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GMP and HACCP Training for Cannabis Manufacturing

How do you build trust in this rapidly expanding industry? Retailers and consumers look for manufacturers and brands committed to providing safe and reliable products.

This interactive webinar course is designed to provide knowledge on HACCP-based systems principles and the supporting food safety programs. The exercises aid in explaining the development of HACCP plans for solvent extracted oils, mechanically extracted oils, and edibles goods (beverage, chocolate and baked goods).

Be proactive … take the responsible step and meet or exceed requirements for this industry! SCS Global Services has provided food safety and quality training, consulting and auditing services for more than 30 years.

Choose your Course and Certificate: Good Manufacturing Practices (GMPs) or HACCP

  1. GMPs are the foundation of all food safety programs, providing the environmental and operating conditions for the production of safe, quality foods. Prior to manufacturing ingestible cannabis products, most State and Health Department regulations require employees to demonstrate an understanding of basic food handling practices or attend a food handler course. This GMPs course covers the essential practices to maintain the minimum requirements for a sanitary environment for the manufacturing of safe products.
    Dates: February 5, 12, 19, 2020 each Wednesday 9am-1pm PST
    Earns a GMP Certificate of Attendance (attend Parts 1-3; parts 2 and 3 are required).
  2. HACCP training provides the knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method. Most State and Health Department regulations require a qualified individual to conduct risk assessments and manage potential hazards through a manufacturing plan. HACCP is the standard for risk assessment, and also meets requirements for Global Food Safety Initiative (GFSI) standards such as BRC or SQF certification.
    Dates: February 5, 12, 19, 26, 2020 each Wednesday 9am-1pm PST
    Earns a HACCP Certificate of Attendance by attending all four sections.

Format: Live, interactive webinar delivered by SCS professionals over four days, one day per week, approximately 4 hours per day, with breaks and time for questions and answers. See below for more details

Learning Objectives:
  • Understand cannabis issues related to the management of a food safety program including the plant, terpenes, testing, and dosage
  • Know responsibilities: management, quality assurance, operations, regulatory
  • Learn about pre-requisite programs, and how to identify hazards and assess risks
  • Describe Good Manufacturing Practices and how to apply them in your facility
  • Create SOPs (Standard Operating Procedures) and other relevant documentation
  • Recognize the importance of traceability and the components of a recall program
  • For the full HACCP course - learn to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method including establishing control measures, setting critical limits and monitoring procedures, and documenting and verifying outcomes
Who Should Attend:
Individuals that work in the food safety area and cannabis consumables manufacturing industry (e.g. oil extraction, edibles, etc.) that want to have a better understanding about how HACCP-based systems can be applied in cannabis related manufacturing processes.
Prerequisites: None. This is a basic food safety training.

Online Training

Live, interactive webinar delivered by SCS industry professionals over two consecutive days, 4-hours per day. Attend 3 sessions for the GMPs course (session 2 and 3 required for certificate) or 4-day HACCP course. 

Session I – Introduction to Cannabis: The Cannabis Plant, Cannabinoids: CBD and THC, Terpenes, Dosage, Cannabis Testing, Cannabis Regulatory Requirements
​Date: February 5, 2020 | 9am-1pm

Session 2 – Introduction to Food Safety: Food Safety and Food Safety History, Hazards in Cannabis, HACCP and its relationship to food safety and quality programs, Responsibilities: Management, Quality Assurance, Operations, Regulatory Agencies, etc., Key Pre-Requisite Programs.
​Date: February 12, 2020 | 9am-1pm

Session 3 – Good Manufacturing Practices (GMPs): Personnel, Plant and Grounds, Sanitary Facilities and Chemical Controls, Cleaning and Sanitation, Equipment and Utensils, Product and Process Controls, Warehousing and Distribution
​Date: February 19, 2020 | 9am-1pm

Session 4 – Hazard Analysis Critical Control Point Principles: 12 Principles of HACCP based on Codex Alimentarius, HACCP Implementation, HACCP Plan Maintenance
Date: February 26, 2020 | 9am-1pm

GMPs Sessions 1,2,3: $425
(Parts 2-3 required for GMP certificate)

HACCP Sessions 1,2,3,4: $645
(All four sessions required for HACCP certificate)

Discounts apply at checkout: $25 off each for earlybird (1 month prior), and/or $25 off for more than one person registration.

Online Price: $425/person
Discounts apply for early bird, multiple attendee and multiple course registrations. Students and government personnel may apply for discounts by submitting a valid student or government ID to [email protected].

Fees include: instructor-led training, course materials, and Certificate of Completion.

Online Sessions

Online Sessions

Fee: $425/person
  • Feb 5 - Feb 19
    9am - 1pm PST
    Online Webinar

  • Feb 5 - Feb 26
    9am - 1pm PST
    Online Webinar

Need Registration Help?

For Public Training Events:
Training Coordinator
For Private / On-Site Training:
Training Services Account Manager