Home Hr Initiative Resources Careers News & Events Contact Us
 
2007 HR Initiative
 
Courses available Reports
         
  Projects Links
         

 
courses avavilable
Back to Top
 

Contact NSSC for more information on any of these courses.

COURSES


1) Factory Clean-up
This 2 day course provides the food processing industry with the knowledge needed to conduct an efficient and effective factory clean-up program. It is designed to be informative and interactive so participants can learn about good factory clean-up practices. Participants will be able to enhance their skills by;

  • have an understanding of the importance of using safe and hygienic procedures for food processing facilities and equipment;
  • know how to conduct an effective clean-up of a food processing operation;
  • understand the importance of proper housekeeping practices; and
  • understand the responsibilities of plant workers within the standard sanitary operating procedures (SSOPs).


Related Products Available
Factory Clean-Up Pocket Card

 

2) Essential Leadership Skills Level I & II

Level I
The Essential Leadership Skills - Level I Course is designed to be an introductory course
for leaders in the Canadian food processing industry. It is designed to be
informative and interactive. Industry personnel taking part in this 2 day course will be expected to actively participate in this interactive and collaborative learning experience. In this active role, these learners will have the opportunity to develop and enhance important skill sets.

Level II
The Essential Leadership Skills - Level II Course is designed to give leaders an overall
immersion in standard leadership concepts and to enhance the knowledge and ability of
leaders in the Canadian food processing industry by addressing industry
specific competencies of:

  • monitoring production
  • ensuring quality and safety of products
  • ensuring adequate facilities, equipment, tools and safe work practices
  • addressing the generic competency of supervision of personnel.

The overall goal of this course is to provide new and existing leaders with the learning experiences required to develop and enhance the skills they need to be successful in their occupation in the Canadian food processing industry.

3) Food Spoilage and Food Safety

This 1 day course is designed specifically for production workers. It addresses the topics of how and why food spoils, the importance of safe handling practices, types of spoilage (chemical, physical and microbiological), and an introduction to the most common organisms that can potentially cause illness. This course is recommended for all production line employees as well as employees in other areas where food spoilage and safety is a concern.

Expected outcomes from this course are;

  • Define seafood spoilage and food borne illness.
  • Identify the financial impacts of spoilage and food safety.
  • Identify and apply basic sensory pass or fail criteria.
  • Recognize spoilage patterns for specific products.
  • Identify the common types of food hazards.
  • Understand the difference between spoilage organisms and pathogens.
  • Identify the key pathogens or bad bugs.
  • Identify the most common sources of pathogens.
  • Recognize the sources of cross contamination.
  • Identify the time and temperature control requirements for sensitive products.
  • Apply basic techniques in controlling food spoilage and ensuring food safety.
 

 
Projects
Back to Top
 

1) Workplace Essentials

In 2003 the NSSC embarked on a project called Essential Skills. The essence of this initiative helps to ensure Canadians have the right skills for changing work and life demands. Our goal is to enhance the skill levels of Canadians who are entering - or are already in - the workforce. With Human Resources and Skills development Canada , NSSC along with other sector councils, businesses, labour groups, and sector like organizations can increase awareness and understanding of Essential Skills, by supporting the development of tools, applications, and building on existing research.

Essential Skills are the skills people need for work, learning and life. They provide the foundation for learning all other skills and are the cornerstone of lifelong learning. Essential skills underlie the performance of most workplace tasks.

Related Products Available
These products, used together and tailored to an operation, will provide an excellent guide for the employer. It will enable the employer to identify areas for improvement in employees' levels of essential skills


Assessment Tools
Workplace Essentials Multiple Choice Exam
Workplace Essentials Performance Checklist
Workplace Essentials Activities


Coaching and Upgrading Tools
Workplace Essentials Oral Communication Module
Workplace Essentials Document Use Module
Workplace Essentials Thinking Skills Module
Workplace Essentials Job Task Planning and Organizing Module

Click here to find out more.


2) Ergonomics
NSSC has undertaken a project dealing with ergonomics, which seeks to study the relationship of humans to their working environment and aims to improve working conditions and increase efficiency. NSSC will provide training resources and learning components based on effective training for managers and employees in the areas of ergonomics. In an industry where workers perform repetitious movements consistently, accidents occur on a frequent basis. It is important to instill proper movements to minimize injuries. Effective training can limit exposure to risk factors, improve injury avoidance skills, improve morale, increase job satisfaction and improve competitiveness. The development of these resources and components include the following:

Related Products Available:

  • Introductory Ergonomic Training Video for Employees , DVD entitled “Work Smarter, Not Harder
  • Cost Justifying Ergonomics
  • Integrating Ergonomics into the Workplace
  • Ergonomic Risk Identification
  • Solving Ergonomic Problems


As part of the overall ergonomic modules, packages of resources will be made available for workplaces. These packages will contain lists of internet resources, suppliers of equipment and a bibliography of relevant books and other literature to assist Occupational Health & Safety departments in their own ergonomic initiatives. Click here to find out more.

 

 
What has been done to date by NSSC for the sector
Back to Top
 
 

 
Who we are currently working with in the sector
Back to Top
 

The following are some industry links that can help you connect with the food processing industry, federal and provincial governments, and various associations across Canada.

Federal Government Links


Human Resources and Skills Development Canada (HRSDC)
Canadian Food Inspection Agency (CFIA)
Agri-Food Canada
Branding Canada


National Association Links


Canadian Association of Specialty Foods
Canadian Council of Food and Nutrition
Canadian Health Food Association
Canadian Meat Council
Canadian Manufacturers & Exporters (CME)
Confectionery Manufacturers Association of Canada
Food Beverage Canada
Food Processors of Canada
National Egg Industry Associations


Provincial Association Links


Alberta Food Processors Association (AFPA)
Alliance of Ontario Food Processors
Atlantic Food and Beverage Processors Association Inc
B.C. Food Processors Association (BCFPA)
Manitoba Food Processors Association (MFPA)
Ontario Food Protection Association
Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA)
Prince Edward Island Federation of Agriculture
Saskatchewan Food Processors Association (SFPA)
Small Scale Food Processors Association
Taste of Nova Scotia Quality Food Program
Quebec Food Processors Association


Other Links


Guelph Food Technology Centre
The Alliance of Sector Councils (TASC)
P.E.I. Food Technology

 

 
  This website is funded by the Government of Canada's Sector Council Program.
 
 

Copyright © 1996-2006 National Seafood Sector Council

Privacy policy