The Implementing SQF Systems – Primary Production examination assesses the knowledge of the food industry professional of the SQF Food Safety Code. The primary production examination addresses topics relevant to those sites that grow or farm product such as SQF Food Sector Categories 1 through 6. Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of purchasing the examination. A certificate of attainment can be printed after successful completion of the examination. The passing score of the examination is 75%. Additional Information: Upon exam purchase and registration, you will receive an email with instructions on how to access the Implementing SQF Systems – Primary Production examination through NSF’s eLearning portal. An email address is required for exam registration and to receive the login instructions. Computer and Internet Connection: You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher Please note: Exam registration and reporting information will be shared with SQFI for record-keeping purposes. Read more

This online course will take approximately 4 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.  Building a strong foundational food safety knowledge is critical for your business. If you are new to HACCP and the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. This course provides that foundational background of food safety and how you contribute to food safety, food safety hazards and HACCP. What You’ll Do: Identify practices that contribute to the production of safe food Classify food safety hazards common to processing facilities Explore methods to control hazards  Read more

In this short training course, an overview of the 7 step sanitation practices for open plants will be presented through an interactive self-paced format. Learn each of the steps, in order, that are best practices in cleaning your facility. Many visual examples are provided for reference. Read more

In this short training course, learn how to identify and understand the importance allergens to food safety. The top 9 food allergens identified in the U.S,  the food allergens listed as Priority Allergens by Health Canada and top allergens identified Internationally will be reviewed in an interactive self-paced format. This eLearning course can be completed in less than one hour and will cover: Allergen Hazards Allergen Management Best Practices Allergen Cleaning and Validation Includes a job aid Read more

En este breve curso de capacitación, aprenda a identificar y comprender la importancia de los alérgenos para la inocuidad alimentaria. Los 9 alérgenos principales identificados en los EE. UU., los alérgenos alimentarios enumerados como alérgenos prioritarios por Health Canada y los alérgenos principales identificados a nivel internacional, se revisarán en un formato interactivo a su propio ritmo. Este curso de aprendizaje electrónico se puede completar en menos de una hora y cubrirá: Peligros de alérgenos Mejores prácticas de gestión de alérgenos Limpieza y validación de alérgenos Incluye una ayuda de trabajo. Read more

Are you involved in the design, manufacturing, regulation or use of food equipment?  Gain a competitive edge and ensure compliance with the industry-leading NSF Food Equipment standards through our self-paced online training program.  This self-paced online learning program provides a flexible and convenient way to gain knowledge in the NSF Food Equipment core standards (2, 51 and 170).   Enrol to participate in this comprehensive course that equips you with the knowledge and skills needed to navigate NSF food equipment requirements and certification. Read more