A one-day course with focus on senior leadership and management teams and what SQF can do for them and what they need to do for SQF to implement it

A two-day course that focuses on cleaning the food safety hazards and the food quality threats off of the equipment and facility, the steps on doing that effectively, the chemicals to use (cleaners and sanitizers) and how to establish the program and maintain it more effectively and efficiently.  There is a minimal discussion on monitoring the environment for sanitation purposes.  Please contact us for more details

A one-day course on how to establish a Hazard Analysis and Critical Control Point system and to ensure it is managed effectively to protect the food safety of the products being processed, packed, stored or handled at a facility. The course covers the basic hazards for food safety and ow to perform a hazard analysis to establish a food safety plan using the HACCP approach. This course is NOT a certified course through the International HACCP Alliance.  There is a two day course that meets the Alliance requirements available soon. Please contact us for more details.

A one-day course to help senior management or crisis management team members understand their requirements and best practices for before, during and after a crisis affects a facility.  The course covers how to create and maintain a crisis management plan or business continuity plan to get operations back to normal as quickly as possible after an event.  The course includes a table top exercise where the team works through a real-life scenario to help them address many items they may not have thought about before. The exercise can be counted as a test for the GFSI audit if performed on site and properly documented.

A one-day course to help senior leadership and food defense coordinators to better understand their requirements (FSMA) and best practices in the industry to protect against intentional contamination and sabotage.  The course covers how to establish a food defense plan, how to protect the plan, how to perform an effective vulnerability assessment and how to maintain a food defense working culture.  It also has a table top exercise where the team works through a real-life scenario to help the team address those issues that could happen in a real-life food defense event (those things the team probably has not thought of before). The exercise can be counted as a test for the GFSI audit if performed on site and properly documented.

This is a two-day course to learn about the various allergens in foods and the best practices to manage them in a food environment from Research and Development processes to receiving, storing, batching and weighing, blending and processing, cooking, cooling and freezing, packing and labeling.  The course covers the various controls that will help ensure a company does not have a significant risk for an undeclared allergen through ineffective cleaning, or other cross contact issues.

This two-day course covers food industry best practices for monitoring the food environment for pathogens, spoilage organisms, chemicals such as allergens and other physical food safety issues.  Class exercises focus on establishing the Environmental Monitoring Program (EMP), determining the thresholds for actions, the appropriate actions to take, how to interpret and report the findings and to effectively manage the environment as an early warning system so your customers and consumers are not your warning system. The course will provide ways for the leadership to know the environment is under control which helps them sleep better at night.

This two-day course helps companies learn how to utilize the HACCP method to create, manage and document their food quality system to meet the Safe, Quality Food level 3 system.  The class exercises use a company’s own processes and products in the learning process which helps them get a start on their new HACCP based food quality system for level 3 SQF audits.

This two-day course helps companies internal audit teams determine their criteria to use for their internal audit, the internal audit protocols following the ISO 19011:2011 standard, to establish their internal audit system and to manage it effectively.  The course, if held at a site, has exercises for the team to actually perform a mini internal audit on the site while the students learn how to apply the concepts they have learned in the class. Students will learn how to gather data from multiple sources, interpret that data, apply risk based thinking skills to determine a risk to the product or process, and to communicate the risk and findings to those not at the audit. The course also covers how to establish an internal auditor evaluation system and to ensure the internal audit process has a continuous improvement process established.  Students will learn about establishing internal audit company objectives and to be able to measure them to see the effectiveness of movement towards company goals (business metrics and working cultures). 

This one-day course focuses on the protocols for auditing suppliers food safety and quality systems and to apply the findings on the supplier approval process and to establish an effective supplier program with a risk based approach.