2018 SQF International Conference

PRE-CONFERENCE TRAINING 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.

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:

2019 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 new training and upcoming 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

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

Date: Monday, October 22, 2018

Time: 8:00 am-1:00 pm

Cost: $200.00 pre-registration/ $300.00 onsite


Advanced SQF Practitioner

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.

Course  Instructors:

Tatiana Lorca, Senior Manager, Food Safety Education and Training, Ecolab
Matthew Poore, Matthew Poore Leadership Group

DatesSunday, October 21 and Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost:  $675.00 pre-registration / $775.00 onsite


Environmental Monitoring for Manufacturing Plants

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:

  • Validation of microbiological hazards and allergens
  • Sampling techniques including location, frequency, target organisms, and data management
  • Maintenance and management of an effective environmental monitoring program

InstructorTBD

Dates: Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost: $375.00 pre-registration / $475.00 onsite


Allergen Labeling Plans to Reduce the Risk of Product Recalls

Course Description:

What are the most common reasons for recalls? What can customers, manufacturers, and suppliers do to prevent these issues? Lack of training surrounding labeling requirements has had a profound effect on the food industry. Attendees will leave with the knowledge on how to reduce your risk of a food recall due to mislabeling and undeclared allergens.

Pre-requisites: None

Course Objectives:

  • Educate participants on FDA, USDA and regulatory requirements concerning food labeling.
  • Understand effective methods for research and development, supplier approval, label control, formulation, and sanitation to ensure accurate labeling.
  • Address food safety and quality implications and their effect upon finished product specifications.

Instructor: Ami Akins, Merieux NutriSciences and Dina Dashti, Merieux NutriSciences

Date: Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost: $375.00 pre-registration / $475.00 onsite


Overcoming the Top 5 Challenges in HACCP Plan Development for Packaging: Improving your HACCP Plan

Course Description:

Does your product description include all necessary processing aids and raw materials? Have all steps in your process flow been broken down and included to ensure all potential hazards have been addressed? If a hazard is fully controlled by something in your pre‐operational program, what is your proof?

These are some of the questions to ask when developing and evaluating your HACCP plan.

Learn about the top five challenges in HACCP plan development faced by packaging manufacturers and how you can overcome them in this one‐day program. With a focus on hazard identification, risk assessment, development of your process flow diagram and addressing the potential for CCPs, you will gain the technical knowledge and skills to improve your HACCP plan and avoid common audit non-conformances.

Utilizing group activities and exercises, this training program will benefit long term HACCP programs by providing a fresh look at documenting HACCP, as well as, assisting companies new to HACCP to avoid mistakes as they implement their program

Pre-requisites: None

Course Objectives:

At the end of the program, you will be able to:

  • Assess your product descriptions for key information often overlooked i.e. processing aids and raw materials.
  • Construct and verify a process flow diagram.
  • Identify hazards, including potential cross contamination points, and assess risk.
  • Discuss documentation required to demonstrate that a hazard is fully controlled by a preoperational program.
  • Assess your HACCP plan for any improvements required, i.e., does your CCP Plan clearly define monitoring schedule, deviation controls and criteria to reject product.

Instructor: Karen Leacock-Bingham, Sr. Project Manager-Food Safety & Quality Services, NSF International

Date: Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost: $375.00 pre-registration / $475.00 onsite


Strategies for Food Fraud Prevention 

Course Description:

The term food fraud has been a topic of tall interest recently. This has been largely brought into focus by the Global Food Safety Initiative (GFSI) which has released their new benchmarking requirements document emphasizing the importance of having a finely honed food fraud mitigation plan. With this new focus, all GFSI benchmarked Certified Program Owners have added food fraud vulnerability assessments and mitigation plans into their certification standards.

Diving deeper into the meaning of food fraud, experts define it as deliberate and intentional substitution, addition, misrepresentation of food, or misleading statements made about a product for economic gain that could impact consumer health.

There are two parts to controlling food fraud in any food safety management systems which are 1.) vulnerability assessment and 2.) the mitigation plan. The vulnerability assessment identifies potential risk from your ingredients that could infiltrate your systems. The mitigation plan then puts out a plan to regulate the risk and reduce it. 

Pre-requisites: None

Course Objectives: 

  • Understand the various categories of food fraud.
  • Assess your supply chain to identify potential threats.
  • Evaluate internal procedures to recognize where threats could occur.
  • Develop a plan to mitigate supply chain and internal threats.
  • Reexamine plans to anticipate new threats and identify gaps.

Instructor: Gary Smith, Director – Food Safety Services, Eurofins

Date: Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost: $375.00 pre-registration / $475.00 onsite


Spanish – Internal Audit Plan Development 

Course Description:

Continuous improvement of the food safety systems is imperative for brand integrity and customer approval. A solid internal audit program assures verification of the food safety system and drives process improvement. Join a representative from a licensed SQF training center as they provide an overview of the fundamentals of auditing principles, the establishment of food safety program KPIs, and how to develop and implement an effective internal audit program.

Pre-requisites: None

Course Objectives:

The learning outcomes include:

  • Introduction to Auditing Principles
  • Review of SQF Food Safety Code Requirements for Internal Audit Program
  • Development of the Audit Plan Based on Best Practices
  • Interpretation of Audit Results and Management of Corrective Actions
  • Establishment a Process for Continual Process Improvement

Instructor: José Sabal, Sabal Food Safety Consulting

Date: Monday, October 22, 2018

Time: 8:00 am-5:00 pm

Cost: $375.00 pre-registration / $475.00 onsite


Foreign Supplier Verification (FSVP) Training

Course Description:

The Foreign Supplier Verification (FSVP) Training was developed by the Food Safety Preventive Controls Alliance (FSPCA). This course is designed to help you understand and comply with the FSVP rule and was developed by experts from industry, academia and regulatory, with consultation from FDA.  The course will provide participants with an understanding of the requirements of the FSMA FSVP rule for importers of food for humans and animals.

Instructor: Hilary Thesmar, Ashley Eisenbeiser, Food Marketing Institute

Date: Sunday, October 21 and Monday, October 22, 2018

Time: Monday 8:00 a.m. - 5:00 p.m. | Tuesday 8:00 a.m.- 1:00 p.m.

Cost: $675 pre-registration / $775 onsite