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Food Safety Training
Perennia has been providing high quality food safety training in Atlantic Canada since 2006. We offer both public and private training.
Custom Training
Our private courses can be based on one of our public course offerings or completely customized. The benefits are that they are onsite, can address your specific needs and allow us to interact with your staff in their environment to get the most out of the teaching experience.
Public Training
Our public courses vary each year depending on what is important to the food processing industry. In 2013 we will be offering the following courses.
| 2013 Public Courses |
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| COURSE |
DETAILS |
HACCP I: Prerequisite Programs
COURSE COMPLETED |
Course Overview |
HACCP II: Developing Your HACCP Plans
COURSE COMPLETED |
Course Overview |
Implementing SQF Systems v7
COURSE COMPLETED |
Course Overview |
Developing your Food Defense Plan
COURSE COMPLETED
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Course Overview |
HACCP III: Train the Trainer
DATE: May 14 and 15, 2013
Fee: $930.00 + HST
Location: Truro
Registration Deadline: April 30, 2013 |
Course Overview |
JUST ADDED!
Shelf Life Determination
DATE: June 13, 2013
Fee: $695.00 + HST
Location: Truro
Registration Deadline: May 30, 2013 |
Course Overview |
Certified HACCP Auditor (ASQ)
DATE: September 30-October 2, 2013
Fee: $1205.00 + HST
Location: Truro
Registration Deadline: September 9, 2013 |
Course Overview |
HACCP IV: Verification, Validation & Reassessment
DATE: October 3, 2013
Fee: $695.00 + HST
Location: Truro
Registration Deadline: September 19, 2013 |
Course Overview |
HACCP VI: Procedure Writing & Document Control
DATE: October 4, 2013
Fee: $695.00 + HST
Location: Truro
Registration Deadline: September 20, 2013 |
Course Overview |
Tools for Problem Solving: Root Cause Analysis
DATE: November 7, 2013
Fee: $695.00 + HST
Location: Truro
Registration Deadline: October 24, 2013 |
Course Overview |
To register for a course, please click here to be directed to our on-line registration form
Please read our Public Training Frequently Asked Questions
For more information, contact:
Wendy Harvie, Quality and Food Safety Specialist
(902) 678-7722 (EXT 222) | Email
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