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HACCP Refresher Training Self-paced

Dates

Self-paced

Times

4 hours

Location

On-Demand

Prices

  • Self-paced Pricing: $215 USD

Availability

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

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 4 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.


The perfect course for those requiring a refresher and review of the Codex 12 steps to HACCP.

Designed for workers with knowledge of HACCP systems and experience in the food and beverage industry, this self-paced eLearning course provides a flexible alternative to traditional HACCP refresher programs. Through interactive exercises, scenarios and quizzes, you review the key HACCP concepts, apply your knowledge and examine how you manage the food safety system at your facility.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

A good working knowledge of the HACCP system is essential.

Course Objective

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

  • Adopt a critical approach to the re-evaluation of your HACCP plan  

  • Recognize the seven principles of HACCP and Codex 12 steps to HACCP 

  • Identify, analyze and assess hazards for food safety 

 

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. 

0.4 CEU’s 

 

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal.  An email address is required for registration and to receive the login instructions. You will have three months to complete the course from the date of registration. Upon successful course completion, you will gain access to print your official NSF Certificate.   

 

Online courses  

If the course is not completed (including completion of the final online exam) within the three month time frame, the learner will need to re-register for the course and pay the full registration fee. 

 

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 us at nsftraining.na@nsf.org

Additional Recommended Courses

HACCP II: HACCP Training for Processors

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!

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 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.

Principles of Internal Auditing Self-paced

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 also available as a virtual instructor-led training course. Please click here for more information.


This course is a self-paced eLearning course. This online course will take approximately 6.5 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.

Conducting internal audits with a food safety focus is required to determine whether your food safety management system is implemented effectively. The analysis of results is critical to ensure that the food safety plan continues to be effective. Challenges to achieving continual improvement in food safety programs can occur due to improperly conducted and documented internal audits.

This self-directed online training program provides the flexibility to access training materials any time and progress at your own pace. Through interactive exercises, case studies, scenarios and quizzes, you will gain the knowledge and skills to internally audit your food safety management system effectively to ensure food safety and compliance with regulatory and GFSI-benchmarked food safety standard requirements.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

A strong food safety background is required.

HACCP for Manufacturing Food Packaging Materials

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!

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 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.

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.