FICSI and FPSC Introduction

Food Industry Capacity and Skill Initiative (FICSI) is working with Food processing Skills Canada (FPSC) and have developed a comprehensive training package – Food Safety Readiness Program – that combines practical food safety knowledge and food safety technical skills needed for success.

Carefully selected courses developed in Canada offer an in-depth learning path that will help you to enhance your competence and fast forward your career in the food processing industry.

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About Food Industry Capacity and Skill Initiative (FICSI)

Food Industry Capacity & Skill Initiative (FICSI)—widely known as Food Processing Sector Skill Council—is a Not-for-Profit Organization, registered under the Societies Registration Act, 1860 and working under the aegis of National Skill Development Corporation in India for the PMKVY program of the Ministry of Skill Development and Entrepreneurship. It has developed standards and content for about 50 NSQF aligned job roles.
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About Food Processing Skills Canada

FPSC is your labour, skills and workforce development non-profit organization. Our job is to provide leadership in professionalizing the food and beverage manufacturing industry so that the most important resource – people – are the best in the world. We have developed a national skills strategy which is a proven long-term approach successfully utilized by other Canadian professional sectors. This strategy builds collaborations with industry, government, academia, unions, associations, community organizations and other stakeholders.

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In-Demand Training for Success | Food Safety Training Bundle for Employees

The Food Safety Readiness Program also meets the needs of food processing enterprises. Training Managers can confidently grow and upskill their teams while saving time and money on training, recruitment, and retention. A learning path designed to give skills employees are looking for; with over 30 hours of online content that is developed in Canada and meets the international food safety standards you can trust.

The Food Safety Readiness Program also meets the needs of food processing enterprises. Training Managers can confidently grow and upskill their teams while saving time and money on training, recruitment, and retention. A learning path designed to give skills employees are looking for; with over 30 hours of online content that is developed in Canada and meets the international food safety standards you can trust.

This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs

This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs

Good Manufacturing Practices (GMPs) 

This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

Food Spoilage and Food Safety 

 This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

 This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

Allergens: Level One

This topic provides food processing industry workers with the basic knowledge related to cleaning and sanitation. It defines the terms used; introduces how to handle, prepare and store chemicals; describes briefly the cleaning and sanitizing steps; and highlights the importance of complying with regulations and policies.

This topic provides food processing industry workers with the basic knowledge related to cleaning and sanitation. It defines the terms used; introduces how to handle, prepare and store chemicals; describes briefly the cleaning and sanitizing steps; and highlights the importance of complying with regulations and policies.

Sanitation: Level One

 This course discusses food safety culture in the workplace and the critical role effective communication, leadership and commitment have on protecting the food supply. Key concepts include identifying the elements of food safety culture, ways and tools to measure food safety. The importance of supervisor and manager active participation and commitment to food safety in creating a workplace environment that encourages desired food safety behavior. Students will be able to demonstrate their ability to apply, analyze and evaluate facts, principles and concepts as well as show knowledge and comprehension of the material.

 This course discusses food safety culture in the workplace and the critical role effective communication, leadership and commitment have on protecting the food supply. Key concepts include identifying the elements of food safety culture, ways and tools to measure food safety. The importance of supervisor and manager active participation and commitment to food safety in creating a workplace environment that encourages desired food safety behavior. Students will be able to demonstrate their ability to apply, analyze and evaluate facts, principles and concepts as well as show knowledge and comprehension of the material.

Food Safety Culture for Supervisors and Managers

This course covers the roles and responsibilities of Quality Assurance and Quality Control in developing a Quality System. Participants will go through the background of the roles as well as what is important to understand when implementing Quality Systems. This course is applicable to all personnel in a food processing plant with roles in determining quality: owners, supervisors, quality manager, quality technician, production personnel, sanitation team, plant manager, food safety team, etc.

This course covers the roles and responsibilities of Quality Assurance and Quality Control in developing a Quality System. Participants will go through the background of the roles as well as what is important to understand when implementing Quality Systems. This course is applicable to all personnel in a food processing plant with roles in determining quality: owners, supervisors, quality manager, quality technician, production personnel, sanitation team, plant manager, food safety team, etc.

Fundamentals of Quality Assurance in the Food Processing Industry

This course provides foundation level understanding of what HACCP stands for, the importance of HACCP, how HACCP is applied in the workplace and the role of every worker in a food safety culture. You will review the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.

This course provides foundation level understanding of what HACCP stands for, the importance of HACCP, how HACCP is applied in the workplace and the role of every worker in a food safety culture. You will review the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.

HACCP Essentials

This course demonstrates how to develop and implement a Traceability Program for a food processing facility. This course introduces users to the topic of traceability, examines the relationship between traceability and other food safety prerequisite programs and teaches how to design, implement and test the system to ensure it is fully functional.

This course demonstrates how to develop and implement a Traceability Program for a food processing facility. This course introduces users to the topic of traceability, examines the relationship between traceability and other food safety prerequisite programs and teaches how to design, implement and test the system to ensure it is fully functional.

Traceability in the Food Manufacturing Industry

 This course provides new food workers with an up to date overview on how and why we need to manage food recalls in today’s technological and social media connected society. The learner will understand what are the recall consequences and effects within the food and beverage processing/producers industries. The course will examine techniques that assist processors to deliver information to the public, consumers, customers, and suppliers that aid in managing recalls effectively. The roles and responsibilities of the recall team will be discussed with an emphasis on food safety and prevention first and foremost.

 This course provides new food workers with an up to date overview on how and why we need to manage food recalls in today’s technological and social media connected society. The learner will understand what are the recall consequences and effects within the food and beverage processing/producers industries. The course will examine techniques that assist processors to deliver information to the public, consumers, customers, and suppliers that aid in managing recalls effectively. The roles and responsibilities of the recall team will be discussed with an emphasis on food safety and prevention first and foremost.

Managing Recall in a Wired World

The PCP course is an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Having a written Preventive Control Plan can increase food safety alignment within international standard. This interactive self-paced course will increase your awareness and understanding of the proposed Safe Food for Canadians Regulations, its impact on your business, and Preventive Control Plans (PCP). Learn about why Food Safety and Traceability are the foundation of all HACCP-based plans, and how we all share a greater responsibility to insure the safety of our food.

The PCP course is an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Having a written Preventive Control Plan can increase food safety alignment within international standard. This interactive self-paced course will increase your awareness and understanding of the proposed Safe Food for Canadians Regulations, its impact on your business, and Preventive Control Plans (PCP). Learn about why Food Safety and Traceability are the foundation of all HACCP-based plans, and how we all share a greater responsibility to insure the safety of our food.

Introduction to Preventative Control Plan (PCP)

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Hours of courses
Course Name Course Hours
Good Manufacturing Practices (GMPs)
2 Hours
Food Spoilage and Food Safety
4 Hours
Allergens: Level One
2 Hours
Sanitation: Level One
2 Hours
Food Safety Culture for Supervisors and Managers
4 Hours
Fundamentals of Quality Assurance in the Food Processing Industry
2.5 Hours
HACCP Essentials
5 Hours
Traceability in the Food Manufacturing Industry
4 Hours
Managing Recall in a Wired World
3 Hours
Introduction to Preventative Control Plan (PCP)
9 Hours

$3,500 Worth of Training.
Get the Right Training at an Affordable Cost!

When enrolled in the Food Safety Readiness program individuals will be educated in basic and advanced level food safety practices, as well as rules and regulations that are being practiced by the food and beverage manufacturing industries in Canada.

This custom online training program delivers 10 courses and is divided into 2 progressive levels 1. Basic Food Safety 2. Advanced Technical skills. Upon successful completion, graduates will receive a Canadian-recognized certificate and a formal transcript, depicting your newly learned skills. A Canadian Dollar $3,500 value for only Rs 12000.

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What to Expect From the Program

This program provides a high-level understanding of Food Safety, paired with practical development of leadership and supervisory skills for the food and beverage manufacturing industry.

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Canadian Developed – 10 online courses that meet and exceed international food safety standards.

Learn at your pace – Over 30 hours of training that is delivered in a easy to use learning environment.

Designed for success – A progressive learning path that offers the right blend of food safety training and practical skills.

24/7 Online Access – Learn anywhere at anytime on your schedule.

Certificates of achievements – Employees will receive certificates of completion which organizations can keep on file.

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What Your Employees Will Learn From the Program

  • Good manufacturing practices
  • Regulatory responsibilities and how to identify hazards
  • How to manage food spoilage and food safety
  • Sanitation, chemical safety, and cleaning practices
  • The preliminary steps toward HACCP, as well as the principles of HACCP Plan
  • The fundamental concepts of food fraud and food authenticity
  • How to manage recalls effectively, and how to emphasize food safety
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After completing the program

Program graduates will have:

  • Continued access to all online courses for 1 year.
  • Receive certificates and transcript of completion.
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Eligibility

  1. Have a reliable internet connection and computer access.
  2. Have a valid and current email address.
  3. Comprehensive understanding of the English language.
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Quality Industry based training for Less!

Rs 12000

30+ hours of training

Certificates

Online 24/7 courses

Official Transcript

1 year full access

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