Upcoming Courses
Upcoming Food Safety Courses
Contact Sirocco regarding registration details. Click each course to learn more.
| Course | Starting | Ending | Location |
|---|---|---|---|
| Food HACCP Plan Development | 10/7/2017 | 11/7/2017 | Kelowna – BC – CANADA |
| Implementing SQF Systems (Version 8) – Quality Systems for Food Manufacturing | 21/11/2017 | 22/11/2017 | Vancouver- BC – CANADA |
| Implementing SQF Systems (Version 8) – Manufacturing | 23/10/2017 | 24/10/2017 | Vancouver- BC – CANADA |
Past Food Safety Courses
| Course | Starting | Ending | Location |
|---|---|---|---|
| SQF Internal Auditing (details below) | 20/4/2017 | 21/4/2017 | Vancouver – BC – CANADA |
| FSPCA Preventive Controls for Human Food | 13/3/2017 | 14/3/2017 | Vancouver – BC – CANADA |
| Implementing SQF Systems | 23/02/2017 | 24/02/2017 | Orange County – California |
| Food HACCP Plan Development | 21/02/2017 | 22/02/2017 | Orange County – California |
SQF Internal Auditing
Description
Gain the qualifications and skills you need in order to audit your company’s SQF system effectively and with confidence. This 2-day interactive course will ensure you have the ability to evaluate the compliance of the processes and procedures of the system as implemented.
Learn how to develop audit schedules in order to inspect and verify the programs in a “scope” of inspection. The designated trainee will be instructed in developing the frequency of internal audits and how to communicate audit findings to management. This training will teach class members how to develop corrective actions of deficiencies while conducting internal audits. Finally, preventative action measures will be taught in order to eliminate the re-occurrence of deficiencies from the system. Learn More.
Sensory Science
Sensory Evaluation of Wine
BC Wine Information Centre Sensory Lab, Okanagan College Penticton campus
March 9 – 30
Thu 6:30pm – 9:30pm
Description
This course is intended for the professional or amateur winemaker, the quality control professional or lab technician, as well as, the hospitality professional. Various sensory evaluation methods designed to evaluate and characterize wine objectively will be demonstrated. Both discrimination tests and descriptive methodologies will be presented. Wine flaws and faults, and the varietal characters of wine will also be addressed.