All virtual training is delivered in Eastern Time (ET).
This course is available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.
Your prerequisite programs are the foundation of an effective food safety system and are essential to meet regulatory and compliance standards and customer expectations.
This course covers current best practices for developing, documenting and implementing food safety prerequisite programs (PRPs). Robust and effective prerequisite programs prevent contamination and support your HACCP-based food safety system. This course focuses on prerequisite programs as defined by the Canadian Food Inspection Agency (CFIA) as an accepted approach to a preventive control plan (PCP) and is aligned with the expectations of the Safe Food for Canadians Regulations.
What You’ll Do
- Identify and categorize hazards
- Identify appropriate controls for hazards
- Write a standard operating procedure (SOP)
- Conduct a gap assessment of your current practices to PRP requirements
- Check your learning progress with self-assessments throughout the program
This program is also offered through our partner, Perennia in Nova Scotia. Please visit their website to see course dates and availability.
Credit Details
As an IACET Accredited Provider, NSF Training and Education Services offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education Services is authorized by IACET to offer 1.3 CEUs for this program.
At the end of the program, you will be able to:
- Describe the role documentation plays in effective PRPs
- Recognize the elements required in documented PRP SOPs
- Identify prerequisite control measures for food safety hazards
- List the PRPs and components of PRPs required for food safety
- Identify steps to PRP implementation and management
- Begin developing or strengthening your prerequisite programs
This course includes two brief assignments to be completed on your own time (between sessions two and three, and between sessions three and four). Each assignment takes approximately 10 minutes to complete.
- Food Safety & Quality Personnel
- Global Food Safety Personnel
- HACCP Personnel
- Ingredient Suppliers
- Lab Personnel
- Operations/Maintenance/Sanitation Personnel
- Owners/Operations of Food Business
- Plant Managers/Supervisors
- Product Development Personnel
- Production Managers/Supervisors
- Public Health Inspectors
- QA/QC Personnel
- Quality Auditors
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact nsflearn@nsf.org one week prior to your class.
This course is available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.