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PAC - The Packaging Association announced today that it has developed separate on-line training programs for employees and management to better understand HACCP food safety standards specifically designed for the packaging converting industry.
The presentations, which run for about 45 minutes for employees and about 90 minutes for management, cover information relevant to each audience, says Larry Dworkin, Director of Government Relations for PAC.
The goal of the course is to help each participant understand the basics of food safety from a packaging manufacturers perspective, he adds. Then there is a test at the end of each topic.
Each participant will need to score 100 per cent on each quiz before they can move on to the next section. At the end of the training program, participants will receive a certificate of completion.
Employee course
The employee course, which sells for $19.95 per participant, covers topics such as the type of biological, chemical and physical hazards they would encounter on the job – including a discussion of allergens as this is one of the most common causes of recalls.
The employee presentation also covers good manufacturing practices including the premises (inside and outside), transportation, equipment, personnel program, sanitation, pest control, recall and traceability.
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This is followed by a section on the Hazard Analysis Critical Control Point (HACCP) itself from a food safety process and provides examples of how HACCP would apply at a person’s home and then relates it to the workplace.
Management course
The management training, which sells for $49.95 per person, not only covers the basics required by employees, it is also more comprehensive in examining what is required in setting up a HACCP program.
It explains how to set up a HACCP program from a systematic approach in order to control site specific food safety risks during the manufacturing and delivery of packaging materials.
In essence, the management presentation provides a very good first step in understanding the necessity of having a HACCP program in place and why many food processors and retailers are requiring their packaging suppliers to be HACCP compliant.
The next step should involve quality and assurance managers to attend a one-day train the trainer program that provides the necessary hands-on input on implementing a HACCP program.
The on-line initiative has been funded by the Agriculture and Agri-Food Canada under the Canadian Integrated Food Safety Initiative.
For further information about the on-line training programs or the one-day train the trainer program, please contact Larry Dworkin at 416.645.3282 or email at dworkin.comm@sympatico.ca
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