HACCP Training for Processors

San Jose, CA
Monday, December 04, 2017
HACCP Training for Processors
Monday, December 04, 2017 8:30 AM -
Tuesday, December 05, 2017 5:00 PM (Pacific Time)

Hilton San Jose
US, FS, SC, HACCP, CR
300 Almaden Boulevard
Phone: 408-287-2100
San Jose, CA 95110
United States

Course Fee: $750

This course is accredited by the International HACCP Alliance and the American National Standards Institute (ANSI).
Click here to learn more! 


    International HACCP Alliance

COURSE DESCRIPTION: This 2-day ANSI and International HACCP Alliance Accredited NSF Food Safety Certificate Program course is designed to provide attendees with a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Points process.  The NACMCF HACCP Principles and the Codex Alimentarius Commission (CAC) HACCP Systems Guidelines were utilized in the design of this course.

PURPOSE: Introduce food industry employees to the concept of Hazard Analysis Critical Control Point (HACCP), the scientifically based, globally accepted method for assessing, identifying and controlling specific hazards identified with the processing of food and associated items.  This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) approved standards (BRC, SQF, FSSC 22000, etc.)  Upon verification by course instructor and Training and Education Staff of successful completion of learning assessment(s), including a passing score on the exam, participant, will be awarded a Certificate of Achievement in HACCP Training.  

LEARNING OUTCOMES: Upon successful completion, attendees will be able to:

  • Identify and discuss food safety hazards associated with PRPs and production processes
  • Determine control measures for identified significant hazards
  • Construct and verify a process flow diagram
  • Conduct a hazard analysis of the production process
  • Utilize tools provided to determine control measures for significant hazards
  • Identify critical control points, critical limits, monitoring methods and corrective actions
  • Verify the HACCP System

TARGET AUDIENCE:  All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.

TRAINING METHODS: The training comprises presentations, group exercises and role-playing.  Structured to promote interaction among class members, the course schedule allows adequate time for questions and review.

ATTENDANCE REQUIREMENT: Learners must attend 90% of the course to receive an Award of Attendance and be eligible to receive a Certificate of Accomplishment.

LEARNING ASSESSMENT:  An 80-question multiple-choice exam follows the conclusion of the course.  Upon successful completion of the course requirements (attendance and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment. 

SPECIAL NEEDS:  NSF is committed to accommodating the learning requirements of all of our stakeholders.  If you require special assistance for any reason, please contact training@nsf.org or call 800-NSF-MARK x5600 one week prior to the class. 

PREREQUISITES:  Recommend Prerequisite Program for Food Safety Systems

PHOTO IDENTIFICATION: All attendees must have a valid form of photo-identification in order to sit for the examination.  Examples of identification include: 

  • Valid state driver’s license
  • Current passport
  • Current military identification
  • Valid state identification with photo
  • Valid Immigration and Naturalization Service Employment Authorization Document or Alien Registration Card

NSF INSTRUCTORS: NSF courses are presented by knowledgeable subject matter experts who possess the scientific and academic background along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety. Each instructor has 20+ years’ experience in various sectors of the food industry which include but are not limited to quality assurance, manufacturing, distribution, environmental health, and food safety inspection and auditing. All instructors are seasoned trainers with proven education and training skills in HACCP, HACCP-based Food Safety Management Systems including SQF and BRC.

 


 

Contact Information

Payment Instructions

  • Course Fee: $750 

    NSF International accepts Visa, Mastercard, Discover, and American Express.

    Payment must be received at least 3 days prior to the class to guarantee your place in the class.

    For questions, please call 800-NSF-MARK, X5600 - NSF Training & Education Services.



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