HACCP and the Control of Listeria Workshop (3 days)November 4 - 6, 2013, Moncton, NB (Daily 9:00 AM to 3:30 PM)

Topics Covered

1) Introduction to HACCPHistoryImportance of HACCPQMP and FSEP

2) HazardsBiologicalChemicalPhysicalAllergensControl of Hazards

3) Prerequisite Programs with emphasison the control of Listeria.

ComponentsDocumentation

4) Product formulation to prevent thegrowth of L. monocytogenes

Control measures; pH, aw

5) Treatment of products to destroyviable cells of L. monocytogenes

6) Ingredient and Raw Materials - Identification of ingredients that can bepotential sources of Listeria- Ingredient control: supplier guarantee,testing, audit, verification

7) HACCP Plan with emphasis on thecontrol of Listeria

Preliminary StepsHazard AnalysisCritical Control Points (CCP)Critical LimitsCCP Monitoring SystemCorrective ActionsVerificationRecord Keeping

8) Environmental Monitoring to detectlocations that harbor Listeria.

PlanFrequencyCollection of Samples

9) Corrective actions to consider if youdetect L. monocytogenes or Listeriaspecies on critical surfaces or areas or inproduct

Materials Provided toParticipantsSample Procedures, Forms and Notices.Slides from Presentation and ReferenceMaterial.

Follow Up Available

Telephone Technical Inquiries Related toMaterial - FREEOn site audit - Additional FeeVerification of sanitation program - Additional FeeCustomized training at your facility alsoavailable upon request, fee to be determined.

Instructors

• Ebo Budu-Amoako, Ph.D.,Senior Microbiologist

• Jim Landrigan, P.Eng., M.B.A., Technical Advisor

Ebo is an internationally-recognized foodmicrobiologist who has developed anddelivered Food Safety and Quality trainingworkshops in Canada and internationally forthe past 15 years. During this time Ebo hasalso developed and implemented systems forfood inspection and HACCP in variouscountries in the Caribbean.

As well as providing numerous trainingworkshops on food safety and qualitysystems for BioFoodTech clients during thelast ten years, Jim has implemented severalFood Safety (HACCP) and QualityManagement (ISO 9000) programs for smallto medium sized food processors. He hasalso developed and delivered national foodsafety and quality training programs for oneof the largest management consulting groupsin Canada. Jim was a Sessional Instructor atHolland College and taught Strategic CrisisManagement and Management of a DiverseWorkforce courses in the Applied Degree inCulinary Operations program.

Past Participants FoodSafety Courses

T McCain FoodsT Cavendish FarmsT Wolfhead SmokersT True North SalmonT Atlantic Aqua Farms PartnershipT ClearwaterT Oxford Frozen FoodsT High Liner Foods.T Canadian Food Inspection AgencyT Cott BeveragesT Canadian SyrupT Dairytown ProductsT Paturel InternationalT Bonte Foods Ltd.T Ben’s BakeryT Ocean PierT Purity DairyT Rossignol Estate WineryT Connors Bros Ltd.

Course Fee

$900.00 plus HST less 25% for membersof the association.

PEI companies may be eligible for 50%funding. Please contact Jim Landrigan at902-368-5772.

For More InformationContact

Ebo Budu-Amoako / Jim LandriganBioFoodTechP.O. Box 2000Charlottetown, PEC1A 7N8

Telephone: 902-368-5772Fax: 902-368-5549E-Mail jklandri@gov.pe.ca

Notice Something Different? On Aug. 23, 2011, the PEI FoodTechnology Centre was renamed BioFoodTech. Since 1987 the Centre hasdelivered quality service to its customers. Its new name reflects the expandedmandate of its services.BioFoodTech website: www.biofoodtech.ca

REGISTRATION FORM

HACCP and the Control of Listeria WorkshopNovember 4 - 6, 2013, Dramis Building, 500 St George Street, Moncton, NB

Please complete and fax to the Atlantic Food and Beverage Processors Association at(506) 854-5850 and check your fax machine to ensure that your fax was received.

Name(s): __________________________________ Position: _______________________________________

Organization: _________________________________________________________________________________

Street address:_____________________________ City / Town: _________________ Postal Code:________

Telephone: ________________________________ Fax: ___________________________________________

E-mail: ____________________________________

Fees: Course including course material, nutrition breaks

and lunches, at $900.00 $________

Less 25% discount for people from organizations

that have paid their membership fee to the association $________

Sub-total $________

HST at 13 % $________

Total payable $________

Method of payment: [ ] Please charge the above amount to ( ) Visa ( ) Mastercard

Name on Card: ____________________________________

Card # ___________________________________________

Expiry: __________ Signature: ________________________

[ ] Cheque (being sent).

[ ] Please Invoice, and payment will be made promptly.

Please make cheques payable and send to: Atlantic Food and Beverage Processors Association Inc.

500 St George Street, Moncton, NB E1C 1Y3

(The association’s HST number is 88787 6928 RT0001.)