HACCP I: Prerequisite Programs

Virtual Learning16 hours

Course Overview

Your prerequisite programs and GMP’s are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.

This first course of the HACCP series covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your food safety system. This course focuses on prerequisite programs as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Global Food Safety Initiative requirements (GFSI).

Prerequisite programs are the foundation of a robust food safety system, this course focuses on proven strategies.

What You’ll Do:

  • Identify and categorize hazards

  • Identify appropriate controls for hazards

  • Write a standard operating procedure (SOP)

  • Check your learning progress with self-assessments throughout the program

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

View the Full Course Description

Course Objective

At the end of the program, you will be able to: 

  • Describe the role documentation plays in effective PRPs 

  • Recognize the elements required in documented PRP SOPs 

  • Identify prerequisite control measures for food safety hazards 

  • List the PRPs and components of PRPs required for food safety 

  • Identify steps to PRP implementation and management 

  • Begin developing or strengthening your prerequisite programs 

  

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program. 

1.3 CEU's

 

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

HACCP I: Prerequisite Programs

Your prerequisite programs and GMP’s are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.

This first course of the HACCP series covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your food safety system. This course focuses on prerequisite programs as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Global Food Safety Initiative requirements (GFSI).

Prerequisite programs are the foundation of a robust food safety system, this course focuses on proven strategies.

What You’ll Do:

  • Identify and categorize hazards

  • Identify appropriate controls for hazards

  • Write a standard operating procedure (SOP)

  • Check your learning progress with self-assessments throughout the program

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

HACCP Training for Processors

TRAIN YOUR TEAM: Licenses can be purchased individually or in bulk. Bulk pricing discounts are available for eLearning licenses when training five or more team members. The more you purchase, the more you save.

Bulk Licenses

1-4 User Licenses: *regular price of the course*

5-10 User Licenses: 10% off

Members: 15% off

If you are interested in purchasing 10+ user licenses, please email us at nsftraining.na@nsf.org for additional bulk pricing.


This course is also available as a virtual instructor-led or Face-to-Face, in person training course. Please click here for more information.


This course is a self-paced eLearning course. This online course will take approximately 13 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.


The HACCP method underlies all food safety programs, including GFSI-benchmarked schemes, and is a preventive approach to food safety.

This online, self-paced HACCP training course is designed to provide learners with a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. In this course, learners will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

What this course covers

  • Work through Codex HACCP form templates for a product and process

  • Work through the methodology of food safety risk assessment

  • Differentiate between critical control points (CCPs) and process controls (PCs)

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.

Prerequisites

A strong understanding and working knowledge of prerequisite programs/cGMPs is required.