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Application of Quality & Safety in Cannabis, Edibles, & Food Industries
This course provides a comprehensive understanding of quality assurance and safety principles in the cannabis and food sectors, focusing on risk management and regulatory compliance.
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Beginner Level
$500 CAD
$500 CAD
🕒 30 Hours
📅 4 Weeks
👥 Hands-on Learning
Course Overview
This course equips participants with the essential skills to implement quality and safety programs effectively in the cannabis and food industries. Key topics include:
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Understanding key concepts such as Quality Assurance (QA) and Quality Control (QC) and their importance in regulated environments.
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Identifying hazards and applying risk assessment models like HACCP to mitigate risks.
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Learning about cannabis analytical testing, food product evaluation, and interpreting Certificates of Analysis (COA).
Course Curriculum
Our comprehensive 4-week curriculum explores quality and safety principles, risk management strategies, and compliance requirements in the cannabis and food industries.
Module 1: Introduction to Quality and Safety Principles
- Definitions: Quality Assurance (QA), Quality Control (QC), and Food/Cannabis Safety
- Relevance in cannabis, edibles, and the general food industries
- Role of QA professionals in regulated environments
Module 2: Hazard Identification and Risk Management
- Biological, chemical, and physical hazards in food and cannabis
- Risk assessment models (e.g., HACCP, HARPC)
- Risk mitigation and preventive controls
Module 3: Cannabis-Specific Quality Systems
- Good Production Practices (GPP) under Cannabis Regulations
- Requirements for quality assurance personnel
- Documentation and batch records (e.g., lot tracking, test results, deviation logs)
Module 4: Food Industry Safety Systems
- Good Manufacturing Practices (GMPs)
- HACCP Plan design and implementation
- Safe Food for Canadians Regulations (SFCR) and Preventive Control Plans (PCPs)
Module 5: Testing and Lab Requirements
- Cannabis analytical testing: potency, microbial, heavy metals, pesticides
- Food product testing and shelf-life evaluation
- Certificate of Analysis (COA) interpretation and validation
Module 6: Standard Operating Procedures (SOPs)
- Developing and managing SOPs for processing, sanitation, and safety
- Change control, deviation management, and CAPA (Corrective and Preventive Actions)
- SOPs for equipment calibration, cleaning, and personnel hygiene
Module 7: Product Recalls and Incident Management
- Traceability, lot recall protocols, and mock recall drills
- Root cause analysis and incident reporting (e.g., product contamination or mislabelling)
- Working with CFIA and Health Canada during recall situations
Module 8: Label Compliance and Product Release
- Final product review and lot release process
- Labelling checks against regulatory requirements
- QA sign-off procedures and risk-based release strategies
Module 9: Internal Audits and Continuous Improvement
- Conducting internal quality audits and inspections
Course Schedule
Our 4-week program consists of two 4-hour sessions per week, designed to fit into your busy schedule.
Duration: 30 hours total (8 hours per week)
Schedule: Two 4-hour sessions per week
Location: Online live sessions with recordings available
Class Size: Limited to 20 students for personalized attention
1
Tuesday & Thursday
9:00 AM – 01:00 PM
9:00 AM – 01:00 PM
1
Tuesday & Thursday
6:00 PM – 10:00 PM
6:00 PM – 10:00 PM
Apply for Application of Quality & Safety in Cannabis, Edibles, & Food Industries Certificate
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