2017 SQF International Conference

PRE-CONFERENCE TRAINING CLASSES

Class Information | Registration and Fee Information

SQFI will offer several optional training classes prior to the conference on Sunday, November 5 (for two day classes) and Monday, November 6 (for one and two day classes).

Cost and Registration

The courses require payment of an additional fee, which can be selected during the conference registration process. You may also register for the training classes without registering for the conference. Please select the "Training Only" rate and then your class. PLEASE NOTE: The minimum size of the class is 12 and the maximum is 30. If less than 12 students are registered for a class four weeks prior to the start date, it is subject to cancellation. In the event of cancellation, students may elect to join another class or request a full refund. Courses generally sell out in advance of the event, so early registration is advised. Register here.

Please note that there is a $100 surcharge for registrants who are NOT attending the full conference. You MUST select the $100 rate first AND your class. If you do not select a class, your registration may be rejected and the $100 refunded to you. You can only register for ONE class and ONE person. You cannot select more than one registration per class i.e. you cannot save a place for a co-worker!

Classes Offered:

Food Defense/Crisis Management/Emergency Preparedness Management Course (2-Day Course)

Course Description:

This two-day course will help you protect your company’s assets, employees , products and brand and help you prevent, mitigate and respond to a disaster, emergency or terrorist threat. Please note that the MINIUMUM number of participanst for this clas is 13. The MAXIMUM number is 25.

Course Overview:

  • Food Defense Yesterday, Today and Tomorrow! What Would You Do?
  • Understanding the New Face of Crime and Terrorism
  • FDA Food Safety Modernization Act (FSMA)
  • Understanding Food Defense Audit Scheme Requirements Foreign Supplier
  • Verification Programs   
  • Developing Your Facility's General Security Plans and Mitigation Strategies
  • Security Vulnerability and Risk Assessments
  • Facility Vulnerability Assessment
  • Brand Protection in the Age of Social Media
  • Emergency Evacuations & Preparedness
  • Supply Chain, Cargo & Transportation Security    
  • Crisis Management
  • Workplace Violence
  • Active Shooter Preparedness

Course  Instructor: Rod Wheeler, Founder and CEO, The Global Food Defense Institute, Senior Law Enforcement Contributor/Crime Analyst, Fox News Channel

Date: Sunday, November 5 - Monday, November 6 (2 day course)

Time: 8 am - 5 pm

Cost: $895.00 per person pre-registration / $995 onsite

Advanced SQF Practitioner (2-Day Course)

Course Description:

The Advanced SQF Practitioner course is an activity-based course designed for the current SQF practitioner who is seeking further education on how to improve and maintain their company’s SQF System. The Advanced SQF Practitioner course provides the tools needed to improve and advance the food safety system in the facility and manage the ongoing maintenance of the SQF Program.

Pre-requisites:

To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following pre-requisites prior to attending the course:

  1. Been through at least one successful (C-complies rating or higher) SQF certification/ recertification process as the designated SQF practitioner
  2. Successfully completed a HACCP training class that includes a final assessment
  3. Successfully completed the Implementing SQF Systems examination

Course Objectives:

The two-day course addresses the following four areas:

  1. Establishing food safety and quality objectives.
  2. Using the internal audit program to manage, maintain and enhance the SQF System.
  3. Utilizing the corrective action/preventive action process as a tool to identify trends and build continuous improvement.
  4. Improving the demonstration of management’s commitment and developing and prioritizing key performance indicators.

Instructors:
Tatiana Lorca, Senior Manager, Food Safety Education and Training, Ecolab

Dates: Sunday, November 5 and Monday, November 6, 2017

Time: 8am-5pm

Cost: $675.00 pre-registration / $775.00 onsite

 

SQF Professional Update

Course Description:

The SQF Professional Update is a requirement for SQF Professionals (auditors, consultants, and trainers) seeking annual re-registration with the SQF Program. In this year’s update, a member of SQFI’s Technical Team will share recent brief updates to the SQF program including the SQF Code, edition 8, current results from the Compliance and Integrity Programs, enhancements to the SQF assessment database, a GFSI benchmarking status report for key modules, the status of key SQF documents, and a peek at upcoming training and events. Participants will gain a deeper understanding of SQFI expectations for registered SQF Professionals and ways to enhance the assessment, implementation and maintenance of an SQF System.

Pre-requisites:

None, however, familiarity with the SQF Program is helpful.

Course Objectives:

  • Restate the upcoming goals for the SQF Program.
  • Share the status and availability of key SQF documents.
  • List upcoming SQFI trainings and events and where to register.
  • Describe the outcomes of the SQF certification audit performance survey.
  • Summarize the status of GFSI requirements document and SQF benchmarking

Instructor: LeAnn Chuboff, Vice President, Technical Affairs, SQFI

Date: Monday, November 6, 2017

Time: 8am-3pm

Cost: $200.00 pre-registration/ $300.00 onsite

 

SQF Internal Auditor Training

Course Description:

This course teaches the fundamentals of quality auditing principles, the establishment of food safety and quality criteria, and how to develop and implement an effective internal audit program.

Pre-requisites: None

Course Objectives:The learning outcomes for this one-day course include:

  • Introduction to Auditing
  • Internal Audit Program Requirements for GFSI benchmarked schemes, such as SQF
  • Audit Best Practices and techniques
  • Audit Result Interpretation and Corrective Action Management
  • Continual Process Improvement

Instructor: Margaret Kolk, Managing Director of Food and Agriculture, SCS Global Services

Date: Monday, November 6, 2017

Time: 8am-5pm

Cost: $375.00 pre-registration / $475.00 onsite

 

Environmental Monitoring Program

Course Description:

An environmental monitoring program allows for proper identification, management and verification of manufacturing and environmental controls, including microbiological hazards and allergens. This course addresses the design of a robust environmental monitoring program including; mapping and sampling, differences between wet vs. dry facilities, GFSI recognized allergen validation criteria, selection for Listeria and Salmonella, as well as EMP corrective action management—fostering continuous improvement.

Pre-requisites: None

Course Objectives: The learning outcomes for this one-day course include:

  • Microbiological hazards and allergen validation
  • Sampling techniques including location, frequency, target organisms, and data management
  • Maintenance and management of an effective environmental monitoring program

Instructor: Dr. Douglas Marshall, Chief Scientific Officer, Eurofins Microbiology

Date: Monday, November 6, 2017

Time: 8am-5pm

Cost: $375.00 pre-registration / $475.00 onsite

 

SQF Quality Systems for Manufacturing (2-Day Course)

Course Description:

The SQF Quality Systems Course explains how to go beyond simply managing the quality of your product and focus instead on the larger goal of creating a culture of quality within the business.  

This course is intended for quality, technical and managerial staff working in food manufacturing who seeks to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code.

Pre-requisites:

Candidates must have successfully completed examinable HACCP training, and either Implementing SQF Systems training (minimum: edition 7), or Auditing SQF Systems/Lead SQF Auditor training (minimum: edition 7).

Course Objectives:

The learning outcomes for this two-day course include:

  • An understanding of the link between product quality and quality management principles;
  • Explain the product quality parameters within a food industry sector or facility;
  • Apply the HACCP method to monitor and control quality parameters;
  • Understand and apply the ‘cost of quality’ model within a facility;
  • Apply the PDCA cycle to improve quality outcomes;
  • Understand how quality management principles impact on product quality and productivity;
  • Apply and improve quality management principles within a facility.

Instructor: Bill McBride, Principal and Managing Director, Foodlink Management Services

Date: Sunday, November 5 and Monday, November 6, 2017

Time: 8am-5pm

Cost: $675.00 pre-registration / $775.00 onsite

 

Implementing the SQF Retail Code

Course Description:

We are excited to introduce the newest certification from our SQFI family, the Retail Grocery Certification. We have created a certification code developed by Retail Grocers for Retail Grocers!

The SQF Retail/Wholesale Grocery Certification training is a one day training covering the following topics:

  • Certification  process
  • Code Review
  • Food Safety Management System
  • Hazard & Risk Management System
  • Good Retail Practices
  • Auditor Qualifications
  • Audit Process
  • Corporate
  • Franchise
  • Store/Site

The SQF Retail/Wholesale Grocery GFSI Certification is an industry driven initiative of continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. It provides a "Gold Standard" for retailers as a foundation to further food safety initiatives.

Pre-requisites: None

Instructor: TBD

Date: Monday, November 6, 2017

Time: 8am-5pm

Cost: $375.00 pre-registration / $475.00 onsite

 

Food Safety Preventive Controls Alliance – Preventive Controls for Human Food Training (PCQI  Training) (2-Day Course)

Course Description: 

An important FSMA requirement is for every processing facility to have a trained resource person or “Preventive Controls Qualified Individual (PCQI)“, who has completed a FDA recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA.   The attendee who has successfully completed this course in the development and application of risk-based preventive controls will be trained to oversee the implementation of the facility’s food safety plan and other key tasks.

Course Goal:  Upon successful completion of the course, participants will receive their official FSPCA Preventive Controls Qualified Individual certificate from the International Food Protection Training Institute (IFPTI).

Prerequisite:  Due to the shorter duration, this course is designed for participants with experience in food safety and who are currently SQF Practitioners or Auditors.

Date: Sunday, November 5 and Monday, November 6, 2017

Time: 7:30 am - 6:00 pm

Instructor:
Ashley Eisenbeiser, Director, Food and Product Safety Programs, Food Marketing Institute

Cost:  $675.00 per person  (includes course materials, certificate of completion and lunch each day) - pre-registration only
 

GFCP (Gluten Free Certification Program) Training for Auditors and Consultants

SQFI in conjunction with the Allergen Control Group (ACG) is pleased to provide an opportunity for interested auditors to achieve approved auditor certification at the SQF Conference

The Gluten-Free Certification Program (GFCP) is a management system and facility certification used by ingredient and processing manufacturers to demonstrate their commitment to the implementation of responsible practices, related to the safe and reliable production of gluten-free foods.

GFCP is endorsed by the Beyond Celiac (formerly the National Foundation for Celiac Awareness) in the USA and the Canadian Celiac Association. GFCP standard is an incremental core set of fundamental operating requirements that provide a facility with the preventative gluten management systems needed to demonstrate a commitment to gluten controls and social compliance. Successfully, implementing these requirements ensures the facility have the tools in place to meet or exceed regulatory outcomes and avoid dependency on random end-product testing.

Course Description:

The objective of this course is to provide the food industry and internal auditors with the knowledge about the ANAB Accredited Gluten-Free Certification Program, Standard Policies and Procedures, as a necessary step for a facility to successfully complete a third-party audit. The course is based on the auditing methodology documented in ISO 17021 and the technical skills necessary to train and implement the GFCP standards.  A Certificate of Attendance will be issued indicating the participant has completed GFCP Industry Training as one of the competencies recommended to acquire a GFCP Certificate of Recognition for the facility and or becoming an approved GFCP auditor.  Retailers, consultants and supplier organizations are also welcome to attend this training, to learn about the GFCP Standard and how the auditor will audit in the standard. 

Pre-Requisites:

Although there are no set requirements to sit for this course, there are specific pre-requisite competencies in order to become a certified GFCP approved auditor. 

The goals of this one-day course are:

  1. Gain a clear understanding of the GFCP standard.
  2. Comprehend the requirements to be an approved GFCP internal or third-party Auditor
  3. Learn the GFCP Standard Certification Assessment Requirements

Instructors: 

Oscar Camacho, President Superior Food Safety Inc., SQF License Training Center & SQF Certified Consultant – High Risk and SQF Certified Trainer                                                   
Paul Valder, President, Allergen Control Group Inc.

Date: Monday, November 6, 2017

Time: 7:00 am – 5:00 pm

Cost:  USD $375.00 per person  (includes course materials and lunch)