Protect Your Customers and Your Brand

SQFI’s approach to food quality builds on what was formerly Level 3 in the SQF Code Edition 7.2. The SQF Quality Code incorporates quality management principles necessary to facilitate a company culture that simultaneously promotes food safety and quality. 
 
The SQF Quality Systems for Manufacturing course will clarify the relationship between safety and quality. Understand process variation, how to use data to understand your system, how to prevent defects with statistical process controls, and more.

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

LEARN anytime, anywhere

SAVE time and money

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