Prerequisite Programs for Food Safety Systems

Memphis, Tennessee
Tuesday, July 15, 2014
Prerequisite Programs for Food Safety Systems
Tuesday, July 15, 2014 8:30 AM - 5:00 PM (Central Time)

Memphis, TN - Location TBD
Memphis, Tennessee TBD
United States

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Course Fee:
$330 General Registration

Prerequisite Programs for Food Safety Systems

Course Description

This ANSI accredited NSF Food Safety Certificate Program one-day course is designed to introduce food industry personnel to the basic food safety programs, which are prerequisite to and are consided to be the foundation of a HACCP-based food safety systems.

Key Session Topics

  • GMPs – basis for PRPs
  • Hazards & PRPs
    • Sources of contamination
  • Facilities, Utilities, Waste
    • Construction & Layout
  • Cleaning & Sanitation
    • Facility & equipment
  • Suppliers, Receiving, Storage
  • Employee Practices
  • Traceability, Food Defense
  • Introduction to HACCP: Overview 

Who Should Attend

  • Food supply chain employees
  • Management representatives
  • Regulatory personnel
  • Individuals responsible for helping the company attain or retain GFSI Certification
  • Management personnel seeking to gain a better understanding of GMPs and prerequisite programs as the foundation of a HACCP-based food safety management system

Training Methods: The training utilizes video, power point presentations, individual and group exercises and activities. The course is structured to promote interaction among class member and allows time for questions and review.

 Learning Assessment:  A 40-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 good manufacturing practices and other prerequisite programs
  • Know the mandatory programs which fall under regulatory guidelines
  • Comprehend the basics of designing and maintaining safe food production facilities and equipment
  • Discuss pest control practices and management
  • Identify the “Big 8” allergens and know why allergen control is crucial
  • Discuss raw material suppliers, receiving, storage and transport of finished goods
  • Name the 5 preliminary steps and 7 HACCP principles

Pre-requisites: None.  This is an entry- level food safety course.    

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.




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