January 10, 2019 @ 8:30 am - January 11, 2019 @ 4:30 pm
Food manufacturing companies new to food safety or those with underdeveloped food safety systems will be guided through an exploration of the components of seven foundational programs that, along with their food safety plan, make up the SQF Fundamentals Code: product specifications, facility construction and maintenance, sanitation, personal hygiene and cross-contamination, approved suppliers, product identification and traceability and the internal audit plan.
This 2-day course uses a learner-centered approach to engage attendees and encourage discussion and learning.
A Certificate of Attendance will be issued to those who successfully complete the course requirements.
*Course fee: $550 per person and includes course materials and lunches.
** All room reservations should be made directly with the hotel. SQFI n’a pas de bloc de chambres à l’hôtel.
Those individuals who have not completed a HACCP or PCQI class will not be at disadvantage; however, it is understood that development of either plan is addressed through a separate course.
Throughout this course, learners will work in teams to complete several practical activities using a product selected by the group. Attendees are encouraged to bring redacted copies of their own documents, such as supplier lists, ingredients and process flow charts to immediately apply the tools and techniques discussed in class to that site. Attendees who are not yet manufacturing product can work alongside their team mates using the product selected by their group.
Kristie Grzywinski, SR. Technical Manager – SQFI
LeAnn Chuboff, VP Technical Affairs – SQFI
Annulation et autres politiques :
In order to receive a full refund, cancellations must be received via email no later than Dec 1st, 2018.