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Training & Development Survey

Please provide the following contact information:

Name
Title
Organization
Street Address
Address (cont.)
City
Province
Postal Code
Phone
FAX
E-mail
URL

How many people are employed in the plant:

 

What activities are undertaken at the plant? (Check all that apply)

Processing

Slaughtering

Storage

Transportation

Packaging

Distributor / Importer

Other (Specify):  

 

What products do you produce? (Check all that apply) 

Frozen entrées

Confectionery

Raw meat/ Poultry

Cooked meat/ Poultry

Infant or baby food

Bread, pastry or cakes

Raw fish/ Seafood

Egg and/or egg products

Cooked/ Processed fish/ Seafood

Organic products (Specify):

Dairy products

Soft drinks /Juices 

Prepared salads

Fruits and/or fruit products

Vegetables and/or vegetable products

Spices

Oil, margarine and/or other oilseed products

Wine/Spirits/Beer

Other (Specify):

 

Have you (or any of your employees) ever attended any CFEA and/or GFTC training programs or workshops?
YESNO (If YES, please specify)

 

What is your preferred number of days for a training workshop or program?

 

What is the best time of year for you or your employees to attend training workshops/programs? Please specify a month:  

 

Are you interested in online training opportunities? Yes No

Please indicate which of the following topics you would be interested in receiving training:

 

Management Systems:

Consultative Selling in the Food Industry

Marketing Management in the Food Industry

Productivity Improvement – Lean Manufacturing

Environmental Management as it relates to reducing costs

Project Management: Tools & Methods

Supervision Skills for the Food Industry

Other (Specify):


HACCP & Food Safety:

Food Safety Certification for External Contractors

HACCP

Food Safety for Maintenance Personnel

ISO 22000: Food Safety Management Systems

Other (Specify):


Quality Assurance & Quality Control

Canadian Food Regulations

Canadian Ingredient Regulations

Canadian Nutrition Labeling

Certified HACCP Auditor (ASQ)

Certified Quality Manager (ASQ)

Foreign Materials: Investigation and Detection

Preventing Allergen Cross-Contamination in your Plant and Products

Statistical Process Control for the Food Industry

U.S. Food Labeling under FDA

Other (Specify):


Microbiology & Sanitation

Food Plant Sanitation

Practical Food Micro & Troubleshooting

Sanitation

Food borne Pathogens

Sampling & Interpreting Results

Listeria Control

Salmonella Control

E. coli O157:H7 Control

Sanitary Design for Equipment, Materials and Establishments

Other (Specify):

Packaging

Material Performance & Food

Maximizing Line Speeds & Storage Space

Evaluating & Minimizing Packaging Costs

Package Recycling and Environmentally Friendly Options 

Other (Specify):

Processing

Advanced Meat Processing

Baking

Cheese Making Technology

HTST Pasteurization: Basic

HTST Pasteurization: Advanced

Thermal Processing: Advanced Topics

Thermal Processing: Principles & Practices in Food Preservation

Other (Specify):

Product Development

Basics of Bringing a Product to Market

Basics of Product Development for Entrepreneurs and Small Food Companies

Basics of Processing Food Safety

Dietary Fiber: Understanding the Health Benefits

Essential Fatty Acids: Formulating with Omega-3s, Omega 6-s and Others

Fortification of Foods

Getting the Gluten Out: Gluten-Free Baked Products and Processed Foods

Glycemic Index and its Application to Food

 

Hydrocolloids: Chemistry and Applications

Lipid Oxidation & Anti-oxidants in Food

Lowering Sodium in Food

Prebiotics and Probiotics in Foods

Product Innovation with Dairy Ingredients

Research Update: Food & Health

Research Update: Soy

Sensory Evaluation in the Food Industry

Shelf-Life and Your Product

Trans Fatty Acids: Reformulation Options

Other (Specify):
Export:  
Basics of Exporting

Country Market Updates

Country Regulatory Updates

Financing

 Logistics/Transportation

Outgoing Educational Missions to Various Countries

Other (Specify):

Other training suggestions or comments

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