The Advanced SQF Practitioner course is designed for experienced SQF practitioners who are responsible for maintaining and improving their site’s SQF system. This course focuses on strengthening the tools and processes needed to move beyond basic compliance and toward system maturity.
Participants will learn how to use internal audits as a strategic tool, apply corrective and preventive action processes to identify trends, and measure performance using meaningful key performance indicators. The course also explores how to effectively communicate with senior management and reinforce a culture of food safety and quality across the organization.
Through practical activities and guided discussions, attendees will develop the skills needed to evaluate system performance, prioritize improvements, and support the ongoing enhancement of their SQF system.
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Enroll in both Advanced SQF Practitioner (Sept 21-22) and SQF Edition 10 Conversion Course (Sept. 23) and save $135 USD. Add both courses→
Agenda
Day 1
9:00
Welcome, Course Purpose, Housekeeping, and Introductions
9:30
Module 1 – Driving Continuous Improvement through the SQF System
9:45
Activity 1.1
10:00
Module 2 – Evaluating Food Safety and Quality Objectives
10:45
Activity 2.1
11:15
Activity 2.2
11:30
Break
11:45
Activity 2.3
12:15
Module 3 – Using the Internal Audit Program for Continuous Improvement of the SQF System
12:45
Lunch
1:45
Prioritization
2:15
Verification
3:30
Best Practices
4:00
Break
4:15
Activity 3.1
4:45
Activity 3.2
5:30
Day 1 Review and Questions
6:00
End of Day 1
Day 2
9:00
Recap of Day 1 and Questions
9:30
Module 4 – Using Root Cause Analysis and Corrective and Preventive Action Processes to Drive Continuous Improvement
10:00
Steps 1 and 2
10:30
Activity 4.1 and 4.2
11:00
Step 3
11:30
Activity 4.3
11:45
Break
12:00
Step 4
12:30
Activity 4.4
1:00
Lunch
2:00
Steps 5, 6 & 7
2:30
Activity 4.5
3:00
Module 5 – Measuring Food Safety and Quality Objectives Using Key Performance Indicators and other Metrics
3:30
Activity 5.1
4:00
Break
4:15
Module 6 – Continuous Improvement through a Culture of Food Safety and Quality
5:15
Activity 6.1
5:30
Conclusions, Questions, and Wrap up
6:00
End of Course
