Protect Your Customers and Your Reputation

SQFI has launched a new approach to food quality that builds on what was formerly Level 3 in the SQF Code edition 7.2. 

The new SQF Quality Code incorporates the quality management principles necessary to meet customer and regulatory requirements. Certification and compliance deadlines start January, 2018.

This course will help you clarify the relationship between safety and quality. Learn how a focused management system can facilitate a company culture that simultaneously promotes food safety and quality.

Course Agenda

Course Introduction

What is Quality? Defining Quality in the Food Industry

Section 1: Quality Concepts
  • Module A: Quality Concepts
  • Module B: Safety & Quality
  • Module C: The Quality Journey
  • Module D: SQF’s Approach to Quality – The 3 C’s
Section 2: The SQF Quality Code
  • Module A: Structure and Part A
  • Module B: Part B, System Elements
Section 3: HACCP for Quality
  • Module A: Introduction and Preliminary Steps
  • Module B: Steps 6-10
  • Module C: System Verification
Section 4: Statistical Process Control
  • Module A: Statistical Process Control
  • Module B: Statistical Process Control Continued
Section 5: Quality Management

Applying Quality Management Principles

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Authorized SQFI content

SQF Quality Code applies to the following:

FSC

Category

1

Production, Capture and Harvesting of Livestock and Game Animals


3

Growing and Production of Fresh Produce and Nuts


4

Fresh Produce and Nuts Pack-house Operations


5

Extensive Broad Acre Agriculture Operations


6

Harvest and Intensive Farming of Seafood


7

Slaughterhouse, Boning and Butchery Operations


8

Processing of Manufactured Meats and Poultry


9

Seafood Processing


10

Dairy Food Processing


11

Apiculture and Honey Processing


12

Egg Processing


13

Bakery and Snack Food Processing


14

Fruit, Vegetable and Nut Processing, and Fruit Juices


15

Canning, UHT and Aseptic Operations


16

Ice, Drink and Beverage Processing


17

Confectionery Manufacturing


18

Preserved Foods Manufacture


19

Food Ingredient Manufacture


20

Recipe Meals Manufacture


21

Oils, Fats, and the Manufacture of oil or fat-based spreads


22

Processing of Cereal Grains


25

Repackaging of products not manufactured on site


26

Food Storage and Distribution


27

Manufacture of Food Packaging


31

Manufacture of Dietary Supplements


32

Manufacture of Pet Food


33

Manufacture of Food Processing Aides


34

Manufacture of Animal Feed


Who Should Register

Food safety professionals responsible for designing, implementing and maintaining requirements of the SQF Quality Code, including:

  • Quality Managers
  • SQF Practitioners
  • Food Safety Auditors
  • Food Safety Consultants
  • Senior Managers
  • Production Managers
  • Maintenance Managers
  • Supervisors
  • Human Resources
  • Service Providers

Download the SQF Quality Code