What Will I Learn?

  • Examine the link between product quality and quality management principles
  • Describe the product quality parameters within a food industry sector or site
  • Apply the HACCP method to identify significant quality threats and how to monitor and control them
  • Use and apply quality tools within a site
  • Understand and apply the ‘cost of quality’ model within a site
  • Much, much, more…

Description

The SQF Quality Systems course is a two day course that explains how to go beyond simply managing the quality of your product and focus instead on the larger goal of creating a culture of quality within the business.

This course provides foundational knowledge of quality management principles and makes clear the difference between food safety management and quality management principles. This course also demonstrates the cost benefits of implementing a quality management system and describes specific measures for how to implement the SQF Quality Code using quality tools.

Course attendees must have successfully completed a HACCP training course meeting the SQFI definition, and either Implementing SQF Systems training or Auditing SQF Systems/Lead SQF Auditor training.

Walk Away With:

  • Better understanding of how to create a culture of quality within the business.
  • An SQF certification
  • 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 quality, technical and managerial staff working in food manufacturing who seeks to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code.

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.