Training Classes

Learn from our Technical Experts 

Take advantage of the pre-conference training classes offered each year at the SQF Conference. Classes are offered for an additional fee. Classes are also offered at the “Training Only” rate without registering for the full SQF Conference. 

PLEASE NOTE:

  • Classes generally sell out in advance of the event, so early registration is advised. 
  • A maximum of 30 students per class
  • SQFI reserves the right to cancel a class due to low registration. In the event of cancellation, students may select a different class or request a full refund.  
  • The Training Only ($150 surcharge) registration category and the training course must be selected at checkout for individuals NOT attending the full SQF Conference. 
  • Training course registration is limited to one per individual 

2020 SQF Professional Update
Advanced SQF Practitioner
The SQF Quality Code and Measuring Quality Through Process Control (SPC)
Strategies for Food Fraud Prevention
Environmental Monitoring for Manufacturing Plants
Building Your Food Safety Culture
Life Beyond the Fishbone Diagram

2020 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, but anyone is welcome to participate. Always informative about the SQF Program and presented by a member of SQFI’s technical team, this year’s update covers details on the SQF Code, edition 9, current results from the Compliance and Integrity Programs, a GFSI update including a benchmarking status report, a summary of training initiatives and peek at 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 how 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, SQF

Date: Monday, October 26, 2020

Time: 8am-2pm

Cost: $325

Advanced SQF Practitioner (2-Day Course)

Course Description:

The two-day Advanced SQF Practitioner course is an activity-based course designed for the current SQF practitioner who is seeking further education on how to improve their company’s SQF System. The Advanced SQF Practitioner course provides the tools needed to improve and advance the food safety system at the site 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/ re-certification process as the designated SQF practitioner.  
  2. Successfully completed a 2-day HACCP training class.  
  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:
Dr. Tatiana Lorca, RD&E Food Safety & Quality Program Leader, Global Food & Beverage, Ecolab, Inc.  
Matthew Poore, Principle, Matthew Poore Leadership Group

Dates: Sunday, October 25 and Monday, October 26, 2020 

Time: 8am-5pm

Cost: $850

The SQF Quality Code and Measuring Quality Through Process Control (SPC) 

Course Description

The SQF Quality Code is only quality certification designed specifically for the food industry.  Brand owners depend on it to measure and certify their products and sites in meeting product specifications.  The SQF Quality Code incorporates the quality management principles necessary to achieve customer requirements and continuously improve quality and productivity. 

This two-day course is ideal anyone practicing or managing the quality program at their site such as SQF food safety/quality practitioners or SQF quality auditors, but who need to understand how to apply quality tools in the implementation of the SQF Quality Code and meeting customer requirements. The course will address the impact of quality parameters on the site’s product and operation, assist sites in understanding how the SQF Quality Code aligns with food safety and allow learners to apply quality tools and techniques such as statistical process control, process capability, pareto charts, etc.  Measurement and application to specification and quality control points will ensure quality products are being made on a consistent basis in a cost-effective manner. 

Pre-requisite:

Candidates must have successfully completed a HACCP training course meeting the SQFI definition.  

Course Objectives:

This course will help learners to: 

  • Identify product quality parameters associated with the products they make or evaluate; 
  • Apply the HACCP method to identify significant quality threats within the Quality Plan and how to monitor and control them; 
  • Understand the use and application of quality measurement and process control tools to meeting product specifications; and 
  • Apply a quality management approach to improve quality outcomes. 

Instructor: Frank Schreurs, SQFI Technical Team, SQFI

Date: Sunday, October 25 and Monday, October 26, 2020 

Time: 8am-5pm

Cost: $850

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: Gordon Hayburn, Vice President – Food Safety & Quality, Trophy Foods Inc. 

Date: Monday, October 26, 2020 

Time: 8am-5pm

Cost: $425

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

Instructor: Jeff Lucas, Sr. Director Technical Services, Merieux NutriSciences

Date: Monday, October 26, 2020

Time: 8am-5pm

Cost: $425

Building Your Food Safety Culture  

Description:

When people choose to do something because they believe it is the right thing to do – even if it takes longer or interferes with their other duties – you know you are building a strong food safety culture. 

Culture starts at the top, with senior management setting the tone and determining food safety objectives and goals. Senior management’s leadership in setting expectations, and an accountability mindset and approach to food safety, is vital to achieving and sustaining a robust food safety culture. 

The oversight of your food safety culture program is a new requirement for SQF Edition 9.  SQFI recognizes that food safety culture is a key factor to achieving ongoing food safety success and to a better organizational culture overall.  During this training program, you will gain an understanding of the new food safety culture practices required by SQF Ed 9, learn about the key elements that contribute to a robust food safety culture and begin the process of culture change for sustained food safety success. 
 

What You’ll Do:

Use a food safety culture assessment to: 

  • Evaluate your current food safety culture 
  • Prioritize areas for improvement 
  • Identify potential key performance indicators (KPIs) to measure and improve your food safety culture 
  • Begin developing an action plan for your facility 

Pre-Requisites

None

Course Objectives: 

  • Discuss the importance of organizational culture and influence on food safety.  
  • Explain the new requirements for a food safety culture program as required by SQF Code, Ed. 9. 
  • Outline methods for measuring and strengthening your company’s food safety culture. 
  • Apply safety culture best practices within your organization. 

Instructor: Jennifer McCreary NSF International, Training and Education Services

Date: Monday, October 26, 2020

Time: 8am-5pm

Cost: $425

Life Beyond the Fishbone Diagram 

Course Description:

Do you feel as if your problem-solving process could use a make-over?  Are you stuck in a rut, using the same tools to approach all problems? Attend this session to get acquainted with problem- solving tools that go beyond the fishbone diagram and 5 Whys. Learn how to prioritize problems, understand the issue, get to the root cause of the problem and eliminate it.  Discuss solutions for improved implementation and reoccurrence prevention, discover a variety of useful problem-solving tools and be exposed to real-life situations where they can be implemented. 

Pre-Requisites

Participants should have a basic understanding of a problem-solving process. 

Course Objectives:

  1. Understand the SQF requirements for corrective and preventative actions and how they relate to the basic problem-solving process. 
  2. Introduce participants to a range of problem-solving tools used in all steps of the problem-solving process. 
  3. Identify the tools best suited to solve a variety of problems that participants may encounter. 

Instructor: Tammie Van Buren, Compliance Manager, SQFI

Date: Monday, October 26, 2020

Time: 8am-5pm

Cost: $425