Food Traceability Program

This course produces the benefits of a systematic and documentable food traceability program. The benefits associated with a best practices food traceability program include greater customer satisfaction and confidence, reduced company risk, lower cost distribution systems, reduced recall expenses, and expanded sales of products. Overall the benefits of traceability translate into better customer support, reduced risk and larger net revenues for the firm. These benefits are driving the widespread development of traceability systems across the Canadian food supply chain.

The module has these primary objectives in teaching and using traceability systems:
● Deliver the knowledge of a food traceability program
● Educate workers and management in best practices (Canada and International)
● Learn about documentation systems for food traceability
● Improve supply management
● Facilitate trace back for food safety and quality
● Differentiate and market foods with subtle or undetectable quality attributes

Learning Outcomes:
● Learn how to identify and isolate the source and extent of safety or quality control problems
● Learn the importance of reducing the potential for bad publicity, liability, and recalls
● Learn how to code each product item to identify time of production, line of production, place of production, and sequence.
● Learn how to trace faulty product to the minute of production
● Learn how to determine whether other products from the same batch are also defective
● Compare how companies measure success of food traceability
● Explore the best practices in food traceability systems in the Canada and around the world

Instructional Objectives:
● Engage the participant’s perspective on leading food traceability programs
● Engage the learner through relevant work place food traceability challenges
● Engage the learner with experiential learning
● Transfer knowledge of best practices in food traceability in Canada and International
● Transfer knowledge of food traceability systems to workers and management
● Transfer skills and techniques of coding each product item to identify time of production, line of production, place of production, and sequence

Course Components:
● Best practices Canadian and International food traceability programs
● Coding practices: time of production, line of production, place of production, and sequence Goal setting and measurement
● Food traceability systems installation and measurement
● Produce food traceability solutions to relevant workplace situations

Delivery Methods:
The module will be delivered in two full day workshops. The module is designed for group training. There is a lecture and discussion format that is based on actual workplace situations that are impacting the company. Small group breakout sessions are part of this module. Learning activities and interaction and experiential learning is a major part of the course where participants work together to use the knowledge and new techniques. There are role playing and practice sessions associated with this module.

Assessment:
1. A formal evaluation process is designed for this module that will be completed by all participants. This will ensure the company can measure the effectiveness of the module prior to the next module being delivered.
2. There will be an informal feedback during training at the halfway point of the module via group discussion and one on one feedback with participants.
3. A formal written evaluation (computer and/or hard copy) by each participant post training.
4. A formal review of module assessment process is scheduled with company management post training.

Measurement of Success:
A written and/or verbal evaluation by the management team of the company will take place within 5 working days of the module being completed. Adjustments in content, delivery methods or any other changes will be made if required, prior to the next module being delivered. Success is based on knowledge gained and skills learned via the course objectives and learning outcomes of the course.

Cost:
$1,880 per participant.

Duration:
16 hours

Instructor: Mike Garcia PE, FMP
Mike Garcia began his career in power engineering and facility management in 2003 and now is regarded as a leading specialist and dynamic educator in power engineering and facility management.

Mike has over 15 years experience in food production and is a specialist in the agrifoods including berry farming, fish farming and protein production practices.

Mike is the owner of Total Facilities Management Consultants International (TFMCI) a company comprised by a group of professional power engineering specialists and facilities management consultants. He leads workshops and provides services in boiler and power plant operations, large facilities operations, pulp mills, manufacturing, agrifoods, mining, petrochemicals and the forest industry across BC and Canada.