Introduction to Food Safety and HACCP
What you'll gain from this course
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
Learning Outcomes
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
Who Should Attend
Audience
- 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: Chrome, Edge, Safari and Firefox.
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].
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