Implementing SQF Systems
This class is based on Edition 8.1 of the SQF Code, with comments added on proposed requirements expected in the upcoming Draft Edition 9. The instructor will tailor the class to participants’ specific needs. A combination of class and instructor interaction leads to sharing real life experiences in a manner not possible with on-line training. We emphasize how compliance to the SQF Code can be achieved in a practical manner implemented in operations and documented to build trust in your products or services.
This class helps you meet SQF Practitioner requirements and provides insight on how to build upon your existing systems toward SQF Certification.
The class ends with a practice exam to ensure you are prepared for the online Practitioner exam. You will receive a certificate of completion for the course.
WHO SHOULD ATTEND
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 SQF Systems.
DATE, TIME & LOCATION
December 8th-9th, 2020 — Daily 8AM-5PM EST
The class will be held at EAGLE Certification Group located in the Stratacache Tower.
40 N. Main St., Suite 1880 | Dayton, OH 45423. Click here for hotel information, directions to EAGLE’s office and parking information.
$645.00 USD per person and includes training material 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. She specializing in food defense programs and was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.
Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and was an adjunct instructor at the Culinary Institute of Virginia.
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 notified and provided a 100% refund if EAGLE should cancel the class.