Hazard Analysis and Critical Control Point (HACCP) Course for Brewers with District Ontario

2-Day HACCP Course
November 13 and 14, 2018
Molson Pub, Toronto

Join colleagues from the brewing industry and learn how to develop and implement a practical Hazard Analysis and Critical Control Point (HACCP) program within a brewery operation. The course, offered by Master Brewers and Master Brewers District Ontario, was developed with the assistance of Master Brewers members, is delivered in collaboration with Ecolab, Inc., and is accredited by the International HACCP Alliance.

Tatiana Lorca, Ecolab, Inc.   
Jonathan Morse, Molson Brewing Company


MBAA members
$460 CAD prior to August 17, 2018    
$535 CAD per person after August 17, 2018

Non-Members $585 CAD per person  

Food Safety HACCP Manager Certification Exam Certificate (optional) $100 CAD 

This course is now full. Watch for future District HACCP Courses to be announced.

Hazard Analysis and Critical Control Point (HACCP) is a scientific, systematic and preventive approach to identifying, analyzing and controlling significant food safety hazards within a food production system from raw material acquisition through to consumption of a finished product. HACCP is a regulatory requirement for some food industries and has become a condition of doing business for many parts of the food supply chain. Although HACCP is designed to be very general and does not address the specific details for beer or spirit manufacture, many breweries and distilleries have implemented HACCP in their facilities.

Course includes:

  • Training material and instruction
  • Certificate of completion with the International HACCP Alliance gold seal*
  • Breaks and lunches throughout both days

* Those looking for an additional certification can receive a discounted voucher to take the Food Safety HACCP Manager Certification Exam for an additional $100 CAD to be completed at a PearsonVue exam centre.


The Pub at Molson Coors Brewery
Molson Toronto Brewery, The Pub
285 Skyway Avenue
Etobicoke, Ontario


Tuesday, November 13; 9 a.m. to 5:30 p.m.

  • Introduction to Food Safety and HACCP
  • Hazards and Beer – thinking outside the bottle (risk of innovation)
  • Good Brewing Practices (featuring case studies)
  • Hazards and their classification

Wednesday, November 14; 9 a.m. to 4:30 p.m.

  • Seven Principles and 12 steps of HACCP implementation in a brewery environment
  • How to get started
  • Next steps – Food Safety Management systems
  • Exam vouchers and instructions

Contact Ueli Schrader or Jonathan Morse for more information.

Cancellation Policy

Cancellations received by District Ontario on or before October 13, 2018, will be issued a refund. Notices of cancellation after October 13, 2018, will not be eligible for a refund. District Ontario and Master Brewers reserves the right to cancel the course if a sufficient number of registrations are not received by October 21, 2018. If District Ontario and Master Brewers cancels this course, your registration fee will be refunded. In the event District Ontario and Master Brewers cancels this course, District Ontario and Master Brewers are not liable for any travel expenses including hotel, nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions.

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Brewing Resources

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