HACCP for Manufacturing Food Packaging Materials
Virtual Learning – 16 hours
Course Overview
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
-
Assess a process flow for your operation
-
Use a decision tree to identify process controls and critical control points (CCPs)
-
Examine shared HACCP plan models for various packaging materials
-
Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process
-
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.
Course Objective
At the end of the program, learners will be able to:
-
Discuss the importance of HACCP in managing food safety along the packaging supply chain
-
Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
-
Analyze packaging-related food safety hazards
-
Begin developing or strengthening your prerequisite programs and Good Manufacturing Practices (GMPs)
-
Develop and implement your HACCP plan
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.
1.3 CEUs
This course is accredited by the International HACCP Alliance.
Partners
International HACCP Alliance, providing a uniform program to assure safer food products.
Online Exam Information:
You must have a valid email address to receive your login and password information.
The exam is open book, which means that you may refer to any notes taken during the course, as well as relevant training materials. You will be allowed a total of two attempts to successfully complete the examination.
Once started, you will have 120 minutes per attempt to compete the exam. Learners may NOT stop and resume the examination at a later time. Once started, you must complete the attempt within 120 minutes.
Upon successful completion of the online exam, your NSF Certificate of Accomplishment is immediately available for download as PDF and for printing.
The online exam must be completed within 30 days of having completed the training course, following which, the exam access will expire.
If you do not pass after two attempts, you 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 nsftraining.na@nsf.org
Additional Recommended Courses
HACCP Refresher Training
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 perfect course for those requiring a refresher and review of the Codex 12 steps to HACCP.
We also offer a self-paced option that you can complete at your own pace, on your own time. We offer this in USD, and CAD.
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 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.
Prerequisites
A good working knowledge of the HACCP system is essential.
Introduction to Food Safety and HACCP
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!
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
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.