Interactive Event Calendar

IDFA's SQF Certified Practitioner Workshop for Dairy and Juice Products

October 27-29, 2009

McCormick Place | Chicago, IL



 

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Overview

Do you need to become a certified Safe Quality Food Practitioner? IDFA's Safe Quality Food (SQF) Certified Practitioner Workshop for Dairy and Juice Products provides comprehensive instruction on the implementation of the most current requirements for dairy and juice processing plants. It uses the latest Safe Quality Food Institute's training material, plus our own extensive experience with dairy and juice Hazard Analysis and Critical Control Points (HACCP) training. This workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with an attendance certificate and prepare them for the online SQF Practitioner's test. The successful completion of the online test will allow participants to print out their own SQF Practitioner's certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.

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Agenda

Day One
Tuesday, October 27, 2009

8:00 am

Introductions, Welcome & Course Overview

  • Review of all practitioner reference and workbook documents
  • Review of HACCP homework

8:30 am

Overview of SQF 2000 Code, 6th Edition

9:00 am

History & Background of GFSI

9:30 am

Quality, Customers and the Cost of Quality

10:00 am

Question & Answer Break - Workbook Update

10:30 am

SQF Program Review

  • SQFI organization
  • Infrastructure
  • Codes
  • Multi-site certification
  • SQF vocabulary
  • Food sector categories
  • Risk levels
  • SQF practitioner
  • Consultant and auditor requirements
  • Use of the SQF logo

11:30 am

Review of SQF 200 Code, 6th Edition

  • Scope
  • References
  • Definitions
  • Registers

12:00 p.m.

Lunch Break

1:00 pm

The SQF 2000 Code, 6th Edition – Attendee Assistance
SQF 2000 system requirements, including commitment; document control and records; specifications; attaining food safety; verification; product identification, trace and recall; incident management

3:00 pm

Question & Answer Break - Workbook Update

3:30 pm

The SQF 2000 Code, 6th Edition
Food safety fundamentals: building and equipment design and construction, including site requirements and approval, food-handling areas, water and ice supply, storage facilities, separation of functions, onsite laboratories, staff amenities, first aid facilities, waste disposal and exterior

5:00 pm

Review and Update of Participants Assignment Workbook

Day Two
Wednesday, October 28, 2009

8:00 am

Class Questions

8:30 am

The SQF 2000 Code, 6th Edition
More food safety fundamentals: pre-requisite programs, personnel practices, personnel processing practices, training of personnel, calibration of equipment, pest and vermin control, premises and equipment maintenance, cleaning and sanitation, monitoring water microbiology and quality, control of physical contaminants, approved suppliers, transport and delivery, waste management and disposal, allergen control

10:00 am

Question & Answer Break - Workbook Update

10:30 am

Continued Review of SQF 2000 Code, 6th Edition - Section 7 & Packaging Guideline
Requirements for foods contained in hermetically sealed, rigid, flexible or semi-rigid containers; aseptic and canning operations

11:00 am

The SQF 2000 Food Safety Plan

12:15 pm

Review and Questions

 

Day Three
Thursday, October 29, 2009

8:00 am

The SQF 2000 Food Quality Plan

9:00 am

Workbook Update

9:30 am

Implementing and Maintaining Your SQF System

9:45 am

Auditing & Scoring an SQF System - Overview

10:15 am

Question & Answer Break - Workbook Completion

10:45 pm

SQF Website & Final Review

11:15 a.m.

Mock Test

12:00 p.m.

Wrap-up, Questions and Answers, Comments and Critiques

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Travel Information

Getting There By Air:

Chicago is served by the Chicago O'Hare International Airport (ORD) and the Chicago Midway Airport (MDW). We are pleased to announce American, Continental, Delta/Northwest and United Airlines as our official carriers for the 2009 Worldwide Food Expo. The following promotions are available:

American Airlines offers a 5 percent discount off published fares, which applies to all applicable fares that are available for your date and time of travel. To make a reservation, visit www.aa.com and use the authorization number A53H9AA as the aa.com promotion code. Or call the American Airlines Meeting Services Desk at 800-433-1790.

Continental Airlines offers discounts of 2 to 10 percent off published fares or zone fares. When you book your reservations online at www.continental.com, you'll receive an additional 3 percent discount off the published fares. Just choose your flight times and access meeting discounts by inserting ZF0HDPK31N in the offer code box. Or call your travel professional or Continental MeetingWorks at 800-468-7022 and refer to Z Code ZF0H and agreement code DPK31N.Delta/Northwest Airlines

Delta and Northwest Airlines are pleased to offer discounted airfares. Use WorldFile/Ticket Designator NY295 to purchase your tickets online and discounts from 2% - 7% will be applied. Individuals should go to www.nwa.com, and travel agents should go to www.worldagentdirect.com . Northwest will provide reservations and ticketing assistance at 1-800-328-1111.

JetBlue Airwaysoffers a 5% discount on the lowest available fare by simply booking online! To make a reservation, visit www.jetblue.com/promo and use WWFE2009 as the promotion code.

If you have any questions just contact our dedicated Meetings Desk at 1-888-JETBLUE (538-2583), option 4 or jetblueconventions@jetblue.com

United Airlines offers 5 to 10 percent off published fares. To make a reservation please visit www.united.com and use the meeting ID 586MT as the united.com promotional code.

Or call the Meetings Plus reservation service at 800-521-4041

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How To Register

Registration for this event is closed.

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