The Food Safety and Quality Program offers the following workshops.
For more information on the FSQP Program and the Workshops, please email us at fsqp.workshops [at] mcgill.ca
Workshops offered in English
BETTER PROCESS CONTROL - WORKSHOP CANCELLED for 2018
New regulations require that each processor of low-acid and acidified food operate with a certified supervisor on hand at all times during processing in order to prevent public health problems in low-acid and acidified low-acid canned foods. The Food Safety and Quality Program at McGill University, is a FDA approved Better Process Control School, and certifies supervisors of thermal processing systems, acidification and container closure evaluation programs for low-acid and acidified canned foods. The fundamentals and applied aspects of thermal processing, microbiology and packaging will be introduced in this workshop to prepare retort operators and supervisors in food industry to be ready to meet thermal food processing regulatory challenges.
Location:Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9
Price: $500 (+tx) for the 2-day workshop (April 16-17, 2018)
Price: $900 (+tx) for the 4-day workshop (April 16-19, 2018)
Pre-requisites: No pre-requisites required
For more information: fsqp.workshops [at] mcgill.ca
Who should attend?
• Individuals involved in food retort, aseptic processing and packaging operations
• Industry supervisors who oversee thermal processing systems, acidification and container closure
• Quality assurance and quality control personnel
Two training options are offered:
Option 1: 2-day workshop (April 16-17, 2018) will cover acidified foods - classroom topics 1-8
Option 2: 4-day workshop (April 16-19, 2018) will cover both acidified and low acid foods - classroom topics 1-16
Classroom topics will include:
1. Microbiology of Thermally Processed Foods;
2. Principles of Acidified Foods;
3. Principles of Thermal Processing;
4. Food Plant Sanitation;
5. Food Container Handling;
6. Records and Recordkeeping;
7. Process Room Instrumentation, Equipment and Operation;
8. Closures for Glass Containers
9. Still Steam Retorts
10. Still Retorts Processing with Overpressure
11. Hydrostatic Retorts
12. Continuous Rotary Retorts
13. Batch Agitating Retorts
14. Aseptic Processing and Packaging Systems
15. Closures for Double Seamed Metal and Plastic Containers
16. Flexible and Semi-rigid Containers
A certificate of successful completion will be awarded to participants who obtain a minimum passing score of 70%.
Instructors:
Dr. Hosahalli S. Ramaswamy, Professor at McGill University, Thermal Processing
Dr. Lawrence D. Goodridge, Associate Professor at McGill University, Food Microbiology and Food Safety
Dr. Salwa Karboune, Associate Professor at McGill University, Food Packaging
FOOD SAFETY FOR THE FOOD INDUSTRY I - WORKSHOP CANCELLED for 2018
The Food Safety and Quality Program at McGill University is offering a professional development workshop for members of the food industry to address the fundamentals of food microbiology and food safety. This 2.5 days workshop will include both a classroom and a laboratory component providing attendees with formal and hands-on training.
Location: Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9
Price: $950 (+tx) per workshop, or $1,710 (+tx) for Food Safety I AND Food Safety II
Pre-requisites: No pre-requisites required
For more information: fsqp.workshops [at] mcgill.ca
Who should attend?
Upon completion of this workshop, you will be able to:
1. Understand foodborne pathogens and the importance of microbiology in ensuring food safety and quality;
2. Predict which pathogens are found in various food commodities;
3. Design proper sampling plans;
4. Perform microbiological testing;
5. Calculate the concentration of microorganisms in foods;
6. Identify select foodborne pathogens;
7. Interpret microbiological results;
8. Troubleshoot food safety problems.
And you will receive a McGill University Certificate of Completion.
Classroom topics will include:
1. Introduction to the characteristics of different foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Campylobacter spp., Salmonella spp., and Vibrio spp.);
2. Introduction to microbial indicators commonly used to address the safety and quality of foods;
3. Overview of the microbiological techniques commonly used to isolate, detect, quantify, and identify foodborne pathogens;
4. Overview of the importance of sampling plans;
5. Overview of the allowable microbial limits in foods, as defined by the Canadian regulations.
Hands-on training will include:
1. Sample preparation for quantification of the microbial load in foods;
2. Serial dilutions of food samples;
3. Different methods of quantification, including spread plates, pour plates and Petrifilm;
4. How to determine the concentration of bacteria in a food sample;
5. Troubleshooting.
The workshop also provides an excellent opportunity to network with colleagues.
Who should attend?
• Individuals involved in food microbiology testing
• Industry professionals required to interpret microbiological testing results
• Quality assurance and quality control personnel
FOOD SAFETY FOR THE INDUSTRY II - WORKSHOP CANCELLED for 2018
The Food Safety and Quality Program at McGill University is offering a professional development workshop for members of the food industry to introduce the fundamentals and importance of rapid methods for detection of foodborne pathogens. This 2.5 days workshop will include both a classroom and a laboratory component providing attendees with formal and hands-on training.
Location:Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9
Price: $950 (+tx) per workshop, or $1,710 (+tx) for Food Safety I AND Food Safety II
Pre-requisites: No pre-requisites required
For more information: fsqp.workshops [at] mcgill.ca
Who should attend?
Upon completion of this workshop, you will be able to:
1. Understand the different commercially available rapid techniques used to detect foodborne pathogens, as well as the advantages and disadvantages of each method;
2. Select the appropriate rapid detection method to use and the required sample preparation technique;
3. Perform rapid detection assays;
4. Interpret and troubleshoot rapid test results;
5. Make critical decisions on the safety and quality of the food product.
And you will receive a McGill University Certificate of Completion.
Classroom topics will include:
1. Introduction to commercially available rapid methods for detection of foodborne pathogens;
2. Differences between presumptive and confirmatory testing;
3. Understanding the characteristics, considerations and differences between different types of rapid detection methods to determine which method is best suited for a particular application;
4. Understanding sample preparation requirements for rapid detection testing;
5. Proper test analysis and understanding the significance of the test results.
Hands-on training will include:
1. Sample preparation for immunoassays and molecular methods;
2. Training in the use of several commercially available rapid detection methods;
3. Training in the use of rapid detection methods used in hygiene monitoring;
4. Troubleshooting.
The workshop also provides an excellent opportunity to network with colleagues.
Who should attend?
• Individuals involved in food microbiology testing
• Industry professionals required to interpret microbiological testing results
• Quality assurance and quality control personnel
Cancellation Policy:
A refund will be issued, less a $100 administration fee for cancellations made before thirty (30) days from the date of registration. No refund will be issued after thirty (30) days from the date of registration, however suitable participation substitution is permitted. No refunds can be made after the course start date. All requests must be submitted in writing to: fsqp.workshops [at] mcgill.ca. The Faculty of Agricultural and Environmental Sciences reserves the right to cancel the course up to five (5) days prior to its start.
Politique d’annulation:
Un remboursement vous sera émis, moins un frais administratif de $100, pour toutes annulations faites avant trente (30) jours de la date d’inscription. Aucun remboursement ne sera émis après trente (30) jours de la date d’inscription, toutefois, il sera possiblement permis de substituer l’inscription pour une autre. Aucun remboursement ne sera émis après le début de l’atelier. Toutes demandes doivent être transmises par écrit à: fsqp.workshops [at] mcgill.ca. La faculté d’Agricultural and Environmental Sciences se réserve le droit d’annuler l’atelier jusqu’à cinq (5) jours avant la date du début de l’atelier.