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Start date End date Location Venue Prices Availability
Guelph, ON

NSF International
125 Chancellors Way, Guelph, ON, N1G 0E7, Canada, 519-821-1246

  • Early Bird
    CA$900.00
  • Member
    CA$855.00
  • Regular
    CA$999.00
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Program Description

This course will be delivered in-person at our Guelph office!

The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. Prerequisite programs and your HACCP plan are components of a preventive control plan (PCP).

This course introduces the concepts of HACCP and focuses on the methodology of building a HACCP plan on a solid foundation using robust prerequisite and Good Manufacturing Practice (GMP) programs. Understanding the HACCP method empowers you to identify and control food safety hazards, and supports a robust food safety culture. In this course you gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

What You’ll Do

  • Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified product and process
  • Work through the methodology of food safety risk assessment
  • Use a HACCP decision tree to identify critical control points

Prerequisite(s): HACCP I: Prerequisite Programs. A good working knowledge of GMPs is essential.

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Credit Details

1.30 CEUs

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.

This course is accredited by the International HACCP Alliance.

Program Benefits

At the end of the program, you will be able to:

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
  • Assess and verify a process flow diagram
  • Differentiate between physical, chemical and biological hazards
  • Conduct a hazard analysis
  • Determine control measures for identified significant hazards
  • Identify critical limits, monitoring methods and corrective actions
  • Verify a HACCP plan
Who Should Attend
  • Food Safety & Quality Personnel
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Laboratory Personnel
  • Operations/Maintenance/Sanitation Personnel
  • Owners/Operators of Food Businesses
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • QA/QC Personnel
  • Quality Auditors
  • R&D Personnel
Program Partners
Private Team Training

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.