SQFI

SQF Trainers

Licensed SQF trainers are an important part of the SQF certification process, providing guidance to those just starting out with the SQF program. SQF trainers are registered with SQFI and employed by a licensed SQF training center to teach SQF courses. The role of the SQF trainer is to impart knowledge to food safety professionals so that they can build, develop, maintain, or improve their facility’s SQF food safety and/or quality plan. SQF trainers must maintain all standards of client focus, integrity, competency, professionalism, and accountability outlined in the Criteria for SQF Trainers. 

The four-hour SQF Professional Update is a requirement for SQF Professionals seeking annual re-registration with the SQF program.

Trainer Requirements and Registration

The SQF Trainer requirements are outlined in the Criteria for SQF Trainers document. The information below is a summary, but for full requirements, please refer to the Criteria for SQF Trainers document.

To effectively facilitate an understanding of the SQF Food Safety and Quality Codes and the implementation of an SQF food safety and quality system, SQF trainers are competent in training adult learners, possess a strong knowledge of the most current version of the SQF Codes, and have extensive real-world industry experience. 
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Requirements

  1. Complete the “Implementing SQF Systems” or “Auditing the SQF Code Requirements” course, edition 9 or later; 
  2. Co-teach at least two (2) “Implementing SQF Systems” courses edition 9 or later witnessed by registered SQF trainer. Details regarding the witness training can be obtained from SQFI or an approved SQF witness trainer; 
  3. Complete the “SQF Trainer Training Microlearning Courses” available by contacting training@sqfi.com; 
  4. Complete HACCP training, as defined above or in the SQF Glossary; 
  5. Have at least 140 hours of technical training experience facilitating food safety training courses. Training experience shall not include witness training conducted in support of qualifying for this credential; 
  6. Demonstrate a minimum of two years’ work experience developing, managing, and maintaining a food safety system involving HACCP or other appropriate risk management systems; 
  7. Be employed by or contracted with at least one SQF training center; and 
  8. Be sponsored by at least one SQF training center and one other person in the food industry with whom they have a business relationship.