GMP Refresher Online
December 31 – July 7, 2022
Virtual - USA
TRAIN YOUR TEAM: Licenses can be purchased individually or in bulk. Bulk pricing discounts are available for eLearning licenses when training seven or more team members. The more you purchase, the more you save. Bulk pricing for this program is as follows:
- 7-15 User Licenses: $112.00 USD/license
- 16+ User Licenses: $75.00 USD/license
Please email us to take advantage of this pricing today.
This online course will take approximately 3 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.
Refresh your knowledge and strengthen your understanding of Good Manufacturing Practices (GMPs) and safe food handling practices that are key to maintaining food safety. This self-paced eLearning course focuses on basic hygiene principles and GMPs to control operational and environmental conditions within the facility to ensure the production of safe food products.
Designed for workers with previous food safety training and experience in the food and beverage industry, this course assesses your understanding and application of food safety principles and GMPs in the following six categories:
- Product and Process Control
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 of Accomplishment. 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.
Licenses can be purchased individually or in bulk. To purchase group/bulk licenses, please contact firstname.lastname@example.org.
Prerequisite(s): An understanding of GMPs (for food) is essential.