NSF HACCP Training for Processors

Morrisville, North Carolina
Tuesday, January 21, 2014
NSF HACCP Training for Processors
Tuesday, January 21, 2014 8:30 AM -
Wednesday, January 22, 2014 5:00 PM (Eastern Time)

Courtyard Raleigh Durham Airport
2001 Hospitality Ct
Phone: 919-467-9444
Morrisville, North Carolina 27560
United States

Map and Directions

Course Fee:
$750 General Registration (Industry Professionals and Consultants)
$415 Regulatory (Sanitarians, Academia, US Military)

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 ANSI and International HACCP Alliance Accredited NSF Food Safety Certificate Program two-day 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.


Key Session Topics 

  • HACCP Defined
    • NACMCF: US Perspective
    • CODEX:  Global Perspective
  • Hazards: A Technical Orientation
    • Definitions, examples
  • Prerequisite Programs (PRPs)
    • Ten Common PRPs
  • Five Preliminary Steps
    • Defined and discussed
  • Seven Principles of HACCP
    • HACCP Plan development

Who Should Attend 

  • Personnel responsible implementing and maintaining for food safety programs including HACCP
  • Management representatives
  • Regulatory personnel
  • Individuals responsible for helping the company attain or retain GFSI Certification
  • Management personnel seeking to gain a better understanding of the concepts of HACCP as the basis for the food safety management system

Training Methods:

The training utilizes video, power point presentations, food sector specific individual activities, group exercises and role-playing.  The course is structured to promote interaction among class memberts and allows time for questions and review.

Learning Assessment:   

An 80-question multiple-choice exam follows the conclusion of the course.  Upon successful completion of the course requirements (95% classroom attendance  and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment. 

Learning Outcomes

Upon 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 a 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

Prerequisite:  No previous HACCP experience required.  NSF Prerequisite Programs for Food Safety Systems recommended. 

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 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.



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