Canadian Packaging

March Courses At The GFTC

January 18, 2010
by Canadian Packaging Staff

March 2: Connecting the Dots: Packaging

March 3-4: Microbiology V: Listeria Control

March 4:
Food Additives, Flavours and Colours

March 5:
Microbiology VI: Salmonella Control

March 8-9:
HACCP I: Prerequisite Programs

March 9: Low Sodium Product Reformulation

March 10-12:
HACCP II: Developing your HACCP Plans

March 11:
Foreign Materials: Identification Using The Light Microscope

March 22-23:
Milk Processing and Dairy Technology

March 24:
HACCP for Meat and Poultry Processors

March 25-26:
HACCP VI: Procedure Writing and Document Control

March 25: Implementing Canada’s New Organic Standard

March 29-31:
Foundations in Food Science

For more information please contact Leigh Parsons at 519-821-1246, ext. 5050 or by e-mail at
For registration enquiries, please contact Marlene Inglis at 519-821-1246, ext. 5028 or by e-mail at
You may also visit the website at:

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