All About SQF Practitioner Training & Requirements

What are the SQF Practitioner Training & Requirements?

The Requirements

SQF 9.0 Food Manufacturing code requires that a food facility have the main Practitioner and a backup Practitioner. The requirements for SQF Practitioners or Specialists are listed below:

  • 2.1.1.4 Senior site management shall designate a primary and substitute practitioner for each site with responsibility and authority to:
    i. Oversee the development, implementation, review, and maintenance of the System;
    ii. Take appropriate action to ensure the integrity of the System; and
    iii. Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the System.
  • 2.1.1.5 The primary and substitute practitioners shall:
    i. Be employed by the site;
    ii. Hold a position of responsibility related to the management of the site’s SQF System;
    iii. Have completed a HACCP training course;
    iv. Be competent to implement and maintain HACCP-based food safety plans; and
    v. Have an understanding of the SQF Food Safety Code: Food Manufacturing and the requirements to implement and maintain an SQF System relevant to the site’s scope of certification.
  • 2.1.2.2 The practitioner(s) shall update senior site management on at least a monthly basis on matters impacting the implementation and maintenance of the SQF System. The updates and management responses shall be documented.

The SQF Practitioner Training 

You can become a specialist by taking an Implementing SQF course or by understanding the current SQF code. An online exam is available to assess your understanding of the current code.

In addition to the SQF understanding, you must also receive SQF practitioner training accredited with HACCP.

It is important that we have the right SQF practitioner training program in place. The training requirements are there, to support the training needs of the Practitioner.

In the next step, you may become a specialist if you are working at the food facility and assigned the responsibility at the facility. You must also be competent in maintaining the HACCP and SQF requirements.

What are the differences between the main and backup Practitioners?

The responsibilities of the main and backup specialists are basically the same. You will fulfill the above responsibilities. To understand the differences in your responsibilities, you can reference the differences between a QA Manager and a HACCP Coordinator -the responsibilities towards food safety are the same. The differences lie in how the responsibilities are delegated -you may designate selected tasks to the main Practitioner or backup person or take co-responsibilities. This may be very specific to the organization set up.

The backup Practitioner must be ready and prepared towards taking over the main Practitioner roles (in the absence).

The Rationale for having a Backup Specialist 

  • It is unfair to have a single person shoulder the responsibilities of maintaining the Practitioner
  • The specialist is also human and needs time to be off. It is important that the role of Practitioners is taken care of, during the vacation period
  • SQF Continuity -in the event a Practitioner leaves the organization, there will be a competent Practitioner to take over the responsibility

What if I only have one food safety personnel in my organization?

  • You can choose the next most suitable person to be designated as a Practitioner. Bear in mind that the specialist must be
    • An employee at the site
    • Have HACCP Training
    • Competent to maintain SQF program

How can SFPM Consulting help in bringing up my food quality employees up to speed?

We offer

  • Basic food safety management systems that are specific to SQF requirements
  • Monthly support program, to assist program implementation
  • Personnel coaching to be a qualified/competent practitioner

The next step:

  • Designate two Practitioner (Main and backup)
  • Define the role of the specialist
  • Ensure that the specialist is trained on requirements and HACCP requirements.
  • Seek assistance for your program implementation, if needed.
  • Check out our easy-to-use SQF program templates