Introduction to Food Safety and HACCP

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $675 CAD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% Off
  • Membership Pricing: 15% Off
  • Regular Pricing: $675 CAD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% Off
  • Membership Pricing: 15% Off
  • Regular Pricing: $675 CAD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $675 CAD

Availability

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

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!

Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

What this course covers:

  • Practices that contribute to the production of safe food

  • Classify food safety hazards common to processing facilities

  • Explore methods to control hazards

  • Undertake a simple hazard analysis

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.

Course Objective

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

  • Discuss the importance of food safety and HACCP 

  • List the steps involved in HACCP plan development 

  • Define the importance of the regulatory landscape and global food safety standards 

  • Define your role in maintaining food safety

 

Partners 

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

 

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.