Implementing SQF Systems (Virtual Course)

Central Time
6 May 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.

Day 1: 10am – 2:30pm CST

•        Welcome, Housekeeping, Introductions
•        Course Objectives and Agenda
•        Prepare: Overview of the SQF Certification Program
•        Section 1: Foundations
•        Day 1 Summary

Day 2: 10am – 2:30pm CST

•        Day 1 Review
•        Section 2: System Elements
•        Day 2 Summary

Day 3: 10am – 2:30pm CST

•        Day 2 Review
•        Section 3: Good Industry Practices
•        Day 3 Summary

Day 4: 10am – 2:30pm CST

•        Section 4: Part A
•        Section 5: Next Steps
•        Course Summary
•        SQF Practice Test
•        End of Course Survey

  • May 17, 2021 - May 20, 2021
    10:00 am - 2:30 pm

This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.

It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience’s online HACCP course.

Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded.

Requirements:

  • Computer with camera and microphone 
  • Strong internet connection

For questions, contact techservices.na@mxns.com

Registration Item

Course Fee: $849.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Ami Jo Akins
Ami Jo Akins
ASSOCIATE/ TRAINER
MÉRIEUX NUTRISCIENCES

Ami has over twelve years’ experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is very knowledgeable in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. She received her B. S. degree in Food and Nutrition Science from Indiana University of Pennsylvania.

Robert
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

When
  • Monday May 17th, 2021 - Thursday May 20th, 2021
    10:00 am - 2:30 pm