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Allergen Management

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off regular pricing
  • Membership Pricing: 15% off regular pricing
  • Regular Pricing: $525 USD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $525 USD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off regular pricing
  • Membership Pricing: 15% off regular pricing
  • Regular Pricing: $525 USD

Availability

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off regular pricing
  • Membership Pricing: 15% off regular pricing
  • Regular Pricing: $525 USD

Availability

Program Description

A comprehensive and effective allergen management program protects your consumers, your company and is necessary to meet regulatory and GFSI–benchmarked standard requirements.  Learn how to identify, assess and control allergens in your plant in this virtual instructor-led training course.

This course addresses the “Big 9” food allergens in the U.S and the food allergens listed as Priority Allergens by Health Canada.

What this course covers

  • Practice identifying allergen sources

  • Conduct an allergen risk assessment

  • Practice developing an allergen management plan

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 eLearning 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.

Prerequisite

This course includes a pre-course assignment that will take approximately 30 minutes to complete. Please have your completed assignment with you for the training.

Course Objective

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

  • Discuss priority allergens requiring declarations in Canada and the U.S. 

  • Conduct an allergen risk assessment for your site(s) 

  • Develop or strengthen an allergen management plan 

  • Describe best practices and strategies for allergen management plan implementation 

  • Discuss the most effective ways to control allergen labelling errors

 

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training is authorized by IACET to offer the number of CEUs below for this program. 

0.65 CEU’s 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

Allergen Cross Contact Control

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. You can start, stop, and pause at any time, progressing through the course at your own pace.

In this short training course, learn how to identify and understand the importance of allergens to food safety. The top 9 “Big 9” food allergens identified in the U.S, the food allergens listed as Priority Allergens by Health Canada and top allergens identified Internationally will be reviewed in an interactive self-paced format.

What this course covers

  • Allergen Hazards

  • Allergen Management Best Practices

  • Allergen Cleaning and Validation

  • Includes a job aid

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 eLearning 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.

HACCP for Manufacturing Food Packaging Materials

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 eLearning 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.

HACCP II: HACCP Training for Processors

Elevate your food safety practices with our updated value-packed HACCP training series. By adopting the preventive approach of the Hazard Analysis and Critical Control Point (HACCP) method, you can proactively safeguard your operations. Our courses deliver practical and technical expertise, equipping you with the essential knowledge to develop, implement, and maintain a robust HACCP-based food safety system.

This IACET and International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying, and controlling hazards. In this virtual, instructor-led training course, you will gain the knowledge, confidence, and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system. This course concludes with an online examination that must be completed within ten business days of having completed the training course.


What You’ll Do

  • Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified product and process
  • Work through the methodology of food safety risk assessment
  • Identify and competently control the hazards in your organization relating to food safety.
  • This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Our comprehensive training series empowers you with the knowledge, skills, and confidence to construct, execute, and manage a successful HACCP system, ensuring food safety assurance throughout the entire supply chain.

*This course is available in French and Spanish for private training inquiries

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 eLearning 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.