NSF Global Animal Wellness Standard for Auditors
Private Team Training
Program Description
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 online course will take approximately 3.5 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.
To help companies manage their risk through a single certification, NSF’s Global Animal Wellness Standards (GAWS) were created. The standards apply to beef cattle, dairy cattle, pigs, small ruminants, meat poultry and egg-laying poultry. The standards provide a tool to determine that the key elements of an animal welfare management system are in place within an organization, and focus on animal welfare, animal health, feeding, housing and husbandry.
This self-directed online training course, designed for auditors and internal auditors with practical knowledge and experience within the protein supply chain, provides an overview of the five Management System Components that make up the core of the standard. Throughout the course you will have opportunities to test your understanding of the requirements. The activities have been designed to give you greater insight into the interpretation of the standard and will prepare you for the final assessment.
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.
A copy of the standard is available for download from the Document Library once you have registered for the program.
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.
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:
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Adopt a management system approach to animal welfare audits
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Conduct an audit of the system components of the GAWS
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Begin to adopt a risk-based approach to auditing animal welfare
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.
0.3 CEU’s
Online courses
If the course is not completed (including completion of the final online exam) within the three month time frame, the learner 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
FSPCA Preventive Controls for Animal Food (PCQI Training)
This virtual, instructor-led training course is delivered over 2.5 days (total 20 contact hours) on consecutive training days as follows:
Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 12:00 pm
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.
In this interactive web-based, live instructor-led training, we have incorporated several group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge.
All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
You will receive a hard copy of the course materials prior to the first day of the webinar. Please confirm the mailing address and telephone number within 24 hours of where you would like the course materials to be sent by emailing acrewson@nsf.org to ensure the course material arrives on time for your course. The courier service requires a physical address, they are not able to deliver to a PO Box address.
Who should Attend
The course is applicable to facilities that are to comply with Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.
Prerequisites
An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
Food Safety and HACCP for Fresh Produce Producers
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!
As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).
What this course covers
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Discuss specific customer requirements for produce safety
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Assess a process flow for your operation
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Identify and assess hazards specific to produce operations
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Use a decision tree to determine process controls and critical control points (CCPs)
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Practice completing required food safety documentation
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.
For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425
Who should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.
Prerequisites
An understanding of prerequisite programs and Good Agricultural Practices is essential.