HACCP Food Safety Leadership for Managers and Supervisors

In-Person, Virtual Learning8 hours

Course Overview

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system.

Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

Ensuring that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

What this course covers

  • The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP

  • How to communicate the importance of a food safety management system

  • The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

  • Program Benefits

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

  • Supervisors

  • Managers

  • Lead Hands

Prerequisites

Strong working knowledge of HACCP-based food safety management systems.

View the Full Course Description

Course Objective

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

  • Describe the importance of a food safety management program 

  • Adopt a leadership role in overcoming day-to-day challenges of maintaining your food safety system 

  • Contribute to the development and maintenance of a strong food safety culture 

 

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

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.

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 Warehousing and Distribution Operations

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This 2-day course 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 satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

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.

Prerequisite(s): A good understanding of Good Distribution Programs is beneficial.