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Complaint Handling: Best Practices and Guidelines, Developing Your Food Defense Plan: Integrating Food Defense and Food Safety Management Systems, Food Plant Sanitation, Food Safety for Supervisors and Lead Hands, Food Safety, Hygiene and Labelling: A Beginner's Guide, Food Safety: New Employee Orientation Workshop, Pest Control and Management: Standards for the Food Industry, Sanitary Design for Food Plants,
BRC Food Standard: An Overview for Managers, BRC Global Standard for Food Safety - 1-day conversion Issue 5 to Issue 6, BRC Third Party Auditor Training - Food Safety Issue 6, GFSI Benchmarked Food Safety Standards: A Comprehensive Overview, Global Food Safety and Quality Benchmarked Standards: BRC , Global Food Safety and Quality Benchmarked Standards: BRC (BC), Global Food Safety and Quality Benchmarked Standards: FSSC 22000 (ISO 22000 & PAS 220), Implementing SQF Systems (formerly "Implementing SQF 2000 Systems"), Implementing SQF Systems - BC (formerly "Implementing SQF 2000 Systems"), Implementing SQF Systems - QC (formerly "Implementing SQF 2000 Systems"), Internal Auditor: BRC, Internal Auditor: SQF, Internal Auditor: SQF (BC),
Certified HACCP Auditor (ASQ), HACCP for Warehousing and Distributing Operations, HACCP I: Prerequisite Programs, HACCP II: Developing your HACCP Plans, HACCP III: Train the Trainer, HACCP IV: Validation, Monitoring and Verification, HACCP V: Internal Auditing of your HACCP System, HACCP VI: Procedure Writing and Document Control for HACCP, HACCP VII: Reassessment and Risk Analysis, Managing HACCP as a Project,
Microbiology I: Basic Food Microbiology, Microbiology II: Sanitation, Microbiology III: Pathogen Detection in Food, Microbiology IV: Listeria Hazard and Control, Microbiology V: Listeria Policy and Validation,
Certified Manager of Quality/Organizational Excellence (ASQ) Part I, Certified Manager of Quality/Organizational Excellence (ASQ) Part II, Statistical Process Control for the Food Industry, Supplier Management and Quality Assurance, Tools for Problem Solving: Root Cause Analysis,
Canadian Food Regulations, Canadian Ingredient Labelling, Canadian Nutrition Labelling, Country of Origin Labelling (COOL) in Canada and the U.S., Dietary Fibre and Novel Foods: A Regulatory Update, Enhanced Canadian Allergen (Gluten and Sulphite) Labelling Workshop, Food Additives, Flavours and Colours: A Regulatory Update, Food Fortification Guidelines, Food Health Claims Workshop, Foods as Natural Health Products, Implementing Canada's Organic Standard, The FDA Food Safety Modernization Act: An Exporter's Guide, U.S. Food Labelling Under the FDA,
Supervision Skills for the Food Industry I, Supervision Skills for the Food Industry II,
Food Ingredients 101: An Introduction, Food Science Series Part I: Introduction to Food Science Practice and Principles for Non-Food Scientists, Food Science Series Part II: Food Processing, Food Science Series Part III: Product Development - Scaling Up Your Food Process, Gluten-Free Baking, Integration of HACCP into your New Product Development, Low Sodium Product Reformulation, New Food Processing Methods, Technologies and Regulations: Keeping Pace with the Times, New Food Product Development Workshop: From Idea Conception to Product Launch, Nutrition Basics for Food and Beverage Industry Professionals, Science of Sensory Evaluation , Sensory Analysis of Ethnic Flavours, Sensory Data Analysis , Sensory Evaluation Quality Assurance and Control, Sensory Panelist Workshop: Selecting and Training Your Sensory Panel Members, Shelf Life Determination and Food Safety,
Baking Workshop: Breads, Cookies, Pies and Pastries, Best Practices for Energy Management, Better Process Control Workshop, Brewing Science and Quality Control, Dairy Industry: Milk Processing and Dairy Technology, Lean Manufacturing and Process Improvement for the Food and Beverage Industry: Advanced, Lean Manufacturing and Process Improvement for the Food and Beverage Industry: Introductory, Processed Meat Manufacturing: Products, Ingredients and Calculations, Safe Pasteurization: Concepts and Theory, Troubleshooting for Bakers,
Ingredient and Nutrition Labelling for Foodservice and Retail, Managing Allergens in Foodservice and Restaurants, Sous-vide and Food Safety,
Culinology Workshop I: Foundations in Food Science, Culinology Workshop II: Safety, Regulations, Packaging and Sensory Evaluation of Food, Culinology Workshop III: Basics of Food Processing and Food Systems, Culinology Workshop IV: Development of Food Systems and Commercialization,
Food Packaging and Global Food Safety Management Systems, Food Packaging Workshop: Material, Performance and Applications, Sustainable Packaging Design, Trends in Packaging,
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Download the 2012 GFTC Course Calendar (PDF)