May 13 & 14 Implementing SQF Systems Manufacturing Online Class - Still a Few Spots Left!! Register Today!!

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important workshop on SQF Food Safety training.

About this Event

SQF Food Safety Codes for Manufacturing – Distance Training, Zoom platform

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this SQF training in partnership with Superior Food Safety.

This class will be presented by Oscar Camacho on the Zoom platform. Materials for the class will be provided to you electronically prior to the class. No hard copies of the materials will be provided for the class, but participants are able to create them at their own expense if they find that preferable. This class will begin at 8 am on Wednesday, May 13th. The link to the Zoom call as well as the links to the phone numbers to use will also be provided to you prior to the case.

Course Description - What You'll Learn:

SQF Code, Edition 8.1 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.

• 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.

ETP Pricing $225 / Non-ETP Pricing $725 Two-Day Course: Wednesday, May 13th and Thursday, May 14th

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu. Who Should Attend:

SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/