HACCP I: Prerequisite Programs
What you'll gain from this course
Your prerequisite programs are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.
This course covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your HACCP-based food safety system. This course focuses on prerequisite programs as defined by the Canadian Food Inspection Agency (CFIA) as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Safe Food for Canadians Regulations.
What this course covers:
Identify and categorize hazards
Identify appropriate controls for hazards
Write a standard operating procedure (SOP)
Conduct a gap assessment of your current practices to PRP requirements
Check your learning progress with self-assessments throughout the program
Learning Outcomes
At the end of the program, learners will be able to:
- Describe the role documentation plays in effective PRPs
- Recognize the elements required in documented PRP SOPs
- Identify prerequisite control measures for food safety hazards
- List the PRPs and components of PRPs required for food safety
- Identify steps to PRP implementation and management
- Begin developing or strengthening your prerequisite programs
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 CEU's
Partners:
International HACCP Alliance, providing a uniform program to assure safer food products.
Prerequisites:
- programs and GMP’s are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.
- This first course of the HACCP series covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your food safety system. This course focuses on prerequisite programs as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Global Food Safety Initiative requirements (GFSI).
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.
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].
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