The SQF Quality Code incorporates the quality management principles necessary to achieve customer requirements and continuously improve quality and productivity.
This course is ideal for those already familiar with quality management principles, such as SQF quality practitioners or SQF quality auditors, but who need to understand how to apply quality tools in the implementation of the SQF Quality Code.
This course addresses the impact of quality parameters on the site’s product and operation, assists sites in understanding how the SQF Quality Code aligns with the SQF Food Safety Codes in terminology and methodology, and allows attendees to apply quality tools and techniques to the implementation of the SQF Quality Code.
Prerequisites:
- Successfully completed a HACCP training course that meets the SQFI definition.
AND
- Either completed an “Implementing SQF Systems” Course or the “Auditing SQF Systems” Course.
Course Format:
- 1-day class; self-paced.
- Instructor-led: In-person, hybrid, or virtual classroom instruction
- Self-paced.
Course Objectives:
- Explain the product quality parameters within the food industry sector or site.
- Apply the HACCP method to identify significant quality threats and understand how to monitor and control them.
- Understand the use and application of quality measurement tools.
- Apply the PDCA cycle to improve quality outcomes.
This course is designed for the current SQF practitioner seeking further information on how to improve and maintain the site’s SQF system, focusing on using the internal audit program to manage, maintain, and enhance the site’s SQF system; harnessing the corrective action/preventive action process to identify trends and build continuous improvement; communicating with senior management to more fully define the site’s commitment to food safety; and developing and prioritizing key performance indicators to assure continuous improvement of the SQF system.
Prerequisites:
- At least one successful (C-complying rating or higher) SQF certification/ recertification process as a designated SQF practitioner.
- A HACCP training class that includes a final assessment.
- The “Implementing SQF Systems” examination.
Course Format:
- 2-day class.
- Instructor-led: In-person, hybrid, or virtual classroom instruction
Course Objectives:
- Provide the tools practitioners need to use the internal audit program to manage, maintain, and enhance the site’s SQF system.
- Harness the corrective action/preventive action process to identify trends and build continuous improvement.
- Communicate with senior management to fully define the site’s commitment to food safety.
- Develop and prioritize key performance indicators to assure continuous improvement of the SQF system.
The first step to achieving SQF certification is to clearly understand the SQF Food Safety Code.
This course is designed for those individuals, such as SQF practitioners, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety system and its culture of food safety.
With a focus on continuous improvement, practical activities provide attendees with the opportunity to align their existing programs with the SQF Food Safety Code and build an environment where food safety is a top priority.
Prerequisites:
Participants should have already successfully completed an HACCP training course meeting the definition found in the Glossary of the SQF Food Safety Code.
Course Format:
- 16-hour class.
- Instructor-led: In-person, hybrid, or virtual classroom instruction
Course Objectives:
- Improve or align existing food safety programs to reflect the requirements of the SQF Food Safety Code.
- Understand the interconnectedness of the SQF programs and how each contributes to an SQF system supported by a culture of food safety.
- Outline actions to ensure the success of the SQF food safety system.
Food manufacturing companies new to food safety or those with underdeveloped food safety systems will be guided through an exploration of seven foundational programs that, along with their food safety plan, make up the SQF Fundamentals Code. These seven foundational programs are:
- Product specifications
- Facility construction and maintenance
- Sanitation
- Personal hygiene and cross-contamination
- Approved suppliers
- Product identification and traceability
- Internal audit plan
Prerequisites: Completion of a HACCP or PCQI class is not required but is highly recommended.
Course Format:
- 1½-day class; self-paced.
- Instructor-led: In-person, hybrid, or virtual classroom instruction
- Self-paced.
Course Objectives:
- Understand the aim of the SQF fundamentals program.
- Understand the aim of the SQF program and the steps to certification.
- Prepare raw and packaging materials specifications.
- Develop finished product specifications.
- Identify and rank ingredient and materials suppliers.
- Develop criteria to approve suppliers.
- Prevent the contamination of products from the premises.
- Identify how equipment can be a source of product contamination.
