being
This course will conclude at 12:00 pm on the final day.
Location
Guelph, ON
Identify the fundamentals of food science behind

culinary techniques including freezing, frying,
dehydration, cook chill, sous-vide, roasting or baking
(dry heat) and microwave cooking (moist heat)
Determine how to maximize quality and shelf life
through retort operation, aseptic processing and
modified atmosphere and controlled atmosphere
packaging
Discuss properties of various food systems (e.g. low
fat, low sugar, high fat) and implications on processing,
transportation and storage conditions
Understand new food processing methods including
irradiation, high pressure, ohmic and hot water
submersion tunnels
This course will start at 1:00 pm on the first day.

and Dates
Location


Guelph, ON
Course Codes TRG2614: Sep 30-Oct 2, 2015

and Dates
Public Training
O Onsite Training
Partner Course
Online Course
79
NSF-GFTCs elearning options provide the food and

beverage industry with flexible alternatives to faceto-face training programs. In response to increased
interest and industry requests, our expanding webbased programming gives you access to current
information, tools and technical resources from your
own environment or anywhere around the globe.
Meeting your learning needs in an interactive and
online format, these programs have been developed
with the same focus on quality, technical content and
best practices in adult learning as our diverse portfolio
of face-to-face workshops and training courses.
Online programs and webinars deliver relevant and
essential information on key industry topics and
trends that impact your business and operations.
Online training options include GMP refresher training,
a self-directed program allowing you to progress
at your own pace, and a new series of webinars
offered each month on key topics including foreign
material contamination, hazard analysis, traceability
in manufacturing, warehousing and distribution
operations, and regulatory case studies.
In addition, NSF-GFTC experts develop customized,
branded elearning products for your company, tailored
to meet your unique learning needs, specifications
and delivery requirements with effortless access and
global reach. Training can be self-directed, delivered
to multiple groups simultaneously or offered through a
blend of online and instructor-led programming.
Stay connected to NSF-GFTCs online training
community and informed on the topics that impact you
with access to web-based programs from anywhere
around the world.
Course listing
eLearning:
81

81
All About TMAs and MAs and How They Govern

Foods in Canada
82
Enhanced Canadian Allergen Labelling Regulations:

A Refresher
83
Food Additives in Canada: A Regulatory Refresher
83
NSF-GFTC Webinars
84
Online Programs and Webinars

80
Duration: 2 hours, 10:00 am-12:00 pm EST

Course available:
NSF-GFTCs Online GMP Refresher provides an

interactive alternative to traditional GMP refresher
courses. Designed for workers with previous food
safety training and experience in the food and
beverage industry, this course allows users to progress
at their own pace, apply their knowledge and focus on
the gaps in their learning.
This refresher course reviews good manufacturing
practices (GMPs) and reinforces understanding
through a series of challenges in each of the following
six modules:
Product and process control
Personnel
Sanitation
Establishment
Equipment
Documentation
Upon successful completion of the program, a
Certificate of Completion will be awarded.
Licenses for the Online GMP Refresher are sold
individually or in bulk. Each license grants a user
access to the program for one year so they may
complete it at their own pace from anywhere with
internet access.
Sensory Evaluation for Food

Product Quality Assurance
and Improvement
Course available:
This two-hour webinar is highly interactive and provides ample

opportunity to ask questions of the expert during the session.
Sensory analysis and evaluation can provide many

benefits to your companys Quality Assurance Program
including utilization of a globally recognized system for
quality assurance, consistent methods and assessment
tools, and documentation standards to track progress.
Sensory evaluation is a scientific approach to measure,
analyze and provide assistance in meeting your product
quality standards. Appropriate sensory training and skill
development is essential to collect useful and relevant
data that assures product quality or identifies a need for
improvement. This two hour online session will provide
an overview of the role of sensory evaluation in your food
quality plan and the documentation requirements for
sensory analysis and evaluation.
Location
Online

and Dates
TRG2699: Dec 4, 2015
Early Bird $225
Regular $225
A full tutorial of the program can be viewed on our

website at www.gftc-elearn.ca
Location
Online
eLearning: Online Programs and Webinars
License Pricing 1-9 users $175/per user

0-99 users $75/per user

100+ users $50/per user
Register by contacting NSF-GFTC Training Services directly at
Public Training
O Onsite Training
Partner Course
Online Course
81
All about TMAs and MAs and How

They Govern Foods in Canada
Course available:

82
Working around the prohibitive nature of food regulations

can be a challenge. There are however tools to make this
easier. A temporary marketing authorization (TMA) is a
regulatory provision in the Food and Drug Regulations
that allows foods to be marketed that would otherwise
be prohibited in Canada. Marketing authorizations (MAs)
are the new kid on the block, already used to govern the
use of food additives. Learn what else these mysterious
regulatory instruments are and how Health Canada might
use them. Its a changing landscape out there. Learn how
regulatory provisions will shape the future.
Location
Learning Objectives

Understand TMAs, MAs and other regulatory tools that

can be used to create opportunities
Be able to identify the opportunities and limitations of
these regulatory tools
Be able to better manage and navigate complex
regulatory issues, from food additives to health claims
A basic understanding of the Canadian regulatory landscape

and food additives is essential.
Online

and Dates
TRG2697: Nov 13, 2015
Early Bird $350
Regular $350
The Blended eLearning Menu

Mention the term eLearning, and the image most often
conjured up is of someone sitting in front of a computer
reading content, working on exercises and testing their
knowledge. That is a very plausible scenario. But it is only
one of many.
AT NSF-GFTC, we provide a far richer menu. Certainly

we create interactive, self-paced eLearning courses. We
also create webinars, some of which involve multiple client sites linked together for a company-wide learning session. Blend in the option for a face-to-face class, and the
offerings are almost limitless.
Anything is possible with eLearning.

Talk to us about your training
requirements, and well put together the
perfect blend to meet your needs and
your budget.
Here are some suggestions:
Begin with a webinar for your team, where each learner participates locally and receives a grounding in key
concepts. Follow with a face-to-face class, where the
team works together to put those concepts into action.
People need only be away from their office for one day,
significantly decreasing travel costs.
Offer a self-paced online course, but pair this with
weekly webinars, where learners gather to discuss concepts, ask questions of the trainer, and share their learning experiences. This is learning at your own pace and
group learning at its best.
Begin with a face-to-face course that brings learners together to form a working team. Follow with an online
course where individuals can complete their assignments but also work with the learning team to deepen
their knowledge.
Connect with an eLearning specialist at NSF-GFTC by
emailing nsfgftctrainingservices@nsf.org
Food Additives in Canada:

A Regulatory Refresher
Course available:
Course available:


One of the leading causes of food recalls is undeclared

food allergens. Properly labelling food allergens, gluten
sources and sulphites, including the use of cautionary
allergen statements, is essential for maintaining
compliance. Since enhanced food allergen, gluten and
sulphite labelling regulations came into force in August
2012, Health Canada and CFIA have provided additional
guidance on matters such as highly refined vegetable
oils, cautionary allergen statements and gluten-free
claims. This informative online session recaps key
allergen labelling requirements and provides a practical
view of policies and guidelines that have been developed
since 2012.
Food additives are regulated in Canada under the

Food and Drug Regulations and associated Marketing
Authorizations (MAs). This webinar focuses on the
regulations governing additive use, covering a full
spectrum of food products including meat, non-meat,
processed foods, bakery goods and snacks.
Learning Objectives

Better understand the regulations governing food

allergen labelling
Explain the requirements for labelling priority food
allergens, gluten sources and added sulphites
Gain a practical appreciation on how to implement
allergen labelling requirements in the real world
A basic understanding of the Canadian regulatory landscape is

essential.
Location
Learning Objectives

Understand food additives and how they differ from

processing aids, vitamins and minerals, and novel
ingredients
Describe the Canadian requirements and legislation
pertaining to the use of food additives
Identify the labelling and claims associated with food
additives
A basic understanding of the Canadian regulatory landscape

and food additives is essential.
Location
Online
Course Codes TRG2702: Feb 27, 2015

and Dates
TRG2703: Oct 19, 2015
Early Bird $350
Regular $350
Online
Course Codes TRG2700: Jan 30, 2015

and Dates
TRG2701: Sep 21, 2015
Early Bird $350
Enhanced Canadian Allergen

Labelling Regulations: A Refresher
Regular $350
Public Training
O Onsite Training
Partner Course
Online Course
83
Online Learning
Preparing
for your
Produce
Food Safety
Audit
Understanding
'High-Risk' and
'High Care'
Areas Under
BRC
20-Apr-15
14-Aug-15
Chemical
Hazard Control
in Food and
Beverage
Processing
30-Sep-15
Traceability
and Barcoding
in Food
Manufacturing
24-Jun-15
Preparing for
your Organic
Processing
Inspection
25-Mar-15
Hazard
Analysis
for Food
Safety
08-Jun-15
Basics of
Labelling for
Food
Importers
29-Apr-15
Join us for our online programs, scheduled throughout 2015.

Visit our website, www.gftc.ca for more information and to register.
g with
Continual
Improvements
in Food Safety:
After the Audit
25-Feb-15
U.S.
Food Safety
Modernization
Act: An
Overview
28-Jan-15
Non-GMO
Certification
of Food
Products
27-May-15
Food
Grade
Lubricants
25-Nov-15
Foreign
Material
Contamination:
Investigation
and Control
22-Jul-15
Regulatory
Case Studies
22-May-15
12-Jun-15
03-Jul-15
Chemical
Migration in
Food
Packaging
Materials
28-Oct-15
www.gftc.ca
88 McGilvray Street, Guelph, Ontario N1G 2W1 CANADA

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Training & Events

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Global Managing Director

Food Safety and HACCP for Fresh Produce

Global Food Safety and

GFSI Benchmarked Food Safety Standards A Comprehensive Overview

BRC Global Standard for Agents and Brokers,

Advanced Canadian Ingredient Labelling

Basic Food Microbiology

Food Safety and Quality

Food Product Development,

Canadian Better Process Control School

Food Science and Culinology

Foundations in Food Science

eLearning: Online Programs and

Online GMP Refresher

New course offerings are listed in green.

Global Managing Director

10% discount on public training courses

Each year, we provide training to more than 3000

In order to register for a program you must create a user

Pricing and Payments

Public training programs are open to

Technology or Materials Required

Unless otherwise noted, participants are not required

Instructional Techniques and Methods

A variety of instructional techniques and methods are

Various assessment tools, techniques and methods

Notice of (and criteria for)

Participants will receive the NSF-GFTC Certificate

Notice of Unsatisfactory Completion

Travel and Accommodations

In order to receive the corporate rate, please mention that you

Transportation to/from the Airport

The closest international airport to NSF-GFTC is Toronto

Participants who fail to meet the criteria for

Request for Official Learner Record

Some of our public training programs are offered through

Please submit a written description of

Tel: (519) 821-1246

Notice of Proprietary Interest

Prior to the commencement of a learning event,

Online courses are available throughout

Our HACCP (Hazard Analysis and Critical Control

Food Safety and HACCP for Fresh Produce

Introduction to Food Safety and HACCP

HACCP Refresher Training

Certified HACCP Auditor

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

HACCP for Manufacturing Food Packaging Materials

HACCP for Warehousing and Distributing Operations

Online GMP Refresher

Introduction to Food Safety and HACCP

Designed to provide an introduction to food safety

Discuss the importance of food safety and HACCP

Identify food safety hazards

Describe the principles of HACCP

Outline the steps involved in HACCP plan development