NSF Food Safety at a Glance

Dates

Self-paced

Times

60 minutes

Location

On-Demand

Prices

  • Self-paced Pricing: $25 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

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.

Course Objective

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

  • Understand the importance of food safety
  • Recognize the common categories of hazards in food manufacturing
  • Identify common elements in food safety programs
  • Introduction to the 12 steps of HACCP
  • A knowledge check is included as a review
  • A Certificate of Attendance is provided when the online modules are completed

 

Online courses  

If the course is not completed (including completion of the final online exam) within the three month time frame, the learner will need to re-register for the course and pay the full registration fee. 

 

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

Site Sanitation

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 a self-paced eLearning course. This online course will take approximately 1 hour to complete. During this online course you can start, stop, and pause at any time, progressing through the course at your own pace.

In this short training course, an introduction to site sanitation practices will be presented through an interactive self-paced format. Learn common terminology used in sanitation, review common documentation requirements and the “do’s” and “don’ts” of biofilms.

What this course covers

  • Sanitation

  • Documenting your Program

  • Biofilms

  • Includes a knowledge check

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.

Upon successful course completion, you will gain access to print your official NSF Certificate of Accomplishment.

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.

Food Plant Sanitation

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!

A strong food plant sanitation program and team are crucial to ensure the production of safe food, but these elements of a food safety management system are often overlooked. This program, designed for sanitation managers and personnel who are new to supervising the sanitation function, teaches best practices for developing, implementing and maintaining an effective sanitation program for the food plant environment.

What this course covers

  • Evaluate and discuss food plant sanitary design principles and their impact on effective sanitation programs

  • Participate in group discussions, brainstorming and exercises using food plant case scenarios

  • Discuss fundamentals of detergents and sanitizers and their use

  • Review and write a sanitation standard operating procedure (SSOP)

  • Start developing a master sanitation schedule

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.

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.