*Please note registration must now be paid online or via phone prior to the event*

Join us for this great breakfast event featuring the incoming Mayor and City Council.
Join us to hear from the New Mayor and Council elect in this townhall format event. Each new member of the incoming council will have an opportunity to speak and share their vision, and then you will also have an opportunity to share your thoughts and vision for the future.

Start:  7:00 AM
End:  9:00 AM

REGISTER

 

FULL DETAILS AND REGISTRATION

NEW REGULATIONS ARE COMING INTO EFFECT JANUARY 2019
IT’S TIME TO LEARN MORE

Canada is recognized as having one of the strongest food safety systems in the world. But the speed, volume and complexity of food production have produced new risks and challenges – including new threats to food safety, changing consumer preferences and prevention-focused international standards. Responding to these challenges is critical to maintaining Canada’s reputation as a world leader in food safety and to help Canada’s food businesses remain trusted both at home and abroad.

Who should Attend

• Already supporting compliance to another safety standard such as CFIA regulated or Global Food Safety Initiative Certified
• Responsible for technical standards such as QC specifications, preventative maintenance and repair, sanitation, equipment design, environmental monitoring, supplier contracts, new product development.
• Accountable for training and performance managers of those involved in food safety and security decisions and verifications

Skills Developed in this Course

• How to do a process map and use it to define risks and counter-measures
• Understand what a “preventative control is” and how it compares to a HACCP “critical control”
• Understand how your documentation system needs to be configured to provide evidence of compliance to your food safety plan
• How to integrate requirements with your existing GFSI foundation or goal to achieve this certification
• Where to go for help

Benefits to the Organization
These new requirements will position food businesses to ensure they produce safe food to be more innovative and competitive at home and abroad, and help avoid costly recalls
Companies who are early adopters have the potential to capture more market share as customers and consumers are looking for more assurances that products are safe to consume
This course will help companies to demonstrate a critical element to all emerging Food Safety Systems: “Developing a Food Safety Culture”
Creating strong and objective expectations, cross-functional teams are more likely to become high performing and execute against the standards
Understanding the competencies needed for SFCR, Human Resource and Operations Manager are in a better position to hire the right people and provide the right support
Most importantly, companies who embrace food safety continuous improvement, are doing their part to ensure that Canada retains the recognition as one of the most desirable countries to import products from

Benefits to Participants

• Develop more confidence to escalate issues that could have serious consequences
• Learn about new roles that will emerge and could be exciting career development opportunities
• Leverage your existing knowledge of your business to help design risk mitigation strategies that make sense for your operations
• Be in a better position to create an accurate capital resource plan knowing what “preventable controls” are expected
• Help to develop stronger partnerships along your supply chain by implementing new food traceability and food fraud standards

Duration: 1 Day session 9-4pm
Cost: $269 + tax
Facilitator:
Amanda McCamus is a USDA Certified Preventative Controls Quality Individual with 15 years of experience in creating a sustainable high performance cultures. Her passion is emphasis Food systems and process management with emphasis on professional training and regulatory compliance.  She is a versatile, highly motivated, results driven Food Safety Educator with experience in Food Manufacturing /Supply Chain, Mining, and Secondary Education. She has been recognized as a creative thinker and problem solver with excellent leadership and communications skills; who drives for results while developing a strong understanding of the processes and building solid working relationships at all levels in the organization. Amanda brings 15 years of experience in Food Safety.

Contact:
Email Melanie Roy mroy@loyalistcollege.com or call 613-969-1913 Ext 2480.
We will answer your questions and help you register or set up an on-site session at your company.

MORE INFORMATION AND REGISTRATION

NEW REGULATIONS ARE COMING INTO EFFECT JANUARY 2019
IT’S TIME TO LEARN MORE

Canada is recognized as having one of the strongest food safety systems in the world. But the speed, volume and complexity of food production have produced new risks and challenges – including new threats to food safety, changing consumer preferences and prevention-focused international standards. Responding to these challenges is critical to maintaining Canada’s reputation as a world leader in food safety and to help Canada’s food businesses remain trusted both at home and abroad.

Who should Attend
This 3 hour course has been specifically tailored for those accountable to ensuring that their product and/or facility meets these new regulations. This includes Owners, Operators, Plant Managers, Financial Controllers and Board Directors.
It is also a good starting point for the Technical Professionals who are accountable for designing, implementing, training and auditing their systems and processes to ensure they meet all requirements. This includes Quality Control, Production Management, Sanitation Supervision, Maintenance Professionals and ingredient buyers.

The content will be suitable for all employees including front line associates who want to learn more about the new expectations.

Skills Developed

• Why Canada and the USA have implemented new standards
• What is the difference between the Safe Food For Canadians Act (SFCA) and Safe Food For Canadians Regulations (SFCR)
• Which companies fall under the new act and which are exempt
• Who enforces the SFCA
• What are the elements of SFCA that are being implemented
• How is SFCA different from existing HACCP and GFSI standards
• Your role in administration and compliance

Benefits to the Organization
These new requirements will position food businesses to ensure they produce safe food to be more innovative and competitive at home and abroad, and help avoid costly recalls
Companies who are early adopters have the potential to capture more market share as customers and consumers are looking for more assurances that products are safe to consume
This course will help companies to demonstrate a critical element to all emerging Food Safety Systems: “Developing a Food Safety Culture”
Creating strong and objective expectations, cross-functional teams are more likely to become high performing and execute against the standards
Understanding the competencies needed for SFCR, Human Resource and Operations Manager are in a better position to hire the right people and provide the right support
Most importantly, companies who embrace food safety continuous improvement, are doing their part to ensure that Canada retains the recognition as one of the most desirable countries to import products from

Benefits to Participants
Develop more confidence to escalate issues that could have serious consequences
Learn about new roles that will emerge and could be exciting career development opportunities
Leverage your existing knowledge of your business to help design risk mitigation strategies that make sense for your operations
Be in a better position to create an accurate capital resource plan knowing what “preventable controls” are expected
Help to develop stronger partnerships along your supply chain by implementing new food traceability and food fraud standards

What the regulations mean for food businesses
The SFCR are centered on three key food safety elements:

• licensing
• preventive controls
• traceability of food products

The new regulations include a mix of prescriptive and outcome-based regulations aimed at ensuring safety while still allowing businesses to be innovative and to use new technologies and processes to respond to emerging risks.

Who will be covered under the new regulations:
Are you an importer of foods from out of province? Do you plan to export outside the province? Do you have revenues of more than $100,000 per year? If you answered yes to any of these questions, you most likely will be impacted.

Duration: 1 half day session 9-12pm
Cost: $199 +tax
Facilitator:
Amanda McCamus is a USDA Certified Preventative Controls Quality Individual with 15 years of experience in creating a sustainable high performance cultures. Her passion is emphasis Food systems and process management with emphasis on professional training and regulatory compliance. She is a versatile, highly motivated, results driven Food Safety Educator with experience in Food Manufacturing /Supply Chain, Mining, and Secondary Education. She has been recognized as a creative thinker and problem solver with excellent leadership and communications skills; who drives for results while developing a strong understanding of the processes and building solid working relationships at all levels in the organization. Amanda brings 15 years of experience in Food Safety.

Contact:
Email Melanie Roy mroy@loyalistcollege.com or call 613-969-1913 Ext 2480 We will answer your questions and help you register or set up an on-site session at your company

REGISTRATION AND MORE

Start: 8:00 AM
End: 3:00 PM

Duration: 1 Day

LINK TO FULL DETAILS, COST and LOCATION