Root Cause Analysis for Corrective and Preventive Action

4.8

CEU Credits: 0.65

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

Root cause analysis (RCA) is a method for problem-solving that identifies permanent practical solutions. RCA is required as part of corrective action in GFSI-benchmarked schemes. If you struggle with repeat non-conformances or problems that seem hard to solve, this instructor-led course provides you with the tools for finding effective solutions to food safety and quality issues.

Our updated Root Cause Analysis (RCA) Training course helps professionals in food safety, quality assurance, and operations identify and eliminate true causes of recurring issues. This hands-on course now includes new RCA tools and a digital Technical Reference Guide to support long-term success.

RCA is required as part of corrective action in GFSI-benchmarked schemes. Whether you are addressing audit findings, customer complaints, or internal deviations, this instructor-led course will provide approaches to drive sustainable improvements and build a culture of proactive problem-solving.

What this course covers:

Select an appropriate RCA tool based on the nature of the problem
Identify which issues are truly significant and prioritize efforts
Explore ways to identify potential factors causing problems and select the most likely cause(s)
Use the Technical Reference Guide for ongoing support and implementation

Learning Outcomes

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

Apply a root cause analysis approach to non-conformances
Challenge your results to be sure you have identified the root cause
Implement corrective actions and monitor their effectiveness
Close out a non-conformance
Introducepractical approaches to your colleagues that they can use immediately

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.

0.65 CEU’s

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].