HACCP for Manufacturing Food Packaging Materials

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

• Assess a process flow for your operation

• Use a decision tree to identify process controls and critical control points (CCPs)

• Examine shared HACCP plan models for various packaging materials

• Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process

• 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.

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

• Discuss the importance of HACCP in managing food safety along the packaging supply chain 

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

• Analyze packaging-related food safety hazards 

• Begin developing or strengthening your prerequisite programs and Good Manufacturing Practices (GMPs) 

• Develop and implement your HACCP plan 

This course is accredited by the International HACCP Alliance.  

Partners 

International HACCP Alliance, providing a uniform program to assure safer food products.

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 120 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 120 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 10 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 

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.sa@nsf.org