December 16 @ 8:30 am - December 19 @ 5:00 pm
The objective of this competency-based course is to provide SQF certification-auditor candidates with the foundational knowledge necessary to audit the SQF Food Safety Code. The course is based on the lead auditing principles documented in ISO 19011 and the technical elements of the SQF Food Safety Code.
Participants of this course will be able to explain the steps and components of an SQF food safety certification audit; organize and lead an SQF food safety certification audit; objectively assess a food safety system and determine conformance and non-conformance to the SQF Food Safety Code; write clear and concise objective evidence; respectfully communicate with the auditee and the certification body; appropriately demonstrate the principles of auditing as outlined in ISO 19011; and apply the SQF auditor registration criteria.
A Certificate of Attendance will be issued to those who successfully complete the course requirements.
Course fee is $1,300.00 per person and includes course materials, breakfast, and lunch.
Demonstrated understanding of the HACCP method is required for those planning to attend this training course.
Attendees are not required to have auditing experience prior to attending the course.
** The Auditing SQF Systems course fulfills criterion 18.104.22.168 of the Criteria for SQF Food Safety Auditors, Quality Auditors and Technical Reviewers. This course does NOT meet the requirements for criterion 22.214.171.124 for SQF Quality Auditor registration.
Monday, Tuesday, and Wednesday: 8:30AM – 5:00PM
Thursday: 8:30AM – 3:00PM
Course fee includes course materials, breaks, & lunch.
Hilton Garden Inn Chicago/Oakbrook Terrace
1000 Drury Lane
Oakbrook Terrace, IL 60181
Phone: (630) 941-1177
Fax: (630) 941-1188
All room reservations should be made directly with the hotel. SQFI does not have a room block with the hotel.
Cancellation and Other Policies:
In order to receive a full refund, cancellations must be received via email no later than November 16th, 2019.