FOR IMMEDIATE RELEASE
Toronto, March 14, 2016 – Safe Food Canada is pleased to announce it is collaborating with the Food Processing Human Resources Council (FPHRC), one of the most trusted organizations in food industry skills development and training, to develop an introductory online food safety course addressing Preventive Control Plans (PCP).
The PCP course will be an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Today, many of Canada’s key trading partners are already using a preventive approach to ensure food is safe for consumers. Having a written Preventive Control Plan can increase food safety alignment with international standards, particularly among food processing and packing facilities, food importers and exporters as well as those responsible for food safety.
The course has been undergoing user testing in order to generate first-hand user feedback and is expected to be generally available this summer. The online course will be of particular interest to smaller and mid-sized food businesses.
Safe Food Canada CEO, Brian Sterling, takes pride in the level of innovation that the course will bring to the industry. “Food safety has a clear impact on the reputation of a business and on how consumers trust those who produce our food. Safe Food Canada is committed to modernizing how people learn about food safety and assuring that Canada will continuously improve its global status for highly effective food safety practices. The PCP course is another example of how SFC is successfully partnering to support food safety training.”
The major topics covered in the course are:
Safe Food Canada is a not for profit organization with a mandate to modernize food safety and food protection education. Working in partnership with food businesses, academia and government, SFC is catalyzing improvements that will grow Canada’s already excellent reputation as a place for safe, high quality food and beverage production.
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For further details, contact: