Developing and Implementing HACCP Plans and SQF Systems

This four day course offers training in developing a HACCP program for all types of processing facilities and a detailed knowledge base for the successful implementation of a SQF System. The first two days are devoted to developing a HACCP program and follows CODEX and NACMCF guidelines, is accredited by the International HACCP Alliance and is designed to meet the core HACCP requirements of the GFSI programs. The class concludes with an exam and certificate with seal from the International HACCP Alliance. The remaining two days is the SQF class that will provide a detailed knowledge base for the successful implementation and maintenance of a SQF system. It will include details of the draft Edition 8 of the SQF Code expected to be finalized in March 2017. It will prepare you to meet the SQF Practitioner requirements as defined in the SQF Code.

WHO SHOULD ATTEND
All plant personnel who will be designated as “HACCP trained” under USDA regulations, such as plant management, quality assurance personnel and supervisory staff. And anyone who is preparing to meet the SQF Practitioner requirements as defined in the SQF Code or wanting a detailed knowledge base for the successful implementation and maintenance of a SQF System.

DATE, LOCATION & TIME
March 21-24, 2017,  8AM-5PM EST
Hampton inn Philadelphia International Airport  |  8600 Bartram Avenue  |  Philadelphia, PA 19153

A negotiated rate of $159/night, which includes breakfast, complimentary parking and free high speed internet access is available until February 20, 2017. Please call the hotel to make your reservation, 215-966-1300, and identify yourself with EAGLE Certification Group. Class participants are responsible for payment of their hotel room. The hotel is located 1.5 miles from the Philadelphia International Airport and provides free 24/7 shuttle service.

COSTS
$1,200 USD per person and includes training materials and lunch each day. If three or more persons from the same company register at the same time, a 10% discount is applicable.

INSTRUCTOR – Cathy Crawford
Cathy is President of HACCP Consulting Group and Senior Consultant for Quality Support  Group. Her experience of over 20 years in food manufacturing, consulting, training and  auditing covers a broad range of foods including meat and poultry, confectionary, packaging  and many others. She has assisted industry, academic and government  organizations as a speaker and trainer internationally.  

CANCELLATION POLICY
If you cancel greater than 15 days in advance of the first day of class, a cancellation fee of $150 will apply. If you cancel 14 days or less prior to the first day of class, the total amount is non-refundable. If minimum class size is not met for this event, it may be cancelled and notification will be provided at least 21 days prior to the event. Participants will be provided a 100% refund if EAGLE should cancel the class.

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