Upcoming Training & Events
This page features upcoming food safety training, courses, webinars, and industry events designed to help food and beverage businesses meet requirements and achieve certification. As a food safety consultant, I partner with approved, qualified trainers to offer credible training aligned with SFCR, HACCP, FDA, and GFSI-recognized standards.
FSPCA Preventive Controls for Human Food v2.0
FSPCA Preventive Controls for Human Food v2.0
Cost:
CAD 1,050 (Certification fee included) +GST
Duration:
3 days (08:00 – 16:30 MST)
Included with Registration
✔ FSPCA Human Food v2.0 training
✔ FSPCA certificate fee included
✔ Digital materials
✔ Post-course support
Course Summary:
This three-day, instructor-led course serves as the standardized curriculum recognized by the U.S. Food and Drug Administration (FDA) for meeting the training requirements under the Preventive Controls for Human Food (PCHF) rule. Participants gain the knowledge and skills needed to develop, implement, and maintain a robust Food Safety Plan that complies with FSMA regulations.
Through practical examples, interactive discussions, and real-world scenarios, this course equips food industry professionals to confidently fulfill the role of a Preventive Controls Qualified Individual (PCQI).
Key Learning Objectives:
Understand the regulatory requirements of the FSMA Preventive Controls for Human Food rule
Conduct hazard analysis using a risk-based, scientific approach
Identify and implement preventive controls (process, allergen, sanitation, supply-chain)
Develop and validate process preventive controls
Establish monitoring, verification, and corrective action procedures
Create and maintain required records to demonstrate compliance
Build and manage a complete, compliant Food Safety Plan
Apply practical tools and templates to streamline implementation
Who needs to take this course:
Facilities that manufacture, process, pack, or hold human food (21 CFR 117.1)
In general, facilities required to register with FDA under sec. 415 of the Food, Drug, & Cosmetic Act
Applies to food to be consumed in the United States
Who Should attend:
This course is perfect for professionals overseeing food safety, including Quality Assurance and Control personnel, Production and Operations Managers, Regulatory team, R&D, Consultants and auditors, and Individuals seeking PCQI certification for FSMA compliance.
Pre-requisites:
No formal prerequisites are required. However, participants will benefit from prior knowledge of basic food safety principles, HACCP or preventive controls concept.
Program Outline:
Day 1:
Food Safety Plan Overview for Preventive Controls for Human Food
cGMP and Prerequisite Programs for Human Food
Biological Food Safety Hazards for Human Food
Chemical, Physical and Economically Motivated Food Safety Hazards for Human Food for Human Food
Preliminary Steps in Developing a Food Safety Plan for Human Food
Hazard Analysis for Human Food
Day 2:
Determination of Preventive controls for Human Food
Process Preventive Controls for Human Food – Parameters and Values, Including Critical Limits
Process Preventive Controls for Human Food - Monitoring and Corrective Action
Process Preventive Controls for Human Food - Verification and Record Keeping
Food Allergen Preventive Controls for Human Food
Day 3:
Sanitation Preventive Controls for Human Food
Supply Chain Preventive Controls for Human Food
Food Safety Plan Implementation and Management for Human Food
Recall Plan for Human Food
Regulation Overview: Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food
Instructor Credentials:
This training course is delivered by Lead Instructor for the FSPCA Preventive Controls for Human Food participant course V2.0.
What is included:
Course Materials: participant manual, exercise workbook, teaching example
Certificate of Training provided by FSPCA (Included in the cost of registration), upon successful completion of the course
How to book
Click the “book now” and complete the form:
We will reach out to you confirming your interest and issue an invoice. Once payment has been made, you will receive confirmation of registration with 2 business day.
BRCGS Food Safety Issue 9 Lead Auditor Training
BRCGS Food Safety Issue 9 Lead Auditor Training
Cost: CAD 2000 (Certification fee included) + GST
Duration: 5 days (08:00 – 16:00 MST)
Included with Registration
✔Participant course notes
✔ Participant exercise booklet with case study as applicable
✔ Exam (3 attempts)
✔ BRCGS Certificate of Achievement
Course Summary:
The BRCGS Food Safety Issue 9 Lead Auditor course provides participants with a comprehensive understanding of the Standard, focusing on its protocol, requirements, and effective auditing practices. Throughout this course, learners will develop the necessary skills to evaluate compliance with the Standard. This includes a thorough exploration of fundamental clauses, statements of intent, and the procedures involved in conducting a BRCGS audit. The course also covers critical aspects of audit planning and audit reporting, ensuring participants are well-equipped to manage the entire audit process.
Active learning is a central feature of the course, with case study-based individual and group activities designed to promote critical thinking. These activities offer practical insights and help participants understand how auditors apply the Standard during audits.
Completing this course and successfully passing the exam are essential steps towards becoming a BRCGS auditor. Arrangements to complete the required training must be made with a BRCGS approved certification body.
This course is part of the BRCGS Professional recognition programme.
Key Learning Objectives:
Outline the procedures for effectively managing an audit program.
Discuss core auditing principles and methodologies.
Evaluate adherence to Standard requirements and articulate methods by which
compliance may be evidenced to uphold food safety, quality, legality, and authenticity.
Define the range of organizations and products encompassed by the Standard.
Detail the stages involved in conducting a BRCGS audit, including preparation, planning, and reporting.
Demonstrate the use of resource tools for compliance and describe the supportive benefits provided by BRCGS.
Who Should attend:
Those interested in becoming a BRCGS Auditor
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)
Pre-requisites:
To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP training, explore the IHA accredited HACCP courses under the training section.
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.
Program Outline: Day 1:
Welcome and introduction
Scope and format of the Standard
Requirements of the Standard
Day 2:
Requirements of the Standard (continued)
Day 3:
Audit protocol
BRCGS compliance and support
Auditor requirements
Practical exercises
Day 4:
Auditing fundamentals
Practical exercises
Day 5:
Auditing fundamentals (continued)
Practical exercises
Revision
Course exam
Instructor Credentials:
This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs). This is our lovely team of trainers.
Assessment:
50 question exam
Pass mark 75%
3 attempts allowed
How to book
Click the “book now” and complete the form:
We will reach out to you confirming your interest and issue an invoice. Once payment has been made, you will receive confirmation of registration with 2 business day.
HACCP Development and Implementation
Course Summary
This two-day, instructor-led program provides the internationally recognized curriculum for Hazard Analysis and Critical Control Point (HACCP) development and implementation, accredited by the International HACCP Alliance (IHA). Participants learn how to design, document, and maintain an eAective HACCP system that meets global regulatory and customer expectations across food manufacturing sectors. Through practical exercises, real-world examples, and guided team activities, this course equips food industry professionals with the knowledge and confidence to build a compliant, science-based HACCP plan aligned with Codex principles and industry best practices.
FSPCA Preventive Controls for Human Food v2.0
Through practical examples, interactive discussions, and real‑world scenarios, this course equips food industry professionals to confidently fulfill the role of a Preventive Controls Qualified Individual (PCQI).