HACCP for Manufacturing Food Packaging Materials
What you'll gain from this course
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
This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).
Learning Outcomes
At the end of the program, learners will be able to:
- Discuss the importance of HACCP in managing food safety along the packaging supply chain
- Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
- Analyze packaging-related food safety hazards
- Begin developing or strengthening your prerequisite programs and Good Manufacturing Practices (GMPs)
- Develop and implement your HACCP plan
Online Exam Information:
The exam is open book, which means that you may refer to any notes taken during the course, as well as relevant training materials. You will be allowed a total of two attempts to successfully complete the examination.
Once started, you will have 120 minutes per attempt to complete the exam. Learners may NOT stop and resume the examination at a later time. Once started, you must complete the attempt within 120 minutes.
Upon successful completion of the online exam, your NSF Certificate of Accomplishment is immediately available for download as PDF and for printing.
The online exam must be completed within thirty business days of having completed the training course, following which, the exam access will expire.
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 CEUs
This course is accredited by the International HACCP Alliance.
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. 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.
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].
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