What Will I Learn

  • Principles of HACCP and the importance of monitoring and periodic review
  • The needs to develop realistic controls at Critical Control Points and the importance of pre-requisite programs
  • Monitoring, documenting, and reviewing procedures
  • SQF Code and Vocabulary
  • Food Sector Categories and food safety and quality plans
  • Implementing and maintaining SQF systems
  • Requirements for SQF Practitioners


Get introduced to Hazard Analysis and Critical Control Points (HACCP) system and Safe Quality Foods in our 4 day combined training course. During this course you will gain an understanding of the logical, scientific approach to controlling hazards in food production and the preventive system assuring the safe production of food products. You will also gain an understanding of the SQF code and how to apply it to food manufacturing. Training will include practical exercises to reinforce learning and help you to successfully implement and maintain a SQF system.

Walk Away With:

  • An examinee guide and sample SQF Practitioner exam questions
  • An Introduction to HACCP Certificate with the International Alliance seal of approval
  • Training workbook, with extensive notes, to use during the course and on the job site
  • Certification of Completion provided by CSI Workforce Development and Training

Who Should Attend?

This course is recommended for all employees including: plant operators, supervisors, nurses, chefs/cooks, engineering personnel, HACCP team members, team leaders, plant maintenance staff, owners, managers, and sole proprietors.

Instructor Bio

Janna Hamlett
Janna Hamlett has spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English, and a Master’s degree from Washington State University in Food Science and Management. She currently works at College of Southern Idaho as the program manager for the Food Processing Technology program. Prior to coming to the College of Southern Idaho, Janna worked in various management positions including, Training Manager, QA Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. She has numerous industry certifications including approved OSHA 10 and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner and SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.