The first step in achieving SQF certification is to clearly understand the SQF Code Edition 8 requirements. The Implementing SQF Systems Practitioner training course helps you understand the Code so you can implement an effective system. This course applies to all sectors of the food industry including primary production through distribution. The class ends with a practice exam to ensure you are prepared for the online exam. Participants will receive a certificate of completion for the course.
Each human food processing facility will require a PCQI to oversee or conduct preparation of the food safety plan, validation of the preventive controls, review of records, and reanalysis of the food safety plan. To become a PCQI, an individual must successfully complete training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized by FDA. This course is the certain way to ensure compliance with the trained qualified individual requirements.
This course will focus on the major changes and updates that have will become effective January 2018 for the SQF Code Version 8.0. The content is intended for facilities that are SQF certified and are maintaining their SQF food safety program standards. Current Practitioners have the opportunity to learn about all the changes and updates in the 8.0 Edition. Plant personnel and Management have an opportunity to attend an Overview of the Food Safety Fundamentals and the Manufacturing Code requirements.
This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement an HACCP system to meet customer and regulatory requirements. This course meets the formal HACCP training requirements for SQF, BRC, IFS, FSSC 22000 and all other food safety standards and is accredited by the International HACCP Alliance. Participants will receive a certificate of completion for the course.
Learn how a focused management system can facilitate both food safety and quality. Is quality considered less important than food safety? Is there an overlap? Understanding how to manage both safety and quality is essential to industry professionals with limited resources. This new 2-day course has been developed by SQFI to help participants clarify the relationship between safety and quality. It forecasts the changes in the SQF edition 8 with respect to Food Quality Plans.