This course is for management, HACCP team members, and anyone who wants to understand the requirements of the SQF Food Safety Code. Those involved in the implementation or maintenance of your SQF system will benefit from this course since it necessary to have a good understanding of the requirements and how to meet them. The SQF Code has defined responsibilities to top management. Taking this course is a good way for them to be aware of and understand their role in the success of the system and certification.
This course is specifically designed for Manufacturers of Food Packaging Material.
Chapter 1: Food System Elements
2.1 Management Commitment
2.2 Documents and Records
2.3 Specifications and Product Development
2.4 Food Safety System
2.5 SQF System Verification
2.6 Product Identification Trace Withdrawal and Recall
2.7 Food Defense and Food Fraud
2.8 Allergen Management
Principles of HACCP
Chapter 2: Good Manufacturing Practices (GMPs)
Site Location and Construction
Construction of Premises and Equipment
Personnel Hygiene and Welfare
Personnel Processing Practices
Water, Ice and Air Supply
Storage and Transport
Separation of Functions
This course takes about 3 hours to complete.
Print certificate of completion