Implementing SQF Systems Course – Live Virtual Training
This class is based on Edition 9 of the SQF Code. 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
Virtual Training Class: September 21st-24th, 2021 — 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.
The virtual class rate is $595.00 and includes training materials. 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.