Advanced HACCP Verification and Validation
| Dates | Times | Location | Prices | Availability |
|---|---|---|---|---|
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register | |
| – 8 hours | Virtual Learning |
| Register |
Dates
Times
Location
Prices
- Early Bird Pricing: 10% Off
- Regular Pricing: R3,043 ZAR +VAT
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% Off
- Regular Pricing: R3,043 ZAR +VAT
Availability
Dates
Times
Location
Prices
- Early Bird Pricing: 10% Off
- Regular Pricing: R3,043 ZAR +VAT
Availability
Private Team Training
Program Description
This one day training course has been designed to provide delegates with a thorough understanding of the concepts and applications of verification and validation. Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards.
Continual and effective monitoring and verification are key to determining the effectiveness of your HACCP system. Learn how to identify steps to verify and validate your food safety system.
What this course covers
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Introduction to food safety
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Food contamination
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Personal hygiene and workplace behaviour
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Time and temperature control
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Cleaning and sanitizing
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Food handling and preparation
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Serving and dispensing food safely
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 eLearning 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, learners will be able to:
• Prevent food contamination by practicing safe food handling
• Apply food safe procedures preparing and serving food
• Practice good personal hygiene
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 60 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 60 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 ten business 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
Special Requirements
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.
Additional Recommended Courses
HACCP Training for Processors
The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety.
This IACET and International HACCP Alliance accredited training program is designed to provide you 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 virtual, instructor-led training course, you 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.
This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).
What this course covers
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Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
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Identify and discuss food safety hazards associated with PRPs and production processes
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Assess and verify a process flow diagram
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Conduct a hazard analysis of the production process
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Determine control measures for identified significant hazards
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Identify critical control points, critical limits, monitoring methods and corrective actions
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Verify the HACCP plan
This course concludes with an online examination, which may be written at the end of the training day or from another location upon conclusion of the course.
The link to access the exam will be emailed to the email address used for course registration. The online exam must be completed within ten business days of having completed the training course, following which, the exam access will expire.
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 eLearning 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 strong understanding and working knowledge of prerequisite programs/cGMPs is required.
HACCP Warehousing and Distribution Operations
As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This 2-day course gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system.
What this course covers
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Write a standard operating procedure (SOP) for receiving
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Assess a process flow diagram
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Conduct a hazard analysis
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Conduct a gap analysis for facility security
This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).
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 eLearning 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.
Prerequisite(s): A good understanding of Good Distribution Programs is beneficial.