This GFSI (Global Food Safety Initiative) recognized program focuses on the Manufacturing sector (SQF Modules 2 and 11).
This training provides key understanding of the SQF Code Ed. 9 requirements.
Attendees will gain knowledge of the requirements to develop and implement a Food Safety Management System that meets the SQF Code requirements.
Before the course you must have read and reviewed a copy of the SQF Food Safety Code which is available free of charge at https://www.sqfi.com/resource-center/sqf-code-edition-9-downloads/
Pre-requisite: Knowledge of GMPs and formal 16-hour HACCP training
Verification: The trainer will provide an attendance certificate that will have the SQFI logo on it. It will specify that the training was provided on the Ed. 9 of the SQF Food Safety Code.
- Gain understanding of the SQF Code (Ed.) for manufacturing facilities.
- 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.
- Know the process for SQF certification.
Basic SQF Agenda:
- Introduction to SQF
- Certification Process
- SQF Systems Elements (Module 2)
- Good Manufacturing Practices (Module 11)
WHO SHOULD ATTEND:
Food industry managers, supervisors and team members responsible for food safety systems that work in manufacturing facilities that are currently certified or are seeking SQF Certification.
This course is delivered by an approved SQF Trainer.
About the Instructor: Harmeet Dosanjh, instructor is a food safety & quality management system professional with 14 years of experience in food and beverage industry. She develops food safety policies, pre-requisite programs, food safety & quality plans and trainings in order to achieve FSMA and GFSI-BRC standard compliance. She is a BRC Food Safety Lead Auditor and Approved Trainer, and skilled in production management, GMP, HACCP, Root cause analysis, vulnerability assessment, risk assessment, sensory evaluation and continuous improvement. She has worked with USDA-inspected facilities, preparing them for both BRC certification and regulatory compliance. She holds master’s degree in Food Safety, Michigan State University and well versed in U.S, European and China laws & regulations.