This program is designed for food companies to easily, develop and implement SOPs for their SQF program. In 16 lessons, our training provides you with the information you need to develop your own SQF Program. We even provide you with full sets of customizable SQF templates for each module to tailor to your own procedures.
This is both a practical and cost-effective way to develop your own SQF Program at a fraction of the cost of traditional training. Our content and training are developed in collaboration with our Certified SQF Consultant and Certified Food Scientist who applies extensive food industry experience.
Who is this for?
- A food company that is new to SQF
- Food Safety Professionals
- Food Safety Manager who wants to train a back-up SQF Practitioner, but do not have the time to train
Here is your chance to
SQF Program Development
Lesson 1: Management Commitment & Review, Complaint Management
Lesson 2: Product Development & Contract Manufacturer
Lesson 3: Food Legislation, Product Sampling and Analysis
Lesson 4: Non-conforming Product, Product Release & Rework
Lesson 5: Corrective Actions, Verification and Validation
Lesson 6: Product Identification /Traceability
Lesson 8: Allergen Management, Training Program
Lesson 9: Premises and Building Construction
Lesson 10: Ventilation, Equipment and Utensils
Lesson 11: Repairs and Maintenance, Calibration
Lesson 12: Pest Prevention, Water, Ice and Gas
Lesson 13: Cleaning and Sanitation
Lesson14: Personnel Hygiene and Welfare
Lesson 15: High-Risk Processes, Thawing and Control of Foreign Materials
Lesson 16: Storage and Transportation, Waste Management
Price Comparison (Per Attendees)
SQF template | USD $900
Public Masterclass| CAD $1, 000
- Learning how to manage food safety programs
- 8 weeks guided program development classes
Support and guidance throughout the 8-week classes
Time-saving to review SQF program| $ priceless
- Review programs while learning. You come out with usable SOP, tailored to your needs
She is a graduate of the University of British Columbia with a BSc. Food Science with a minor in Commerce. Her work spans a wide range of small and medium-sized food businesses including natural health products, bakeries, desserts, confectionery, fruit juice production, and fresh produce.