Posted August 20, 2008
The Safe Quality Food (SQF) Institute is expanding with new staff and services, updated standards and support resources to facilitate compliance and meet the growing demand for SQF audits and certification.
Staff Changes and Expansion
Paul Ryan, long-time executive in charge of the SQF Program, is assuming the role of Director of Global Operations and Senior Advisor. He is now based in Perth, Australia, making him more accessible to the many international users of the program.
John Schulz is joining the staff as Director of Business Operations in September. He brings more than 20 years of experience in the design and management of food safety programs. John previously served as Senior Director of Quality Assurance and Food Safety Program Development for the Marriott International Corporation. John has carried out numerous food safety projects for the National Science Foundation, Johnson Diversey Consulting and the Class Produce Group.
Gary Smith is the new Technical Director and will focus primarily on the SQF 2000 standard and guidance resources, auditor panel review and training program management. Gary has more than 20 years of food safety experience through his work with Silliker, Inc., which included oversight of auditing programs. Most recently, he was Director of Food Safety for Distribution and Private Label Suppliers at U.S. Foodservice.
The SQF Institute is recruiting a Technical Director for the SQF 1000 standard, the certification program for primary production. Future plans include provision of resources to cover auditing and certification for sustainability and food defense standards.
Amanda Bond-Thorley continues to serve as Manager, Communications and Marketing and Margot Hall Gurne as Manager, Database and Accounting. Eveth Castellanos provides administrative support.
Work Underway to Enhance Service and Ease Compliance
Posted August 20, 2008
The Institute is working on significant program updates based on recommendations from SQF constituents and the SQF Technical Advisory Council. The changes and improvements include:
- Revised pricing structure to contain costs for suppliers and simplify payments.
- Once-yearly audits for suppliers that achieve ratings of “good” or “excellent.”
- Updated and enhanced website to facilitate use and access to information.
- Quarterly e-newsletter and timely email updates.
- Updated guidance and support documents to ease implementation of the standards.
- Expansion of subcommittees to develop sector-specific guidance, modeled after the existing leafy greens, produce and egg subcommittees.
- Online SQF training courses and exams.
- Launch of a software system and database that allows audit report delivery, corrective action and certification to be managed electronically.
- More SQF-licensed certification bodies and training centers.
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