Quality and Safety Fundamentals in Cannabis
$300.00
This course provides an overview of key safety standards and quality assurance requirements essential to cannabis production. Potential pathogens and contaminants are also identified along with recommendation on how to prevent such issues.
Learning will be made easy with our engaging activities, quizzes, and games. Your knowledge will be tested in the final exam, in which you will receive an official certificate.
Available!
Return to StoreThis course provides an overview of key safety standards and quality assurance requirements essential to cannabis production. Potential pathogens and contaminants are also identified along with recommendation on how to prevent such issues.
Learning will be made easy with our engaging activities, quizzes, and games. Your knowledge will be tested in the final exam, in which you will receive an official certificate.
Learning Objectives
After completing this course, you will be able to:
- Explain GPP and GMPs and the differences between these two sets of safety standards
- Explain quality assurance, also known as QA, as well as its value and common requirements
- Implement QA documentation, testing, traceability and handling requirements
- Identify examples of pathogens and contaminants that can pose risk in cannabis production and implement prevention measures; as well as
- Implement proper sanitation solutions and procedures
Course Outline & Major Topics
- Module 1: Safety Standards
- Safety Standards
- What are GPP & GMP?
- GPP – Focuses
- GMP – Focuses
- Knowledge Check
- Knowledge Check
- Module 2: Quality Assurance (QA) – Value and Requirements
- Quality Assurance
- What is Quality Assurance?
- Key QA Requirements
- Documentation
- Traceability Documentation
- Traceability Documentation
- Documentation as Proof
- A Regulator’s Story
- Knowledge Check
- Other Types of Essential Documentation
- Testing
- Examples of Tests
- Knowledge Check
- Handling Requirements
- Knowledge Check
- Module 3: Pathogens – Examples and Prevention
- Pathogens
- Pathogen – Defined
- Pathogen – Defined
- Common Viruses – Norovirus
- Common Viruses – Hepatitis A
- Preventing Common Viruses
- Common Bacteria – E. Coli
- Common Bacteria – Salmonella
- Preventing Common Bacteria
- Toxin-forming Bacteria C. Bot
- Preventing C. Bot
- Module 4: Contaminants
- Contaminants
- Contaminant – Defined
- Mold – Powdery Mildew (PM)
- Mold – Botrytis
- Mold – Aspergillus
- Mold – Mucor
- Preventing Mold
- Knowledge Check
- Dust and Prevention Measures
- Metal Shavings, Plastics and Prevention Measures
- Heavy Metals in Soil
- Preventing Heavy Metal Contamination
- Pesticides
- Preventing Pesticide Contamination
- Module 5: Sanitization Requirements
- Sanitation
- Why We Sanitize
- In Place Sanitizers
- Approved Sanitizers
- Proper Concentrations and Equipment
- What to Sanitize
- What Can Happen
- Sanitizing Dishware
- Proper Labelling and Storage
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
-
- Business Owners
- Management & Supervisors
- Human Resource Professionals
- Entrepreneurs
- Educators
- Auditors
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