velsoft, Author at Food Processing Skills Canada

CHAIR

Mike Timani,

President

Fancy Pokket Corp.

New Brunswick

Mike Timani is a native of Lebanon and was born in Venezuela. He arrived in Toronto during the Lebanese civil war. He is president and CEO of Fancy Pokket Corporation in Moncton which was established in June 1989 in a 1,000 sq foot facility with three employees. Today, the bakery consists of 45,000 sq. ft. and employs 80 people. Fancy Pokket is the largest producer of pita bread, bagels, tortilla wraps and flatbread in Atlantic Canada.

Mike constructed a 58,000 sq. ft. dedicated Gluten Free facility in Lancaster County, South Carolina which produces a variety of gluten free products. The new facility began operations in August 2019.

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Frequently Asked Questions

Is there a fee to engaging a Food Processing Skills Canada presenter?

There is no fee, but we ask that travel expenses related to in person events be covered.

What kind of events will speakers present at?

Conferences, member workshops, Annual General Meetings, Board of Director meetings, webinars, and live social media events.

Can speakers talk about workforce and skills development outside of the food and beverage manufacturing industry?

Food Processing Skills Canada presenters are experts in the food and beverage processing industry but can speak to most workforce and skills development issues across the food supply chain. Please ask us.

Can I meet with the speaker in advance to review our presentation requests?

Yes, the Food Processing Skills Canada communications team will coordinate a meeting with you and the speaker to review your presentation requirements.

Who should I connect with to answer additional questions?

Please contact Isabel Dopta, Sr Communications Advisor idopta@fpsc-ctac.com

Contact Us

Isabel Dopta

Sr Communications Advisor
idopta@fpsc-ctac.com

About our Speakers Program

Food Processing Skills Canada is the leader in skills and workforce development for Canada’s food and beverage manufacturers, and the champion of all the people involved in this incredible industry. It’s our pleasure to share labour market research, insights from programs and resources, and future workforce trends with audiences in Canada and around the globe. For specific details on presentation topics and areas of expertise, please visit each of our speaker bios. We are available to present at virtual and in person events.

What to Expect

Interested in engaging a Food Processing Skills Canada expert speaker for your next event? Check out our speaker bios and topic expertise to help narrow down your selection and then connect with us. We will schedule an initial session with your speaker, or speakers, of choice to review presentation details and event logistics. Following the event, we are pleased to provide you with a copy of the presentation and meet for related follow up.

Workplace & Industrial Safety

The course reviews regulatory responsibilities for employees and employers, and the many proactive strategies employed to identify hazards, mitigate their impact and the associated Canadian federal and provincial regulatory requirements.

Lock Out Tag Out

This course provides guideline for Lock out-Tag out (LOTO) or lock and tag. LOTO is a safety procedure which is used in industry and research settings to ensure that dangerous machines are properly shut off and not able to be started up again prior to the completion of maintenance or servicing work.

Basics of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)

This course covers the background and understanding of what a standard operating procedure and sanitation standard operating procedure are. Participants will be able to learn and identify how these are set up and why they are important to the food industry. This course is applicable to all industry personnel in a food processing plant: owners, supervisors, production personnel, sanitation team, labelling and packaging, plant manager, health and safety team, food safety team, etc.

Good Manufacturing Practices (GMPs)

This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs.

Sanitation Level 1

This topic provides food processing industry workers with the basic knowledge related to cleaning and sanitation. It defines the terms used; introduces how to handle, prepare and store chemicals; describes briefly the cleaning and sanitizing steps; and highlights the importance of complying with regulations and policies.

Food Spoilage & Food Safety

This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.

Canadian Workplace Cultures

After completing Canadian Workplace Cultures, you will be able to identify basic Canadian facts, identify appropriate etiquette in the Canadian workplace, identify qualities employers expect in the workplace, identify stages, symptoms and solutions of culture shock. By using what you have learned in this course, you will enhance your skills as a partner or team player in the workplace.

Oral Communications

This course provides guidelines for oral and general communication, active listening, providing feedback, fostering teamwork, and promoting a positive work environment. Lifelong learning and workplace skills training are closely linked to productivity, adaptability and innovation.

COVID-19 and Food Processing

This course has 6 modules of information that will help you be prepared to integrate into Canada comfortably as a worker during Covid-19.

We will review the effects Covid-19 has had across Canada and how it may also affect you as a worker in the Food and Beverage Industry.

We will take a closer look at new procedures and best practices put into place by the Canadian government and Canadian employers to keep workers safe during this pandemic. Every worker in the F&B Industry in Canada will experience extra security and health checks during Covid-19.

We will take a closer look at the effect Covid-19 has on our normal daily routines at work and at home we will also provide you with helpful tips on staying safe, and discover ways to protect yourself and your coworkers from getting sick. When you finish this course, you will be an expert.

How to Tech! Navigating eLearning for Success

This course will cover how digital technology involves using digital tools and software; applying security measures to protect the hardware, software and personal data; and understanding using digital information. By the end of this course, participants will be able to:

Use computers and hardware to complete your work tasks
Select and use the correct software to complete your work tasks
Apply security procedures to protect workplace hardware and software applications, data and personal information
Understand and use digital information

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Author - velsoft

142,000 New Workers Needed for Canada’s Food and Beverage Manufacturing Industry By 2030

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Isabel Dopta

La source de nouvelles de l’industrie de la transformation des aliments et des boissons.

The food and beverage manufacturing industry’s news source.