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HACCP/Food Safety Plans/SQF

This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods as well. It will provide practical information, forms and exercises designed to enhance HACCP and other food safety systems.

Throughout the course, the relationship of traditional HACCP concepts with the  Preventative Controls for Human Food rule under FDA’s Food Safety Modernization Act (FSMA) will be discussed.

For Grade “A” Dairy processors, this course will meet the core training requirements of the NCIMS Voluntary HACCP Program for dairy plants. FDA Juice HACCP compliance requirements applicable to dairy operations that process juice will also be covered. Successful completion of this workshop should provide attendees with the tools necessary to build new or update outdated HACCP/Food Safety Programs that will meet NCIMS and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s 3rd party certification schemes such as SQF, BRC & FSSC 22000. SQF examples will be provided.

April 9-10, 2019
Course Location: Cornell University, 148 Stocking Hall
Registration Closed
Agenda
 

Accredited Basic HACCP Training Course, August 12-13, 2019  in partnership with Merieux NutriSciences

  • Course Description
    Two-day course for individuals who have responsibility for building, maintaining, and updating plant HACCP programs that will meet customer and third party requirements.​ This course is accredited under the International HACCP Alliance and is designed to meet the requirements set for GFAI, NCIMS, FSIS, and the FDA. 

  • SQFI Website

  • Who Should Attend
    Plant/Corporate Management, Production, QA/QC, Engineering, Maintenance, and Sanitation personnel

  • Course Outline
    Prerequisites
    GMPs
    Case Studies
    Common Hazards
    HACCP Plan Development
    FSMA Requirements

  • Course Location
    Stocking Hall, Cornell University

  • Course Full

  • Registration Fee
    Registration is $750 and includes all training materials and lunches. This course partnered with Implementing SQF Systems is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.

  • Participants will receive a certificate with a gold seal that is recognized by the International HACCP Alliance.


     Implementing SQF Systems Course, August 14-15, 2019 in partnership with Merieux NutriSciences

  • Course Description
    Two-day course that will give participants an understanding of the SQF Code, how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to achieve or maintain SQF Certification. It is strongly recommended that students have completed a HACCP Course of at least 16 hours prior to taking this course.

  • SQFI Website

  • Who Should Attend
    Plant/Corporate Management, Production, QA/QC, Engineering, Maintenance, and Sanitation personnel

  • Course Outline
    Introduction to SQF
    Preparing for SQF Certification
    Implementing an SQF System
    SQF System Elements
    SQF Pre-Farm Gate
    SQF Post-Farm gate

  • Course Location
    Stocking Hall, Cornell University

  • Course Full

  • Registration Fee
    Registration is $750 and includes all training materials and lunches. Registration is $750 and includes all training materials and lunches. This course partnered with Basic HACCP Training is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.For participants that wish to take the online certification exam, a separate $75 fee payable to SQF is required--do not bring this fee to the course, it is paid on-line to SQF.


    SQF Quality Systems for Food Manufacturing, August 16, 2019 in partnership with Merieux NutriSciences

  • This 1-day course is intended for quality, technical, and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF  Quality Code.

  • SQFI Website

    Learning outcomes include:

  • An understanding of the link between product quality and quality management principles
  • Explain the product quality parameters within a food industry sector or facility
  • Apply the HAACP method to monitor and control quality parameters
  • Understand and apply the 'cost of quality' model within a facility
  • Apply the PDCA cycle to improve quality outcomes
  • Understand how quality management principles impact on product quality and productivity
  • Apply and improve quality management principles within a facility

Attendees must have successfully completed examinable HACCP training and either Implementing SQF Systems training (minimum Edition 7) OR Auditing SQF Systems/Lead SQF Auditor training (minimum Edition 7)

  • Course Location:  Stocking Hall, Cornell University
  • Course Full