PD Resources
This is a partial list of some events/webinars which may be qualifying for PD hours. It is the responsibility of the NSIA member to ensure their qualifications are met yearly. If you have any other resources to share which are missing from this calendar, please email: info@nsagrologists.ca
Perennia and NSF Training & Education Services.
$930.00+ HST
1-902-678-7722 (EXT 222)
harenburg@perennia.ca
The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This course introduces the concepts of HACCP and focuses on the methodology of building a HACCP plan on a solid foundation using robust prerequisite and GMP programs. Understanding the HACCP method empowers you to identify and control food safety hazards, and supports a robust food safety culture. In this 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.
The course satisfies the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (BRC, SQF, FSSC 22000, etc.) and utilizes group activities and exercises to promote understanding of key concepts for implementing and maintaining a HACCP-based food safety management system.
At the end of the program, you will be able to:
– Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
– Construct and verify a process flow diagram
– Differentiate between physical, chemical and biological hazards
– Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points
– Determine control measures for identified significant hazards
– Identify critical limits, monitoring methods and corrective actions
– Verify the HACCP plan
Who Should Attend?
Food Safety Personnel
Food Service Managers and Personnel
Global Food Safety Coordinators and Managers
HACCP Coordinators
HACCP Team Members
Ingredient Suppliers
Laboratory Personnel
Operations, Maintenance and Sanitation
Owners / Operators of Food Businesses
Plant Managers and Supervisors
Product Development Managers and Personnel
Production Managers and Supervisors
QA / QC Managers, Technicians and Supervisors
Quality Auditors
R&D Managers and Personnel
Trainer: Shelly MacDonald, Perennia
Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.
A light lunch will be provided.
If you have any questions, please contact Helen Arenburg by the email or phone number indicated.
*time not yet known
Conservation of Natural Resources
http://www.conservationwebinars.net/documents/planned-conservation-webinars
extension. Webinar.
MidAtlantic Women in Agriculture Webinar Series.
Alumni Theatre, Cumming Hall, Bible Hill.
*time not yet known
Conservation of Natural Resources
http://www.conservationwebinars.net/documents/planned-conservation-webinars
$930.00 + HST
1-902-678-7722 (EXT 222)
harenburg@perennia.ca
Registration deadline: September 14th, 2018
Prerequisite: A good understanding of food safety principles is essential.
This two-day training course gives technical, quality and operations staff from manufacturers, retailers, and food service companies a clear understanding of the protocols and requirements of the BRC Global Standard for Food Safety Issue 8, including audit planning, and the events during and after the audit. Before the course you must have read and reviewed a copy of the Standard. At the end of the course you will be assessed by an exam.
A copy of the BRC Global Standard for Food Safety will be provided at this training program. Participants will receive an official BRC certificate, issued by the BRC, after attending this training program.
The new BRC Global Standard for Food Safety Issue 8 will be available August 2018. Training to the new Standard will be available after October 1, 2018.
At the end of the program, you will be able to:
– Understand the background and benefits of the Standard
– Understand the details of the scheme including: Audit scope and planning for the audit & The Global Markets programme
– Have a detailed knowledge of the requirements including fundamental clauses and statements of intent
– Understand how an audit is closed, what corrective actions are and how certificates are issued
– Know about different audit options that are available including Options 1 and 2 of the unannounced scheme
– Understand the current compliance monitoring of certification bodies by the BRC
– Understand the benefits of being listed on the BRC Directory
Who Should Attend?
– Auditors
– Facilities Managers
– Global Food Safety Coordinators & Managers
– HACCP Coordinators
– Owners/Operators of Food Businesses
– Plant Managers and Supervisors
– Production Managers and Supervisors
– QA/QC Managers, Technicians & Supervisors
A light lunch will be provided.
If you have questions about the course, please contact Helen Arenburg by the email or phone number indicated.
$930.00 + HST
1-902-678-7722 (EXT 222)
harenburg@perennia.ca
Prerequisite(s): A good understanding of the BRC Global Standard for Food Safety is essential.
This two-day course (applicable to all standards) will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.
A copy of the BRC Global Standard for Food Safety will be provided at this training program. Participants will receive an official BRC certificate, issued by the BRC, after attending this training program.
At the end of the program, you will be able to:
– Understand the roles and responsibilities of auditors
– Be able to plan and conduct an internal audit
– Know how to write concise, accurate and factual audit reports
– Be able to undertake audit follow-up activities
Who Should Attend?
– Auditors
– Facilities Managers
– Food Safety Personnel
– Global Food Safety Coordinators & Managers
– HACCP Coordinators
– HACCP Team Members
– Operations, Maintenance and Sanitation
– Owners/Operators of Food Businesses
– Plant Managers and Supervisors
– QA/QC Managers, Technicians & Supervisors
– Quality Auditors
– Quality Systems Coordinators
– Supply Chain Managers
A light lunch will be provided.
If you have questions regarding the course, contact Helen Arenburg by the phone number or email indicated.
extension. Webinar.
Presenter: Dr. Kristi Crowe-White, Department of Human Nutrition, University of Alabama
extension. Webinar.
2018 All Bugs Good and Bad Webinar Series.
Presenter: Elizabeth “Wizzie” Brown, Texas A&M AgriLife
*time not yet known
Conservation of Natural Resources
http://www.conservationwebinars.net/documents/planned-conservation-webinars
AMTS. Webinar.
Presenter: Dr. Adam Lock, Associate Professor in the Department of Animal Science at Michigan State University
Hilton/Fallsview
Niagara Falls, ON
Whether you are an ag student, farmer, rancher, working with an ag organization or agri-business, an entrepreneur in ag or food, looking for your dream job, or want to better your overall life skills, the Advancing Women in Agriculture Conference is for you.
Listen, Learn, Network, and Grow!
- Connect with like-minded women passionate about agriculture and food.
- Grow from informative, inspiring and motivating discussions with influential leaders.
- Learn the tools and techniques that will empower you to live to your full potential.
Perennia.
$275.00 + HST
1-902-678-7722 (EXT 222)
harenburg@perennia.ca
Building a strong foundational food safety knowledge is critical. If you are directly involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.
At the end of the program, you will be able to:
– Discuss the importance of food safety and HACCP
– List the steps involved in HACCP plan development
– Define the importance of the regulatory landscape and global food safety standards
– Define your role in maintaining food safety
Who Should Attend?
This is an introductory level training program.
This training will benefit suppliers, contractors (i.e. sanitation chemical suppliers), allied trades professionals and personnel within a food facility who would like to gain greater understanding of food safety and HACCP (i.e. sales, marketing, HR professionals).
A light lunch will be provided.
If you have questions regarding the course, please contact Helen Arenburg by the phone number or email indicated.
Perennia.
$695.00 + HST
1-902-678-7722 (EXT 222)
harenburg@perennia.ca
Building a strong foundational food safety knowledge is critical. If you are directly involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.
At the end of the program, you will be able to:
– Discuss the importance of food safety and HACCP
– List the steps involved in HACCP plan development
– Define the importance of the regulatory landscape and global food safety standards
– Define your role in maintaining food safety
Who Should Attend?
This is an introductory level training program.
This training will benefit suppliers, contractors (i.e. sanitation chemical suppliers), allied trades professionals and personnel within a food facility who would like to gain greater understanding of food safety and HACCP (i.e. sales, marketing, HR professionals).
A light lunch will be provided.
If you have questions regarding the course, please contact Helen Arenburg by the phone number or email indicated.
NSIA is hosting the Atlantic Agrology Workshop at the AAFC Nappan Research Farm.
Theme: Climate Change.
Keynote Speaker: Carl Duivenvoorden Speaker, Writer and Sustainability Consultant.
The morning will consist of presentations by various speakers and the afternoon will consist of local agricultural related tours.
extension. Webinar.
Part 4 of 9-part series.
Presenters:
Mark Schonbeck, Virginia Association for Biological Farming
Diana Jenkins, OFRF Research Program Director
*time not yet known
Conservation of Natural Resources
http://www.conservationwebinars.net/documents/planned-conservation-webinars
Presented in partnership with ACORN and Dalhousie Libraries.
Location: Dalhousie Agriculture Campus, Bible Hill NS
Includes a tour of Seeding Ideas seed library and other campus projects, a seed swap, a resource showcase of useful publications, websites, and tools, networking time, and great workshops and presentations about all aspects of community seed organizing. Hear from organizers around the region about their tips and strategies for managing volunteers, engaging youth, fundraising, partnership building, seed handling & tracking, and more!
More information on registration to come. Please contact Steph Hughes at seed@acornorganic.org with inquiries.
extension. Webinar.
Presenter: Jacquie Jacob, University of Kentucky