NSF Food Safety at a Glance

On-Demand60 minutes

Course Overview

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

View the Full Course Description

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

 

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 from the date of registration. Upon successful course completion, you will gain access to print your official NSF Certificate.   

 

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

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.

Sanitary Design for Food Plants

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 major contributor to the survival of pathogens in equipment and the environment is lack of proper sanitary design, resulting in hard-to-clean microbial niches. This course helps you understand the principles and impact of sanitary design so you can assess new equipment and installation design, refine and modify processes, and resolve issues while minimizing the potential for contaminants to be introduced into the facility.

Training covers requirements and industry standards for new equipment design and installation to meet the highest standards of hygiene.

What this course covers

  • Evaluate food plant case studies and scenarios to assess sanitary design

  • Determine the sanitary design requirements for various facility projects and equipment purchases

  • Use the American Meat Institute (AMI) checklist to assess sanitary design

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.

This course is not designed for installation and construction engineers.