This course is accredited by the International HACCP Alliance and the American National Standards Institute (ANSI). Click here to learn more!
HACCP Training for Agriculture
Cost: $505 per person
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 of the Hazard Analysis Critical Control Point process as it applies to the Agricultural food commodities in this sector. The NACMCF HACCP Principles and the Codex Alimentarius Commission (CAC) HACCP System Guidelines were utilized in the design of this course.
Key Session Topics
Who Should Attend
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 members and allows time for questions and review.
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.
Upon completion, attendees will be able to:
Prerequisite: No previous HACCP experience required. NSF Prerequisite Programs for Food Safety Systems recommended.
All attendees must have a valid form of photo-identification in order to sit for the examination. Examples of identification include:
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.