Implementing SQF Systems – Manufacturing (Virtual Course)

Central Time
23 Jan 2021

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.


  • February 8, 2021 - February 11, 2021
    10:00 am - 2:30 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.

This course will be presented over four consecutive days. Please see the schedule below:

  • February 8, 2021: 11 am – 3:30 pm Eastern
  • February 9, 2021: 11 am – 3:30 pm Eastern
  • February 10, 2021: 11 am – 3:30 pm Eastern
  • February 11, 2021: 11 am – 3:30 pm Eastern

Participants must attend and participate in all four days in order to receive their training certificate.

Prerequisites: Participants must have taken and completed a HACCP course prior to taking this course. Please send a copy of your certificate to margaret.ciaccio@mxns.com upon enrollment. If you need to take a HACCP course, one is available on this website. Click here for Mérieux NutriScience’s online HACCP course.

Registration Item

Course Fee: $795.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Robert "Bud" Moore
Robert "Bud" Moore
TECHNICAL DIRECTOR

Budd has more than 30 years of management experience in the food industry. He has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Unilever (Quest International, food culture/enzyme division), State of Florida Division of Food Safety, Bureau of Dairy, Publix Grocery Stores (Lakeland, Dairy Plant). During his career, he has held positions of NCIMS State of Florida Rating Officer (SRO), NCIMS State of Florida Sample Surveillance Officer (SSO), QC Manager.

Troubleshooting, Food Safety Program Development and Quality Assurance Programs. Manufacturing Sanitation (investigating product contamination). As a SRO Bud conducted plan review for all permitted facilities before construction to determine PMO compliance.

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
  • Monday February 8th, 2021 - Thursday February 11th, 2021
    10:00 am - 2:30 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences