HACCP Food Safety Leadership for Managers and Supervisors

4.8

CEU Credits: 0.65

What you'll gain from this course

Live online sessions with industry-recognized experts

Hands-on exercises and real-world application

Engaging group discussions and activities

Networking with peers and trainers

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

This workshop covers:

The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP
How to communicate the importance of a food safety management system
The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

Learning Outcomes

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

Describe the importance of a food safety management program
Adopt a leadership role in overcoming day-to-day challenges of maintaining your food safety system
Contribute to the development and maintenance of a strong food safety culture

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

0.65 CEUs

Partners:

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

Who Should Attend

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

Prerequisites:

Strong working knowledge of HACCP-based food safety management systems.

Technology Requirements:
Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:
Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:
The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.

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 [email protected].