Food Safety and HACCP for Fresh Produce Producers

Virtual Learning13 hours

Course Overview

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Registering more than 5 people? You might benefit from private training.
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As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

  • Discuss specific customer requirements for produce safety

  • Assess a process flow for your operation

  • Identify and assess hazards specific to produce operations

  • Use a decision tree to determine process controls and critical control points (CCPs)

  • Practice completing required food safety documentation

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 NSF Learner 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.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

An understanding of prerequisite programs and Good Agricultural Practices is essential.

View the Full Course Description

Course Objective

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

  • Discuss food safety, Good Agricultural Practices (GAPs) and prerequisite programs as building blocks for HACCP 

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans 

  • Conduct a hazard analysis and utilize a HACCP decision tree to identify critical control points 

  • Identify potential hazards during growing, harvesting, sorting, packing and distribution of raw produce 

  • Manage the risks related to fresh produce  

  • Discuss sanitary post-harvest handling of produce 

 

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 

 

This course is accredited by the International HACCP Alliance.  

 

Partners 

International HACCP Alliance, providing a uniform program to assure safer food products.

 

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 us at nsftraining.na@nsf.org

Additional Recommended Courses

HACCP for Manufacturing Food Packaging Materials

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

The food safety risks and controls for a food packaging manufacturing facility are different from those for food processors. Whether you manufacture flexible packaging, rigid plastics, cartons, cut and stack labels, or glass or composite cans, this training provides the knowledge, skills and confidence to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

What this course covers

  • Assess a process flow for your operation

  • Use a decision tree to identify process controls and critical control points (CCPs)

  • Examine shared HACCP plan models for various packaging materials

  • Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process

  • Discuss implementation strategies

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 NSF Learner 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.

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

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.

Prerequisites

Working knowledge of the food packaging industry is essential. A good understanding of food safety principles is beneficial.

NSF Food Safety at a Glance

In this short training course, learn the importance of food safety. A series of self-paced modules will provide a general overview of the components in a food safety/HACCP program, including a review of handwashing practices.

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 eLearning course can be completed in less than one hour and will cover:

  • The Importance of Food Safety
  • Hazards in Food
  • What is food safety and HACCP

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. An email address is required for registration and to receive the login instructions.

You will have three months to complete the course. Upon successful course completion, you will gain access to print your official NSF Certificate of Accomplishment.

Implementing SQF Systems

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.

NOTE: Attendees will be referring to Edition 9 of the SQF Code frequently during the training course. Attendees should have their copy of the applicable SQF Code printed or readily available electronically.

This course covers food safety requirements only. For information on building your quality management system and related training, please see the SQF Quality Systems for Food Packaging Manufacturers training course US, Canada.

Exam Details:

  • Exam is optional for course participants and is offered through NSF Training

  • The exam is an additional fee

  • Instructions on registering for and taking the exam are provided during the program

  • The exam can be purchased in US Dollars or Canadian Dollars

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 NSF Learner 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 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.

Prerequisites

It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course.