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This comprehensive course provides your SQF food safety team with an opportunity to align your existing food safety programs with the SQF Code and empowers your team to ensure food safety is a top priority. This training focuses on continuous improvement with practical hands-on activities that you will be able to apply at your facility.

Implementing SQF Food Safety Code – Edition 9 is recommended for those responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety system as well as SQF practitioners.

This two-day course covers the foundations, system elements, and good industry practices of the SQF Code.

After this course, you will know how to:

  • 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 system

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Completing HACCP training is a requirement in order to understand the course content. Our HACCP Workshop and HACCP Online courses are great options.

If you are attending the seminar virtually, see the technical requirements for accessing the course here.

Agenda

Day 1
9:00 a.m.
Welcome & Housekeeping
9:20
Course Objectives & Agenda
9:25
Introductions
9:45
Overview of the SQF Certification Program
10:30
Break
10:40
Section 1: Foundations
11:50
Lunch
12:50
System Elements
1:50
Session 1: Review
2:20
Section 2: System Elements
(cont.)
3:00
Break
3:10
Section 2: System Elements
(cont.)
5:00
Day 1 Concludes
Day 2
9:00 a.m.
Good Industry Practices
10:40
Break
10:50
Session 2: Review
11:20
Good Industry Practices
(cont.)
12:00
Lunch
1:00
Section 4: Part A
2:00
Section 5: Next Steps
3:00
Break
3:10
Wrap Up
4:00
Course Concludes

We Rank Higher

In a survey by Safe Quality Food Institute (SQFI), our customers ranked AIB International higher on:

  1. Understanding the SQF scheme code
  2. Knowledge and understanding of Good Manufacturing Practices (GMPs) and Good Agricultural Practices (GAPs)
  3. Knowledge and understanding of HACCP and adapted HACCP for pre-farm gate

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