Courses & Training

Complete Guide Starting a Food Business in Ontario What you'll learn: The difference between CFIA and OMAFRA licensing, how SFCR applies to your operation, business registration steps, insurance requirements, finding...

Complete Guide Cold Chain Basics — From Our Plant to Your Kitchen What you'll learn: Temperature requirements for meat products, monitoring technology, what to do when the cold chain breaks,...

Complete Guide HACCP for Non-Technical Staff A plain-language guide to food safety fundamentals for office staff, sales reps, admin, accounting, customer service, and anyone at a food company who doesn't...

Complete Guide How to Sell Chicken to Restaurants A step-by-step cold outreach playbook for wholesale meat sales reps. Five lessons covering buyer psychology, prospecting, cold emails, cold calls, objection handling,...

Module 10 of 10 Ontario Regulations & Exam Preparation What you'll learn: key Ontario food safety legislation and penalties, operator vs. worker responsibilities, exam format and passing requirements, the MPO...

Module 9 of 10 HACCP Principles & Critical Control Points What you'll learn: what HACCP stands for and why every federally inspected meat plant uses it, the 7 HACCP principles...