Introduction to Food Safety and HACCP

Dates

Times

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% Off
  • Regular Pricing: R3,174 ZAR +VAT

Availability

Dates

Times

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% Off
  • Regular Pricing: R3,174 ZAR +VAT

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

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

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.

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 

 

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 

 

Special Requirements

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact the office one week prior to your class. 

Additional Recommended Courses

Introduction to Food Safety and HACCP

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

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.

HACCP Training for Processors

The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety.

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

What this course covers

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans

  • Identify and discuss food safety hazards associated with PRPs and production processes

  • Assess and verify a process flow diagram

  • Conduct a hazard analysis of the production process

  • Determine control measures for identified significant hazards

  • Identify critical control points, critical limits, monitoring methods and corrective actions

  • Verify the HACCP plan

This course concludes with an online examination, which may be written at the end of the training day or from another location upon conclusion of the course.

The link to access the exam will be emailed to the email address used for course registration. The online exam must be completed within ten business days of having completed the training course, following which, the exam access will expire.

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 strong understanding and working knowledge of prerequisite programs/cGMPs is required.

HACCP Refresher

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

You are a trained HACCP team member. You understand the importance of producing safe food and are key to maintaining your company’s food safety management system. But when did you last test your understanding of HACCP? This online, instructor-led training course reviews the key HACCP concepts and challenges you to examine how you manage the food safety system at your facility.

This training is designed for personnel with knowledge of HACCP systems and experience in the food and beverage industry who want to refresh their HACCP knowledge.

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 working knowledge of the HACCP system is essential.