Safe Quality Foods (SQF) Workshop
Implementing SQF Systems
May 21 - 22, 2014
This 2-day workshop will deliver important new information useful to both newcomers to Safe Quality Foods (SQF) as well as SQF-experienced individuals. This new information will result from an in-depth review of the recently finalized 7th Edition of the SQF Codex, giving participants the operational knowledge to either build a new SQF written program or successfully convert an existing SQF written program to conform to the new 7th Edition. All SQF Certification audits conducted after July 1, 2012 will be based on the 7th Edition only. Any existing written SQF programs based on the old 6th Edition without being updated could result in loss of SQF certification. An experienced SQF trainer will guide you through the SQF requirements through a combination of lectures and practical exercises to address. Each class is limited to a maximum of 30 participants to assure that each student receives individual attention. The course will prepare the participants to take the official Implementing SQF Systems Exam online examination. Upon completion of the online exam, Certificates of Attainment will be issued by SQFI. All attendees should have training in the application of HACCP programs prior to participating in this SQF Workshop.
It is required that each food processing plant that is SQF Certified or moving toward SQF certification needs to have at least one designated SQF Practitioner on site (preferable three to cover vacations, sick leaves, etc.) The Utah State SQF Workshop utilizes a trainer with extensive practical experience working with all types of food processors to develop strong, practical written SQF programs resulting in plant certification or recertification.
Who Should Attend?
- Food processing corporate and plant staff with little or no SQF training or experience
- Food processing corporate plant staff with responsibilities for updating existing SQF programs to the new 7th Edition.
- Designed for those seeking to gain in-depth knowledge of the SQF Program.
Suggested Course Prerequisite
It is recommended that students have an understanding of HACCP and its application in a food processing or distribution setting prior to taking this course.
- 7th Edition Mechanics including Audit Scoring
- C-1 Implementing SQF Systems
- C-3 Outline of the SQF Program
- C-2 About Quality, Customers & the Cost of Quality
- IM-1 The SQF 2000 Code
- IM-2 Fundamental Requirements
- IM-3 Pre-requisite Programs
- IM-4 SQF Food Safety Plan
- IM-5 SQF Food Quality Plan
- C-4 Auditing & Certification of SQF Systems
- C-5 SQF Audit Checklist
Allen Sayler is the Vice President of Food Safety, Technology & Regulatory Solutions at H. Randolph Associates, Inc. (HRAI). He is staffing the new RAI Washington, DC office located in Woodbridge, Virginia. Sayler was formerly Vice President for Regulatory Affairs & International Standards for the International Dairy Foods Association (IDFA). His dairy career has spanned almost 30 years. He has a B.S. in Biology from the University of Mary in Bismarck, North Dakota, with extensive course work in Civil Engineering. His professional record includes working for the North Dakota Department of Agriculture, the US Food & Drug Administration, the USDA Agricultural Marketing Service, the International Dairy Foods Association, and H. Randolph Associates Inc. Sayler has comprehensive knowledge of dairy production, processing, food safety & quality assurance programs, as well as state and federal regulations, HACCP & SQF systems, product sampling and testing, water and wastewater treatment, and drug residue screening programs. He has extensive experience working on international dairy standards and dairy trade issues.
For a brochure containing information regarding all 2014 Short Courses, Workshops, and Symposia, click here.