Implementing SQF Systems Course – Live Virtual Training
The class will be based on the most current SQF Code and the instructor will modify as needed to suit the participants’ specific sectors of industry. Provided by an SQF licensed trainer, the class will help to prepare you to meet the SQF Practitioner requirements as defined in the SQF code. It applies to all sectors of the food industry including primary production through distribution. The class ends with a practice exam to ensure you are prepared for the online 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
This has been changed to a Virtual Training Class with new dates: October 20th-23rd, 2020 — 1pm-5pm EST Daily
Requirements for virtual class: Participants must have technical capability for camera and audio connections plus email correspondence for workshop assignments. Camera must show each participant in view during all training presentations.
Off-line time assignments must be completed prior to next session.
The virtual class rate is $595.00 and includes training material. 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 specializes 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.