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Implementing SQF Systems
September 6, 2022 @ 8:30 am - September 9, 2022 @ 12:30 pm
The Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.
With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.
It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course.
• Improve or align existing food safety programs to reflect the requirements of the SQF Food Safety Code.
• Understand the interconnectedness of the SQF programs and how each contributes to an SQF System supported by a culture of food safety.
• Outline actions to ensure the success of the SQF System.
For those sites preparing for SQF certification or those already certified looking to train up new staff, having a clear understanding of the requirements of the SQF Food Safety Code is a top priority.
With a focus on implementation, the Implementing SQF System course provides attendees the opportunity to align existing food safety programs with SQF Code requirements or improve an existing SQF System with improved knowledge of the Code. Attendees will walk away with an understanding of the interconnectedness of the SQF elements that can help drive continuous improvement of food safety programs.
New food safety practitioner; back up food safety practitioner; anyone wanting to learn how to implement and maintain an SQF System.
16 hours (may vary slightly when held in the virtual classroom or blended format).
This instructor-led course is offered in-person: either in the classroom, the virtual classroom, or a combination of the two.
Attendees work in small peer groups guided by their instructor.