Napa Sonoma SBDCSanta Rosa and Napa, California

NAPA: SQF Food Safety Code for Manufacturing Edition 8.1 #75962

NAPA: SQF Food Safety Code for Manufacturing Edition 8.1 #75962

Wednesday, January 22, 2020 8:00am to Thursday, January 23, 2020 5:00pm
$725 (Non-ETP Price)
$250 (ETP Discount Price-Promo Code Needed)

Attention food manufacturing professionals!

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important 2-Day workshop on Developing and Implementing SQF Systems Edition 8.1.

Through the California Employment Training Panel (ETP), Napa Valley College can offer a discount of $475 to qualified companies. Click on the following link - https://tinyurl.com/ybf76a6a  and complete application to see if your company is eligible for an ETP discount (please note that an ETP 104 form must also be completed for each attendee from your company).  After your forms are completed, please send all forms to Valerie Bible (707) 256-7250 / VBible@napavalley.edu.  Once you are certified, you will receive the code to register for the ETP pricing of $250.  If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu.

SQF Code, Edition 8 introduces a new approach for assessing individual food industry sectors with customized requirements in separate, stand-alone codes: Food Safety Fundamentals, Primary Production (Produce), Manufacturing, Distribution, Food Packaging, Retail, and Quality.

Attend this two-day course offered by Napa Valley College.

Course Description:      

Promote an understanding of the SQF Code.

Create a knowledge base to facilitate the successful implementation of an SQF System and understand the process for aligning with FSMA regulatory requirements.

Show how a HACCP-based approach manages food safety and quality hazards in an operation.

The SQF Food Safety Code for Manufacturing applies specifically to Food Sector Categories 7-22, 31-34 and includes Modules 2 (Systems Elements) and Module 11 (Food Safety Fundamentals for Food Manufacturing).

Designed to provide current and new SQF Practitioners, Sr. Management, Production Personnel, and their team members with the tools and knowledge to develop and maintain their SQF food safety management system and understand the process for aligning with FSMA regulatory requirements

Who Should Attend?
SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff.

Two Day Course: Wednesday, January 22nd and Thursday, January 23rd from 8:00 AM to 5:00 PM each day. 

Price Includes Event registration, morning and afternoon snack breaks, lunch for both days, course materials and certificate of attendance. 

Valerie Bible
(707) 256-7250
Napa Valley College
2277 Napa-Vallejo Hwy NVC 3000, RM 3004
Napa

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Funded in part through a cooperative agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the SBA or HSU Sponsored Programs Foundation.