SEMINAR: Quality Control Training
The purpose of the seminars is to familiarize participants with the most efficient way to receive and check a load of produce on arrival to determine quality. Topics to be covered include: determining the quality and condition upon arrival, determining if an inspection on the load is warranted and reviewing the requirements of the federal inspection program and other independent inspection services.
There is also training on how to interpret Canadian and U.S. grade standards and their corresponding inspection manuals. A properly trained and up-to-date receiver will save an organization time and money by requesting inspections that will be of maximum use to you when negotiating a claim with a shipper. Inspections that “don’t score”, cost companies money.
This is a three-day seminar, taking place over the course of three weeks, October 23, 30 and November 6, to be held at the Ontario Food Terminal.
- General information on what to look for when a defect scores
- Interpretation of Canadian and U.S. grade standards
- How to use the DRC guidelines
- Where to look for problems in a load
- When and how to request an inspection
- Determining quality
- Dispute settlement mechanisms
How to inspect:
- Apples and pears
- Lettuce and other greens
- Citrus fruit
- Non-graded fruits, e.g. kiwi, mango
- Cauliflower and broccoli
- Non graded vegetables, e.g. peppers, beans
- Onions and green onions