Dairy Product Safety

WMMB Offers Safe Quality Food (SQF) Audit Program Training Workshop

The Wisconsin Milk Marketing Board announces two (2) regional workshops entitled "Implementing SQF". This course is designed to provide participants with detailed knowledge and understanding of SQF Code. The first part of this two-day course provides a general overview of the process of preparing your facility for SQF certification. The second day describes the necessary processes and procedures for implementing the required elements of the SQF Code, Edition 7.2. Jim Van Ells from NSF Center for Public Health Education will again provide the technical training for the workshop.

SQF Edition 7.2 becomes effective July 3, 2014. Some significant changes include:

  • Surveillance audits will be scored audits. After a surveillance audit, the SQF database will be updated to reflect the surveillance audit score. This means that a supplier who has failed a recertification audit will not carry an F grade in the database after it achieves a passing score on a surveillance audit. This also means that a supplier can now fail a surveillance audit, which will result in suspension of its certificate.
  • With a few exceptions such as seasonal and multisite operations, all certified suppliers will have an unannounced audit once per three-year cycle.
  • The definition of high-risk foods has been changed to include foods that contain known allergens.
  • Suppliers will be required to conduct a traceability exercise during certification and recertification audits. This requirement is not included in the code, but has been added to the criteria for certification bodies.
  • All certification audits of new suppliers after July 3 must be conducted to SQF Edition 7.2. Suppliers who have initial certification audits conducted after July 3 must also have their desk audit conducted to Edition 7.2.
  • For information on additional changes made to the code, please refer to the documents SQF Code Ed. 7.2 and SQF Code, Ed. 7.2: Summary of Key Code Changes Summary on the SQFI website.

    Course Objectives:

    • Develop an understanding of the need to improve food safety and quality and to develop a common understanding of the application of the requirements described in the SQF Codes.
    • Provide a sound basis to enable effective implementation of quality systems to meet SQF Code requirements.
    • Provide overview of all updates with the SQF Edition 7.2 release.

    Content:

    SQF Core Requirements (First Day)

    • Introduction and Overview of the Course
    • About Quality, Customers and the Cost of Quality
    • The SQF Codes, Food Sector Categories, SQF Vocabulary, Use of the SQF Logo, SQF Practitioner/Consultant
    • Implementing & Maintaining SQF Systems
    • Auditing & Certification of SQF Systems - A Supplier Overview

    SQF-2000 (Second Day)

    • Trainees will be guided through each element of the SQF 2000 Code so they can understand the requirements needed to gain SQF 2000 Certification. Although all three levels will be addressed, an emphasis will be placed on Level 3.

    This 2 day workshop, sponsored by WMMB, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 22 registrants, so please register early. Cost of the workshop will be $100.00 and will cover registration, all materials, and lunch and breaks each day. Due to popular demand for this training, WMMB reserves the right to limit the number of attendees to 2 per company (please contact Matt Mathison directly to request additional registration – space permitting).

    An examination is optional after taking this course in order to receive a certificate from SQFI. This exam is an additional fee of $50.00 invoiced by SQFI and must be taken online by participating trainees independently. Instructions on taking this exam will be given at the course.

Monday-Tuesday, August 25-26
Holiday Inn and Suites West
Madison, WI
Tuesday-Wednesday, October 7-8
Hilton Garden Inn
Green Bay, WI
Holiday Inn and Suites Madison West
1109 Fourier Drive
Madison, WI 53717
Phone: 608.826.0500
Hilton Garden Inn Green Bay
1015 Lombardi Avenue
Green Bay, WI 54304
Phone: 920.405.0400
Note: a block of rooms has been reserved at a rate of $109.00 (plus tax) and will be held until
July 24. Please mention code 'WMMB Workshop'.
Note: a block of rooms has been reserved at a rate of $94.00 (plus tax) and will be held until September 20. Please mention FOOD or use the hotel online booking link.

Note: workshop attendees are responsible for their own lodging. A block of rooms have been reserved at each location. Please contact the hotel directly to book your room reservation.

Attendance is limited, so sign up today. Registration and payment must be received no later than two weeks prior to the workshop.

For questions regarding the workshop or online registration, contact Matt Mathison at WMMB, 608.203.7221, or mmathison@wmmb.org.

Registration
(Please submit a new registration form for each attendee)
First Name:*
Last Name:*
Job Title:*
Organization Name:*
Street Address:*
City:*
State:*
Zip Code:*  
Phone:*  
Email:*  
I plan to attend the following:
 (Registrations remaining: 20)
 (Registrations remaining: 17)

PAYMENT:
Please mail a check payable to WMMB, Inc. for $100.00 along with a printed copy of your registration confirmation (will be emailed after registration is completed) to:

Wisconsin Milk Marketing Board, Inc.
PO Box 8717
Carol Stream, IL 60197-8717

What is one question you would like answered during the workshop?

Comments:




Please hit the submit button only once! There may be a short delay. A screen will appear to confirm your registration was received.
 
Submit