This course provides a look into Safe Quality Foods, what it is, and how this scheme relates to quality management systems and food safety regulations. This course walks participants through SQF requirements, the initial certification process, and maintaining certification. Participants work with an example food manufacturing facility where SQF is being implemented and evaluate the impacts of that system. By the end of the course students should have a basic understanding of what SQF is; How internal audits and SQF audits reveal evidence of compliance and provide proof to regulators and buyers that they have robust safety and quality programs.
Food and beverage quality assurance professionals, production staff, document control, doc review, safety supervisors, regulatory affairs personnel, auditors, and anyone involved in implementing or managing food and beverage production.
- SQF introduction and benefits
- Regulatory considerations
- SQF Food Safety and Quality Code
- Getting and Maintaining Certification
- SQF Audits & Internal audits
- System elements
Students will...
- Understand what Safe Quality Foods is and how it fits within the global scheme alongside global regulations and those within the US
- Walk through the initial certification, audit cycle, internal audits, and interviewing skills
- Discuss what the different modules and requirements
- Learn what they might experience during an audit
Group exercises include:
- Introductory Exercise: Get to know one another
- SQF Overview Exercise: Answer the questions about the infographic that outlines how SQF is related to global food safety and quality organizations, risk management systems, quality management systems, and regulations
- Getting and Maintaining Certification: After walking through the flow chart, review with trivia questions
- SQF System Elements: After walking through chip’s system, evaluate what is going well and where they can improve. Fill in parts of an audit report.
- Internal Auditing: Practice interview skills
Delivered online with a live instructor at a scheduled date and time.
Intermediate
