HACCP Training for Processors

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 course is also available as a virtual instructor-led or Face-to-Face, in person training course. Please click here for more information.

This course is a self-paced eLearning course. This online course will take approximately 13 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.

The HACCP method underlies all food safety programs, including GFSI-benchmarked schemes, and is a preventive approach to food safety.

This online, self-paced HACCP training course is designed to provide learners with 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 course, learners 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.

What this course covers

• Work through Codex HACCP form templates for a product and process

• Work through the methodology of food safety risk assessment

• Differentiate between critical control points (CCPs) and process controls (PCs)

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.

Prerequisites

A strong understanding and working knowledge of prerequisite programs/cGMPs is required.

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

• Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans 

• Assess a process flow diagram 

• Differentiate between physical, chemical and biological hazards 

• Conduct a hazard analysis of a production process 

• Determine control measures for identified significant hazards 

• Identify critical control points, critical limits, monitoring methods and corrective actions 

• Identify methods to verify the HACCP plan 

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards BRC, SQF, FSSC 22000, etc.    

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 from the date of registration. Upon successful course completion, you will gain access to print your official NSF Certificate.   

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