This National Sanitation Foundation (NSF) Manager Training Program is designed for food processors, food service managers, production supervisors, quality assurance staff, trainers, food safety and HACCP consultants, and regulatory staff who are responsible for food service inspections.

HACCP is a food safety management system used to control risks and hazards. Participants will learn the seven basic principles of HACCP:

Conducting a hazard analysis
Determining critical control points
Establishing critical limits for each critical control point
Monitoring systems for each critical control point
Corrective actions
Verification procedures
Documentation and Record Keeping

Participants will be provided all the information to complete one of the following nationally accepted food certification exams:

This class does not include writing a business HACCP Plan. Please contact us for more information. Click Here.