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IM-203 — Infused Products Manufacturing
Food, beverage, cosmetics & topicals — HACCP, GMP readiness, labeling, and consumer safety aligned with CLA/NCRC standards.
At-a-Glance
| Item | Details |
|---|---|
| Module Code | IM-203 |
| Title | Infused Products Manufacturing — Food, Beverage, Cosmetics & Topicals |
| Duration & Delivery |
8 weeks, ~18–22 total hours of guided instruction Online-first (LMS + live webinars), with optional food/cosmetic lab workshops at accredited partners. |
| Prerequisites | CC-101, HS-102 • PX-202 recommended |
| Certificate Awarded | “Infused Products Manufacturing (IM-203)” • Validity: 2 years |
| Individual Fee |
XCD $2,160 per learner • Group rates available A portion of each enrollment is remitted to the NCRC. Credit policy: IM-203 fee is credited toward your specialization path (e.g., CannServe for lounge/retail edibles; CannLab for QA/analytical roles) if you enroll within 12 months. |
Learning Outcomes
- Apply CLA standards and international best practices to infused product manufacturing.
- Implement HACCP for edibles and beverages from hazard mapping to CCP monitoring.
- Formulate infused cosmetics/topicals using safe carriers, emulsions, and dosage controls.
- Manage food safety, contamination control, and shelf-life/stability testing.
- Ensure compliant labeling, serving sizes, and consumer safety warnings.
- Prepare facilities for CLA inspection and GMP readiness audits.
Program Structure (8 Weeks)
- Week 1: Product categories overview (edibles, beverages, cosmetics, topicals).
- Week 2: HACCP principles tailored to infused edibles & beverages.
- Week 3: Food safety: allergens, cross-contamination, shelf stability.
- Week 4: Cosmetic/topical formulation: carriers, emulsions, cannabinoids.
- Week 5: Equipment, sanitation, production workflow, and zoning.
- Week 6: Labeling & packaging: dose units, serving sizes, warnings.
- Week 7: Quality assurance: batch testing, stability studies, recalls.
- Week 8: Mock audit & compliance exercise (GMP readiness).
Teaching Methods
- Video lectures with lab/process demonstrations.
- Virtual food lab simulations and formulation walkthroughs.
- Case studies (e.g., recall for contamination, mislabeling incident).
- SOP drafting for an infused product line (from intake to release).
- Optional in-person workshops at accredited partner labs.
Assessment
- Weekly quizzes (continuous assessment).
- Final MCQ exam: 40 questions • 75% passing score.
- Practical submission: draft HACCP plan for a sample edible or cosmetic product.
Materials Provided
HACCP templates • Product formulation & batch record templates • Labeling & packaging checklist (CLA standards) • GMP pre-audit checklist.
License Alignment
Mandatory for: Infused Products Manufacturing License (Responsible Individuals & key operators).
Recommended for: Retail/Lounge operators offering edibles/beverages; QA/production leads preparing for GMP.
Recognized by Industry & Government
CaribCanna – The Caribbean Academy of Cannabis Sciences – is the recognized training provider accredited to deliver the mandatory Licensing Programs in Dominica.
