Courses

GCP Consulting is proud to present the following, respectively endorsed BRC & IFS, training courses:

 

IFS PACsecure Introduction

  • Introduction to IFS
  • Background of food and packaging material safety
  • Legal requirements
  • GMP and examples
  • The IFS PACsecure Standard and the KO requirements
  • Hints for implementation
  • Case studies
  • Hazard analysis
  • Hints for the certification

Benefits

  • Learn about the structure of the Standard
  • Get to know the most important requirements
  • Know how to implement the Standard
  • Prepare for the audit
  • Ask questions

BRC Standard – Issue 8 Adaptation Training Course

A practical one-day course, to ensure that all certified companies, their BRC Compliance Team members and key staffers gain the relevant knowledge and understanding of the changes from Issue 7 to 8. This training session will provide insights to your BRC Compliance Team on the new BRC Standard to share with Senior Management during your Senior Management Review Process Meeting and help you to prepare for your upcoming BRC audits. 

 

GCP Consulting is proud to present the following IFS endorsed training courses:

 

Internal Auditor Training (French)

This two-day course is designed to provide you and your Internal Audit team members with the knowledge to develop and implement an Internal Audit program that meets Global Food Safety Initiatives (GFSI) expectations and requirements.

 

Internal Auditor Training (English)

This two-day course is designed to provide you and your Internal Audit team members with the knowledge to develop and implement an Internal Audit program that meets Global Food Safety Initiatives (GFSI) expectations and requirements

 

HACCP Alliance Training, plus the integration & understanding of HARPC

This is a two-day course, part one is designed to provide you and your HACCP team members with the knowledge to develop and implement a HACCP plan. 

Part two will focus on gaining the knowledge to evaluate, develop and implement your food safety and quality systems based on risk assessment, meeting HACCP requirements.

Part three will look at how to combine the requirements of HACCP and HARPC to meet the FSMA Preventive Controls Rule.

 

FSPCA Preventive Controls for Human Food Training

This course applies the “standard curriculum” recognized by the FDA.  It meets FSMA’s Preventive Controls Qualified Individual (PCQI) Training requirements under the HARPC rule, and is taught by a certified Lead Instructor for the FSPCA Preventative Controls for Human Food Course, recognized by the Association of Food and drug Officials (AFDO).

 

Objectives

Course topics include:

  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other PRPs
  • Biological Food Safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls 
  • Supply-chain Preventive Controls
  • Verification and Validation Procedures
  • Record Keeping Procedures
  • Recall plan

 

Audience

Those seeking a way to demonstrate meeting the training requirements for Preventive Controls Qualified Individuals (PCQI) under the Hazard Analysis and Risk-based Preventive Controls for Human Foods (HARPC) rule.  Directors/VPs Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators and Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers, or Regulatory Personnel are encouraged to attend.

Prerequisites:  Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.  

Learners will receive an FSPCA course manual.  Upon successful completion, learners will receive their official FSPCA Preventive Controls Qualified Person certificate issued by the Association of Food and Drug Officials (AFDO).

 

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Pius Gasser

Pius Gasser

Food Safety Consultant

~ Diploma in Business Administration.
~ Professional Development in Leadership as a Personal Coach.
~ Seven+ years in food manufacturing – Plant Management, Logistics, Material Handling.
~ Over years in purchasing, research and negotiation – Sourcing, Pricing, Facilitating.
~ Eight plus years in food service – Food & Beverage Management / Control, Training.
~ Food Safety Consulting and implementations since 2001

  • HACCP: Training Certification
    • GFTC HACCP Train the Trainer since 1991
    • Train the Trainer by HACCP Alliance, 2011
  • BRC:
    • ATP approved trainer for BRC since 2012
    • BRC 7
    • Internal Auditor and lead auditor trainer.
  • IFS:
    • Train the Trainer since 2011
    • Technical Services for IFS-PACsecure and Logistics for North America since 2016
  • ISO 9001 Lead Auditor and Internal Auditor Trainer
  • Gluten Free Certification Program
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Shilpa Mistry

Shilpa Mistry

Food Safety Trainer

~ Industry Specialty: Meat, Seafood, Dairy, Bakery, Produce, Snack Foods, Flavours.
~ Standard Specialty: GMP, HACCP, QMP, FSEP, ISO 22000, BRC, SQF
~ Over 12 years of progressive experience in the Food Industry
~ Bachelor of Science Degree in Microbiology
~ Preferred Consultant by the Ontario Ministry of Agriculture, Food and Rural Affairs
~ HACCP Advantage Auditor for Canadian General Standard Board
~ HACCP system implementation, development and maintenance of the program.
~ Food Safety Trainer: GMP, HACCP, QMP and Security procedures.
~ Laboratory Management
~ Product Development
~ Nutritional Labeling
~ Certified FPA Auditor
~ BRC Auditor

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Margo Reiss

Margo Reiss

Food and Beverage Management

~ Fifteen years plus experience in the Food Industry
~ Food and Beverage Management
~ Employee Training
~ HACCP Implementation & Development
~ Quality Control
~ Sanitation Programs & Supervision
~ Efficiency & Productivity, Process improvement, Lean Manufacturing & Total Cycle Time, Variable Production Schedules.
~ Document Control
~ Cost Controls & Food Cost Variance Allowance
~ Compliance Audit Preparation
~ Canada GAP Auditor

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Georgina Atkinson

Georgina Atkinson

Quality Assurance Management

~ Business Communications Certificate
~ National Food Safety, HACCP & Food Plant Sanitation Training
~ Development and Administration of Plant HACCP Plan
~ Quality Assurance Management
~ 15 Years plus experience in Food Industry
~ Compliance Audit preparatio

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Jacqueline Wachholz

Jacqueline Wachholz

Quality Assurance

~ Bachelor of Science Degree (B.Sc. Honors From the Collegge of Physical Science and Engineering) -Area of emphasis Food Science.
~ 27 years plus experience in the Food Industry.
~ Quality Assurance, Research & Product Development & Regulatory.
~ Development & Maintenance of GMP, HACCP, BRC, SQF, Organic, Canada GAP, Gluten Free & ISO systems.
~ Label, Nutrition claims, Advertising claims, development & review.
~ Lead auditor for BRC, Canada GAP and SQF Schemes.

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Iraj Mehrnia

Iraj Mehrnia

Audit systems

~ Fifteen years plus experience in R & D, Food Safety & Quality Systems.
~ Master of Science degree in Food Science & Technology.
~ Working knowledge of HACCP system from design to implementation and maintenance of the program.
~ Working knowledge of ISO9001:2000 system from design to implementation and maintenance of the program.
~ Working knowledge of Audit systems.

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Wolf Von Brisinski

Wolf Von Brisinski

Master Pastry Chef

~ Master Pastry Chef (Qualified to train & teach apprentices)
~ Extensive experience in the Baking & Pastry Industry in Canada, Germany & South Africa
~ Quality Assurance, HACCP & Sanitation Management
~ Member of BAC (Baking Association of Canada) & CPCG (Canadian Pastry Chef’s Guild Inc.)

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Paul McPhee

Paul McPhee

Quality Management

~ Certified BRC, FSSC 22000, Gluten-Free & IFS PACsecure Auditor
~ Conducted over 200 BRC audits in the past 6 years
~ 37 year experience in Quality Management in the Food Industry
~ Over 1700 documented Food safety Assessment/Audits since 1997
~ Allergen Control Group Gluten-free Lead Auditor Trainer
~ Conducted over 50 seminars on Food Safety including HACCP, Internal Audits, GMPs

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Janet King

Janet King

Administrative Assistant

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María Diaz

María Diaz

QA Technician

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J. Ron Bergamasco

J. Ron Bergamasco

Quality Assurance in Multi-site

~ MBA, University of Chicago – concentrations in Quality Management, Statistics, and Business Strategy
~ SQF and BRC certified
~ HACCP certified
~ American Society for Quality (ASQ) certified Quality Engineer
~ Twenty years plus experience in Quality Assurance in multi-site, diversified food manufacturing environments

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George Deutsch

George Deutsch

Machinery and plant design

~ Farm products and animal welfare
~ BSc degree in Agriculture, with a major in Meat science
~ Over 30 years experience in the food industry, 5 years in Retail, 5 years in wholesale,and 20 years in RTE deli manufacturing, cooked and fermented
~ Machinery and plant design
~ Pre-requisite and HACCP implementation
~ Food safety training
~ GFSI certified auditor
~ BRC, SQF Auditor
 – PAACO Certified (animal welfare, poultry & red meat)
 – BRC Transportation & Distribution

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Amy Rempel

Amy Rempel

Owner of Gluten Free Consulting

~ B.A. in Communication Studies
~ 3 years in purchasing of gluten free raw materials, sourcing and pricing
~ Have worked in gluten free industry for 8 years
~ Assisted in gluten free Quality Control for 2 years
~ Assisted in gluten free Research & Development for 2 years
~ HACCP team member
~ Sales and marketing of gluten free products for 6 years
~ Owner of Gluten Free Consulting

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Jason Gin

Jason Gin

Food Safety & Quality Management

Jason Gin joined GCP Consulting in 2008 and has worked with a broad base of categories in the food and packaging industries, assisting in the development of food safety & quality management systems, HACCP plans and achieving GFSI certifications.

Product categories include:
~Bakery
~Dairy
~Fruit, Vegetables & Nuts
~Dried Foods & Ingredients
~Canada GAP
~Ready Meals & Sandwiches, RTE desserts
~Storage & Distribution
~Breakfast Cereals & Snacks
~Confectionary
~Raw Red Meat, Cooked Meat
~Oils & Fats
~Alcoholic Drinks & Fermented/Brewed Products
~Flexible Packaging Materials
~Pharmaceuticals
~Poultry Operations

Professional Development:
~Business Administration
~HACCP Pre-Requisite Programs
~BRC Global Standard For Storage & Distribution
~Risk Assessments for BRC Standards
~Internal Auditor Training
~Gluten Free Certification Program
~ISO 9001 Quality Management Systems Lead Auditing
~International HACCP Alliance – Developing & Implementing HACCP Plans for the Food Manufacturing Industry
~IFS PACsecure – Industry Training
~BRC Global Standards for Food Safety Issue 7 – 5 Day Third Party Auditor
~FSPCA Preventive Controls for Human Food

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Ensuring GMP compliance

Ensuring GMP compliance

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Preparation for HACCP Certification

Preparation for HACCP Certification

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Upgrade Food Safety Systems to achieve GFSI certification, such as BRC, Canada GAP, SQF, FSSC 22000 and IFS Standards

Upgrade Food Safety Systems to achieve GFSI certification, such as BRC, Canada GAP, SQF, FSSC 22000 and IFS Standards

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IFS Logistics, BRC Transportation & Storage

IFS Logistics, BRC Transportation & Storage

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IFS PAC Secure, BRC Packaging

IFS PAC Secure, BRC Packaging

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BRC Brokers, IFS Brokers

BRC Brokers, IFS Brokers

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Gluten Free Certification Program

Gluten Free Certification Program

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Canada GAP

Canada GAP

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HACCP Alliance Training

HACCP Alliance Training

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In-house & Public training

In-house & Public training

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GAP Assessments

GAP Assessments

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ACHIEVING CERTIFICATIONS

ACHIEVING CERTIFICATION

 

We can provide your Company with the support, guidance, and knowledge required to pass and/or maintain any GFSI Food Safety Standard Certificate (IFS, BRC, SQF, FSCC 22000).

 

 

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FOOD SAFETY MANUALS

FOOD SAFETY MANUALS

 

We can help you write, re-write, or review Food Safety Manuals for all Food Safety Standards and assist with implementation throughout your Company.

 

 

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IN-HOUSE & PUBLIC TRAINING

IN-HOUSE & PUBLIC TRAINING

 

We can do Private In-House Training for your Company or you can attend one of the Public Training sessions we offer throughout the year.

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Live Online Instructor-Led Training

Live Online Instructor-Led Training

 

We also offer Live Online Instructor-led Training sessions that provide the benefits of a physical class without having to travel to a set location (ideal for Companies with multiple facilities)

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GAP ASSESSMENTS

GAP ASSESSMENTS

 

We can provide a GAP Assessment that will help you determine the areas of your Company or Food Safety System that need more attention or to help determine what is required to achieve GFSI Certification

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QA TEAM COACHING

QA TEAM COACHING

 

We can provide your QA Team with personal guidance and support in all areas to help them best achieve and maintain positive results

 

 

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