HACCP II: HACCP Training for Processors

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

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

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

Learning Outcomes

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

Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
Assess and verify a process flow diagram
Differentiate between physical, chemical and biological hazards
Conduct a hazard analysis
Determine control measures for identified significant hazards
Identify critical limits, monitoring methods and corrective actions
Verify a HACCP plan

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 CEU's

This course is accredited by the International HACCP Alliance. It 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.

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].