HACCP: Manufacturing Food Packaging Materials

Program Description

The food safety risks and controls for a food packaging manufacturing facility are different from those for food processors. Whether you manufacture flexible packaging, rigid plastics, cartons, cut and stack labels, or glass or composite cans, this training provides the knowledge, skills and confidence to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

What You’ll Do

  • Differentiate between critical control points (CCPs) and process controls (PCs)
  • Create a process flow for your operation
  • Use the decision tree to identify process controls and critical control points (CCPs)
  • Examine shared HACCP plan models for various packaging materials
  • Work through CFIA HACCP forms 1-11 for an identified packaging product and manufacturing process
  

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
  • Define prerequisite programs and Good Manufacturing Practices (GMPs)
  • Develop and implement your HACCP plan

Prerequisite(s): Working knowledge of the food packaging industry is essential. A good understanding of food safety principles is beneficial.