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HACCP Food Safety Leadership for Managers and Supervisors

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
  • Membership Pricing: 15% off
  • 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
  • Membership Pricing: 15% off
  • 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

Program Description

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

This workshop covers:

  • The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP

  • How to communicate the importance of a food safety management system

  • The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

Learners will receive an official International HACCP Alliance seal to affix to their NSF Certificate after attending this training program. The IHA seal will be issued by mail directly by the International HACCP Alliance for eLearning courses and issued by NSF in person for face-to-face training.

Please note: Learner registration information will be shared with the International HACCP Alliance in order to issue the official IHA seal and for record keeping purposes.

Prerequisite: Strong working knowledge of HACCP-based food safety management systems.

Course Objective

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

  • Describe the importance of a food safety management program
  • Adopt a leadership role in overcoming day-to-day challenges of maintaining your food safety system
  • Contribute to the development and maintenance of a strong food safety culture

 

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

 

Credit Details

0.65 CEUs

 

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 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.