Crisis Management in the Food Industry
Private Team Training
Program Description
This course is only available for Private Team Training; groups of six or more participants recommended for training to be cost-effective.
Please email us for a quote.
Join homeland security and global food defense and law enforcement expert Rod Wheeler, Founder and CEO, Global Food Defense Institute, for this virtual instructor-led course that covers the development of a crisis/incident management plan and how to conduct a practical crisis/incident management exercise to test the plan.
The training exercises build the knowledge, skills and understanding necessary to clarify roles and responsibilities on the crisis management team and to identify additional food defense and security mitigation and preparedness needs.
The training prepares learners to develop action plans for continued improvement of the crisis/incident 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.
Course Objective
At the end of the program, learners will be able to:
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Outline the roles and responsibilities of crisis team members
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Begin developing or strengthening a crisis/incident management plan
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Outline steps to conduct a practical exercise to test the plan
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Begin preparing for and improving communications with stakeholders during a crisis or critical situation
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Identify and recognize the various stages of a crisis incident
Partners
Global Food Defense Institute - Providing FSMA/Intentional Adulteration Rule-Site-vulnerability assessments, food defense training, writing food defense plans, and helping companies learn and develop Crisis Management / Emergency Readiness plans and procedures is what we do best.
Technology Requirements:
Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.
If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].
Computer & Internet Connection:
Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.
Compatible Web Browsers:
The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.
Accommodations
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us one week prior to your class.
Additional Recommended Courses
HACCP III: Advanced HACCP Verification and Validation
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 IACET and International HACCP Alliance accredited training is designed to provide attendees with a thorough understanding of the concepts and applications of verification and validation. Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continual and effective monitoring and verification are key to determining the effectiveness of your HACCP system.
Learn how to identify steps to verify and validate your food safety system in this comprehensive, instructor-led training course.
What this course covers
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Differentiate between monitoring, verification and validation activities
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Develop and document a validation plan based on an industry case study
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Develop a verification schedule for key plant activities
Learning Modules:
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HACCP System Review
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Prerequisite Programs
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HACCP Principles
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Validation, Monitoring and Verification
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Definitions, Clarification
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Validation: Methods and Approaches
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HACCP System Validation
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HACCP System Verification
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Regulatory Requirements for Verification and Validation
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
All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.
Prerequisite
Completion of NSF HACCP Training (or an IHA accredited HACCP course) or equivalent experience with the HACCP system. A good working knowledge of prerequisite programs / cGMPs and the HACCP system is essential for attending this program.
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Root Cause Analysis for Corrective and Preventive Action
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!
Root cause analysis (RCA) is a method for problem-solving that identifies permanent practical solutions. RCA is required as part of corrective action in GFSI-benchmarked schemes. If you struggle with repeat non-conformances or problems that seem hard to solve, this instructor-led course provides you with the tools for finding effective solutions to food safety and quality issues.
Our updated Root Cause Analysis (RCA) Training course helps professionals in food safety, quality assurance, and operations identify and eliminate true causes of recurring issues. This hands-on course now includes new RCA tools and a digital Technical Reference Guide to support long-term success.
RCA is required as part of corrective action in GFSI-benchmarked schemes. Whether you are addressing audit findings, customer complaints, or internal deviations, this instructor-led course will provide approaches to drive sustainable improvements and build a culture of proactive problem-solving.
What this course covers-
Select an appropriate RCA tool based on the nature of the problem
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Identify which issues are truly significant and prioritize efforts
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Explore ways to identify potential factors causing problems and select the most likely cause(s)
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Use the Technical Reference Guide for ongoing support and implementation
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.
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Driving Change in Your Food Safety Culture
This course will equip food industry professionals with the tools and strategies needed to foster a strong, sustainable food safety culture through proven change management principles.
Participants will learn how to assess current cultural practices, identify barriers to change and implement practical, people-centered interventions that align with organizational goals and regulatory standards.
Drawing on case studies and best practices from across the food supply chain, this course bridges the gap between compliance and culture. It emphasizes leadership engagement, employee empowerment, and communication strategies essential for long-term behavioral change.
Additional Course Information
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.
Private offerings
This course is available as a Private Offering. Please email us for a quote.