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December 16, 2021 @ 8:00 am - December 17, 2021 @ 4:30 pm
This course is designed to provide participants with a comprehensive understanding and knowledge of the Safe Quality Food Program and the SQF Code requirements for growing and farming operations as well as processing and manufacturing operations.
The SQF Code requires a Supplier review their SQF system at least annually and make changes where appropriate. Moving through the three levels of certification also encourages continuous improvement of a Suppliers management of food safety and quality.
• Provide an in depth understanding of the SQF Code
• Instruct how quality management systems are implemented
• Cultivate a cognizance of how to conduct internal audits per SQF standards
This course is designed for Managers and Supervisors assigned the responsibility to operate in a capacity of SQF Practitioner. Students should have a general understanding of at least one sector of the food industry from agriculture, manufacturing or warehouse/distribution.
Ability to read, write and speak Basic English and/or Spanish. Basic HACCP Certification is recommended though not required.
2-day class (16 hrs. total)
This course is interactive and is based on adult learning theory and it includes presentations, demonstrations, activities, exercises, multi-media tools, and a hands-on evaluation. The exercises are customizable to address specific requirements for your organization.
There will be a pre-assessment before the start of training and a post assessment and a student evaluation at the end of training. Food Safety & Quality Systems, LLC will also issue a training engagement report after the completion of training with assessment, evaluation, attendance, and instructor information.
This course will be delivered by a highly skilled, certified trainer with real world experience in development and implementation of SQF programming.
Part 1: Introduction to SQF
Part 2: Preparing for SQF Certification: Introduction to the SQF Code
Part 3: The SQF Certification Process
Part 4: The SQF Food Safety Plan
Part 5: SQF System Elements
Part 6: Good Manufacturing Practices for Processing of Food Products