Understanding the SQF Quality Code

This course will help you understand and use the SQF Quality Code which details quality management principles necessary to achieve customer requirements and continuously improve your business.  It is often the next step after achieving SQF Food Safety Certification.

This course will help you to:

  • Explain the product quality parameters within your sector of the food industry;
  • Apply HACCP methodology to identify significant quality threats, then monitor and control them;
  • Understand the use and application of quality measurement tools; and
  • Apply the PDCA cycle to improve quality outcomes.

This one-day course is for those familiar with quality management principles (e.g. quality managers, SQF Practitioners, Production Managers), but need to understand better how to improve quality and implement of the requirements of the SQF Quality Code.

The course will help you understand the impact of quality parameters on the product and operations.  It will help you understand how the SQF Quality Code aligns with food safety and how to apply quality tools and techniques to implementation of the SQF Quality Code, leading toward successful certification to the SQF Quality Code.


December 2, 2019 — Daily 8AM-5PM EST

Main Street Gourmet
170 Muffin Lane
Cuyahoga Falls, OH 44223

A negotiated rate $109/night, which includes a continental breakfast and complimentary parking, is available until Monday, November 25, 2019 at the Fairfield Inn & Suites in Stow, OH.  Please call 330.940.1450 and reference EAGLE Certification Group to make your reservation. Class participants are responsible for payment of their hotel room. The hotel is located 3.3 miles from the Main Street Gourmet.

$425.00 USD per person which includes training material and lunch.  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.

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.

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