Food Safety Systems Implementation (Processor) Program

Food Safety Planning Workshops *

Food safety is on everyone’s mind today and there’s always something new to learn. You and your staff are invited to attend an introductory food safety planning workshop – you’ll learn some basic HACCP theory and practical monitoring procedures, including measuring and recording temperatures, testing sanitizer solution strengths and information on employee hygiene and practices. These workshops are a valuable education tool (if you’ve done the workshop before, this might be a good experience for other employees). What’s more, they offer an opportunity to network, and to access information that will help enhance your bottom line in these changing economic times.

Workshops are held across British Columbia in order to allow as many processors as possible to attend. We’re also investigating other ways to get these workshops to more remote areas of British Columbia, such as video conferencing and webinars.

* These workshops do not replace FoodSafe Certification.

What's the difference between FoodSafe training and our workshops?

The FOODSAFE Training Program teaches safe food handling methods and food preparation techniques to workers, supervisors, and operators in the food services industry (restaurants, commissaries, catering, farmers' markets).

The A BC HACCP WORKSHOP teaches food safety planning and record keeping using Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems to managers, owners, and workers in wholesale food manufacturing.

Who can attend?
Anyone with an interest in food processing can attend these workshops. Farmers processing food for sale at a farmers’ market, bakers, butchers, cheese makers, meat processors, and others are welcome to attend. Even if you don’t have a large operation, HACCP food safety principles can be applied to your processing operation in order to optimize the quality and safety of your food products and build consumer confidence. Many companies report even better results when they send more than one employee.

Workshop description
• Workshops begin at 8:30 a.m. and end at 4:00 p.m.
• Cost $20, includes lunch and coffee breaks
• All individuals participating in the workshop receive a Record of Participation. Each business represented at the workshop receives a FREE VWR® Traceable™ Waterproof Food Thermometer.

The workshops are facilitated by a qualified professional who will provide you with the most current information on food safety and answer your questions, based on extensive knowledge and experience.

Workshop Manual
• Download Table of Contents
• Download sample pages (includes definition of HACCP, GMPs)

Workshops 2010-2011
All workshops begin at 8:30 a.m. and end at 4:00 p.m.

To reserve your seat, register now for a workshop in your area!
There are several ways you can register:
• Register on-line by visiting the Register for Events page (online April 1).
• Call the Outreach Coordinator toll free at 1-866-619-7372
• Download and complete the workshop registration form, and fax it to 1-250-586-4188
• Download and complete the workshop registration form, and mail it to: 2214 Sun Valley Dr, Nanaimo BC V9T 6E8

Ask us about our Distance Learning options, including Conference Call Workshops and the Home Study Program.

To learn more about the workshops, contact the FSSI (Processor) Program Outreach Coordinator:

Jane Kelly
FSSI (Processor) Program Outreach Coordinator
Toll Free: 1-866-619-7372
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Copyright 2010 Small Scale Food Processor Association

Last Reviewed March 2010