This course provides participants with an understanding of SQF Food Safety Standard principles of Level II, activities and terminology necessary for the maintenance and improvement of an effective food safety management system.
Participants will be introduced to the written standard and its elements, documentation requirements, required and related pre-requisite programs and the HARPC and hazard analysis requirements. This course, targeted at salaried personnel working in an SQF food processing or packaging material environment will be taught in person in a mix of class lecture, group discussion and hands-on activities and exercises.