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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
SQF 7th Edition: Important Features and Recent Changes
(Webinar length:  1h 18m)

Overview:

The SQF Code for the food industry is widely used around the world and before starting the
review for the 7th Edition the SQFI consulted broadly with the users of the Code to understand
the potential areas for improvement.  This resulted in a reorganization of the Code and
additional requirements added to Level 2, some moved from Level 3 and others from the
6thEdition made mandatory.

This Webinar is intended to provide an introduction to both the new issue of the standard and
provide guidance to all users of the changes made to the Standard as well as covering the
fundamental programs within each element.  We will discuss both an overview of the
objectives and priorities that SQF had in updating the standard, but also looking in more
detail at the requirements of the Standard and providing explanation of the updated concepts
and auditor expectations.

What you will learn:

By the end of this Webinar you will understand the key differences between the 6th and 7th
editions of the SQF Code.  The organization of the standard has improved and there are
some requirements that have been made mandatory:

Re-organization, particularly Allergen Management, Approved Suppliers and Training moved
to  Module 2: System Elements.
Some elements from Level 3 were added to Level 2 making it more robust.
Some system elements (Module 2) became mandatory.
Redundancy was reduced by integrating Sections 5 & 6.
SQF1000 and SQF2000 are now combined.
The scoring of OIP’s was removed.
As well, some existing sections moved from Level 3 to Level 2 such as Product Development
and Identity Preservation making Level 2 more robust.

Also, there will be a review of the core programs within SQF that will most greatly benefit your
plant, as well as ways to keep the program simple.

Intended Audience:

Quality Control/Quality Assurance.
Food Manufacturers.
Food Inspectors.
Food Safety Personnel.
Quality Managers.
Systems Managers.
Production Managers.
Plant Managers.

Presenter--Irwin Pronk

Principal Advisor, HACCP By Design.
Irwin Pronk has worked with over 300 companies to implement food safety and quality
assurance programs over the past 15 years. He has worked on all sections of the supply
chain from agriculture through animal feed production, food processing, distribution and food
service. He is a resource for many clients with in-plant facilitation of HACCP & GMP
programs (SQF, ISO22000) and is an ISO22000 Lead Assessor. Irwin was a contributor to
the Quality Auditor’s HACCP Handbook (ASQ). Irwin is very experienced in SQF and has led
many facilities to be certified to SQF levels 2 and 3. When it comes to management systems,
he is a firm believer in the integration of risk management systems as well as using a
behaviour-based approach. He was the winner of the OFPA’s Sanitarian of the Year award in
2005. Prior to consulting he worked with both Pillsbury Canada and Maple Leaf.

Webinar Price ($289)
Click here to buy it

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