HACCP for Warehousing and Distribution Operations

4.9

CEU Credits: 1.3

What you'll gain from this course

Live online sessions with industry-recognized experts

Hands-on exercises and real-world application

Engaging group discussions and activities

Networking with peers and trainers

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This program gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system.

What this course covers:

Write a standard operating procedure (SOP) for receiving
Assess a process flow diagram
Conduct a hazard analysis
Conduct a gap analysis for facility security
This course concludes with an online examination, which may be written at the end of the training course.

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Learning Outcomes

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

Discuss food safety regulations affecting food warehousing and distribution operations
Discuss prerequisite programs for warehousing and distribution operations (also known as Good Distribution Programs)
Discuss food safety and transportation requirements
Explain effective management and control of buildings, grounds, pests and sanitation
Develop and integrate HACCP into operations
Discuss facility security

Online Exam Information:

The exam is open book, which means that you may refer to any notes taken during the course, as well as relevant training materials. You will be allowed a total of two attempts to successfully complete the examination.

Once started, you will have 120 minutes per attempt to complete the exam. Learners may NOT stop and resume the examination at a later time. Once started, you must complete the attempt within 120 minutes.

Upon successful completion of the online exam, your NSF Certificate of Accomplishment is immediately available for download as PDF and for printing.

The online exam must be completed within thirty business days of having completed the training course, following which, the exam access will expire.

Accreditation:

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

1.3 CEUs

This course is accredited by the International HACCP Alliance. This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Partners:

International HACCP Alliance, providing a uniform program to assure safer food products.

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:

A good understanding of Good Distribution Programs is beneficial.

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 at [email protected].