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Introduction to Food Safety and HACCP

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

Dates

Times

8 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $525 USD

Availability

Private Team Training

This course is 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

Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

What this course covers:

  • Practices that contribute to the production of safe food

  • Classify food safety hazards common to processing facilities

  • Explore methods to control hazards

  • Undertake a simple hazard analysis

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.

Course Objective

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

  • Discuss the importance of food safety and HACCP 

  • List the steps involved in HACCP plan development 

  • Define the importance of the regulatory landscape and global food safety standards 

  • Define your role in maintaining food safety 

 

Partners 

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

 

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

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.

NSF Food Equipment Certification: Understanding Compliance for Design Success

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 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.

Are you involved in the design, manufacturing, regulation or use of food equipment? Gain a competitive edge and ensure compliance with the industry-leading NSF Food Equipment standards through our self-paced online training program. This self-paced online learning program provides a flexible and convenient way to gain knowledge in the NSF Food Equipment core standards (2, 51 and 170).

Enroll to participate in this comprehensive course that equips you with the knowledge and skills needed to navigate NSF food equipment requirements and certification.

Click here for a preview of this self-paced course!

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 Warehousing and Distribution Operations

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.

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.

Prerequisites

A good understanding of Good Distribution Programs is beneficial.