Canadian Ingredient Labelling Workshop - November -

Dates

Times

6 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $975 CAD

Availability

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

This training course is delivered in two sessions (listed as the start & end date), with a day in between with no class for self work. The schedule is as follows:

Day 1 - Training Session Part 1 - Knowledge Exchange Webinar: 3 hours

Day 2 - No Class

Day 3 - Training Session Part 2 - Practicum Webinar: 3 hours

This two-part virtual, instructor-led training program on Canadian ingredient labelling under the authority of the Canadian Food Inspection Agency (CFIA) covers regulatory modernizations affecting the future of ingredient labelling:

  • The first part focuses on knowledge exchange, where attendees are introduced to and walked through ingredient labelling requirements and can ask questions.

  • The second part is a live online practicum where, as a group, we will review the assignments introduced in part one (completed individually). The practicum focuses on the knowledge and skills in setting up a compliant list of ingredients, allergen and precautionary allergen statements, and includes an open Q&A session.

This program covers fundamental ingredient labelling requirements. The content is framed around the new ingredient labelling rules that are currently set to come into full force on December 14, 2021.

The training provides a better appreciation of Canadian ingredient labelling compliance considerations from principally a federal viewpoint, with focus on the Food and Drugs Act and Regulations. The discussion includes new ingredient labelling formats, sugars-based ingredient nomenclature, allergen labelling, precautionary allergen labelling, etc.

Ingredient labelling is by far the most complex of all labelling subjects. Errors in this area have significant consequences. At the end of the program attendees should feel more comfortable and competent in how to approach ingredient labelling challenges.

This course is an ideal introduction to Canadian ingredient labelling.

What this course covers

Day 1: Knowledge Exchange
Day 2: Practicum

Attendees will need to complete the NEW CANADIAN INGREDIENT LABELLING PRACTICUM 2020 assignment on their own time prior to the live online practicum review session.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Course Objective

At the end of the program, learners will be able to: 

  • Be more confident with ingredient and allergen labelling 

  • Feel more competent knowing when ingredients are not required to be declared 

  • Choose ingredient terminology that addresses compliance considerations 

  • Understand the optional rules (such as the use of collective terms and ordering options) that help better organize a list of ingredients 

  • Better appreciate resources that help in setting up a compliant ingredient list 

 

Partners 

Legal Suites Inc. goal is to help professionals better manage regulatory compliance through education, information resources and hands on guidance. 

 

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

HACCP II: HACCP Training for Processors

Elevate your food safety practices with our updated value-packed HACCP training series. By adopting the preventive approach of the Hazard Analysis and Critical Control Point (HACCP) method, you can proactively safeguard your operations. Our courses deliver practical and technical expertise, equipping you with the essential knowledge to develop, implement, and maintain a robust HACCP-based food safety system.

This IACET and International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying, and controlling hazards. In this virtual, instructor-led training course, you will gain the knowledge, confidence, and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system. This course concludes with an online examination that must be completed within ten business days of having completed the training course.


What You’ll Do

  • Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified product and process
  • Work through the methodology of food safety risk assessment
  • Identify and competently control the hazards in your organization relating to food safety.
  • This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Our comprehensive training series empowers you with the knowledge, skills, and confidence to construct, execute, and manage a successful HACCP system, ensuring food safety assurance throughout the entire supply chain.

*This course is available in French and Spanish for private training inquiries

An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.


You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Food Safety and HACCP for Fresh Produce Producers

As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

  • Discuss specific customer requirements for produce safety

  • Assess a process flow for your operation

  • Identify and assess hazards specific to produce operations

  • Use a decision tree to determine process controls and critical control points (CCPs)

  • Practice completing required food safety documentation

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

An understanding of prerequisite programs and Good Agricultural Practices is essential.

Implementing SQF Systems

This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.

NOTE: Attendees will be referring to Edition 9 of the SQF Code frequently during the training course. Attendees should have their copy of the applicable SQF Code printed or readily available electronically.

This course covers food safety requirements only. For information on building your quality management system and related training, please see the SQF Quality Systems for Food Packaging Manufacturers training course US, Canada.

Exam Details:

  • Exam is optional for course participants and is offered through NSF Training and Education Services

  • The exam is an additional fee

  • Instructions on registering for and taking the exam are provided during the program

  • The exam can be purchased in US Dollars or Canadian Dollars

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites

It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course.