SQF Quality Systems for Manufacturing

Central Time
15 Dec 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.

7:45 am Registration Begins
8:00 am

Session 1

Course Introduction

Introductions and Learning Outcomes

Session 2 Determining Quality Parameters
Session 3 Measuring and Controlling Quality using the HACCP method

Lunch

Session 4 Process Control in the SQF Quality Code
Session 5 The SQF Quality Code – what the auditor is looking for
5:00 pm Course Adjourns
Price Qty*
Course Registration show details + $450.00 (USD)  

  • April 10, 2020
    8:00 am - 5:00 pm

In 2018 SQFI introduced the SQF Quality Code as part of the edition 8 suite of SQF standards. The SQF Quality Code incorporates the quality management principles necessary to achieve customer requirements and continuously improve quality and productivity.

This one-day 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. The course will address the impact of quality parameters on the site’s product and operation, assist sites in understanding how the SQF Quality Code aligns with food safety and allow learners to apply quality tools and techniques to implementation of the SQF Quality Code.

Pre-requisites: Candidates must have successfully completed a HACCP training course meeting the SQFI definition, and either Implementing SQF Systems training or Auditing SQF Systems/Lead SQF Auditor training.

Course Objectives:

This course will help learners to:

  • Explain the product quality parameters within the food industry sector or site;
  • Apply the HACCP method to identify significant quality threats and how to monitor and control them;
  • Understand the use and application of quality measurement tools; and
  • Apply the PDCA cycle to improve quality outcomes.

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 20.

Location

Venue:  

Address:
7101 Chestnut Street, Rosemont, Illinois, 60018

Registration Item

Course Fee: $450.00 (USD)

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

Residence Inn by Marriott Chicago O'Hare
7101 Chestnut Street
Rosemont, IL 60018
847-375-9000
Mérieux NutriSciences Room Rate: $144.00 per night

Event Contact

When
  • Friday April 10th, 2020
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Merieux NutriSciences

312-938-5351