HACCP I: Prerequisite Programs
| Dates | Times | Location | Prices | Availability |
|---|---|---|---|---|
| – 16 hours | Virtual Learning |
| Register | |
| – 16 hours | Virtual Learning |
| Register | |
| – 16 hours | Virtual Learning |
| Register | |
| – 16 hours | Virtual Learning |
| Register | |
| – 16 hours | Virtual Learning |
| Register |
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $975 CAD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $975 CAD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $975 CAD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $975 CAD
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% off
- Membership Pricing: 15% off
- Regular Pricing: $975 CAD
Availability
Private Team Training
Program Description
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!
Your prerequisite programs and GMP’s are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.
This first course of the HACCP series covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your food safety system. This course focuses on prerequisite programs as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Global Food Safety Initiative requirements (GFSI).
Prerequisite programs are the foundation of a robust food safety system, this course focuses on proven strategies.
What You’ll Do:
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Identify and categorize hazards
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Identify appropriate controls for hazards
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Write a standard operating procedure (SOP)
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Check your learning progress with self-assessments throughout the program
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.
Course Objective
At the end of the program, you will be able to:
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Describe the role documentation plays in effective PRPs
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Recognize the elements required in documented PRP SOPs
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Identify prerequisite control measures for food safety hazards
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List the PRPs and components of PRPs required for food safety
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Identify steps to PRP implementation and management
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Begin developing or strengthening your prerequisite programs
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 CEU's
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 for Manufacturing Food Packaging Materials
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
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Assess a process flow for your operation
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Use a decision tree to identify process controls and critical control points (CCPs)
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Examine shared HACCP plan models for various packaging materials
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Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process
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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.
NSF Food Safety at a Glance
In this short training course, learn the importance of food safety. A series of self-paced modules will provide a general overview of the components in a food safety/HACCP program, including a review of handwashing practices.
TRAIN YOUR TEAM: Licenses can be purchased individually or in bulk. Bulk pricing discounts are available for eLearning licenses when training five or more team members. The more you purchase, the more you save.
Bulk Licenses
1-4 User Licenses: *regular price of the course*
5-10 User Licenses: 10% off
Members: 15% off
If you are interested in purchasing 10+ user licenses, please email us at nsftraining.na@nsf.org for additional bulk pricing.
This eLearning course can be completed in less than one hour and will cover:
- The Importance of Food Safety
- Hazards in Food
- What is food safety and HACCP
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. An email address is required for registration and to receive the login instructions.
You will have three months to complete the course. Upon successful course completion, you will gain access to print your official NSF Certificate of Accomplishment.