Food and Agricultural training programs, Guelph

2014
Training & Event Calendar

welcome from Global Managing Director...............................................................................................6
Information.............................................................................................................................................................8
HACCP SERIES
Introduction to Food Safety and HACCP....................................................................................................................11
HACCP Refresher Training..........................................................................................................................................12
Certified HACCP Auditor.............................................................................................................................................12
HACCP I: Prerequisite Programs................................................................................................................................13
HACCP II: Developing Your HACCP Plans..................................................................................................................14
HACCP III: Train the Trainer.........................................................................................................................................15
HACCP IV: Verification, Validation and Reassessment...............................................................................................16
HACCP V: Internal Auditing of Your HACCP System..................................................................................................16
HACCP VI: Procedure Writing and Document Control for HACCP.............................................................................17
HACCP for Manufacturing Food Packaging Materials................................................................................................17
HACCP for the Pet Food and Feed Industry...............................................................................................................18
HACCP for Warehousing and Distributing Operations................................................................................................18
GLOBAL FOOD SAFETY AND QUALITY BENCHMARKED STANDARDS SERIES
GFSI Benchmarked Food Safety Standards: A Comprehensive Overview.................................................................20
BRC Global Standard for Food Safety Issue 6 - Understanding the Requirements...................................................21
BRC Global Standard for Packaging Issue 4 - Understanding the Requirements......................................................22
BRC Global Standard for Food Safety Issue 6 - Third Party Auditor..........................................................................23
BRC Global Standard for Storage and Distribution Issue 2 - Understanding the Requirements...............................24
Internal Auditor: BRC..................................................................................................................................................25
Implementing SQF Systems........................................................................................................................................26
Internal Auditor: SQF...................................................................................................................................................27
SQF Code Overview for Managers.............................................................................................................................27
SQF for Food Packaging Manufacturers.....................................................................................................................28
SQF for Warehousing and Distributing Operations.....................................................................................................28
HACCP Plan Development for SQF Compliance........................................................................................................29
Internal Auditing Principles: FSSC 22000...................................................................................................................29
CanadaGAP™ Auditor Training...................................................................................................................................30
REGULATORY SERIES
Advanced Canadian Ingredient Labelling...................................................................................................................35
Canadian Food Additives Regulations Workshop.......................................................................................................36
Canadian Food Labelling Workshop...........................................................................................................................36
Canadian Food Regulations........................................................................................................................................37
Canadian Ingredient Labelling.....................................................................................................................................38
Canadian Nutrition Labelling.......................................................................................................................................39
Food Safety Modernization Act (FSMA) .....................................................................................................................40
Food Health Claims Workshop....................................................................................................................................41
International Food Laws and Regulations...................................................................................................................41
Natural Health Products Regulations..........................................................................................................................42
U.S. Food Labelling Under the FDA............................................................................................................................42
MICROBIOLOGY SERIES
Basic Food Microbiology (formerly Micro I)................................................................................................................46
Environmental Monitoring and Microbiology...............................................................................................................47
Listeria Hazard and Control (formerly Micro IV)...........................................................................................................47
Listeria Policy and Validation for Ready-To-Eat Foods (formerly Micro V)..................................................................48
Meat Microbiology.......................................................................................................................................................48
Microbial Risk Assessment for Foods and Beverages................................................................................................49
Microbiology and Sanitation (formerly Micro II)...........................................................................................................49
Pathogen Detection in Food (formerly Micro III)..........................................................................................................50
Rapid Methods in Food Microbiology.........................................................................................................................50
4
Contents

FOOD SAFETY & QUALITY SERIES
Allergen Management.................................................................................................................................................52
Building a Culture of Food Safety...............................................................................................................................53
Certified Manager of Quality/Organizational Excellence, Part I..................................................................................53
Certified Manager of Quality/Organizational Excellence, Part II.................................................................................54
Complaint Handling: Best Practices and Guidelines..................................................................................................55
Continual Improvements in Food Safety: After the Audit............................................................................................55
Developing Your Food Defense Plan...........................................................................................................................55
Effective Supervision of Your Food Safety System.....................................................................................................56
Food Safety During Transportation.............................................................................................................................57
Hazards in Food: Analysis, Assessment and Control.................................................................................................57
Problem Solving and Root Cause Analysis: An Introduction......................................................................................57
Problem Solving and Root Cause Analysis: Advanced...............................................................................................59
Recall Planning and Preparation: Developing Your Recall Plan..................................................................................59
Risk Assessment and Food Safety.............................................................................................................................60
Supply Chain Management for Food Safety...............................................................................................................60
Supplier Management and Quality Assurance............................................................................................................61
SANITATION SERIES
Food Plant Sanitation..................................................................................................................................................63
Microbiology and Sanitation (formerly Micro II)...........................................................................................................49
Sanitary Design for Food Plants..................................................................................................................................64
FOOD PRODUCT DEVELOPMENT/PRODUCTION SERIES
Dairy Industry: Milk Processing and Dairy Technology...............................................................................................66
Display Ready Pallet Packaging..................................................................................................................................73
Enterprise Excellence: Process Improvements that Work..........................................................................................68
Hydrocolloids: Gums and Starches.............................................................................................................................68
Lean Enterprise: Route Towards Excellence...............................................................................................................67
Low-Acid Canned Foods: Processing, Microbiology and Regulations.......................................................................69
Milk Pasteurization: Basic Principles..........................................................................................................................69
Science of Sensory Evaluation....................................................................................................................................70
Shelf-Life Determination..............................................................................................................................................70
Thermal Processing of Food: Basic Principles............................................................................................................71
FOOD PACKAGING SERIES
BRC Global Standard for Packaging Issue 4 - Understanding the Requirements......................................................22
Display Ready Pallet Packaging..................................................................................................................................73
Food Packaging Workshop: Material, Performance and Applications........................................................................75
HACCP for Manufacturing Food Packaging Materials................................................................................................17
Safety, Regulations, Packaging and Sensory Evaluation of Food..............................................................................77
SQF for Food Packaging Manufacturers.....................................................................................................................28
FOOD SCIENCE & CULINOLOGY®
Foundations in Food Science......................................................................................................................................76
Safety, Regulations, Packaging and Sensory Evaluation of Food..............................................................................77
Basics of Food Processing and Food Systems..........................................................................................................77
Development of Food Systems and Commercialization.............................................................................................78
NSF-GFTC PARTNERS..............................................................................................................................................32
NSF-GFTC Events and Awards.........................................................................................................................44
5
Note: New course offerings are listed in blue

6
Petra Schennach
Global Managing Director
Training & Education
Food Division, NSF International
As you can see by the cover of this year’s Training
and Event Calendar, we have seen many exciting
changes. In February 2013, NSF International and
GFTC merged to strengthen our capacity to service
the Canadian and global food and beverage industry.
NSF has been committed to food safety excellence
since 1944, working with industry, consumers,
academia and regulators to provide global food safety
services from farm to fork, along every link of the
supply chain. The integration of our two respected
organizations ensures the sustainability of NSF-
GFTC’s dedication to helping the Canadian industry
remain competitive with innovative solutions to help
improve its products, processes and people.
2014 promises to deliver another strong year
of technical training with relevant and applied
programming for the Canadian market. The process
of defining our curriculum and designing our annual
training offerings is half science, half art. Continually
monitoring current and future industry drivers and
trends, and incorporating these realities into the
planning process, ensures that operations and
resources are aligned with membership, client and
industry learning needs. Our team evaluates the
current and future state of the regulatory environment,
performs extensive environmental scanning of
industry trends, consults with advisory committees,
industry professionals and associations, and engages
our trainers and clients in an examination and
assessment of training and development needs. It
is an intensive process that allows us to showcase
a comprehensive roster of training courses available
from coast to coast on an annual basis.
Drivers for new course development are highly
correlated with key market trends including
developments in new regulatory requirements for
exporters to the United States through the Food
Safety Modernization Act (FSMA) and the continued
focus on the development and management of food
safety and quality management systems through the
Global Food Safety Initiative. We are offering over 20
new programs specifically related to FSMA, GFSI,
food safety, microbiology, regulatory, production and
packaging, which extends our reach to not only our
food manufacturing base but along the entire global
food supply chain.
Thank you to our training partners, members and
clients for their continued support. Demand for
our expertise grew in 2013 as a result of increased
industry focus on food safety, technical solutions, and
regulatory compliance – in addition to the high level of
satisfaction reported by our clients with respect to the
integrity and quality of our services.
NSF-GFTC’s extensive training portfolio can be
delivered through public enrolment, customized on-
site offerings, e-learning or blended programming. We
trust that you are as excited about what NSF-GFTC
has to offer in 2014 as we are.
Welcome

Why Train with NSF-GFTC?
Each year, we provide training to more than 3600 professionals representing over 1500 agri-food companies from
26 countries. Over 150 courses are delivered annually in eight languages, making NSF-GFTC an international
training leader. Courses are designed and taught by industry experts, allowing you to acquire the core
competencies you seek, while learning from the best in the business.
8
Information
Training Delivery Options
Public Training
Public training programs are open to anyone and, unless otherwise
noted, are held at the NSF-GFTC facility in Guelph, Ontario.
Onsite Training
Onsite training programs are delivered at your facility to save you
the time and expense of sending employees elsewhere. We can
design a brand new program specifically for you or we can put
a tailored spin on any of our existing training programs from our
course offerings inventory.
Partner Course
Partner courses are offered through our Canadian partners: the
Alberta Food Processors’ Association (AFPA) and Perennia. For
more information on our partners, please see page 32.
P
O
Registration, Pricing & Payment
Registration
Create a user ID and password on our
website at www.gftc.ca, allowing you to
manage your profile and register for any
course online.
Member Rate (M)
Members receive a 10% discount off
the regular rate on all public courses.
For information on becoming a member,
please visit www.gftc.ca.
Early Bird Rate (EB)
Those who pay the full registration fee a
minimum of three weeks before the course
start date will receive a 5% discount off
the regular rate.
Regular Rate (R)
The regular rate applies to any course
within three weeks of the course start
date.
Payment
Payment for course registrations can be
made online using a credit card at any
time. Full payment must be received
before the first day of the course.
Only one discount can be applied to
any registration.
All NSF-GFTC courses are priced in Canadian dollars.
HST has not been included in the calendar pricing.
Course fees and dates listed in the annual calendar
are subject to change at any time. For the most
up-to-date information on course dates and pricing,
please refer to our website (www.gftc.ca).
Accessibility
Please submit a written
description of any individual
learning requirements to
NSF-GFTC (c/o Erin Moore,
Manager, Operations,
emoore@nsf.org).
Cancellation Policy
Early cancellations
A refund will be issued for the registration fee paid, less a
25% processing charge, for cancellations received more
than two weeks prior to the course start date.
Late cancellations
Refunds cannot be issued for cancellations received less
than two weeks prior to the course start date.
Program Cancellations
NSF-GFTC reserves the right to cancel or postpone a
program due to unforeseen circumstances. Should this
occur, you will be notified as soon as possible. All efforts will
be made to notify participants at minimum two weeks before
the scheduled event. If NSF-GFTC cancels a course, your
entire registration fee will be refunded.
Substitutions
If you are unable to attend a training program as planned,
you are permitted to send a colleague in your place. These
substitutions are welcome any time before the course start
date, but please notify us in writing as soon as possible.
Technology or Materials Requirement
Unless noted otherwise, participants are not required to bring
any specific technological devices (i.e. computers, laptops,
handheld devices etc.) or special materials to class. Should
there be any special requirements for a given learning event,
notice will be provided by email prior to the event date.

www.gftc.ca
R
EGISTER
ONLINE
Instructional Techniques and Methods
A variety of instructional techniques and methods
are used throughout all programs, including
lecture, large and small group discussion,
simulation, skills demonstration, case studies,
handouts, instructional DVD, question and answer
periods, pre- and post-testing, and quizzes
depending on the subject and program content.
Criteria for Successful Completion
Participants will receive the NSF-GFTC Certificate of
Attendance upon successful completion of the training
program. Criteria for successful completion include, but
may not be limited to:
1. Sign-in at the commencement of the learning event
2. Minimum of 90% attendance in all sessions
3. Full participation in (and satisfactory completion of) all
related program activities, including group activities, required
assignments and relevant assessments
Request for Official Learner Record
An Official Learner Record is a complete record of your satisfactory completion of learning events. A $20 fee for
each copy requested will be charged (plus applicable courier fees). Requests can be made in writing to NSF-GFTC
(c/o Annette Crewson, Registrar, acrewson@nsf.org).
9
88 McGilvray Street
Guelph, Ontario
Canada N1G 2W1
(p) 519-821-1246
(f) 519-836-1281
www.gftc.ca
401
Toronto
VictoriaRd.
BrockRd.GordonSt.
NSF-GFTC
Stone Rd.
College Ave.
HanlonExpy
London
Delta Hotel & Conference
Centre
www.deltaguelph.com
1 block from NSF-GFTC
1-866-520-4552
Holiday Inn Guelph
www.higuelph.ca
5 blocks from NSF-GFTC
(519) 836-0231
Days Inn
www.daysinnguelph.com
2 blocks from NSF-GFTC
(519) 822-9112
In order to receive the corporate rate for the above accommodations, please mention that you are attending a
course at NSF-GFTC on the University of Guelph campus when you call to make your reservation.
Travel & Accommodations
If you are travelling to attend a training program, we recommend that you purchase travel insurance should the
program be cancelled or postponed due to unforeseen circumstances.

Business Membership - $375 CDN
Corporate Membership - $475 CDN
NSF-GFTC’s Member Directory
Annual Consumer Trends report
Discounts on Symposia Series
Innovation Breakfast Series
Become an NSF-GFTC Member
(one membership per location)

Introduction to Food Safety and HACCP
Duration: 1 day
Designed to provide an introduction to food safety and the Hazard Analysis Critical Control Point
(HACCP) system, this program is intended for newcomers to the food industry or professionals
working within the food industry requiring a basic understanding of HACCP as a food safety
management tool. Through presentations, exercises and case studies, this interactive training provides
an understanding of the Codex Alimentarius seven principles of HACCP, food safety-related hazards,
the importance of prerequisite programs and your role in maintaining food safety. At the end of the
program, you will be able to:
• Discuss the importance of food safety and its management
• Identify food safety hazards
• Describe the principles of HACCP
• Outline the steps involved in HACCP plan development
• Understand the regulations that govern HACCP development and implementation
Our HACCP (Hazard Analysis and Critical
Control Point) Series of training courses
provides the practical and technical
information you need to develop, implement
and manage a successful HACCP system.
Living up to its mandate of offering the most
relevant food safety and quality training,
NSF-GFTC has continued to dedicate a great
deal of research and development into the
continual enhancement of our HACCP series.
Programming reflects recent changes in
regulatory policy and improved application and
practices for the food industry.
Internationally recognized, NSF-GFTC’s food
safety and quality training programs have
been developed according to principles of
adult education and designed to incorporate
hands-on group exercises, providing increased
opportunity for discussion and interaction with
leading industry experts. Public and onsite
offerings are delivered multiple times annually
and have been delivered in 15 countries
worldwide. This comprehensive training series
helps you and your organization identify and
manage food safety hazards for food safety
assurance throughout the supply chain.
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Location Guelph, ON Brampton, ON
Course Codes TRG2473: Apr 23, 2014 TRG2475: Nov 23, 2014
and Dates TRG2474: Oct 3, 2014
Course Pricing*
M EB R M EB R
$475 $499 $525 $475 $499 $525
* M = Member Rate EB = Early Bird Rate R = Regular Rate
P O
HACCP
Series

Certified HACCP Auditor
Prerequisite(s): HACCP I and II
Duration: 3 days
Certified HACCP Auditors require a full understanding of the standards and principles of auditing a HACCP-based
system, thorough analysis of system elements and the ability to report on adherence to criteria for management
and control of process safety. Through presentations, case studies and role play, gain an in-depth and practical
understanding of the internationally-recognized American Society for Quality Certified HACCP Auditor (CHA) body
of knowledge and prepare for the ASQ CHA examination. At the end of the program, you will be able to:
• Explain audit expectations for management, prerequisite programs, implementation, program maintenance, and
validation and verification under a HACCP system
• Discuss the requirements for the HACCP auditing process and fundamentals of auditing
• Identify required auditor competencies and HACCP auditing tools
• Design an action plan to effectively use the auditing tools at your facility
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HACCP Refresher Training
Prerequisite(s): A good understanding of the HACCP system and principles is required.
Duration: 1 day
HACCP team members need to have a thorough understanding and working knowledge of HACCP principles and
the steps to implementation and maintenance of a food safety management system. This is mandated by regulatory
authorities and by global food safety standards. Refresher training in HACCP ensures regulatory and GFSI
compliance and that your team’s knowledge and understanding is maintained as per the requirement. At the end of
the program, you will be able to:
• Identify updates to any regulatory standards for food safety
• Learn how to analyze and assess hazards for food safety
• Understand prerequisite programs and HACCP principles
• Define components of a HACCP system, verification and validation
Location Guelph, ON Richmond, BC
Course Codes TRG2377: Jun 3-5, 2014 TRG2376: Mar 25-27, 2014
and Dates TRG2378: Nov 19-21, 2014
Course Pricing*
M EB R M EB R
$1020 $1075 $1135 $1115 $1175 $1235
P O
P O
Location Guelph, ON Brampton, ON Richmond, BC
Course Codes TRG2445: Feb 10, 2014 TRG2448: Nov 22, 2014 TRG2446: Mar 24, 2014
and Dates TRG2447: Aug 11, 2014
Course Pricing*
M EB R M EB R M EB R
$475 $499 $525 $475 $499 $525 $570 $599 $630
This course follows the internationally-
recognized body of knowledge established by
the ASQ and is an essential tool in preparing
for the ASQ CHA exam to gain professional
recognition as a Certified HACCP Auditor.

13
HACCP I: Prerequisite Programs
Duration: 2 days
A HACCP prerequisite program is the foundation for a
comprehensive food quality system and provides the building
blocks for HACCP plan development. In order for your HACCP
system to be successful, HACCP prerequisite programs must be
developed and implemented. Prerequisite programs are written to
control operational and environmental conditions within the facility
to ensure the production of safe food. At the end of the program,
you will be able to:
• Describe the components of a HACCP prerequisite program
• Identify good manufacturing practices
• Begin the process of implementing prerequisite programs
• Conduct a gap analysis on your current prerequisite programs
• Write procedures for your prerequisite programs
• Document your prerequisite programs
P O
Location Guelph, ON Brampton, ON Montreal, QC Richmond, BC Moncton, NB
Course Codes TRG2406: Jan 6-7, 2014 TRG2409: TRG2408: TRG2413: TRG2410:
and Dates TRG2407: Mar 3-4, 2014 Apr 12-13, 2014 Apr 7-8, 2014 Jun 23-24, 2014 Apr 28-29, 2014
TRG2411: May 5-6, 2014 TRG2416:
TRG2414: Jul 7-8, 2014 Oct 6-7, 2014
TRG2415: Sep 8-9, 2014
TRG2417: Nov 10-11, 2014
Course M EB R M EB R M EB R M EB R M EB R
Pricing*
$755 $799 $840 $755 $799 $840 $899 $950 $999 $899 $950 $999 $899 $950 $999
Recognized by the International HACCP Alliance
“After completing HACCP I and HACCP II, I feel I now have a better overall view on
HACCP and how all records, SOPs and prerequisites result from the formation of
a HACCP Plan. Past experience with NSF-GFTC has proven to be informative and
beneficial as they are always there to provide information and answer any questions
you may have concerning the food industry.”
Deborah Lonsberry
QA/HACCP Coordinator
Leadbetter Foods Inc.

www.gftc.ca
R
EGISTER
ONLINE
HACCP II: Developing Your HACCP Plans
Prerequisite(s): HACCP I
Duration: 3 days
The HACCP system, comprised of the HACCP prerequisite programs, the HACCP plan and reassessment, is a
preventative approach to food safety. Establishing control of identified hazards at critical control points during
manufacture ensures safe production of food. The development of a HACCP plan requires a comprehensive review
of the product line in order to complete a hazard analysis, determine critical control points, set critical and operating
limits, and establish procedures for monitoring and deviation with accurate validation and verification processes and
record keeping. At the end of the program, you will be able to:
• Define and discuss the role of the seven HACCP
principles in maintaining an effective food safety system
• Differentiate between physical, chemical and
biological hazards
• Conduct a hazard analysis and use the HACCP decision
tree to identify critical control points
• Apply the Codex 12 steps to HACCP to develop and
maintain your own HACCP plans
• Develop an action plan to implement and manage
HACCP plans at your facility
P O
14
Location Guelph, ON Brampton, ON Montreal, QC Richmond, BC Moncton, NB
and Dates TRG2419: Mar 5-7, 2014 Jun 20-22, 2014 Apr 9-11, 2014 Jun 25-27, 2014 Apr 30-May 2, 2014
TRG2422: May 7-9, 2014 TRG2428:
TRG2426: Jul 9-11, 2014 Oct 8-10, 2014
TRG2427: Sep 10-12, 2014
TRG2429: Nov 12-14, 2014
Pricing*
$945 $999 $1049 $945 $999 $1049 $1085 $1150 $1205 $1085 $1150 $1205 $1085 $1150 $1205
Recognized by the International HACCP Alliance

15
HACCP III: Train the Trainer
Prerequisite(s): HACCP I and HACCP II
Duration: 2 days
Equip yourself and your HACCP team members with the knowledge and skills to be effective trainers in your
facility. Learn to train plant staff on the importance of the HACCP system, the requirements of good manufacturing
practices (GMPs or HACCP prerequisite programs) and the essential management of critical control points (CCPs).
At the end of the program, you will be able to:
• Apply the principles of adult learning to your training efforts
• Construct your own HACCP training plan including training
sessions for your personnel
• Practice newly acquired training skills and train with confidence
Location Guelph, ON
Course Codes TRG2430: May 12-13, 2014
and Dates TRG2431: Dec 2-3, 2014
Course Pricing*
M EB R
$699 $735 $775
P O

16
HACCP V: Internal Auditing of Your HACCP System
Duration: 1 day
The HACCP audit is a systematic approach to determine whether your HACCP plans are implemented as written, to
validate the scientific aspects of the original plan and to verify that the HACCP plan continues to be effective. Audit
failure often occurs due to a lack of formal, properly documented internal system audits, which are required for
HACCP certification under federal, provincial and other HACCP certification protocols. Learn how to internally audit
your HACCP prerequisite program and HACCP plans effectively in preparation for a government audit or third-party
certification audit and to ensure long-term success of your HACCP system. At the end of the program, you will be
able to:
• Plan an effective internal audit of your HACCP system
• Apply techniques in planning, executing, reporting and following up on audits
• Use internal audit results as a tool for corrective action
• Use internal audits to improve scores on third-party audits
P
Course Codes TRG2436: Feb 6, 2014 TRG2438: Sep 21, 2014
and Dates TRG2437: Jul 15, 2014
TRG2513: Nov 18, 2014
Course Pricing*
M EB R M EB R
$525 $550 $580 $525 $550 $580
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HACCP IV: Verification, Validation and Reassessment
Duration: 1 day
Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling
hazards. Continual and effective monitoring and verification are the key to determining the effectiveness of your
HACCP system. Differentiate between verification, validation and monitoring activities and understand how to
conduct an annual and triggered reassessment in this comprehensive, one-day workshop. At the end of the
• Identify actions which comprise monitoring, verification, validation and reassessment
• Identify and implement validation and re-validation strategies
• Identify the triggers for reassessment of prerequisite programs and HACCP plans
• Design and implement an effective reassessment/review system
P
Course Codes TRG2432: Feb 5, 2014 TRG2434: Sep 20, 2014
TRG2512: Nov 17, 2014
Course Pricing*
M EB R M EB R
$525 $550 $580 $525 $550 $580
O

HACCP VI: Procedure Writing and Document Control for HACCP
Prerequisite(s): HACCP I and II
Duration: 1 day
Documentation is crucial to any system but when dealing with food safety issues, documentation and well-written
procedures are often mandatory. Prerequisites, HACCP and global food safety management systems all require
proper and thorough documentation, but guidelines to help you set up and manage documentation are scarce.
This course helps you to understand the techniques of effective and successful procedure writing and to implement
and maintain your documentation systems to ensure continuous regulatory compliance. You will learn to set up
and improve your paper or electronic documentation system, making it more practical and efficient with the use of
flowcharting, standard templates and document levels. At the end of the program, you will be able to:
• Define the process of planning and developing a food safety
and quality management documentation program
• Develop technical writing skills and review techniques and
styles for effective, user-friendly documents
• Generate templates and formats for various food safety and
quality documents
• Develop protocols that ensure reliability and effective
document control for effective management of your
documentation system
17
P
Location Guelph, ON
Course Codes TRG2440: Feb 7, 2014
TRG2443: Dec 4, 2014
Course Pricing*
M EB R
$525 $550 $580
O
HACCP for Manufacturing Food Packaging Materials
Duration: 2 days
Designed for packaging producers and suppliers to food companies who wish to develop and implement a HACCP
program, this training provides an overview of HACCP and its application along the packaging supply chain. With a
focus on packaging-related food safety hazards and concerns, topics include the Codex Alimentarius Commission’s
seven principles of HACCP, prerequisite programs, and HACCP plan development. We will also share HACCP
models for packaging materials (e.g. rigid plastics, cartons, cut and stack labels, and composite cans). At the end
of the program, you will be able to:
• Discuss the importance of HACCP in managing
food safety along the packaging supply chain
• Identify packaging-related food safety hazards
• Understand prerequisite programs and GMPs
• Develop and implement HACCP plans for packaging manufacturers
• Discuss regulations that apply to food packaging materials
Location Guelph, ON
Course Codes TRG2402: Feb 11-12, 2014
and Dates
Course Pricing*
M EB R
$755 $799 $840
P O

18
HACCP for Warehousing and Distributing Operations
Duration: 2 days
This training program focuses on food safety laws, regulations and best practices for warehouse and distribution
operations. It provides guidance on improving your food safety and quality procedures and practices so that you
can become an effective, dependable component of the food handling chain. At the end of the program, you will be
able to:
• Discuss food safety regulations affecting food
warehouse and distributing operations
• Explain effective management and control of buildings
and grounds, as well as pest control and sanitation of
the facilities
• Develop and integrate HACCP into the operational food
safety program
• Assess food security for warehousing and distributing
centres
Location Guelph, ON
Course Codes TRG2405: Jan 23-24, 2014
and Dates TRG2403: Sep 22-23, 2014
Course Pricing*
M EB R
$699 $735 $775
P O
HACCP for the Pet Food and Feed Industry
Prerequisite(s): A good understanding of food safety management systems is beneficial.
Duration: 2 days
Pet food and feed manufacturers need to comply with the same food safety standards as manufacturers of human
food. They also need safety management systems that focus on the prevention of food and feed safety problems,
which require written food safety plans. This two-day program helps you understand, implement and maintain
HACCP for the pet food and feed industry. At the end of the program, you will be able to:
• Define and discuss the role of the seven HACCP principles in
maintaining an effective food safety system
• Differentiate between physical, chemical and biological
hazards for pet foods and feed
• Conduct a hazard analysis and use the HACCP decision tree
to identify critical control points
• Apply the Codex Alimentarius Commission’s 12 steps to
HACCP to develop and maintain your own HACCP plans
• Develop an action plan to implement and manage HACCP
plans at your facility
Location Guelph, ON
Course Codes TRG2404: Jun 12-13, 2014
and Dates
Course Pricing*
M EB R
$699 $735 $775
P O

Certifying integrity of
claims and products
from field to retail shelf
since 1989
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An NSF International Company
Quality assurance international
Organic | Gluten-Free | Kosher

The North American food and beverage industry
has embraced industry requirements for compliance
to the GFSI benchmarked standards. Delivered by
highly qualified industry experts, NSF-GFTC’s global
standards series delivers up-to-date programming,
focused on understanding and implementing the
requirements of your chosen GFSI recognized
standard. Designated as an Approved Training
Establishment by BRC and a Licensed Training Centre
by SQFI, NSF-GFTC is authorized to deliver approved
training materials and instruct on the latest information,
strategies and requirements.
Whether your organization is large or small, striving
to become certified to a GFSI benchmarked standard
or looking to maintain your certification, NSF-GFTC’s
wide range of training programs can meet your
learning needs and help your organization focus on the
development and on-going management of your food
safety and quality management system.
Global Food
Safety and Quality
Benchmarked
Standards Series
GFSI Benchmarked Food Safety Standards:
A Comprehensive Overview
Duration: 1 day
Are you looking for a greater understanding of the various GFSI benchmarked food safety standards? Are you
struggling to understand the distinctions? Review the GFSI benchmarked standards and discuss considerations for
choosing the best standard for your company in this comprehensive overview. At the end of this program, you will
be able to:
• Explain GFSI’s organization and benchmarking process
• Discuss and differentiate between the global food safety and quality
benchmarked standards: BRC, SQF, IFS, FSSC 22000 and CanadaGAP
• Itemize the advantages of choosing a GFSI benchmarked food
safety standard and considerations for choosing the best standard
for your facility
• Describe the certification and auditing landscape for the
different standards
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Location Guelph, ON
Course Codes TRG2401: Jan 13, 2014
and Dates
Course Pricing*
M EB R
$475 $499 $525

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BRC Global Standard for Food Safety Issue 6 -
Understanding the Requirements
Prerequisite(s): Reading of the BRC Global Standard for Food Safety Issue 6.
A good technical knowledge of the industry is essential.
Duration: 2 days
This course helps you understand the general principles of the requirements of the BRC Global Standards for Food
Safety Issue 6, such as fundamental clauses and statements of intent. You will learn how certificated audits against
the standard operate, including closing the audit, corrective actions and certificate issue. At the end of the program,
• Understand the background and benefits of the standard
• Understand the content of the standard in terms of the protocol
and requirements
• Understand the detail of the scheme
• Understand audit planning and the events during and after the audit
• Understand the current compliance monitoring of certification
bodies by the BRC
Location Guelph, ON Moncton, NB
Course Codes TRG2345: Feb 19-20, 2014 TRG2346: Aug 6-7, 2014
and Dates TRG2347: Oct 21-22, 2014
Course Pricing*
M EB R M EB R
$699 $735 $775 $840 $885 $930
This course includes a 90-minute optional open-book examination on the second day of the program. All participants
will receive a BRC-issued certificate according to the grade received. Participants who do not wish to take the exam will
receive an NSF-GFTC Certificate of Attendance upon successful completion of the training program.
You must bring your copy of the BRC Global Standard for Food Safety Issue 6 when you attend the program.
This trademark belongs to the British
Retail Consortium, which is being
used under license
NSF-GFTC is designated as an Approved
Training Establishment by the BRC.
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NSF International
Strategic Registrations
Comprehensive Management
Systems Solutions
ISO 9001 ISO/TS 16949
OHSAS 18001 AS 9100
ISO 14001 ISO 13485
ISO 27001 ISO 20000
R2/RIOS eStewards
FS 22000 ISO 22000
HACCP SFI
Audit Only Services
Supply Chain Audit Programs
Sustainable Solutions
Performance, Not Just Conformance.
NSF International Strategic Registrations
United States: Toll Free: 888-NSF-9000 | Tel: 734-827-6800
information@nsf-isr.org | www.nsf-isr.org
Canada: Tel: 1-289-838-2204 | canada@nsf-isr.org
ISR - GFTC Training Ad_2013.indd 1 8/19/2013 1:34:09 PM

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BRC Global Standard for Packaging Issue 4 –
Prerequisite(s): Reading the BRC Global Standard for Packaging Issue 4.
A good understanding of the basic concepts of food safety and HACCP for
food packaging is beneficial.
Duration: 2 days
With the mandate of ensuring packaging safety across the food
supply chain, BRC developed the Global Standard for Packaging
and Packaging Materials. The standard focuses on quality
and functional aspects of packaging which complement the
established requirements of facility hygiene. This two-day course
provides the practical skills needed to implement the standard on a
manufacturing site. At the end of the program, you will be able to:
• Explain the risk-based approach adopted by the standard
• Learn to apply the hazard- and risk-based approach for
safety of packaging materials for food
• Categorize all requirements that need to be met to be in
compliance with the standard requirements
• Understand the auditing and certification system for the
packaging standard
• Identify next steps in implementing the Global Standard
for Packaging and Packaging Materials
The course will conclude with a multiple choice exam. This exam is
mandatory for participants who wish to qualify as an auditor. For all
other participants, this exam is optional.
You must bring your copy of the BRC Global Standard for Packaging Issue 4 when you attend the program.
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Location Guelph, ON
Course Codes TRG2348: Mar 20-21, 2014
and Dates TRG2349: Aug 12-13, 2014
Course Pricing*
M EB R
$699 $735 $775
used under license

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BRC Global Standard for Food Safety Issue 6 –
Third Party Auditor
Prerequisite(s): A working knowledge of quality management systems and auditing within
the relevant manufacturing sector is essential.
Completion of a HACCP course (minimum two days duration).
Reading the BRC Global Standard for Food Safety Issue 6.
Duration: 4 days
This course trains participants in third-party audit requirements against the BRC Global Standard for Food Safety
Issue 6. In addition, the course includes all relevant aspects of auditing within the food sector. Gain an in-depth
and practical understanding of the BRC standard and auditing methodology. At the end of the program, you will
be able to:
• Discuss the requirements clause by clause
• Understand BRC audit aims and objectives
• Explain BRC audit concepts
• Understand BRC auditing methodology
• Conduct a BRC audit
• Write an audit report
• Demonstrate auditor skills through various case
studies and role play exercises
Course Codes TRG2352: Jun 16-19, 2014 TRG2353: Nov 3-6, 2014
and Dates
Course Pricing*
M EB R M EB R
$1490 $1575 $1659 $1590 $1675 $1759
P O
This course includes a mandatory 90-minute open-book examination on the final day of this four-day program. All
participants will receive a BRC-issued certificate according to the grade received.
This qualification does not guarantee employment as an auditor with a certification body. All audits to the BRC Global
Standard have to be carried out by accredited certification bodies who may use either permanent staff or sub-contracted
auditors. The BRC four-day training course for the global standard provides knowledge of auditing skills and of the
standard required to become an auditor. Before employing an auditor, certification bodies have to be satisfied that
the auditor has the basic educational requirements and experience (minimum five years) and will need to conduct the
necessary practical assessment of auditing performance.
You must bring your copy of the BRC Global Standard for Food Safety Issue 6 when you attend the program.
used under license

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BRC Global Standard for Storage and Distribution Issue 2 -
Prerequisite(s): Reading the BRC Global Standard for Storage and Distribution Issue 2.
A good technical knowledge of the food industry is essential.
Duration: 2 days
This course discusses principles behind each requirement of the standard, assisting companies to achieve effective
implementation. Aimed at companies involved in the storage, handling and distribution of products, this course
helps storage, warehouse and distribution centres implement food safety systems. You will also learn how to
establish best practice requirements for the maintenance of product safety and quality during the storage and
distribution of products from the manufacturer to the end user, retailer or caterer. At the end of the program, you will
be able to:
• Understand the hazard and risk analysis system
• Identify best practices in site environment and
operating standards, including maintenance,
cleaning and pest control, product handling and,
where applicable, temperature controls
• Describe BRC standards for vehicle operating
standards, facility management and good
operating practices
• Understand the auditing and certification system
for the standard
• Identify next steps in implementing the BRC
Global Standard for Storage and Distribution
You must bring your copy of the BRC Global Standard for
Storage and Distribution Issue 2 when you attend the program.
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Location Guelph, ON
and Dates TRG2351: Dec 9-10, 2014
Course Pricing*
M EB R
$699 $735 $775
used under license
“Several times over the past few years I have made the call to NSF-GFTC
for training needs specific to our organization. Every time they were
open and accommodating to the point where they have come onsite at
Piller’s and trained large groups of our staff at one time. All reviews of
onsite training have been excellent and effective just as if it were done at
NSF-GFTC. This saves us time and money and speeds up the qualifying
process internally.”
Peter Stein
Corporate Director
Food Safety & QA
Pillers Corp.

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Internal Auditor: BRC
Prerequisite(s): An understanding of the BRC Global Standard for Food Safety
Issue 6 and the application of HACCP principles is mandatory.
Duration: 1 day
Internal auditing is a key component of any food safety and quality management system. It is also a mandated
requirement of the BRC Global Standard for Food Safety Issue 6 and a key tool in the effective maintenance,
management and success of any HACCP system. Join us for this one-day training program to equip you with the
knowledge and skills required to carry out effective internal audits in compliance with the BRC Global Standard for
Food Safety Issue 6. At the end of the program, you will be able to :
• Plan an effective internal audit of your food safety and quality management system in compliance with the BRC
Global Food Safety Standard
• Use your audit results as a tool for corrective action
Location Guelph, ON Moncton, NB
Course Codes TRG2461: Feb 21, 2014 TRG2462: Aug 8, 2014
and Dates TRG2463: Dec 11, 2014
Course Pricing*
M EB R M EB R
$475 $499 $525 $570 $599 $630
P O
Proven solutions for the food and beverage
industry in the areas of:
• Sustainability strategy design and implementation
• Eco-efficiency assessments (energy, water, waste management)
• Environmental regulatory compliance
• Sustainable packaging
Sustainability Consulting
for the food and beverage industry
Experienced professionals
providing understanding, focus
and direction on the unique
environmental challenges and
opportunities facing the food
and beverage industry.
To learn more contact Scott Arnald at
sarnald@nsf.org, 519-821-1246 x5048

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Location Guelph, ON Brampton, ON Boucherville, QC Richmond, BC Moncton, NB
and Dates TRG2455: Jun 23-24, 2014 Apr 26-27, 2014 Feb 10-11, 2014 Oct 15-16, 2014 Sep 10-11, 2014
TRG2511: Oct 1-2, 2014 TRG2457:
Aug 12-13, 2014
Pricing*
$699 $735 $775 $699 $735 $775 $840 $885 $930 $840 $885 $930 $840 $885 $930
Implementing SQF Systems
Prerequisite(s): An understanding of the application of HACCP principles is mandatory.
Duration: 2 days
The SQF Code is a HACCP-based food safety and quality management system that applies to all sectors of the food
industry, from primary production to distribution. SQF certification provides assurance that food safety plans have
been implemented in agreement with HACCP and relevant regulatory requirements and have proven effective to
manage food safety. Understand the requirements of the SQF Code including system elements, implementation, rating
system and audit scoring in this comprehensive two-day workshop. At the end of the program, you will be able to:
• Discuss the SQF Code, Edition 7.1, food sector categories and
corresponding modules
• Describe SQF system elements
• Differentiate between Level 1, Level 2 and Level 3 certification
• Implement and maintain SQF systems
• Develop, validate and verify your food safety and quality plans and SQF system
• Prepare for SQF certification
• Understand the requirements for SQF practitioners and SQF consultants
This course meets the training requirement for
SQF consultants and provides SQF practitioners
with the knowledge to develop their in-house
programs. SQF consultants must successfully
complete the online exam provided directly
through SQFI.

SQF Code Overview for Managers
Prerequisite(s): A good understanding of food safety management systems is essential.
Duration: 1 day
To help you understand how the SQF Code affects your
organization, this one-day course provides managers and
supervisors of food safety systems with a detailed overview and
understanding of the SQF Code. This class covers the elements
and components of the SQF Code, which enable you to make
important decisions pertaining to the food safety systems of your
business. At the end of this program, you will be able to:
• Understand the SQF Code and its impact on your business
• Identify your role in achieving and maintaining SQF certification
• Evaluate your existing food safety system for SQF compliance
• Communicate the benefits of SQF certification to your business
P O
Location Guelph, ON
Course Codes TRG2502: Mar 31, 2014
and Dates
Course Pricing*
M EB R
$475 $499 $525
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P O
Location Guelph, ON Brampton, ON Boucherville, QC Richmond, BC Moncton, NB
Course Codes TRG2464: Jan 30, 2014 TRG2466: TRG2465: TRG2515: TRG2470:
and Dates TRG2467: Jun 11, 2014 Apr 28, 2014 Feb 12, 2014 Oct 17, 2014 Sep 12, 2014
TRG2471: Dec 5, 2014 TRG2469:
Aug 14, 2014
Pricing*
$475 $499 $525 $475 $499 $525 $570 $599 $630 $570 $599 $630 $570 $599 $630
Internal Auditor: SQF
Prerequisite(s): An understanding of the SQF Code, Edition 7.1 and the
application of HACCP principles is mandatory.
Duration: 1 day
A well-established internal auditing program is a fundamental requirement for the SQF Code, Edition 7.1. Effective
and timely internal audits are key not only to attaining the SQF certification, but to retaining it as well. Internal audits
are also crucial to ensuring the effectiveness of your food safety management system. This training course will help
you understand the SQF system requirements regarding internal auditing. At the end of the program, you will be
able to:
• Plan an effective internal audit of your food safety management system in compliance to the SQF Code
• Use your audit results as a tool for corrective action and continual improvement

www.gftc.ca
R
EGISTER
ONLINE
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SQF for Food Packaging Manufacturers
Prerequisite(s): A good understanding of the basic concepts of food
safety and HACCP for food packaging is beneficial.
Duration: 2 days
Primary packaging used in the food industry can affect the safety and quality of the food products being
manufactured. Many customers now require their packaging suppliers to implement a HACCP program and be
certified to a GFSI standard. This class provides a thorough understanding of the SQF Code and how to meet its
requirements as a food product packaging manufacturer. This program assists you through each step of your SQF
implementation and ensures effective and timely compliance to the SQF Code for food packaging manufacturers. At
the end of this program, you will be able to:
• Learn to apply the hazard- and risk-based approach for
safety of packaging materials for food
• Categorize all requirements that need to be met for
compliance with SQF requirements
• Understand the auditing and certification system for the
packaging modules of the SQF Code
SQF for Warehousing and Distributing Operations
Duration: 1 day
Consumers and manufacturers expect that their food products are protected from contamination during transit
and storage. Implementation of global food safety standards ensures consistency in warehousing and distribution
practices. Many customers now require their warehouses distribution centers to implement a HACCP program
and to be certified to a GFSI standard. This course covers the SQF Code requirements for food warehousing and
distribution operations and effective compliance with the SQF Code. At the end of this program, you will be able to:
• Identify best practices in site environment and operating
standards for SQF Code compliance
• Describe SQF standards for vehicle operation, facility
management and good operating practices
• Understand the auditing and certification requirements for
the standard
Location Guelph, ON
Course Codes TRG2504: Nov 3-4, 2014
and Dates
Course Pricing*
M EB R
$699 $735 $775
Location Guelph, ON
Course Codes TRG2503: Apr 24, 2014
Course Pricing*
M EB R
$475 $499 $525

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P O
HACCP Plan Development for SQF Compliance
Prerequisite(s): A good understanding of HACCP and SQF Code elements is beneficial.
Duration: 2 days
On July 1, 2013, SQF Code, Edition 7.1 was introduced. With this standard, SQF helps make certification
more attainable for smaller companies. This two-day program helps you to develop and implement a HACCP
plan in compliance with the SQF Code. Development of a HACCP plan for SQF Code compliance requires a
comprehensive review of the product line in order to complete a hazard analysis, determine critical control points,
set critical and operating limits, and establish procedures for monitoring and deviation with accurate validation and
verification processes and record-keeping. At the end of this program, you will be able to:
• Differentiate between physical, chemical and biological hazards
• Conduct a hazard analysis and identify critical control points
• Develop an action plan to implement and manage HACCP plans
at your facility for SQF compliance
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$699 $735 $775
Internal Auditing Principles: FSSC 22000
Prerequisite(s): An understanding of the elements of the FSSC 22000 standard is mandatory.
Duration: 1 day
The FSSC scheme is based on the internationally recognized standard ISO 22000 and ISO/Technical Specification
(TS) 22002-1: 2009 Prerequisite Programmes on Food Safety – Part 1: Food manufacturing. Internal auditing is
essential for continual improvement of your food safety system and also to maintain compliance to the standard.
• Plan an effective internal audit of your food safety and quality management system in compliance with the FSSC
22000 standard
• Use your audit results as a tool for corrective action and continual improvement
Location Guelph, ON Boucherville, QC
Course Codes TRG2459: Apr 25, 2014 TRG2460: Aug 11, 2014
and Dates
Course Pricing*
M EB R M EB R
$475 $499 $525 $570 $599 $630
P O

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P O
CanadaGAP™ Auditor Training
Prerequisite(s): Participants must pre-qualify by familiarizing themselves with the CanadaGAP
Food Safety Manual in advance of the training and successfully completing
a pre-course assignment.
Duration: 5 days
This five-day course is designed to train potential auditors specifically for the CanadaGAP program. It includes an
intensive review of the CanadaGAP manual requirements, with the incorporation of practical examples specific to
commodity or region, and an optional HACCP overview. The course is four days of classroom training and a fifth
morning of review and examination(s). At the end of the program, you will be able to:
• Understand how to use the CanadaGAP manuals and the
requirements, practices and documentation laid out within them
• Identify how to use the CanadaGAP audit checklist
• Describe the hazards associated with fresh produce
• Explain the various pieces of legislation that affect Canadian
operations
• Recognize the basic responsibilities of an auditor and review
basic auditing skills
• Understand how to read and interpret different kinds of records
and documents
• Discuss the principles of risk assessment and how they apply to
CanadaGAP audits
• Understand the basics of HACCP
This course includes a 120-minute
closed-book examination on the
morning of the fifth day. There is also
a 90-minute optional HACCP exam.
Successful participants will receive a
record of successful course completion
from CanadaGAP.
In order to become CanadaGAP
auditors, participants must meet
certain qualifications and requirements
as outlined by CanadaGAP.
Course Codes TRG2362: Apr 7-11, 2014 TRG2363: Jul 14-18, 2014
and Dates TRG2364: Oct 6-10, 2014
Course Pricing*
M EB R M EB R
$1490 $1575 $1659 $1590 $1675 $1759
“NSF-GFTC provided me with training on auditing techniques and a
deeper level of understanding to write the ASQ exam and become a
Certified HACCP auditor. I have acquired the knowledge and skills
to better prepare me to effectively audit HACCP systems, and have
developed ideas to bring back to my company to further strengthen our
continual improvement initiatives.”
Christopher Scott
QA & Food Safety Coordinator,
Clearwater Seafoods

Partners
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Allergen Management
BRC Global Standard for Food Safety Issue 6 –
Building a Culture of Food Safety
Canadian Food Labelling Workshop
Certified HACCP Auditor
Complaint Handling: Best Practices and Guidelines
Developing Your Food Defense Plan
HACCP I: Prerequisite Programs
HACCP II: Developing Your HACCP Plans
HACCP III: Train the Trainer
HACCP IV: Verification, Validation and Reassessment
HACCP V: Internal Auditing of Your HACCP System
HACCP VI: Procedure Writing and Document Control
for HACCP
Implementing SQF Systems
Internal Auditor: BRC
Internal Auditor: SQF
Introduction to Food Safety and HACCP
Problem Solving and Root Cause Analysis:
An Introduction
Recall Planning and Preparation: Developing Your
Recall Plan
Shelf-Life Determination
Supplier Management and Quality Assurance
Courses Offered Through Our Partners in 2014
Please visit the AFPA and Perennia websites for specific course dates and registration information.

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Perennia’s leading quality and food safety team helps clients
build and maintain confidence in their brand by helping put
programs and processes in place to ensure their product is
safe for consumers. Their consultants offer a wide variety
of services, which includes developing and implementing
GFSI programs such as BRC and SQF, auditing, sensory
evaluations and nutritional labelling.
About Perennia
Perennia is a fully integrated agri-food and bio-resource
company based in Nova Scotia with the mission to “empower
industry by providing knowledge and advice to create value.”
The company is comprised of three divisions: Extension and
Advisory Services, Quality and Food Safety, and Bioventures.
Its teams work with clients to address production issues
on farm, help them create internationally recognized quality
and food safety programs, assist them by offering leased
incubation space for new product development, and work
with them to transform underutilized land- and marine-based
bioresources into high-value products like nutraceuticals,
functional ingredients and non-food based bioproducts.
Course Offerings
Please visit www.perennia.ca. Click on the Quality and Food
Safety tab on the left, followed by the training link. This will
take you directly to our list of courses.
Contact Perennia Today
Kentville Office
32 Main St.,
Kentville, NS B4N 1J5
Tel: (902) 678-7722 x 222
Fax: (902) 678-7266
Email: wharvie@perennia.ca
Web: www.perennia.ca
Now you can get the same great food safety
courses, approved audits, and HACCP
Accreditation in your own back yard. The
Alberta Food Processors’ Association (AFPA)
offers NSF-GFTC’s proprietary technical
training, auditing & certification services in
Western Canada.
About AFPA
Alberta Food Processors’ Association is a
not-for-profit organization representing all
segments of the food and beverage industry:
growers, producers, retailers, food service
buyers and service suppliers. Since 1974,
AFPA has assisted its members in the key
areas of food safety and quality, marketing,
logistics, training and development and
innovation. The association’s mandate is
to promote the growth and profitability of
its members. Through its membership in
Food and Beverage Canada and the Food
Processors’ Alliance of Canada, AFPA has
formed strong working relationships with its
counterparts throughout western Canada.
Course Offerings
Please visit www.afpa.com. Click on the
training and development tab at the top,
followed by the food safety tab. This will take
you directly to our list of courses.
Contact AFPA Today
Calgary Office
100w, 4760-72 Ave SE,
Calgary, AB T2C 3Z2
Tel: (403) 201-3657 x 21
Fax: (403) 201-2513
Email: melody@afpa.com
Web: www.afpa.com
“Alberta Food Processors’ Association has had a long and successful
partnership with NSF-GFTC providing HACCP training to the food
processing industry in Alberta. The partnership has been good for both
parties and has resulted in an increased level of knowledge in food
safety for the food processing industry in Alberta.”
Melody Pashko
General Manager
Alberta Food Processors’
Association (AFPA)

Advanced Canadian Ingredient Labelling
Prerequisite(s): Canadian Ingredient Labelling Workshop or practical regulatory experience
Duration: 1 day
Designed as an ideal companion and follow-up to the Canadian Ingredient Labelling Workshop, this program
offers an advanced look at select Canadian ingredient labelling regulations that drive the marketability of foods to
ensure a strong understanding of regulatory requirements for compliance. This interactive workshop provides an
in-depth study of enhanced food allergen, gluten source and sulphite labelling, precautionary allergen labelling,
CFIA’s Guidelines for Highlighted Ingredients and Flavours, organics and labelling and advertising claims related
to ingredients. Ask questions of a leading regulatory expert and navigate the complexities of food labelling rules,
regulations, policies and guidelines. At the end of the program, you will be able to:
• Manage and address allergen and precautionary allergen labelling
• Understand how ingredient labelling rules affect your efforts to
simplify your ingredient lists and manage the clean labelling process
• Review your list of ingredients considering the marketability of
your product (i.e. is your food MSG free, preservative free, natural,
made with natural ingredients or pure?)
• Discuss how CFIA’s Guidelines for Highlighted Ingredients and
Flavours affect label and advertising statements
• Discuss formulating an organic food and the types of ingredients
that may or may not be used
At NSF-GFTC, we clarify food regulations
that impact your company. We make sure you
understand how regulatory changes affect you.
Our programming reflects the most up-to-date
information on changes in regulatory guidelines.
We make sure your knowledge of the policies,
laws and regulations governing food is current
and complete. Our trainers help you make sense
of the regulatory landscape and requirements for
food and beverages sold in Canada, the U.S. and
around the world. Programming includes Canadian
food regulations, Canadian ingredient and nutrition
labelling, food health claim regulations, natural
health product regulations, U.S. food labelling
under the FDA and international food laws
and regulations. Ask your questions of leading
regulatory experts, participate in interactive
workshops and understand the regulations that
affect your company and your products.
Regulatory
Series
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P O
Location Guelph, ON
and Dates TRG2342: Nov 4, 2014
Course Pricing*
M EB R
$755 $799 $840

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Canadian Food Additives Regulations Workshop
Prerequisite(s): Familiarity with Canadian ingredient labelling
Duration: 1 day
Designed for an audience familiar with ingredient labelling, this one-day workshop provides in-depth information
on Canadian food additives, colour additives, novel food ingredients, vitamin and mineral regulations, and labelling
considerations related to additives. It covers a full spectrum of food products including meat, non-meat, processed
foods, bakery goods, and snacks. At the end of the program, you will be able to:
• Define food additives and ingredients that qualify as
food additives
• Discuss Canadian requirements and legislation pertaining to
processed foods and additives
• Better appreciate regulations governing functional ingredients
(flavours, fibres, vitamins, minerals and nutritive ingredients)
• Identify labelling and claims opportunities (e.g. no preservatives),
and restrictions related to food additives (flavours, colours, etc.)
• Differentiate between food additives and processing aids
P O
Location Guelph, ON
Course Codes TRG2365: Sep 23, 2014
and Dates
Course Pricing*
M EB R
$660 $699 $735
Canadian Food Labelling Workshop
Prerequisite(s): Knowledge of the Canadian regulatory landscape
Duration: 1 day
Designed to provide an overview of Canadian food labelling requirements, this program covers food labelling under
federal jurisdiction for a wide range of foods from manufactured foods (snacks, bakery products, processed fruits
and vegetables) to meat and poultry products. It covers basic labelling considerations (common name, net contents,
ingredient list, nutrition facts and dealer name and address), as well as additional labelling considerations that may
apply (storage information, durable life dates, artificial sweetener statements, vignettes, artificial flavours, country
of origin, etc.). We will cover labelling requirements under the Food and Drug Regulations, Consumer Packaging
and Labelling Regulations, Processed Products Regulations, Meat Inspection Regulations, 1990, Organic Products
Regulations, 2009, Fish Inspection Regulations and Dairy Products Regulations. At the end of the program, you will
be able to:
• Develop a food label under various federal legislations
• Identify foods that require a label and what exemptions may be
applicable
• Understand packaging and labelling definitions and how they
relate to the presentation of information, type heights, etc.
• Better appreciate how layout options can address your
design objectives
• Differentiate between retail (consumer) and non-retail (foodservice/
further manufacture) labelling considerations
• Understand common names, standard names and descriptive names
• Describe how country of origin labelling may be applicable to your food
This course is an ideal follow-up to the Canadian Food Regulations Workshop.
P O
Location Guelph, ON
Course Pricing*
M EB R
$755 $799 $840

www.gftc.ca
R
EGISTER
ONLINE
Day Two:
• Define and understand the federal acts and regulations
affecting the sale of food in Canada
• Discuss the Food and Drug Regulations as it relates to food
composition, ingredient declaration, processed food identity,
dietary fibre and novel fibres, novel foods and food additives
• Distinguish between mandatory and voluntary food
label information
• Outline the types of health claims on food permitted in Canada
and requirements thereof
• Discuss the regulations governing allergen declaration
• Identify and discuss Health Canada’s new policy on
energy drinks
• Review the genesis of the Natural Health Products Regulations
Canadian Food Regulations
Prerequisite(s): Knowledge of the Canadian regulatory landscape
Duration: 2 days
Gain a comprehensive understanding of Canadian food regulations, ask questions of leading experts in the field
and learn how to strategically use the regulations and regulatory process to optimize your business proposition
and market position. Through presentations, group activities and case studies, this two-day program reviews food
regulations in Canada. At the end of the program, you will be able to:
P O
37
Location Guelph, ON
and Dates TRG2369: Sep 4-5, 2014
Course Pricing*
M EB R
$930 $980 $1030
Day One:
• Identify the federal and provincial
regulatory landscape and how it affects
interprovincial and international trade
• Categorize and compare product
classifications and jurisdictional
considerations
• Interpret the formation of laws
and regulations, Interim Marketing
Authorization (IMA) and the transition to
Marketing Authorizations (MAs)
• Discuss organic regulations, allergen
labelling and other new and emerging
compliance topics

38
NSF-GFTC’s food labelling team review ingredient
declarations and create nutrition facts tables for packaged
products. We also offer regulatory support to ensure that
your labels are compliant with all requirements.
NSF-GFTC has the expertise to transform
your menu into a concise, user-friendly
document that includes all the nutrition
information your customers want.
Food and Labelling Services at NSF-GFTC
To discuss your labelling needs contact Carol Zweep at czweep@nsf.org, 519-821-1246 x 5019
Do you need Canadian regulatory assistance
for your food or menu items?
Canadian Ingredient Labelling
Duration: 1 day
Preparing and properly declaring a list of ingredients is one of the most challenging requirements
in food labelling. Are you confident in the regulatory compliance of your existing or new ingredient
listing? This course focuses on the requirements of Food and Drug Regulations that govern all
foods and beverages sold in Canada. At the end of the program, you will be able to:
• Identify the foods that are exempt from ingredient listings
• Explain the basics of ingredient labelling, (e.g. typeface, type
height, location) and generate presentation options
• Understand nomenclature (e.g. common names, class names,
collective names)
• Interpret component declarations and exemptions
• Define food additives and how they are specially regulated
• Understand how Interim Market Authorizations (IMAs) and Market
Authorizations (MAs), influence compliance
• Understand what CFIA and Health Canada define as processing
aids and incidental additives
• Appreciate rules governing ingredient omissions and substitutions
• Discuss the influence of ingredients on nutrition labelling
• Describe CFIA’s Guidelines for Highlighted Ingredients and Flavours
• Describe how label claims and statements affect the list of
ingredients (e.g. no preservatives) and how the ingredients may
influence label claims themselves (e.g. natural)
P O
Location Guelph, ON
and Dates TRG2371: Jun 9, 2014
TRG2372: Oct 15, 2014
Course Pricing*
M EB R
$755 $799 $840
When you register for Canadian Ingredient Labelling and Canadian Nutrition Labelling at the same time, you will receive the
Legal Suites Food Suite Canadian Ingredient Labelling Workshop CD for ongoing reference (a $75 value).

M. Saqib Javaid
Director Quality Management
Systems USA/Canada
Nutrablend Foods
“I have a team of highly qualified personnel who work in the areas of Quality
Control, Product Development, Research and Development and Regulatory
Affairs at three plants in three different cities. My company invests time and
money to keep its technical staff up to date on all the changes happening
in the food industry. After attending training at NSF-GFTC, I see positive
changes with respect to employee attitude and task handling following all
current and new regulations. My team feels more confident doing their job
and productivity increases. I have always recommended to our clients that
they send their technical staff to NSF-GFTC for technical training required in
the food industry to boost their productivity.”
Canadian Nutrition Labelling
Duration: 1 day
Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods
for further manufacture. Many retail and food service companies driven by consumer demands are
voluntarily providing nutrition information where such information is exempt under the law. Learn
how to present nutrition information when it is mandatory and how to do so voluntarily. This course
provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims.
• Identify the requirements for nutrition labelling, exemptions,
and declaration of core nutrition and additional information
• Describe various Nutrition Facts Table (NFT) formats
and their components: serving size, reference amounts,
reference standards, recommended daily intake, weighted
recommended nutrient intakes, daily values and tolerances for
nutrient declarations
• Understand how nutrient values are calculated and rounded
• Appreciate Available Display Surface (ADS) and its influence on
NFT formatting, location and orientation
• Differentiate between the use of databases and wet-lab testing
• Recognize various forms of allowable nutrient content and
health claims
• Comprehend how ingredient labelling, label claims and
advertising affect the presentation of an NFT
P O
Location Guelph, ON
TRG2375: Oct 16, 2014
Course Pricing*
M EB R
$755 $799 $840
39
Registration includes the extensive Legal Suites Food Suite Canadian Nutrition Labelling resource CD for ongoing
reference (a $399 value).
When you register for Canadian Ingredient Labelling and Canadian Nutrition Labelling at the same time, you will also
receive the Legal Suites Food Suite Canadian Ingredient Labelling Workshop CD for ongoing reference (a $75 value).

Food Health Claims Workshop
Duration: 1 day
In times of heightened consumer awareness and adoption of health and wellness as a standard of living, the ability
to make suitable health claims on everyday food products is important. Health claims are essential tools to develop
and communicate health benefits to your customers. The process of submitting and having a claim approved for
a particular food product is bound by rules and regulations. Health Canada’s Guidance Document for Preparing a
Submission for Food Health Claims in Canada is an important tool to understand the regulations and processes for
submitting a food health claim. At the end of the program, you will be able to:
• Understand regulatory definitions of therapeutic, disease-risk
reduction and functional health claims in Canada
• Discuss Health Canada’s Guidance Documents for Preparing a
Submission for Food Health Claims and Preparing a Submission
for Food Health Claims Using an Existing Systematic Review, and
use their content to prepare a submission for food health claims
• Understand the weight of evidence required to submit a
successful food health claim application
• Understand the product labelling requirements that accompany a
food health claim
• Identify current regulations including allergens, gluten-free
products and changes to the food/natural health product interface
P O
Location Guelph, ON
Course Codes TRG2395: Nov 26, 2014
and Dates
Course Pricing*
M EB R
$660 $699 $735
International Food Laws and Regulations
Duration: 1 day
As food product exports and imports grow globally, it is important
to understand international food laws and regulations to maintain
a safe food supply. This one-day program provides an overview
of the systems and regulatory practices in different regions of
the world. Regulations concerning genetically modified foods,
food additives and international regulatory compliance will be
discussed.
P O
Location Guelph, ON
Course Codes TRG2472: May 30, 2014
and Dates
Course Pricing*
M EB R
$755 $799 $840
41
“NSF-GFTC taught us the importance of documentation, quality of ingredients,
knowing your competition, R&D, marketing strategies and to take your time and do
things right the first time. With the knowledge and tools NSF-GFTC gave us, Jungle
Heat has grown into Jungle Heat Gourmet officially launching in Canada on March
10, 2010. If it was not for the courses at NSF-GFTC, Jungle Heat Gourmet would
not be where it is it today. We are enjoying today’s successes and looking towards a
bright and saucy future.”
Ron Savoie &
Adrienne Kenney
Owners, Jungle Heat Imports

U.S. Food Labelling Under the FDA
Duration: 1 day
Designed as a comprehensive overview of food labelling under the U.S. Food and Drug
Administration (FDA), this program explores the Federal Food, Drug and Cosmetic Act, the Code
for Federal Regulations - (Title 21), the Fair Packaging and Labeling Act, and other valuable
resource guides as they relate to food labelling. Through presentations and workshop exercises,
this program builds your knowledge and confidence to navigate the U.S. food labelling landscape.
Comprehensive resource materials, including the Food Suite®
Smart Tools US Food Labelling
(FDA Regulated Foods) CD, are provided to enable you to begin working on U.S. food labelling
immediately. At the end of the program, you will be able to:
• Identify and define the package, the label and their features
(principal panel display, information panel, common name, net
contents, ingredient list, nutrition facts, country of origin, etc.)
• Understand technical features related to nutrition labelling,
nutrient content claims and health claims
• Discuss ingredient labelling, allergen labelling, nomenclature,
incidental additives and processing aids
• Recognize food labelling warnings, notices and safe
handling statements
• Appreciate nutrient content and health claims
• Identify proper use of descriptive terms (e.g. fresh, natural, organic)
Please Note: Due to the time constraints, this workshop does not cover
pet food, infant food labelling, dietary supplements, restaurant foods, or
alcoholic beverage regulations.
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$899 $950 $999
42
Natural Health Products Regulations
Duration: 1 day
Increasing consumer interest in living a healthier lifestyle creates
opportunities for everyday food products to promote health
and prevent disease. In Canada, food and Natural Health
Products (NHPs) are governed by the Food and Drugs Act and
its regulations. This program provides a clear and in-depth
understanding of the regulations governing natural health products,
the labelling and claim regulations for natural health products and
the classification of various products as natural health products.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$660 $699 $735
P O

www.gftc.ca
R
EGISTER
ONLINE
NSF-GFTC Special Events
Innovation Breakfast Series
Looking for current information and insight into emerging issues and trends, but
don’t have time for an entire day away from work?
NSF-GFTC’s Innovation Breakfast Series is for you.
Come and enjoy a hot breakfast while you learn about a topic relevant to the food industry. You will hear from two
to three speakers and be back to work by mid-morning. Topics vary by session and cover all sectors within the
food industry. Topics from past sessions include the latest information on natural health products, sanitation and
microbiological issues in food safety, the development of healthful food products and marketing food products to
seniors. These innovative programs are offered in spring and fall. Stay tuned for the 2014 dates and topics!
Symposia Series
Join key food industry professionals to gain cutting edge information.
NSF-GFTC provides strategic information, research and insight on emerging issues, topics and trends that resonate
with leaders along the entire food value chain. The Symposia Series highlights the need to assess how the Canadian
food and beverage industry measures up in an increasingly globalized marketplace.
Safe Food Canada 2014
February 27, 2014
Now in its fourth consecutive year!
This year’s lineup promises to build on the high standard of excellence in information sharing and networking.
As well, the winners of the 2014 NSF-GFTC Food Safety Recognition Awards will be acknowledged. The agenda
for this event is always packed with the latest and most sought-after food safety information for your company.
Attendees are guaranteed an update from the Canadian Food Inspection Agency, the latest on the Food Safety
Modernization Act, a high calibre keynote address speaker and much more.
Food Trends Forecast 2014
November 6, 2014
Forecasting what we will eat in the future isn’t an easy undertaking for the food industry. NSF-GFTC helps with this
challenge by bringing forward the latest food trends that affect the food industry in 2015.
Gain insights from our line-up of expert speakers who will cover retail, manufacturing, foodservice and culinary food
trends. This event is a must-attend for all those in the food industry.
45
Tammie Burke
On Safe Food Canada 2013
Supervisor/Backup SQF Practitioner
Redpath Sugar
“Can’t thank your organization enough for such an amazing day. From the
delivery, to the information shared, to the delicious food and the inspiring
awards. Everything was perfectly timed as well as warming to the soul.”

Basic Food Microbiology (formerly Micro I)
Duration: 3 days
The role of microbiologists and quality control and quality assurance personnel is key to the safe production of food
products. Develop an understanding of foodborne pathogens, control methods for biological hazards commonly
associated with foods, basic laboratory techniques and how to troubleshoot food safety and quality problems in this
three-day, hands-on workshop. Case study exercises help you apply problem-solving skills and troubleshoot food
safety and quality problems commonly encountered in food plants. Participate in laboratory exercises on the sampling,
isolation, identification, and enumeration of bacteria in foods. At the end of the program, you will be able to:
• Classify types of microorganisms that cause food spoilage and
food safety problems
• Describe the effect of microorganisms in food and factors that
affect the growth of bacteria in foods
• Predict spoilage type and microorganisms responsible in various
food commodities
• Suggest methods of prolonging shelf life using various food
preservation methods and hurdle technologies
• Design sampling plans for microbiological testing
• Enumerate, isolate and identify microorganisms
• Examine plates for colonies and perform CFU/g calculations
Food microbiology is the
study of food microorganisms.
The major focus of food
microbiology is food safety.
Understanding microbiological
food spoilage and strategies for
controlling microbial growth is
vital to the production of safe
and shelf-stable food products.
NSF-GFTC’s Microbiology
Series is designed to promote
active learning through group
exercises, case studies
and hands-on laboratory
sessions. Taught by expert
Food Microbiologists and Lab
Technicians, programming
covers basic food microbiology,
microbiological methods and
validation, sampling plan design
and control strategies, microbial
risk assessment, pathogen
detection in food and rapid
methods in food microbiology.
Microbiology Series
46
P O
Location Guelph, ON
Course Codes TRG2344: Apr 14-16, 2014
and Dates
Course Pricing*
M EB R
$995 $1049 $1105

Environmental Monitoring and Microbiology
Prerequisite(s): A good understanding of basic microbiology and microbial testing
requirements for a food manufacturing environment is important.
Duration: 1 day
Monitoring the food processing environment is of paramount importance
for regulatory compliance and to meet the requirements of the Global
Food Safety Initiative (GFSI) standards. Individuals responsible for
facility environmental monitoring must have a good understanding of
the critical areas of manufacture and should be able to compile and
interpret lab results and advocate a system in which the results are
trended. This one-day training program covers best practices in design
of environmental monitoring programs, parameters around testing,
sampling methods, data interpretations and environmental indicators.
47
P O
Location Guelph, ON
Course Codes TRG2394: Oct 24, 2014
and Dates
Course Pricing*
M EB R
$525 $550 $580
Listeria Hazard and Control (formerly Micro IV)
Duration: 1 day
Protect consumers, your product and your business by eliminating and
preventing Listeria monocytogenes in your facility. An effective Listeria
sampling program detects Listeria and outlines corrective actions.
Understand the nature of the hazard and means for controlling it in order
to protect consumer health. In this workshop, you have the opportunity
to develop and improve your Listeria monitoring program. At the end of
the program, you will be able to:
• Discuss Listeria spp., including L. monocytogenes, and listeriosis
• Identify key harbourage areas for Listeria monocytogenes in your plant
• Develop and maintain your Listeria control strategy
• Develop an effective Listeria sampling plan
P O
Location Guelph, ON
Course Pricing*
M EB R
$525 $550 $580
Allow NSF-GFTC to
help you with your
Microbial Validation and
Troubleshooting.
Whether your concern is Listeria, Salmonella or any other
pathogen, NSF-GFTC’s world class microbiologists and pathogen
troubleshooters help you solve your microbial issues and reach
your food safety goals. Our pathogen challenge studies provide
you with peace of mind.
For more information, contact Paul Medeiros at
pmedeiros@nsf.org, 519-821-1246 x5043

48
Meat Microbiology
Duration: 1 day
Meat and meat products, due to their high water and protein content, are a good medium for microbial growth. This
renders them susceptible to spoilage and can make them a source of pathogenic microorganisms. Preservation
methods alter the microflora of the meat and increase the shelf life of meat products. A good understanding of meat
microbiology and methods of effective control of the microflora are key to producing safe meat and meat products
for consumption. At the end of the program, you will be able to:
• Identify the various microorganisms in meat
• Identify factors affecting the presence and growth of these
microorganisms in meat and meat products
• Distinguish between raw and processed meat microbiology
• List methods of microbial control in meat and meat products
• Validate the role of sanitation in management of harmful
meat microflora
• Understand sanitation and product micro test results
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$525 $550 $580
Listeria Policy and Validation for Ready-To-Eat Foods
(formerly Micro V)
Duration: 1 day
The Canadian Policy on Listeria monocytogenes in Ready-To-Eat (RTE) foods issued by Health Canada is based on
Good Manufacturing Practices (GMPs) and principles of HACCP. It applies to RTE foods sold in Canada and classifies
RTE foods into two categories based upon health risk. It is the responsibility of RTE food processors to understand the
new end-product compliance criteria and to ensure that sampling plans and validation measures used to limit Listeria
monocytogenes comply with stated requirements. At the end of the workshop, you will be able to:
• Discuss the 2011 Health Canada Policy on L. monocytogenes in
ready-to-eat foods
• Define end-product compliance criteria
• Understand the compliance action decision tree, including
environmental and end-product testing for L. monocytogenes
• Develop and apply an environmental monitoring program for your facility
• Define the benefits of post-lethality treatment for RTE food products
• Implement validation of food safety measures to limit or prevent
L. monocytogenes growth in RTE foods based on categorization
• Use challenge studies to determine the growth potential of
L. monocytogenes in RTE foods
P O
Location Guelph, ON
Course Pricing*
M EB R
$525 $550 $580

www.gftc.ca
R
EGISTER
ONLINE
49
Microbial Risk Assessment for Foods and Beverages
Duration: 1 day
Microbiological risk assessment is a scientific and structured way of identifying and assessing microbial risks in
food. This systematic process identifies adverse consequences arising from consumption of foods that may be
contaminated with microbial pathogens and/or microbial toxins. An effective microbial risk assessment is important
to properly manage a food safety system and prevent a recall or outbreak. The results from a microbial risk
assessment can help identify strategies for reducing risks in food, thereby leading to public health improvement. At
the end of the program, you will be able to:
• Describe reasons to conduct a microbial risk assessment
• Define steps of the microbial risk assessment process
• Identify tools and skills needed to assess microbial risk to
human health
• Understand how to characterize and manage microbial risks
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$525 $550 $580
Microbiology and Sanitation (formerly Micro II)
Duration: 2 days
Extend the shelf life of your product, optimize the efficiency of your
sanitation crew and protect consumers through your sanitation
program. This laboratory-based program focuses on the role of
sanitation in controlling the microflora in your plant environment. At
• Differentiate between cleaning and sanitizing
• Discuss the microbiology of sanitation
• Implement measures to control biofilm formation
• Discuss fundamentals of detergents and sanitizers
• Identify sanitation problem areas in a food manufacturing facility
• Develop an effective sanitation program
• Align your sanitation program to FSEP/HACCP or the Mega Rule
• Enumerate bacteria (hands-on laboratory exercise)
• Use environmental swabbing techniques and rapid methods
(hands-on laboratory exercise)
P O
Location Guelph, ON
Course Codes TRG2484: Jul 14-15, 2014
and Dates
Course Pricing*
M EB R
$895 $945 $995

50
Pathogen Detection in Food (formerly Micro III)
Duration: 3 days
The rapid detection of pathogens in food is essential for product safety. With costly product recalls due to
foodborne pathogens and microorganisms appearing in a variety of food products, there is increased demand
for rapid detection methods and maintenance of a comprehensive sampling program for finished product and
ingredient testing. Ensure that microbiological criteria and sampling methodology meet government regulations and
understand how to interpret results. At the end of the program, you will be able to:
• Discuss common foodborne pathogens including:
Campylobacter, Escherichia coli, Salmonella, Shigella,
Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes and Staphylococcus aureus
• Select which pathogens to test for in food products
• Discuss traditional and rapid methods for detection and
enumeration of microorganisms
• Design sampling plans of indicator organisms and pathogens for
various food commodities
• Interpret food quality and food safety test results
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$995 $1049 $1105
Rapid Methods in Food Microbiology
Duration: 1 day
Rapid microbiology (or rapid methods in microbiology) is a
dynamic field in the area of applied microbiology. The topic
deals with enhanced methods for the isolation, detection,
characterization and enumeration of microorganisms in food
samples. This course provides the knowledge and tools you
need for early detection of beneficial and harmful microorganisms
in food products. You will participate in lab-based exercises to
gain an understanding of how some of these rapid microbiology
techniques and tests work.
P O
Location Guelph, ON
Course Codes TRG2491: Jun 6, 2014
and Dates
Course Pricing*
M EB R
$625 $650 $680
Janet Westington
Quality Technician - Micro
Coca Cola Ltd
“I understand my job better since taking training at NSF-GFTC. It has helped my
confidence in performing my job on a daily basis. The instructor is amazing, with
so many experiences to share. She is very warm and engaging that one can’t
help but enjoy the classes. Anyone attending courses at NSF-GFTC will benefit
themselves and their company.”

• HACCP and GMP programs
• Microbial troubleshooting & challenge studies
• Professional coaching
• Food plant design consultation
• Preparation for food safety certification
(SQF, BRC, FSSC 22000)
• Allergen control
• Food safety certification maintenance
• Food defense and security
• Supply chain assurance services
• Organic consulting
• FSC for equipment suppliers, contractors,
and construction trades
• FSMA & FDA consultations
To learn more, contact Paul Medeiros at pmedeiros@nsf.org,
519-821-1246 x5043
NSF-GFTC brings
together diverse experts
to create solutions
tailored specifically for
you and your needs.
Consulting Services
Your partner
in producing
safe, quality and
compliant food

Allergen Management
Duration: 1 day
Effective allergen management and prevention of cross-contamination require the implementation
of good manufacturing practices, a HACCP-based food safety system and an effective allergen
management plan. A developed system for the management of allergenic materials to reduce risk
of contamination and meet labelling requirements is necessary for GFSI certification. Learn how to
control potential sources of food allergen risk and manage allergens in your plant. At the end of the
• Discuss priority allergens that require declaration on food labels in
Canada, the U.S. and the EU
• Identify potential hidden sources of allergens within your facility
• Assess allergen status of raw materials and ingredients through
material specification and supplier review
• Conduct an allergen risk assessment
• Implement best practices to manage food allergens with respect to:
• Raw materials and supplier control
• Production
• Transportation, receiving and storage
• Cleaning
• New product development and reformulation
• Personnel
• Discuss requirements for allergen management under different GFSI standards
• Develop and implement your allergen management plan
Food safety is a scientific discipline describing
the handling, preparation and storage of food
in a way that prevents foodborne illness,
while quality refers to all other attributes
influencing the value of the product. Effective
food safety and quality control systems are
critical to protect the health and safety of your
consumers.
Food safety goes beyond science. Everyone
has a role in keeping food safe, starting with
commitment to food safety and a focus on
your food safety culture. Delivered by industry
experts, NSF-GFTC’s Food Safety and Quality
Series provides the framework for the design
and implementation of effective food safety
and quality systems within your organization.
Programming includes allergen management,
continuous improvements in food safety,
building a culture of food safety, root cause
analysis methodology and industry best
practices in supplier management for assuring
the safety and quality of your products.
Food Safety & Quality Series
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$499 $525 $550
52

53
Building a Culture of Food Safety
Duration: 1 day
Food safety culture is recognized as a key factor to achieving sustained food safety success.
Food safety should be systems-based; however, those systems are developed, implemented and
maintained by people. The day-to-day behaviour of an organization’s employees and management
both defines and reflects a company’s food safety culture. This class details safety culture best
practices and how to implement an effective and efficient food safety culture in your organization.
• Discuss the importance of organizational culture and its
influence on food safety
• Differentiate between food safety culture and food
safety programs
• Understand methods for measuring and strengthening
your company’s food safety culture
• Assess the strengths of your food safety culture
• Put strategies in place to strengthen and improve your
workplace food safety culture
P O
Location Guelph, ON
Course Codes TRG2360: Jan 22, 2014
Course Pricing*
M EB R
$475 $499 $525
Certified Manager of Quality/Organizational Excellence, Part I
Duration: 2 days
A Certified Manager of Quality/Organizational Excellence facilitates and leads team efforts for
continual organizational improvement and recognizes the need for a workforce proficient in the
principles and practices of quality control. Certification is a mark of excellence that demonstrates
an individual has the knowledge to assure product and service quality. Based on the body of
knowledge for the American Society for Quality’s Certified Manager of Quality/Organizational
Excellence Certification Program, this is the first course in a two-part series leading toward
certification. At the end of the program, you will be able to:
• Discuss and describe the organizational structures, leadership
challenges and change management practices that are key
features for continual organizational improvement
• Identify tools for strategic development and business
environment analysis
• Define effective management and communication skills, training
and team processes, team-building techniques, and training
tools and methods
• Generate action plans for managing customer relationships,
meeting customer needs and expectations, and strengthening
customer retention
• Design and improve your own supplier selection strategies
and partnerships
This course follows the internationally-recognized body of knowledge established by the ASQ.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$820 $865 $910

Certified Manager of Quality/Organizational Excellence, Part II
Prerequisite(s): Certified Manager of Quality/Organizational Excellence, Part I
Duration: 2 days
Become a professional who leads and champions process-improvement initiatives, manages projects and
human resources, analyzes financial situations and uses knowledge management tools and techniques to resolve
organizational challenges. Based on the body of knowledge for the American Society for Quality’s Certified Manager
of Quality/Organizational Excellence Certification Program, this is the second course in a two-part series leading
toward certification. At the end of the program, you will be able to:
• Discuss quality systems and models
• Propose quality plan deployment and identify the effectiveness of
the quality system
• Strategically develop action plans for resource allocation and
measurement of organizational success
• Define the project management tools used for measuring and
monitoring activities and documentation (work breakdown
structure, PERT planning tool, Gantt charts)
• Implement and analyze quality control tools
This course follows the internationally-recognized body of knowledge established by the ASQ.
54
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$820 $865 $910

Complaint Handling: Best Practices and Guidelines
Duration: 1 day
An effective complaint handling system is essential to your business. As a major component of your company’s
food safety and quality management system, it provides a key measure of product quality and customer
satisfaction, and identifies opportunities for continual improvement. In fact, certification to GFSI benchmarked food
safety standards such as SQF (Level 2 or 3) or BRC requires an effective complaint management system. Explore
best practices and guidelines for the development, implementation and maintenance of a comprehensive complaint
handling system in this one-day workshop. At the end of the program, you will be able to:
• Identify methods of effective complaint capture
• Establish an effective complaint handling system
• Investigate complaints and identify the required corrective actions
• Categorize and trend complaints
• Manage complaint handling documentation
P O
Location Guelph, ON
Course Codes TRG2381: Jul 21, 2014
and Dates TRG2382: Dec 8, 2014
Course Pricing*
M EB R
$475 $499 $525
Continual Improvements in Food Safety: After the Audit
Duration: 1 day
Food safety audits, internal or external, create an immense opportunity
for food and beverage manufacturers to continually improve their systems
and processes. Closing the loop on a non-conformance identified during
an audit ensures compliance to the auditing standards. It also signifies
continual improvement and management commitment to food safety and
its management. This program covers corrective action request closures,
reassessment of the food safety system to identify the root cause of a non-
conformance, preparation for a re-audit and effective maintenance of all
audit records.
P O
Location Guelph, ON
and Dates TRG2384: Oct 27, 2014
Course Pricing*
M EB R
$475 $499 $525
55
Developing Your Food Defense Plan
Prerequisite(s): A good understanding of food safety management systems
(prerequisite programs and HACCP ) is helpful.
Duration: 1 day
Food defense refers to the prevention of purposeful contamination of food by hazards or pernicious agents from
outside the system. Incorporating elements of food defense into your existing food safety management system
addresses both intentional and unintentional contamination of food in an effective manner. At the end of the
• Define the need for and importance of food defense
• Identify elements of a preventive approach to intentional contamination
• Develop an action plan to increase food defense awareness
among employees
• Identify steps to incorporate food defense into your existing food
safety management system
P O
Location Guelph, ON
Course Codes TRG2390: Aug 18, 2014
and Dates
Course Pricing*
M EB R
$525 $550 $580

56
Why Pilot-Scale Spray
Drying at NSF-GFTC?
For more information contact Allen Mannen at
amannen@nsf.org, 519-821-1246 x5037.
Pilot-scale evaluation
is a cost-effective
approach to testing
a new spray drying
process before investing
in full-scale installations.
The Techni Process SD 3.5 Pilot Spray Dryer
is designed to handle a wide range of food
and pharmaceutical products of varying
feedstock characteristics. Drying stabilizes
sensitive materials and extends shelf
life allowing for ingredient product and
process development evaluations.
Effective Supervision of Your Food Safety System
Prerequisite(s): A good understanding of food safety management systems
(prerequisite programs and HACCP ) is required.
Duration: 1 day
The supervisor or lead hand is responsible for management of day-to-day operations and ongoing verification of
parts of the HACCP plan. Knowing how to successfully maintain the HACCP system while balancing the demands
of a production schedule can prove challenging. This course provides you with the tools you need to meet that
challenge. At the end of the program, you will be able to:
• Communicate the importance of your plant’s HACCP system
to facility personnel
• Identify key elements of HACCP prerequisite programs and
know how to ensure compliance
• Understand your role in the management of your facility’s
food safety management system including critical control
points (CCPs)
• Effectively schedule and train employees
• Better manage food safety and production responsibilities
• Ensure ongoing conformance to HACCP, especially with
respect to documentation, verification and corrective action
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525

57
Food Safety During Transportation
Duration: 1 day
To be made available to consumers, food products generally have to
travel some distance in transportation vehicles. Certain conditions during
transport have the potential to compromise food or food ingredients
and render them unfit and unsafe for human consumption. This one-day
program helps you define good food transportation practices including
the importance of sanitation in vehicles, temperature control, prevention
of cross-contamination and control of tampering and sabotage of food
products. The course also provides you with best practices in record-
keeping and document management related to food transport.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525
Hazards in Food: Analysis, Assessment and Control
Duration: 1 day
Many kinds of hazards can make food unfit for consumption, and it is
important to assess and control these hazards. Hazard analysis requires
logical thinking about what might go wrong with the food that you produce
and what you must do to ensure it is safe for your customers. This one-day
program helps you identify various hazards in food and guides you through
the logical steps in hazard analysis. This course also helps you to evaluate
hazard assessment techniques and to define appropriate hazard control
methods in order to produce safe food.
P O
Location Guelph, ON
Course Pricing*
M EB R
$475 $499 $525
Problem Solving and Root Cause Analysis: An Introduction
Duration: 1 day
Root Cause Analysis (RCA) is the process undertaken to find the root cause of a problem which, if adequately
addressed, will prevent a recurrence of that problem. It is a requirement of GFSI-benchmarked schemes such
as SQF and BRC, and is used to provide permanent, long-term and practical solutions to food safety and quality
problems. RCA uses a systematic, team-based and data-driven approach and should be performed as soon as
possible upon the identification of a problem or incident. You will learn RCA and problem-solving methodology
through presentations, case studies and team exercises. At the end of the program, you will be able to:
• Understand the application of problem-solving tools
and techniques
• Identify and prioritize problems
• Use root cause analysis to systematically address problem
situations and identify root causes
• Develop corrective and preventive actions based on RCA
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525
P O

www.gftc.ca
R
EGISTER
ONLINE
59
Recall Planning and Preparation: Developing Your Recall Plan
Duration: 1 day
Prepare for the possibility of recall and ensure the ability to remove
product quickly and effectively from the marketplace. A comprehensive
recall plan is a HACCP and GFSI requirement, and ensures you can
retrieve product in an efficient and cost-effective manner. Understand the
requirements and your responsibility to prepare for and execute a recall
should the need arise. At the end of the program, you will be able to:
• Develop a comprehensive recall plan
• Initiate and implement a recall
• Communicate recall information
• Conduct a mock recall in-house
• Maintain recall related documentation
P O
Location Guelph, ON
Course Pricing*
M EB R
$499 $525 $550
Problem Solving and Root Cause Analysis: Advanced
Prerequisite(s): Problem Solving and Root Cause Analysis: An Introduction.
A good understanding of root cause analysis methodology is essential.
Duration: 1 day
Root cause analysis begins by identifying the problem and tracking
down the source or variation in order to identify and address the
cause of the problem. Incorporating root cause analysis into your
food safety system helps you to quickly identify the source of
problems and mitigate the risks. This one-day program is the next
step in problem solving and teaches you how to adopt the root
cause analysis methodology to solve complex food safety and
quality issues. The program uses case studies and role playing to
anaylze, assess and solve food safety and quality problems.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525

“Two of the most significant improvements that have resulted from
us attending HACCP training and Risk Assessment training is the
improvement of our HACCP Plan and formal Risk Assessment Plan.
We benefitted greatly from the classroom setting, which offered an
opportunity for group discussion and we learned a great deal from
other peoples’ experience in the industry.”
Darrin McGarry
QA Technical Assistant
Chapman’s Ice Cream
60
Supply Chain Management for Food Safety
Duration: 1 day
Today’s supply chain is global and complex. The globalization of
the supply chain has increased the vulnerabilities of the food safety
system, and as a result governments, manufacturers and consumers
have intensified their scrutiny of food ingredient sourcing and its
quality. Understanding the food supply chain and managing it
effectively to meet food safety standards is important for food safety
and to prevent foodborne illnesses. Join us for this one-day program
where we expose the vulnerabilities in the supply chain and provide
best practices and solutions for compliance with government, GFSI
and FSMA regulations. This course also covers traceability, supplier
selection and verification strategies, and effective record maintenance
for regulatory and food safety system compliance.
P O
Location Guelph, ON
Course Codes TRG2507: Jun 20, 2014
and Dates
Course Pricing*
M EB R
$475 $499 $525
Risk Assessment and Food Safety
Prerequisite(s): A good understanding of food safety systems and terminology is required.
Duration: 1 day
Risk assessment is a scientific and structured process of identifying, evaluating and estimating the level of risk
involved in a process to determine an appropriate control process. This course provides a thorough understanding
of the risk assessment process and the practical steps to carrying out risk assessments for food safety. At the end
of the program, you will be able to:
• Differentiate between risk assessment and risk management
• Identify the reasons for conducting a risk assessment
• Discuss steps in food safety risk assessment
• Create a risk matrix and define the terms used
• Differentiate between qualitative (decision tree) and
quantitative approaches to risk assessment
• Document the risk assessment process
P O
Location Guelph, ON
and Dates TRG2495: Sep 16, 2014
Course Pricing*
M EB R
$499 $525 $550

6161
Supplier Management and Quality Assurance
Duration: 1 day
In recent years, the North American food and beverage industry has seen a steady movement
towards outsourcing an increasing range of products and raw materials. Multiple sourcing has
become a common feature and has been beneficial for manufacturers and processors in most
cases. However, the quality and safety of your products and the reputation of your company
can depend upon your suppliers, contract manufacturers and co-packers. Given this reality, it is
extremely important to be aware of the supplier quality assurance (SQA) protocol, to meet the
recognized requirements and to establish a reliable supplier base. At the end of the program, you
will be able to:
• Understand your risks and responsibilities when sourcing
from suppliers
• Understand important elements and principles of supplier
quality assurance
• Allocate risk levels to ingredients by applying criteria for ranking risk
• Discuss supplier selection strategies
• Evaluate suppliers’ manufacturing processes, including product
performance, process capability, and a food safety and quality
system review
• Develop an SQA program
• Manage documentation for your SQA program, including certificate
of analysis, supplier agreements and supplier matrix
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525
P O
NSF-GFTC can conduct a wide variety of
product testing and documentation including:
For more information, contact Karen McPhee at kmcphee@nsf.org,
519-821-1246 x5058
• ingredient performance
• sensory evaluation
• texture analysis
• laboratory analysis (microbial, nutritional, chemical)
• pathogen challenge studies
• cooking instruction validation
• shelf-life determination
• weights / fill volume
• size / shape / colour /
measurement
NSF-GFTC has resources to help you conduct 3rd party
evaluations and looks forward to assisting you.

63
Proper, efficient and
documented cleaning
schedules and sanitation
procedures for your facility and
equipment are mandatory for
the production of safe food.
NSF-GFTC’s Sanitation Series
is designed to expand your
knowledge of cleaning and
sanitation, sanitation practices
and provide you with the
appropriate tools to implement
and maintain a sanitation
program that not only ensures
safe food production but also
helps you maintain compliance
with regulatory and global food
safety management standards.
Programming focuses on
food plant sanitation, sanitary
design, and the relationship
between food microbiology
and sanitation.
Sanitation Series
Food Plant Sanitation
Duration: 2 days
Design and implement an effective food plant sanitation program to ensure the production of safe, high-quality food
products. Your sanitation program is central to your HACCP program and ensures that your facility is effectively
cleaned and sanitized on a regular basis. Understand best practices for developing and implementing a sanitation
program to manage a safe and sanitary food plant environment. At the end of the program, you will be able to:
• Define cleaning and sanitizing
• Discuss the relationship between food microbiology
and sanitation
• Develop and implement an effective food plant
sanitation program
• Understand allergen management practices, including allergen
risk evaluation and allergen mapping
• Address pest control issues
• Discuss fundamentals of detergents and sanitizers
• Troubleshoot sanitation problems
• Evaluate current sanitation and personnel practices to determine
their effectiveness in achieving a clean food processing environment
P O
Location Guelph, ON
Course Codes TRG2399: Sep 17-18, 2014
and Dates
Course Pricing*
M EB R
$730 $770 $810
For information on the Microbiology and Sanitation program, please refer to page 49.

Sanitary Design for Food Plants
Duration: 1 day
Meeting sanitary design specifications for equipment, materials and establishments is critical to HACCP and
regulatory compliance. The objectives of sanitary design are to facilitate cleaning and maintenance of equipment,
minimize harborages and eliminate entrance of pests and other sources of contamination. At the end of the
• Discuss sanitary design principles and regulatory requirements
• Apply sanitary design principles to facilitate cleaning and
maintenance of equipment, and to prevent infestation,
product recalls and foodborne illness
• Describe elements of sanitary design requirements for sites,
buildings, layouts, floors, walls and ceilings
• Describe elements of sanitary design requirements for
coatings, windows, doors and building utilities
• Select materials and equipment with sanitary design in mind
64
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$499 $525 $550
Call today for your
FREE webinar training!
888-220-5889
Pest Prevention Audits
Electronic Site Management & Reporting
Food Plant Pest Management Programs
888-220-5889 | Abell.ca888-220-5889 | Abell.ca
Be Audit-ready
with Abell.
Call today for your
FREE training!
888-220-5889
Receive a Basic Pest Control
Training Certificate
upon completion
FOOD SAFETY
PEST CONTROL
S T A F F T R A I N I N G
Be Audit-ready
with Abell.
Be Audit-ready
with Abell.

Product and Process Development contact Allen Mannen at amannen@nsf.org, 519-821-1246 x5037
and Karen McPhee at kmcphee@nsf.org, 519-821-1246 x5058
Packaging and Nutrition Labelling contact Carol Zweep at czweep@nsf.org, 519-821-1246 x5019
Consulting & Technical Services contact Paul Medeiros at pmedeiros@nsf.org, 519-821-1246 x5043
Expert advice n Practical solutions n Proven results
n Reformulate for lower sodium or nutritional improvement
n Develop a new product from concept to production n Create or update your nutrition labels
n Evaluate and improve your product’s packaging n Test your process in our pilot plant
n Manage your food safety risks
And much more...
NSF-GFTC Technical Services

Bringing your product to market is
a complex process, requiring an
understanding of food ingredients,
processing methods, principles of
production and consumer trends. NSF-
GFTC’s Food Product Development/
Production Series provides a full
range of training courses to meet
your needs, anywhere along the
product development and food
production process. With a focus on
the fundamentals of food science,
sensory science, food processing
and production, and process
improvements through deployment of
lean methodology, NSF-GFTC’s wide
range of training programs provide
the practical and technical information
you need to develop and manufacture
superior, safe food products.
Food Product Development/
Production Series
66
P O
Dairy Industry: Milk Processing and Dairy Technology
Duration: 1 day
Understand the principles and practices involved in the production,
processing and marketing of fluid milk. This course examines
components of milk, principles of basic milk processing (e.g. pumping,
pasteurization, separation), storage and distribution, and safety and
quality of milk. We will also explore new technologies in production,
analytical testing methods and packaging systems. At the end of the
• Discuss milk composition and the fundamentals of dairy chemistry
• Describe on-farm milk production practices
• Outline the steps of milk production and processing, including
separation, pasteurization and sterilization, and homogenization
• Implement good manufacturing practices to produce
high quality milk
• Implement safety and quality control measures
• Understand national and international regulations for
milk processing
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$499 $525 $550

67
Lean Enterprise: Route Towards Excellence
Duration: 1 day
Companies in the food and beverage industry involved in co-manufacturing and contract
manufacturing are faced with growing customer demands for continual improvement in cost, quality
and delivery as a condition of doing business. Continual improvement must focus on stabilizing and
improving core processes to deliver business results that are aligned with the strategic objectives
of the company. Using a case-study approach, this course provides guidance to lead and execute
focused process improvements while at the same time challenging you to think differently about
food safety, regulatory issues and compliance. At the end of the program, you will be able to:
• Define lean terms, tools and methodologies
• Know the history of lean and how to avoid the pitfalls of a lean
deployment strategy
• Identify principles to stabilize core processes
• Determine how workplace organization and problem solving is an
enhancer to supporting compliance regulations
• Learn how set-up reduction and pull systems techniques can
reduce your sanitation times and open up capacity
• Learn how to improve communications
• Develop a lean process roadmap for your own operation
This introductory session explains the terms and methodologies supported through a lean enterprise deployment. You will learn how certain
lean methodologies can support and enhance other compliance methodologies in use in your facility. The largest benefit of adopting a lean
enterprise methodology is that it will open up capacity without using additional capital.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525
Formulation Development
We can develop food products that meet the latest in
trends such as clean label, good for you products, gluten
free, shelf-life extension and much more.
NSF-GFTC’s product and process development team has significant experience
and works with companies across all sectors of the food industry. We can help
obtain your desired attributes and sensory profile for your new or reformulated
food products.
For more information, contact Karen McPhee at
kmcphee@nsf.org, 519-821-1246 x5058

Enterprise Excellence: Process Improvements that Work
Duration: 2 days
This advanced course in lean enterprise methodologies takes you through a learning model on how
to implement specific lean enablers to improve processes within your operation. Learn through
a combination of examples, case studies, and individual and group exercises. We will also cover
potential pitfalls to avoid during your implementation or enhancement. At the end of the program,
• Create a vision, mission and roadmap for improvement (strategic
policy deployment)
• Identify enablers that will ensure sustainability of change (visual
standard operating instructions (VSOP) and total productive
management (TPM))
• Understand how using enterprise value stream mapping creates
“eyes for flow” and “eyes for waste” to identify and prioritize
opportunity improvements
• Learn the methodology of workplace organization (5S+1) to
improve safety, productivity and sanitation
• Define an approach to analyze and reduce time consumed during
change-over and set-ups
• Apply the lean principle of Jidoka approaches to zero defect manufacturing
This course is intended for those who need more than a basic understanding of lean principles and tools to effectively lead
and manage a lean transformation in their organization. It addresses lean implementation and the lean management process
from the viewpoint of practitioners in different food industry sectors.
P O
Location Guelph, ON
Course Codes TRG2393: Apr 3-4, 2014
and Dates
Course Pricing*
M EB R
$755 $799 $840
68
Hydrocolloids: Gums and Starches
Duration: 1 day
Gums and starches perform many functions in your food product, from stabilizing to fat replacement,
and have a distinct influence on product texture. With so many choices, selecting the appropriate
ingredient for a desired result can be challenging. In this technical, hands-on workshop you gain
practical knowledge of the chemistry and functionality of common gums and starches and explore
the fundamentals of hydrocolloid chemistry related to product development in the NSF-GFTC product
development laboratory. At the end of the program, you will be able to:
• Discuss the structure, function and application of common gums
and starches
• Select an appropriate gum or starch for a specific application
• Use gums and starches individually or in combination for a
specific desired effect
• Perform simple analyses and measurements to ensure the
finished product meets product specifications for desired
performance and functionality
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$570 $599 $630

69
Low-Acid Canned Foods: Processing,
Microbiology and Regulations
Prerequisite(s): A good understanding of thermal processing principles is necessary.
Duration: 2 days
Low-Acid Canned Foods (LACFs) receive heat treatment for the
purpose of achieving commercial sterility and are normally stored
and distributed under non-refrigerated conditions. This two-day
course covers the principles and concepts of the LACF thermal
process, temperature distribution, process documentation,
advanced retort systems and container technology. You will
participate in hands on workshop activities in the NSF-GFTC pilot
plant to reinforce understanding of the subject matter.
P O
Location Guelph, ON
Course Codes TRG2481: Oct 29-30, 2014
and Dates
Course Pricing*
M EB R
$995 $1049 $1105
Milk Pasteurization: Basic Principles
Duration: 2 days
A comprehensive understanding and implementation of an
acceptable and approved pasteurization process is critical for
the safety of your products and your consumers. This course
covers the basic concepts in milk pasteurization. At the end of the
• Discuss pasteurization/thermal processing requirements
• Understand high temperature short time (HTST)
pasteurization and key parameters (e.g. time, temperature,
pressure implications)
• Understand CFIA’s requirements and testing procedures for
HTST pasteurization/thermal processing units
• Identify pasteurization as a critical control point in a HACCP plan
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$850 $899 $945
“I have used the training services of NSF-GFTC for employees several
times in the past for programs on Microbiology, Sanitation, Listeria
Hazard and Control, GFSI Principles and GFSI Auditing. The material is
presented in a lively and engaging manner and is relatable to the real-
world food processing environment that we work in. The end result has
been an enrichment of our knowledge and understanding of the issues
presented, thus enhancing our ability to bring value to our customers.
I would recommend NSF-GFTC Training Services to any individual or
company looking for a meaningful return on their training investment.”
Brian March
Sales Manager, Ontario
Sani Marc

Science of Sensory Evaluation
Duration: 2 days
Sensory evaluation is essential for developing new products and assessing product quality, as
well as for consumer satisfaction and market success. Correct application of sensory evaluation
methods is key to collecting useful, relevant data to guide business decisions. Develop your
sensory skills and expand your knowledge of the science of sensory evaluation in this two-day
hands-on workshop. At the end of the program, you will be able to:
• Describe the functions and applications of sensory evaluation
• Develop your understanding of sensory attributes (aroma,
appearance, flavour, texture)
• Differentiate between sensory methods (analytical and affective)
• Select the appropriate sensory test methods to evaluate various
products or product attributes
• Manage the sensory evaluation process, including choosing the
best testing formats, preparing questionnaires and reporting
meaningful results
70
Shelf-Life Determination
Duration: 1 day
Consumers are becoming more knowledgeable about food quality and are paying close
attention to food labels. One area of concern is the expiration date and shelf life of foods
in the supermarkets. Determining the shelf life of a food product involves considering the
microbiological, physical and chemical deterioration of the food product over time and using
the appropriate analytical and sensory methods to assess product quality. At the end of the
• Define shelf life and the factors influencing it
• Determine the appropriate evaluation methods to perform shelf-life testing
• Analyze the relationship between sensory attributes and product shelf life
• Determine the appropriate approach to accelerated shelf-life testing for your product
• Review case studies and analyze data to determine the shelf life of food products
• Set up shelf-life testing appropriate for your product
P O
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$945 $999 $1049
Location Guelph, ON Richmond, BC Moncton, NB
Course Codes TRG2499: Jun 25, 2014 TRG2500: Oct 27, 2014 TRG2498: Jun 9, 2014
and Dates
Course Pricing*
$499 $525 $550 $599 $625 $650 $599 $625 $650

71
Thermal Processing of Food: Basic Principles
Duration: 2 days
Thermal processing is the combination of temperature and time
required to eliminate a desired number of microorganisms from a
food product. Thermal processing continues to be the most widely
used method of preserving and extending the useful shelf life of
foods. In-container sterilization (canning) involves the application
of a high-temperature thermal treatment for a sufficiently long time
to destroy microorganisms of public health and spoilage concerns.
This course provides an in-depth review of the principles of thermal
processing, microbiology of thermally processed foods and
process equipment essentials.
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$850 $899 $945
Have you seen all of the new course
offerings for 2014?
For more information please visit www.gftc.ca or email nsfgftctrainingservices@nsf.org
HACCP Refresher Training
HACCP for the Pet Food and Feed Industry
BRC Global Standard for Packaging, Issue 4 -
BRC Global Standard for Storage and Distribution
Issue 2 - Understanding the Requirements
SQF Code Overview for Managers
SQF for Food Packaging Manufacturers
SQF for Warehousing and Distributing Operations
HACCP Plan Development for SQF Compliance
Internal Auditing Principles: FSSC 22000
Food Safety Modernization Act (FSMA)
International Food Laws and Regulations
Natural Health
Products Regulations
Environmental Monitoring and Microbiology
Meat Microbiology
Microbial Risk Assessment for Foods and Beverages
Rapid Methods in Food Microbiology
Food Safety During Transportation
Hazards in Food: Analysis, Assessment and Control
Problem Solving and Root Cause Analysis: Advanced
Supply Chain Management for Food Safety
Lean Enterprise: Route Towards Excellence
Low-Acid Canned Foods: Processing, Microbiology
and Regulations
Milk Pasteurization: Basic Principles
Thermal Processing of Food: Basic Principles

Explore the latest advances
in packaging materials and
technologies, packaging
design and food safety
management along the
packaging supply chain. These
interactive workshops cover
the fundamentals of packaging
and the information you need
to ensure that requirements are
met for packaging and product
safety, suitability of use and
sustainability initiatives.
Food Packaging Series
Display Ready Pallet Packaging
Duration: 1 day
The retail environment has become enthralled with the use of
display ready pallets (DRPs) with many suppliers reporting that
sales of their products have now reached upward of 30 percent
of total volume. This course describes a process excellence
methodology that will enable your organization to significantly
improve through-put and reduce packaging labour costs. Join us
to learn about this methodology and improve product sales. At the
end of the program, you will be able to:
• Define ways to create a work breakdown chart
• Understand how to balance process steps
• Identify different staffing model approaches to build your
DRP requirements
• Understand how stage materials are consumed during the
DRP packing process
• Identify the methodology of workplace organization (5S+1)
to improve safety, productivity and sanitation
P O
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$475 $499 $525
73
For information on the following programs, please refer to the page number listed:
HACCP for Manufacturing Food Packaging Materials, page 17
BRC Global Standard for Packaging Issue 4 – Understanding the Requirements, page 22
SQF for Food Packaging Manufacturers, page 28
Safety, Regulations, Packaging and Sensory Evaluation of Food, page 77

PERMATRAN-W
MODEL3/33
WVTR
ControlledRHTesting
Certified
Permeation
Lab
is a
Advanced testing for
oxygen and water vapor
transmission rates
Contact Carol Zweep at czweep@nsf.org, 519-821-1246 x5019
Discover how we can help you
with your packaging
Understand the barrier of
your packaging to maintain
or extend the shelf life of
your product.

On-site Food Technology/
Technical Consultation –
troubleshooting, process and
product evaluations, new/
innovative technology assessment,
production trial management.
Industrial Application Research –
formula/process interactions evaluation,
equipment selection/assessment, process
scale-up and manufacturing design,
academia/industry collaboration and
product commercialization.
Ingredient Application and
Validation – how does your
ingredient perform in a
model food system or in your
client’s formula? Is it cost and
quality competitive?
For more information contact Allen Mannen, amannen@nsf.org or 519-821-1246 ext. 5037.
Process
Development
ServicesKey Service Areas
Food Packaging Workshop: Material,
Performance and Applications
Duration: 1 day
Using the appropriate packaging for your product is key for product success. Protect your product, increase
shelf life and save money by matching your product needs to the capabilities of the package. Explore packaging
alternatives, product-packaging interactions and evaluation methods in this technical program. At the end of the
• Outline the various functions of packaging
• List types of packaging and their method of manufacture
• Identify characteristics and applications of various packaging materials
• Assess the packaging needs of your products and determine the most appropriate packaging type
• Discuss advances in packaging materials and technologies
• Explain packaging evaluation methods and properties being tested (e.g. physical properties, barrier properties,
tensile properties, tear strength, impact strength, heat seal strength)
• Select packaging to extend product shelf life
P O
Location Guelph, ON Moncton, NB Richmond, BC
Course Codes TRG2396: May 14, 2014 TRG2397: Jun 10, 2014 TRG2398: Oct 28, 2014
and Dates
Course Pricing*
$475 $499 $525 $570 $599 $630 $570 $599 $630
75

76
Food Science &
NSF-GFTC, in partnership with the RCA, is
the only organization that offers Culinology®
Workshops in Canada. These workshops are
designed for chefs and product development
professionals who seek to be Certified Research
Chefs (CRC). The Culinology®
Workshop series
is a four-part series of training courses that focus
on blending culinary arts and food science. If you
are interested in becoming a certified research
chef, these workshops will help you prepare for
the certification exam.
Foundations in Food Science
Duration: 2.5 days
Fuse the properties of food ingredients with culinary techniques and discover how these interactions are critical to
successful new product development. Understand the chemistry of key food ingredients, and how they interact with
food systems. In this hands-on, three-day workshop you will work with key ingredients and apply the fundamentals
of food science in the NSF-GFTC product development laboratories. At the end of the program, you will be able to:
• Define and classify the functional roles of carbohydrates
and sugars
• Identify the chemistry, physical properties and quality indicators
of fats and oils
• Explain the structure, types and functional properties of proteins
• Discuss applications and functionality of gums and emulsifiers
• Define and identify food additives
• Identify and describe various food and ingredient reactions
and interactions
Location Guelph, ON
Course Codes TRG2385: Apr 30-May 2, 2014
and Dates
Course Pricing*
M EB R
$1195 $1259 $1325
P O

77
Safety, Regulations, Packaging and
Sensory Evaluation of Food
Duration: 2.5 days
Distinct from other programs of its kind, this workshop incorporates a multidisciplinary approach to studying
aspects of food preparation and manufacturing, food safety, security, regulations, packaging, shelf life and
the sensory evaluation of food. You will explore the key issues affecting the life cycle of food production and
consumption. At the end of the program, you will be able to:
• Discuss and define good manufacturing practices (GMPs) and
Hazard Analysis and Critical Control Point (HACCP) principles
• Identify and explain food hazards (biological, physical and
chemical) that are a threat to safe food
• Evaluate the sensory aspects of various foods and identify
practical applications for the sensory evaluation of food
• Define food packaging and its impact on shelf life and other
attributes of food
• Define Canadian and U.S. food regulations
• Analyze the relationship between nutrition, health and well-being
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$1195 $1259 $1325
P O
Basics of Food Processing and Food Systems
Duration: 2.5 days
Create chef-quality foods that meet the culinary gold standard in large-scale manufacturing and production
environments. In a high-volume manufacturing process, the processing methods, conditions and equipment
influence the attributes of the finished product. Understanding the fundamentals of food processing, combined with
a culinary approach to product development, ensures the successful development of a gold standard product. At
• Identify the fundamentals of food science behind culinary
techniques including freezing, frying, dehydration, cook chill,
sous-vide, roasting or baking (dry heat) and microwave cooking
(moist heat)
• Determine how to maximize quality and shelf life through retort
operation, aseptic processing and modified atmosphere and
controlled atmosphere packaging
• Discuss properties of various food systems (e.g. low fat, low
sugar, high fat) and implications on processing, transportation
and storage conditions
• Understand new food processing methods including irradiation,
high pressure, ohmic and hot water submersion tunnels
Location Guelph, ON
and Dates
Course Pricing*
M EB R
$1195 $1259 $1325
P O

78
Development of Food Systems and Commercialization
Duration: 2.5 days
Transform a top-rated recipe into a commercial recipe by navigating the new product development process from
idea through to production. Attain the gold standard in plant production by employing the scientific principles of
experimental design and simple quantitative analysis (e.g. pH and viscosity measurements) to ensure repeatability
and acceptability. You will work in the NSF-GFTC product development laboratory to reverse engineer a product
and analyze the creative process from concept to commercialization. At the end of the program, you will be able to:
• Discuss the use of flavours and flavour sensations considered for
new product development
• Translate the new product development process from idea to
production, including: technical feasibility, development of the
gold standard, target, cost and pricing structure, converting
recipes to formulas, prototype development and testing
• Analyze and explain principles of experimental design, statistical
analysis and simple instrument tests to measure sugar content,
viscosity and acidity
Location Guelph, ON
Course Codes TRG2388: Nov 5-7, 2014
and Dates
Course Pricing*
M EB R
$1305 $1379 $ 1450
P O
Cooking Instruction Validation
Cooking instructions for consumer packages ensure that
food safety temperatures are reached to comply with
regulations and food safety program requirements.
Areyourconsumer“not-ready-to-eat”foodproductsaccurate?
NSF-GFTC can determine and validate cooking instructions for your
products and ensure cooking instructions reach critical food safety
temperature and acceptable sensory quality.
Wehavemultipleconsumercookingequipmentsuchas:
• several microwaves with various wattages
• electric, gas and flat top ranges
• barbeques
Formoreinformation,contactKarenMcPheeat
kmcphee@nsf.org,519-821-1246x5058
We provide third
party credibility
in a confidential
environment.

GROWINGYOUR FUTURE HERE
Guelph’s collaborative attitude and willingness to work together creates a business environment that attracts and
supports innovative companies, accelerates commercialization of discoveries and positions our food industry to
be globally competitive.
Guelph Economic Development works to build relationships and connect agri-food companies and with the
important resources available right at our doorstep.
Guelph’s business innovation and support is second to none.
Guelph Economic Development
City of Guelph
T 519-837-5600
E bizinfo@guelph.ca
guelph.ca/biz
Conestoga College
University of Guelph
Catalyst Centre - University of Guelph
Guelph Chamber of Commerce
Innovation Guelph
Agri-Tech Commercialization Centre
Guelph’s agri-food industry resources
For more information:
Guelph’s acedemic and business support
NSF-GFTC
Human Nutraceutical Research Unit
Biodiveristy Institute of Ontario
Ontario Ministry of Agriculture and Food
Ontario Ministry of Rural Affairs
Agriculture and Agri-Food Canada
Canadian Food Inspection Agency
National Research Council
Agricultural Adaptation Council

YOUR SOURCE FOR PROCESS IMPROVEMENT
CONSUMER SAFETY DEPENDS ON IT
KUNST
Solutions Corp.
FOR FREE SAMPLE
visit
WWW.kunstsolutions.com/compliance
Call us at:
519 651 2341
PREMIUM PRODUCTS
AND SERVICES THAT
DELIVER EFFECTIVE
AND FAST RESULTS
Leading innovators of Management Enablers
supporting Consumer Safety with
Visual Controls to:
• Meet GMP and Food Safety compliance
• Improve operations and ﬂexibility
• Cut costs and increase proﬁtability
• Speed time to market
• Eliminate waste
• Enhance your professional image
FOOD SAFETY
IS YOUR #1 PRIORITY
WE MAKE SURE IT STAYS THAT WAY
COMPLIANCE
www.gftc.ca
519-821-1246
Follow us on @GFTC
88 McGilvray Street, Guelph,
Ontario N1G 2W1 CANADA

Food and Agricultural training programs, Guelph

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