Implementing SQF Systems

$799.00

Offered May 25-26, 2021

8:30 AM – 5:00 PM US Central Time each day
Implementing SQF (Safe Quality Food) Systems is a training course designed to enable participants to fully understand the SQF Code requirements, with the intent of implementing and maintaining an SQF System.

The course is taught in a virtual classroom over two days, with opportunities for interaction with the instructor. The enrollment will be limited in number to allow for student learning.

FoodChain ID is a licensed SQF Training Center.

Description

Implementing Safe Quality Food (SQF) Systems training course is designed to enable participants to fully understand the SQF Code requirements, with the intent of implementing and maintaining an SQF System.

Implementing SQF Systems training course goals are to:

  • promote an understanding of the SQF Code
  • create a knowledge base to facilitate the successful implementation of an SQF System
  • show how a HACCP-based approach manages food safety and quality hazards in an operation

 

As a licensed Safe Quality Food (SQF) training center, FoodChain ID experts provide the knowledge needed to apply the SQF code within your business.

Intended Audience:

Food safety managers, food safety auditors, quality assurance teams, regulatory affairs personnel and supervisors. The class provides a solid foundation for any team member interested in implementing the SQF food safety quality management system or becoming a SQF practitioner.

Content Overview:

Implementing SQF Systems – Primary Production, Manufacturing, Distribution, Food Packaging and Retail. An exam is offered at the end of the course to test knowledge learned.

Participant Certificate:

A certificate of attendance will be provided by FoodChain ID for those participants who attend and participate in the full training course.

Instructor:

Gary Smith is the Vice President of Food Safety at FoodChain ID. Gary has an extensive list of professional certifications and industry memberships: Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, member of the Accreditation task force and Guidance document working group, member of the GFSI and member of the Technical Advisory Committee for SQFI. Previous committee work includes a Council III membership with the Conference for Food Protection.