Introduction to Food Safety

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 training course. Please click here for more information.

This online course will take approximately 4 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.

Building a strong foundational food safety knowledge is critical for your business. If you are new to HACCP and the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health.

This course provides that foundational background of food safety and how you contribute to food safety, food safety hazards and HACCP.

What this course covers

• Identify practices that contribute to the production of safe food

• Classify food safety hazards common to processing facilities

• Explore methods to control hazards

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.

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.

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

• Discuss the importance of food safety and HACCP 

• List the steps involved in HACCP plan development 

• Define your role in maintaining food safety

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. 

0.40 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