The goal of ProcessSafe is to make food safer through training for frontline workers employed in food processing facilities. Recent changes in food premises regulations now require food processors to have food safety and sanitation plans signed off by the Environmental Health Officer within each processor’s jurisdiction. Greater exposure to best practices in food processing will promote a culture of food safety awareness within food processing environments, thus supporting the implementation of the food safety and sanitation plans by all staff. According to the BC Public Health Act Food Premises Regulation, "process" means to make raw food ready to eat and includes washing, rinsing, cooking, smoking, salting, canning, freezing, pasteurizing and reprocessing of previously processed food." ProcessSafe helps line workers understand their role in keeping food safe, and identify the processes being used within their facility/sector to accomplish this. The content introduces a basic understanding of Hazard Analysis and Critical Control Points (HACCP), its seven principles and the eleven prerequisite programs. Learners will not be expected to prepare actual plans. ProcessSafe covers three general topic areas: - Food safety basics
- Food processing concepts
- Practical application of concepts to specific food sectors (e.g., baking, meat processing, etc.).
A series of videos capture "day in the life" footage of staff working within various sector-specific food processing environments. The videos demonstrate best practices within context-specific settings, showing techniques that are unique to those sectors—as well as techniques that are common to all. To purchase the course fill out the pre-registration pages on our website.> Please note this course follows our refund policy |
