SQF Practitioner's Bundle for Food Packaging

The first step in achieving SQF certification is to clearly understand the SQF Food Safety Code. The SQF Practitioner’s Bundle is designed for individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF Food Safety System and its culture of food safety.

A primary and substitute SQF Practitioner needs to be designated for each site. The SQF practitioner must have completed HACCP training and be competent to implement and maintain HACCP-based food safety plans and have a clear understanding of the SQF Food Safety Code for Manufacturing and its requirements.

This week-long SQF Practitioner’s Bundle course includes:

Two days of HACCP training for food packaging, HACCP for Manufacturing Food Packaging Materials. Monday November 2nd - Tuesday November 3rd, 8:30 AM - 4:30 PM EST/EDT
The official two-day Implementing SQF Systems for Food Packaging Manufacturers, Ed. 10. Wednesday November 4th - Thursday November 5th, 8:30 AM - 4:30 PM EST/EDT
One day of internal auditing principles related to the SQF Food Safety Code for Manufacturing system requirements, Internal Auditor: SQF Ed. 10, Friday November 6th, 8:30 AM - 4:30 PM EST/EDT

This intensive program provides you with the essential training, knowledge, skills and tools needed to establish and maintain the SQF system certification for your organization. Participants will receive a digital copy of the SQF Food Safety Code: Manufacture of Food Packaging, Edition 10.

Learning Outcomes

Accreditation

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program.

1.3 CEUs for HACCP for Manufacturing Food Packaging Materials and 0.65 CEUs for Internal Auditor: SQF.

Who Should Attend

All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites:

Completion of NSF HACCP Training (or an IHA accredited HACCP course) or equivalent experience with the HACCP system.
A good working knowledge of prerequisite programs / cGMPs and the HACCP system is essential for attending this program.

Technology Requirements:

Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:

Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:

The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.

Accommodations

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your us at [email protected]