NSF Food Safety at a Glance
Private Team Training
Program Description
In this short training course, learn the importance of food safety. A series of self-paced modules will provide a general overview of the components in a food safety/HACCP program, including a review of handwashing practices.
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 [email protected] for additional bulk pricing.
This eLearning course can be completed in less than one hour and will cover:
- The Importance of Food Safety
- Hazards in Food
- What is food safety and HACCP
Course Objective
At the end of the program, you will be able to:
- Understand the importance of food safety
- Recognize the common categories of hazards in food manufacturing
- Identify common elements in food safety programs
- Introduction to the 12 steps of HACCP
- A knowledge check is included as a review
- A Certificate of Attendance is provided when the online modules are completed
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 [email protected]
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 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 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.
HACCP I: Prerequisite Programs
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!
Your prerequisite 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).
Prerequisite programs are the foundation of a robust food safety system, this course focuses on proven strategies.
What You’ll Do:
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Identify and categorize hazards
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Identify appropriate controls for hazards
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Write a standard operating procedure (SOP)
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Check your learning progress with self-assessments throughout the program
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.
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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
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Assess a process flow for your operation
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Use a decision tree to identify process controls and critical control points (CCPs)
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Examine shared HACCP plan models for various packaging materials
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Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process
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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.
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