Get introduced to the SQF system and prepare to take the SQF Practitioner exam. During this two-day course, you will gain an understanding of the SQF code and how to apply it to food manufacturing. With practical exercises to reinforce learning, you will be able to successfully implement and maintain an SQF System.

Walk Away With

  • An examinee guide and sample SQF Practitioner exam questions
  • Training workbook, with extensive notes, to use during the course and on the job site
  • Certification of completion provided by CSI Workforce Development & Training

Food Batchmakers

Average Wages: $25,956

Projected Growth Over 10 Years: 8.2%

Demand Level: Very High

Who Should Attend?

This course is recommended for all personnel wanting to become SQF practitioners, personnel responsible for designing, implementing, and maintaining the company’s SQF systems, owners and company leaders wanting in-depth knowledge and the SQF program, and supporting employees, managers, and others overseeing the SQF process.

What Will I Learn?

  • SQF Code and Vocabulary
  • Food Sector Categories
  • Food Safety and Quality Plans
  • Implementing and maintaining SQF systems
  • Requirements for SQF Practitioners

Explore Your Career Options

If you are interested in learning about career opportunities in the Magic Valley take a look below.

If you are interested in learning more about our Work-Based Learning Center resources explore your options below.

Instructor Bio

Janna Hamlett
Dr. Janna Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Asst. Professor at University of Idaho Extension. Prior to joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions including Quality Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma, she is an OSHA 10 and 30 hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.