Implementing SQF Systems – Manufacturing

Central Time
21 May 2019
Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.
Implementing SQF Food Safety Systems 8.0 Course Agenda
Day 1: 8:00 AM to 5:00 PM
Registration/Administration/Course Introduction Registration begins at 7:30 am
Session 1 Introduction to SQF
Session 2 Preparing for SQF Certification
LUNCH
Session 3 SQF Certification Process
Session 4 Food Safety Plans
Day 2: 8:00 AM to 5:00 PM
Session 5 SQF Systems Elements
LUNCH
Session 6 Food Safety Fundamentals
  • April 11, 2019 - April 12, 2019
    8:00 am - 5:00 pm

This course provides participants with the basics to become a SQF practitioner for the Food Safety Code for Manufacturing. The training course is designed to provide participants with an understanding of the SQF Code.

Course Objectives:

  • Promote an understanding of the SQF Food Safety Code
  • Create a knowledge base to facilitate the successful implementation and maintenance of an SQF Food Safety System.
  • Show how a HACCP-based approach manages food safety  and quality hazards in an operation.

Mérieux NutriSciences is an official licensed SQF Institute Training Center.

Location

Venue:  

Address:
233 N. Michigan Avenue, Suite 800, Chicago, Illinois, 60601, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Tedd Wittenbrink
Tedd Wittenbrink
TECHNICAL DIRECTOR

Mr. Tedd Wittenbrink as a Vice President at Randolph Associates has more than 30 years of food industry experience in the areas of Quality Assurance, Food Safety, Product Quality and Specialized Training. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Tedd has assisted clients in the areas of HACCP Plan Development, HACCP Certification Training, SQF Implementation Training, Process Troubleshooting, Food Safety Program Development and Quality Assurance Programs.

Hotel

Event Contact

When
  • Thursday April 11th, 2019 - Friday April 12th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351